What are the "best practices"
discussion groups?

In the past, the advancement of the Personal Chef industry has been left to decisions made by just a few people. As we continue to grow, the ways we address and resolve critical issues will have an increasingly dramatic impact on our status in the Culinary Profession, and ultimately, the profitability of our personal businesses.

Best Practices discussion groups will provide ample opportunities for sharing our common needs and diverse expertise. It is an auspicious time to discuss our personal concerns and business goals, and to articulate a vision for purposefully developing our unique profession.

There will be a variety of small group discussions, addressing different topics. In order to provide opportunities to participate in a number of discussions, some groups will be repeated. All discussions will be taped, and transcripts will be made available to all attendees. All of the information we gather will be carefully reviewed, analyzed, and then presented as a report in the APCA newletter.

Follow the links below to learn more about the nature of these topics and come to the Summit prepared to discuss your concerns, insights, and suggested contributions!

Topics

Food Safety and Sanitation Procedures

Personal Chef Industry Voluntary Code of Ethics and Conduct

Best Practices in Marketing and Advertising

Personal Chef Industry-Wide Certification

Standardized Personal Chef Vocabulary

Food Safety and Sanitation Procedures

It is probably only a matter of time before a number of, if not all, U.S. States and Canadian Provinces get it into their heads to specifically legislate the Personal Chef industry.

The APCA believes that lobbying a program for Food Safety and Sanitation specifically designed for, and agreed upon by, Personal Chefs will ultimately serve the needs of the legislators while protecting the interests of the industry members.

Somewhere between the loosely-worded "Bed & Breakfast" regulations and the (often) highly-restrictive commercial foodservice regulations is a place for statutes for Personal Chefs. 

Discussion thoughts: 

• What should these regulations cover and how would they be written?

• Who should be effected by these regulations?

• Would existing educational standards cover our needs? Do we require a separate Food Safety/Sanitation educational offering and a certificate?

(back to topics)

Personal Chef Industry Voluntary Code of Ethics and Conduct

It seems, appropriate to discuss an industry-wide Code of Ethics and Conduct that transcends membership in, or support of, any particular association and which serves to provide a consistent guideline of voluntary practices that all Personal Chefs can participate in, be directed by, and be recognized for.

Discussion thoughts:

• What specific practices should be included in a  "code of ethics and conduct"?

• Who should be responsible for managing the program and for arbitrating complaints? What would the resolution process look like?

• What recognition would a Personal Chef receive for voluntarily subscribing to a program such as this?

• How should such a program be funded?

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Best Practices in Marketing and Advertising

Although there are federal regulations, as well as voluntary advertising codes through the Better Business Bureau, there are no guidelines to assist personal chefs or their clients in determining what is reasonable or accurate in their advertisements and web pages.

Discussion thoughts:

• Should there be published guidelines for various standard service types and what would those look like?

• What should the criteria be, if any, for marketing special diets?

• What should be considered acceptable competitive marketing practices? How far should they extend and to whom should they apply?

• Who should monitor and arbitrate industry marketing practices?

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Personal Chef Industry Certification

The APCA has been working with the American Culinary Federation on the development of a nationally recognized industry-wide personal chef certification program. There are still a number of issues that need to be addressed to ensure the program is beneficial for personal chefs.

Discussion thoughts:

• What specific criteria should be included in a Personal Chef certification program?

• How can the Personal Chef industry ensure that its needs are continually being met throughout the lifespan of the certification program, especially as it relates to approving certification applications?

• How can Personal Chefs ensure that any new certification program is being accepted and recognized by the Personal Chef community in general?

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Remember, start formulating your ideas and making notes. The discussions promise to be lively and will help ensure that the future direction of the Personal Chef industry supports the development and prosperity of its members.

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American Personal Chef Association & Institute
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