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The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) 1st Edition

by Candy Wallace (Author), Greg Forte (Author)

4.4 46 ratings

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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:

The evolution of the professional personal chef career path
The benefits and disadvantages of various forms of business ownership
Operating legally
Writing an effective business plan
Creating a vision statement, mission statement, and elevator speech for your personal chef business
Managing and securing finances
Identifying target markets and revenue streams
Developing marketing and sales plans and quality customer service
A day in the life of a personal chef

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.

ISBN-10

0471752193
ISBN-13

978-0471752196
Edition

1st
Publisher

Wiley
Publication date

February 26, 2007
Language

English
Dimensions

8.78 x 1.07 x 11.2 inches
Print length

224 pages
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Editorial Reviews

From the Inside Flap

The definitive guide to a successful career as a professional personal chef

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:

The evolution of the professional personal chef career path
The benefits and disadvantages of various forms of business ownership
Operating legally
Writing an effective business plan
Creating a vision statement, mission statement, and elevator speech for your personal chef business
Managing and securing finances
Identifying target markets and revenue streams
Developing marketing and sales plans and quality customer service
A day in the life of a personal chef

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.

From the Back Cover

The definitive guide to a successful career as a professional personal chef

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:

The evolution of the professional personal chef career path
The benefits and disadvantages of various forms of business ownership
Operating legally
Writing an effective business plan
Creating a vision statement, mission statement, and elevator speech for your personal chef business
Managing and securing finances
Identifying target markets and revenue streams
Developing marketing and sales plans and quality customer service
A day in the life of a personal chef

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.

Product details

Publisher ‏ : ‎ Wiley; 1st edition (February 26, 2007)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0471752193
ISBN-13 ‏ : ‎ 978-0471752196
Item Weight ‏ : ‎ 1.65 pounds
Dimensions ‏ : ‎ 8.78 x 1.07 x 11.2 inches

Best Sellers Rank: #959,056 in Books (See Top 100 in Books)
- #243 in Professional Cooking (Books)
- #1,024 in Hospitality, Travel & Tourism (Books)
- #3,773 in Motivational Management & Leadership

Customer Reviews:
4.4 46 ratings

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About the author

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Candy Wallace

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Candy Wallace has devoted nearly 5 decades to the foodservice industry, during which she has served as a commercial chef, caterer, personal chef, private chef, teacher, mentor and, for the past 20 years, founder and executive director of the American Personal & Private Chef Association and its educational arm, the American Personal & Private Chef Institute.

Wallace combined her years of experience at the stove with her experience in the corporate world to create an educational channel that allows culinarians to pursue a career as business owners who cook for multiple clients in non-traditional venues.

Her contributions to both the personal- and private-chef sectors of the foodservice industry have elevated the awareness and stature of each segment. As a result, Wallace – more than any other icon in foodservice – has helped to establish the validity and esteem of each career path.

In 2002, Wallace propelled the personal-chef segment of industry light years by signing a partnership agreement with the American Culinary Federation, Inc. (ACF) to award professional certification to eligible personal chefs, criteria for which Wallace helped develop. APPCA remains the only organization to offer independent, third-party certification of personal chefs. In 2003, Wallace received the International Association of Culinary Professionals’ (IACP) Award of Excellence as Entrepreneur of the Year for her tireless efforts in building the personal-chef career path and promoting personal chefs.

Since then, Wallace has received honors from prestigious professional culinary-training programs across the nation, such as from Sullivan University’s National Center for Hospitality Studies in Louisville, Ky., and The Secchia Institute for Culinary Education at Grand Rapids (Mich.) Community College, for her unequaled dedication to shaping and promoting the personal-chef career path and assisting postsecondary institutions with implementing certificate and degree-granting personal-chef training.

For her career-long support of and contributions to formal culinary training in the United States, in 2010 Wallace received a Medallion of Excellence from the Foodservice Educators Network International (FENI). The Cordon d’Or – Gold Ribbon, The International Association of Culinary Professionals (IACP) named Wallace Entrepreneur of the Year for 2009-10 for pioneering the personal-chef career path and helping more than 10,000 professional personal chefs achieve their dreams of establishing their own successful businesses cooking for others.

Wallace is co-author (with Greg Forte, CEC, CCE, AAC) of The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Wiley, 2008). This ground-breaking textbook for the academic market is the first definitive, comprehensive manual on launching a personal-chef career and operating a successful personal-chef business.

Wallace is a longtime supporter and member of Les Dames d’Escoffier, Women Chefs & Restaurateurs, IACP, ACF and other notable organizations. She has served or currently serves as a board member of the San Diego chapter of Les Dames d’Escoffier.

On Oct. 19, 2014, Chef Candy Wallace was inducted into theDisciples of Escoffier. At a magnificent gala at the InterContinental The Clement on Cannery Row in Monterey nine chefs were inducted into this premier international gastronomic society, established in France, which honors the memory of Auguste Escoffier, the father of modern French cuisine. The society’s mission is to promote and preserve his work, and promote culinary education and apprenticeships encouraging young people to discover the desire and motivation to work as professional chefs.

Candy Wallace has been a presenter at the National Meetings of the American Culinary Federation, The Institute of Culinary Education (ICE), Women Chefs & Restaurateurs, the International Association of Culinary Professionals, Foodservice Educators Network International, and the Ferdinand Metz Foodservice Forums.

Customer reviews

4.4 out of 5

46 global ratings

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Yvonne Bentley

Excellent for the Aspiring Personal Chef

Reviewed in the United States on October 10, 2009

Verified Purchase

This book is very informative and has guided me from the moment I checked it out of my school's library 2 years ago. I knew I had to buy a copy for myself when I got tired of re-checking it out from school.

It gives you all the information you need: legal, licenses, how to apply for licenses and how to state your type of business as a "service" when it comes to licensing (different fees or no license is required for some), etc.

It is an invaluable resource for me and I know I will refer to it again and again. I will also look for an updated version to be certain I am up to the minute when it comes to this business.

One person found this helpful

Helpful

R2D4

Great Primer to Get Started in the Personal Chef Business

Reviewed in the United States on December 29, 2019

Verified Purchase

Great primer for starting your own chef service. Good basic introduction to marketing, finance, operations, and so much more—it’s all in there. Reinforces what you already know and points out things you need to brush up on. Well worth the money.

Helpful

Marvin Beck

Excellent source of information

Reviewed in the United States on April 7, 2014

Verified Purchase

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.

Helpful

J Hammer

Great Book For The Wanna Be Personal Chefs

Reviewed in the United States on November 5, 2008

Verified Purchase

This is the most COMPLETE book one can get when wanting to start your own Personal Chef Business. It explains EVERYTHING you need to know including a small contract to sign on your behalf as well as the clients, a client assessment form, quizzes at the end of each chapter, how to store your foods after cooking them, a few recipes... A MUST GET BOOK if you want to start your own personal chef business. I highly recommend it.

8 people found this helpful

Helpful

JenG

Valuable tool

Reviewed in the United States on August 13, 2012

Verified Purchase

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. Great information for kick-starting my new career. The information was spot-on and the templates needed to get up and running were a great help.

Reviewed in the United States on March 19, 2012

Verified Purchase

I was really excited about getting this book. I thought for almost 50 bucks it would go in depth and provide all the information I needed to become a Personal Chef. Unfortunately it is a very shallow book. It hardly goes into detail about the personal chef side and most of the book is about starting your own business. I was disappointed that the business part wasn't even specific to becoming a Personal Chef, it was just very general business knowledge that takes up over half the book. The layout of the book is poor. It doesn't flow well. If you are looking for a book about how to run a business, there are better, cheaper, more in-depth books for that. I will be returning this book, I don't believe it is worth $46. If this was only a $13 book I wouldn't be so disappointed. I believe there are better, cheaper books out there. Hopefully the next two books I just ordered (How to Start a Home-based Personal Chef Business & How to Start a Home-Based Catering Business, both by Denise Vivaldo) will be more in-depth. :)

8 people found this helpful

Helpful

M. Martinez

Real world information at my fingertips

Reviewed in the United States on April 5, 2007

Verified Purchase

What a well written book! I wish this textbook had been available when I took the personal chef course at my local community college. It would have made a tremendous difference.

The book is perfectly organized, easy to read and understand. Kudos to Ms. Wallace and Mr. Forte. They did an excellent job!

2 people found this helpful

Helpful

Hillary Short

Informative

Reviewed in the United States on March 27, 2008

Verified Purchase

This book covers every aspect of starting your own personal chef business. It even helps with the type of products needed to store the food in the freezer and reheating instructions. I used many of her templates to set up my business with my clients.

2 people found this helpful

Helpful