THE PROFESSIONAL PERSONAL CHEF: The Business of Doing Business as a Personal Chef
By Candy Wallace and Greg Forte
Endorsed by the American Personal & Private Chef Association
 
Becoming a personal chef is a fantasy of many of who love to cook. This career choice offers professional chefs, culinary students, and food enthusiasts alike a successful career option on their own terms. THE PROFESSIONAL PERSONAL CHEF: The Business of Doing Business as a Personal Chef (Wiley Cloth; March 16, 2007; $50.00) provides a roadmap that guides both aspiring and working personal chefs as they set out to launch successful personal chef businesses. It focuses on the necessity of commitment to professionalism, service, and excellence, which can lead to a more balanced lifestyle and opportunities for personal growth.
 
PROFESSIONAL PERSONAL CHEF features from-the-field case studies that detail how successful personal chefs deal with the variety of issues they encounter daily, providing a practical and applied approach to starting a personal chef business. From operating a legal business to writing an effective business plan to managing and securing finances, the book focuses on the competencies required for ACF personal chef certification. Authored by Candy Wallace, the founder and executive director of the APPCA and American Personal & Private Chef Institute (APPCI), and Greg Forte, this book provides a wealth of resources for starting and growing a successful business. Also included on the companion website are resources needed to start a business such as sample business plans, service agreements, press releases, start-up worksheets, accounting journal categories, market research surveys, sample recipes and more.
 
Certificates of Completion from APPCA are available for students who complete the course and an APPCA exam (more information on the Certificate of Completion is available at the companion website). In addition, the Certificate of Completion may be used by students toward their ACF certification.
 
ABOUT THE AUTHORS
Candy Wallace is the Founder and Executive Director of the American Personal & Private Chef Association (APPCA) and Institute (APPCI). Chef Wallace has been teaching the business of being a personal chef to professionals and students nationally for the past 11 years. Chef Wallace is recognized as the leading authority on the subject in the United States. In 2003, she was awarded the International Association of Culinary Professionals (IACP) Award for excellence as Businessperson/Entrepreneur of the year. For more information about APPCA, please visit www.personalchef.com.
 
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 more than 18 years. He is a co-author of Electric Bread.
 
PROFESSIONAL PERSONAL CHEF
The Business of Doing Business as a Personal Chef
By Candy Wallace and Greg Forte
Wiley Cloth; ISBN: 978-0-471-75219-6; 224 pages; $50.00; March 16, 2007

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