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Some APCA events have been organized into two
segments for better clarification. The colored
box above each event title indicates these
designations. Their descriptions are listed
below.
Optional Events (OP) Events
that require an additional cost not included
in the summit registration fee. These events
must be registered for separately.
Educational Workshops (WS)
These workshops are presented concurrently and
are included in the summit registration fee. |
Thursday, August 14
8:00 a.m. - 5:00 p.m.
Registration
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8:45 a.m. - 11:45 a.m. |
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OP-01 |
The Practical Mastercook Workshop
Gordon Johnson, American Personal
Chef Association
This is a half-day hands-on session exploring the
power of Mastercook and creating your very own
customized print layouts, menu planning, search
functions and more. Bring your recipe collections,
company logo, food photos, client assessments, menu
plans and any other electronic information you want
to work into Mastercook and leave the session with a
CD-ROM of Mastercook customizations to use on your
computer at home.
APCA New Member Seminar: The Business of
Doing Business as a Personal Chef
Jim Davis, The Really Good Food
Company
Dane Mechlin, Nadine & Dane's
Personal Chef Services
Mike Sodaro, Pinch of Thyme
Services
Candy Wallace, American Personal
Chef Association
This one-day intensive seminar is the backbone you
need to start a successful personal chef business
and is being taught by Candy Wallace, founder of
APCA, and APCA's 3 regional directors, Dane Mechlin,
Jim Davis and Mike Sodaro. If you are serious about
becoming a personal chef, this seminar will supply
the information, systems, technology, and support
that you need for a successful start-up.
Marketing Makeover: How to Get People to Listen to
You
Kendall SummerHawk, Personal Chef
Coach
Are you frustrated with your marketing? Learn how to
fill your cook days, earn top dollar for your
services, and create a marketing approach that is an
expression of who you are! Join marketing coach
Kendall for this special one-day workshop!
Local Farm Tours
Our
first stop is
Carlsbad Aquafarms, located on the coast and
known for producing the best mussels available
anywhere. Here we will learn the method of growing
mussels and view their beds. We will then travel to
Golden Gourmet Mushrooms. Manager Steve Farrar
will explain and display the Japanese growing
techniques, including a view of King Trumpet, Enoki
and Buna Shimeji mushrooms. The merits of cultivated
versus wild mushrooms and the use of specialty
mushrooms in cooking will also be discussed.
Thornton Winery Tour & Lunch
Visit
Thornton Winery located in Temecula Valley, one
of Southern California's best-developed winemaking
regions. The tour encompasses the techniques and
tools of the vinification process of making their
sparkling wine using the Methodé Champenoise
tradition. The tour concludes with a tasting of
their award-winning bottlings. Finally, this visit
wouldn't be complete without lunch at Café
Champagne, the only four-star restaurant in Temecula
Wine Country.
Professional Headshot Photo Sessions
Don't
miss this opportunity to finally have your headshot
taken by a professional photographer. You must
register for this option in order for an appointment
time to be scheduled for you.
3:00 p.m. - 3:30 p.m.
Afternoon Break
6:30 p.m. - 8:30 p.m.
"Welcome to Paradise" - Opening Reception
Join
us at the opening cocktail reception, which will
highlight cuisine from California prepared by fellow
APCA chefs.
Friday, August 15
7:30 a.m. - 5:00 p.m.
Registration
8:00 a.m. - 8:30 a.m.
Continental Breakfast
8:45 a.m. - 9:00 a.m.
General Session Opening
Candy Wallace, American Personal
Chef Association
9:00 a.m. - 9:30 a.m.
Keynote: The Importance of Standards in the Food
Service Industry
Walter Bronowitz, CCC, CCE, AAC,
American Culinary Federation
Are we aware of the importance the setting of
standards has played in our industry? What can we do
to recognize how we can promote the respect that
setting standards can bring? This and more as we
raise the bar!
9:30 a.m. - 10:00 a.m.
Image and the Professional Chef
Brent Frei, American Culinary
Federation
At no time in the world's history has the
professional chef been held in higher esteem,
bearing huge responsibility for guiding people's
food choices. Yet the U.S. government recognized
chefs as professionals only 30 years ago. Long
before and since, the American chef has struggled
with enhancing his or her image to the customer who
purchases prepared food. Where does 'image' start?
And how does a chef in any work situation convey the
professionalism that earns him or her repeat
business and greater personal success? Brent Frei of
the American Culinary Federation -- which defines
and upholds the "image" of the professional cook in
the United States -- will describe how far the
chef's profession has come in this country, and why
we can only succeed as specialized professionals
when we're recognized for being exemplary cooks
first.
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10:15 a.m. - 11:45 a.m. |
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Educational Workshops (Workshops will
be presented concurrently) |
Food Writing & Cookbook Publishing: How to
Get Started
Irena Chalmers, Chalmers Food
Publications, Inc.
Penny Sansevieri, Author
Services/Media Relations
Learn how to put your passion into words with a
discussion by Irena Chalmers, widely published food
writer (Gastronomica and Chef Magazine), as well as
a much published cookbook author, and Penny
Sansevieri, who is an agent. They will tell you how
to go about being published, who to contact and how
to contact them.
Eating Well Through Cancer
Holly Clegg, Author
Holly uses her research and culinary expertise to
answer one of the most often asked questions dealing
with cancer treatment, "What can I eat?" She
recognizes the importance of diet and nutrition
before, during and after treatment. Her energetic
and information-packed presentation gives cancer
patients guidance on foods, menus and tips that ease
the symptoms and are best tolerated during cancer
treatment. This everyday recipe approach will feed
the patient and appeal to the family with her
trademark of healthy cooking in today's hectic
world.
The Tale of Two Sauces: Cooking with Glace
and Demi-Glace
Chef Ira Michaelson, CCC, American
Personal Chef Association
Chef Graham Taylor, CEC, CCE,
Culinarte Bonewerks
This session will give you an understanding of stock
reductions, their use, and how to save time and
money at your cookdates and dinner parties. You will
learn how to incorporate them into all aspects of
your menus, from soups to sauces.
12:00 p.m. - 1:45 p.m.
Lunch
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2:00 p.m. - 3:30 p.m. |
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Educational Workshops (Workshops will
be presented concurrently) |
Certification: How Do I Go About It?
MODERATOR: Brent Frei, American
Culinary Federation
ACF Representative: TBD
APCA Representative: Chef Ira Michaelson,
CCC, American Personal Chef Association
IACP Representative: Stephan Viau, CCP,
Cambridge School of the Culinary Arts
Professional certification is now available to
Personal Chefs through two National Culinary Trade
Associations. Learn how to become certified by
attending this panel discussion featuring
representatives from the American Culinary
Federation (ACF), the International Association of
Culinary Professionals (IACP) and APCA.
Keeping the Personal Touch in Your
Commercial Kitchen
Mike Sodaro, Pinch of Thyme
Services
Is working from a commercial kitchen a good idea for
your business? If you decide that's the way to go,
one challenge you are sure to face is maintaining a
personal touch from a distance. We'll talk about the
pros and cons and discuss some tips for keeping
things "personal".
Personal Chef and Personal Training:
Combining Healthy Food and Exercise
Ted Vickey, White House Athletic
Center
This session will introduce you to some of the ways
that you the personal chef can work with personal
trainers. So rather than a client leaving a workout
session and stopping for a Big Mac, they can come
home to a chef prepared meal!
3:30 p.m. - 4:00 p.m.
Afternoon Break
4:00p.m. - 5:00 p.m.
General Session Opening
Results of 2002 Best Practices Groups;
Formation of New Best Practices Groups
APCA Chef Brian H. Boots, Elegance
Ala Carte Personal Chef Service, Inc.
Gordon Johnson, American Personal
Chef Association
Dine-Around with Wine Reception
Join your fellow APCA members for dinner at a
restaurant in San Diego's historic Gaslamp Quarter.
This optional night on the town will spotlight
restaurants from the Cohn Restaurant Group,
including Blue Point Coastal Cuisine, Dakota Grill,
Gaslamp Strip Club, Indigo Grill, Kemo Sabe and The
Prado (in Balboa Park). A wine reception will be
held prior to the dine-around. Please indicate on
the registration form which restaurant you would
like to attend. Participants will pay a deposit upon
registering and receive a certificate at the
conference to be used toward the purchase of the
meal. The deadline to sign up for this option is
July 18. Once a reservation is made, there are no
refunds or alterations. Visit the following Web
sites to learn more about each restaurant and the
area:
www.cohnrestaurants.com or
www.gaslamp.org.
Blue Point Coastal Cuisine
Dakota Grill
Gaslamp Strip Club
Indigo Grill
Kemo Sabe
The Prado (in Balboa Park).
Saturday, August 16
7:30 a.m. - 12:00 p.m.
Registration
8:00 a.m. - 8:30 a.m.
Continental Breakfast
|
8:45 a.m. - 10:00 a.m. |
|
Educational Workshops (Workshops will
be presented concurrently) |
Creating an Effective Press & Information
Kit
Jane Sears Thompson, Simply the
Best Magazine
Jane's seminar will cover the basics of creating a
press kit that editors will read and respond to. She
will cover the art of writing an effective press
release, who to contact and how, and how to save
time and money by producing your press kit online.
Her seminar in the 2002 Summit in Orlando was filled
to capacity. Don't miss this updated and expanded
version of "how to get noticed and covered by the
press!"
Allergens: Clients with Special Diets
APCA Chef Lise M. Battaglia,
Healing Meals: The Gourmet Prescription
This session will focus on incorporating food
sensitivity awareness into your menu planning for
your health and your clients' health. Discussions
will include how and why allergens are likely here
to stay, the needs of the special diets client, and
making substitutions of common allergens with less
aggravating foods.
Rice & Grains: From Appetizers to Desserts!
Chef Mike Holleman, Indian Harvest
Specialtifoods
Focusing on present and future trends, Chef Michael
will bring you fresh ideas with exciting heirloom
rice & grains to help strengthen your menu
development and add to your bottom line. Come
prepared to taste recipes that have been prepared
fresh, then frozen and later prepared for
service...just as your customers do with your own
culinary creations!
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10:15 a.m. - 11:30 a.m. |
|
Educational Workshops (Workshops will
be presented concurrently) |
Cooking and Dinner Parties for Fun and
Profit (Part 1)
APCA Chef Jim Davis, The Really
Good Food Company
This topic will include all facets of planning,
marketing, pricing, selling, preparing for and
performing cooking parties and dinner parties. The
program is designed for groups of up to 20 people.
Recommended marketing materials, sales aids,
suggested menus, equipment lists and recipes will be
included. A free ranging discussion will follow the
formal presentation and will include experiences,
examples and suggestions from successful personal
chefs that have offered such programs.
How to Form and Run a Successful Local
Chapter
APCA Chef Meredith Eriksen, Whisk
For Hire Personal Chef Service
APCA Chef Dane Mechlin, CEC, Nadine
& Dane's Personal Chef Services
Find out how to form and run a successful local APCA
chapter in your area. We'll talk about common
obstacles and how to overcome them, as well as key
strategies for maintaining momentum and keeping
members involved and motivated. Learn from the
successes and mistakes of current chapters and join
a brainstorming session on possible chapter
activities.
How to Make Money with Food from Film:
Timpano from Big Night
Carol Blomstrom, Lotsa Pasta
Restaurant
Anyone who has ever felt passionately about food
loves this film. Central to this story, Timpano
rarely appears on restaurant menus or in cookbooks.
Now is your chance to create this amazing dish,
which is served daily at Lotsa Pasta.
11:30 a.m. - 1:00 p.m.
Lunch
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1:00 p.m. - 2:30 p.m. |
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Educational Workshops (Workshops will
be presented concurrently) |
Catering Confidential - Double Your Profit:
Catering for Your Personal Chef Clients
Nicole Aloni, In Food We Trust
Productions
Denise Vivaldo, Food Fanatics
Please join Nicole Aloni and Denise Vivaldo for this
exciting catering opportunity. They will instruct
you on how to manage a successful catering business
from marketing your service to making a profit.
Cooking and Dinner Parties for Fun and
Profit (Part 2)
APCA Chef Jim Davis, The Really
Good Food Company
This workshop will be a continuation from Part 1.
This topic will include all facets of planning,
marketing, pricing, selling, preparing for and
performing cooking parties and dinner parties. The
program is designed for groups of up to 20 people.
Recommended marketing materials, sales aids,
suggested menus, equipment lists and recipes will be
included. A free ranging discussion will follow the
formal presentation and will include experiences,
examples and suggestions from successful personal
chefs that have offered such programs.
2:30 p.m. - 3:00 p.m.
Afternoon Break
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3:00 p.m. - 4:15 p.m. |
|
Educational Workshops (Workshops will
be presented concurrently) |
Catering A Cocktail Party: How to Expand
Your Personal Chef Business
Nicole Aloni, In Food We Trust
Productions
Shellie Kark, Cook Street School of
Fine Cooking
Denise Vivaldo, Food Fanatics
In this informative workshop three pros show you how
to plan, price, sell and execute great cocktail
parties for your personal chef clients. Included is
a cooking demonstration of four stunning hors
d'oeuvres to add to your catering repertoire taught
by Chef Shellie Kark.
Web Design: Make it Useful & Usable
Leslie Johnson, Microsoft
This session will cover a list of Web design best
and worst practices, and will include a 15-minute
group exercise in Web design. The goal will be to
learn to use the best and avoid the worst. At the
end of the session, we'll present several of the
participants' designs to the rest of the group. This
session will give participants the practice they
need to take the learning home and apply it.
"CHOP" TALK: Knife Skills & Garnishing
Harold Arimoto, MAC Knife, Inc.
The knife is the most basic and important tool in
any kitchen and yet many Chefs have not maximized
their proficiency and skills. This demonstration
will teach various grips and when to use each,
cutting motions and tricks, sharpening theory and
methods and safety tips. Also included will be a
demonstration on "Mukimono: the Japanese Art of
Garnishing". Learn to create carrot butterflies,
apple boats and zucchini pine trees using simple and
fast techniques.
4:30 p.m. - 5:00 p.m.
Closing General Session & Awards
6:00 p.m
BBQ Showdown Competition
Jim Davis claims to make the best barbeque in the
Country. Our APCA chefs will do their best to
dethrone him. This fund-raising event will benefit
the St. Madeleine Sophie Center for the
developmentally disabled toward the build-out of
their new commercial/teaching kitchen.
Sunday, August 17
ServSafe® Certification Course & Exam
This is a comprehensive science-based food safety
system that allows food service operators to
continuously monitor their establishments and reduce
the risk of food-borne illnesses. It is the most
comprehensive, trusted food safety training program
available. Most state laws require that all
foodservice establishments have at least one person
who is food handler certified. This nationally
standardized course will include the study guide,
the course AND the exam. So you will be certified at
the end of the day!
9:00 a.m. - 12:00 p.m.
Regional Manager Breakfast/Meeting
Summit Information
Summit Fee
The summit registration fee includes the cost of
attendance at all general sessions, workshops,
social functions and planned meals. The events
labeled optional are offered at an additional cost
and should be registered for individually. Please
refer to the enclosed form for the appropriate fee
structure. If you have any questions regarding the
registration process, please call APCA Headquarters
at 800/644-8389.
Spouse/Partner Fees
For a fee, spouses and partners may participate in
the educational sessions, social functions and
planned meals during the summit. Reservations must
be made in advance for each function and the
appropriate charges should be included in the
remittance that accompanies your registration form.
If a spouse or partner wishes to attend the optional
events, they must purchase this separately.
Optional Events
We are pleased to offer tours, workshops and a
Dine-Around during the summit. All optional events
require a cost not included in the summit
registration fee. Please refer to the enclosed
registration forms for descriptions and fees
pertaining to optional events.
Advance Registration
No registration will be processed without proper
payment accompanying the form. In order to qualify
for the EARLY BIRD rate, registration forms must be
postmarked no later than July 15. Registrations
postmarked after that date will be processed at the
LATE registrant rate.
Cancellation Policy
Cancellations submitted in writing to APCA by August
1, 2003 will be refunded, less a $50 processing fee.
There will be no refunds for cancellations received
after this date. All refunds will be processed after
August 18, 2003
Dress Code
The dress code for the summit is chef coats and/or
casual.
San Diego Weather
In August, the average daily temperature is 75
degrees. August temperatures can be as high as 78
degrees or as low as 67 degrees.
Distribution of Publications and Promotional
Materials
Distribution of brochures, fact sheets, advertising,
industry publications and promotional materials is
not allowed during the summit except for companies
participating in the official summit sponsorship
program. Distribution of these materials by sponsors
is allowed only within the guidelines of the sponsor
program.
Scheduling Non-APCA Functions
Events that conflict with officially sponsored APCA
events or educational programming are not allowed
during the Summit. This includes hospitality suites,
special breakfasts, focus groups or similar events.
Hotel
Reservations and Travel Arrangements
