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The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.
Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.
Filled with resources rich in detail, this useful and engaging text covers:
In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.
A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.
Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.
Greg Forte, CEC, CCE, AAC, is the Director of the Utah Culinary Institute at Utah Valley State College. Chef Forte has been teaching culinary arts to students for over eighteen years. He is coauthor of Electric Bread.
I'm not done reading it yet, but so far, it's been extremely informative!
Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible.
Candy Wallace and Greg Forte do a terrific job walking the reader through every aspect of the Personal Chef Business.
Just what I needed to get started in my new venture as a personal chef. I recommend it highly for anyone getting into the business.Published 7 months ago by Marvin Beck
Everything you need to know in a nutshell about starting your personal chef career for a great price. Learned a much here as I did in an expensive class. Read morePublished on August 13, 2012 by JenG
I got this thinking it was a how to book. However it is a text book that needs to be used in conjunction with class room instruction.Published on June 24, 2011 by nome de plume
This book answers a lot of important questions! I'm not done reading it yet, but so far, it's been extremely informative!Published on April 28, 2010 by Chef Kathy
The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)
This book is a great tool for getting started in the personal chef... Read more
Anyone who is considering the profession of a Personal Chef should buy this book! An excellent source for the information you need to start a sucessful business!Published on April 10, 2007 by M. Douglas