What Personal Chef Office Can Do for You: Announcing Personal Chef Office – the one tool you need to manage your business quickly and efficiently. See just how this new program works – and works for you!

Closing General Session & Best Practices Session: Top 10 Development:

As the personal chef industry grows, so does the need to present it in the most professional manner possible and to standardize techniques and practices. In this most important session, you will help develop a new handbook of "Best Practices" for the personal chef industry by participating in focus groups dealing with five incredibly important topics: Sanitation, Marketing & Advertising, an Industry Code of Ethics, Certification, and a Standardized Vocabulary.

INDUSTRY WIDE BEST PRACTICES Groups on Topics:

These focus groups will be followed by a general session where all the groups will present their results for discussion and consolidation into the new handbook, which will be sent to all attendees following the Summit. This is your chance to be part of an exciting new step in the development of a truly committed and professional industry. Don’t miss it – your voice counts!

Breakouts: This year, breakouts will follow two tracks: One for chefs new to the industry or chefs who want to brush up on some of the basics (Track 101). The second track is for more experienced chefs looking to increase their knowledge or expand their businesses (Track 201.)

Creative Self-Promotion: Lee Silber. So, you’re in business for yourself now, but have no experience in marketing. Learn some effective ways to get the right kind of attention from potential clients and promote yourself without spending a fortune.

Creative Self-Promotion in Practice: Panel with Lee Silber Moderating. Hear how some successful chefs have put their creative marketing skills to very good use and filled their cooking calendars. These chefs share ideas you can easily use in your business.

Food Packaging & Containers: Mike Sodaro. It’s a hot debate! What kind of containers work for you and your clients. Chef Mike Sodaro will take you through the pros and cons of different container types to help make the decisions easier.

Menu Planning: Shellie Kark. Side dishes are just as important as the main course. In this session, you’ll learn how to create delightful taste combinations that will never bore your customers week after week. Shellie Kark is from CookStreet, Denver’s top cooking school, so don’t miss this session - particularly if you are new to personal cheffing.

Accounting 101: (speaker tba): Here’s all you need to know to keep your accounting straight: when to file taxes, what you can and can’t claim as deductions and some simple tools to help you keep your financial path smooth.

Knife Skills: Harold Arimoto. Good knives and good knife technique saves you time and money. Mac knife representative Harold Iwamoto will show you some easy to learn techniques with some fun garnishing thrown in as well.

When Your Client Lets You Go: Nina Rosen, MA. Your client doesn’t want you back. How do you handle the rejection? How do you follow up? What are the warning signs that you’re not dealing well with being fired. An important session that teaches you how to move on with your business and career.

Creating an Effective Press Kit: Jane Thompson: The press is your most important ally in the battle to get and keep clients. Find out how to create your own press kit that will sell you and your service to the press and get you in the headlines! Jane Thompson, a top food industry writer and pr pro, will show you how.

Putting Your Best Foot Forward (presentation skills): Victoria Dunn. Selling doesn’t come naturally to many of us – particularly when we are selling ourselves. Learn how to present yourself in the best possible light and close the sale from one of the hospitality industry’s top sales trainers.

"Catering, Another Income for the Personal Chef": Denise Vivaldo. Are you getting calls about doing special events? Don’t know what to charge? What menu to offer? When to bring in extra help? Catering can be a highly lucrative second income stream if you know the ropes. Denise Vivaldo, author of "How To Start a Home-Based Catering Business," will take you through the process in this dynamic 2-part session.

Wine Pairings: Bridget Sherren: Are you unsure about what wine goes with what? Have you been asked by clients to recommend a wine? Or, do you want to know for your own information? Learn how to choose a wine and the proper way to taste one in this fun and informative session with Bridget Sherren, who is a candidate for Master Sommelier with the Court of Master Sommeliers.

Dealing with Rejection: Victoria Dunn. You’ve put your best foot forward and given a great presentation… you think…. But the answer is "no". Learn how to get back on the horse and keep trying. Find out what the weaknesses are in your presentation and what you need to do to get to "yes."

Smart Chefs Finish Rich: Marcianne Gagliardi: Hey! As fun as personal cheffing is, we don’t want to work all our lives – do we? This session will teach you what you need to do to ensure a comfortable retirement as well as how to best protect yourself now.

MasterCook Advanced Skills: Gordon Johnson. You’ve been using MasterCook, but are you using it to its best advantage? In this hands-on session, you will delve deeper into MasterCook and discover even more ways to incorporate it into a successful business.

Selling in a Competitive Environment : Victoria Dunn. It’s a jungle out there! More professionals chefs are entering into the personal chef industry and the competition is increasing. This session will teach you smart selling techniques from prospecting to closing the sale AND how to handle any objections you might encounter during the interview process.

"Pleasing the Aging Palate: What To Do When Taste Changes" Chris Koetke & Jacqueline Marcus: Every 7 seconds another baby boomer turns 50! Your primary market is getting older as you read this and their palates are aging right along with the rest of their bodies. Discover how you may need to change your cooking techniques to continue to please this all important market.