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APCA Summit 2004! - Programs & Agenda - Day Two - Saturday, August 28

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.

Saturday, August 28

Special Diets and Needs
Terry Riesterer, Paragon Chef

This presentation will focus on the basic theory and philosophy behind such diets as Dr. Dean Ornishs’ Hearty Healthy, the “South Beach Diet,” as well as cooking for the “Gastro-Intestinal by-pass” patient both pre and post-op. Discussion will include information on recipes, preparation, packaging, profit and marketing these services.


A Creative Growth Strategy for Your Personal Chef Business
Evan Lewis, Evan’s Supper Club

This session presents an interesting and different approach to growing your personal chef business. Chef Evan Lewis takes participants through the steps for building a successful supper club business, including establishing pricing, evaluating and selecting the site, identifying kitchen requirements and tips for achieving successful vendor/supplier relationships. Participants will also learn the potential barriers to success and strategies for overcoming those hurdles. Workshop attendees will view a sample supper club class layout and will receive ideas of sample menus.

From One Dish, Create Many: Building from Base Recipes
Meredith Ericksen, Whisk for Hire
Dane Mechlin, Nadine and Dane’s Personal Chef Service

Do you struggle with providing creative new entrees and side dishes? Two experienced personal chefs share the secret of using sauces, seasonings and flavorings to create a myriad of dishes from one basic recipe. We’ll explain how we build menu choices from client assessments and give some tips on tweaking recipes to fit different client needs. Learn how to turn a basic building block recipe into an arsenal of menu options.

Packaging Options: Demos & Discussions of Latest Products

The makers of FoodSaver vacuum packaging appliances will explain why these great counter-top devices are the perfect tool for personal chefs by demonstrating the many ways they can help cut food costs and simplify the job.

12:00 p.m. - 1:30 p.m.

1:30 p.m. - 3:00 p.m.
Educational Workshops
(Workshops will be presented concurrently)

Seafood 101— Preparation Tips & an Update on the Industry
Nicole Aloni, In Food We Trust Productions

Chef Nicole Aloni will share tips for perfect fish preparation as she demonstrates some exciting and easy recipes and gives an update on today’s fish industry. What’s the scoop about wild versus farmed salmon? What do your clients need to know about Omega-3’s? What kind of farmed (read available and affordable) fish can we expect to see in the near future?

Get the Most Out of Your APCA
Web Site and Links

Dennis Wallace, APCA

Your APCA Webmaster will be introducing and explaining the latest APCA Web site benefits and showing you how to maximize your internet exposure through the APCA site.

3:00 p.m. – 3:30 p.m.
Networking Break
3:30 p.m. - 5:00 p.m.
Educational Workshops
(Workshops will be presented concurrently)

The Cheese Course
Sara Hill, Classic Provisions

We are in the midst of a cheese revolution in this country! Americans are seeking to try dozens of wonderful cheeses available from Europe and American Artisan Cheese producers. This course will familiarize you with the world of specialty cheese and add an array of “cheesy ideas” to your offerings that will impress your clients and their guests. From condiment and specialty cracker suggestions to perfect pairings with other foods and wines, your expertise will be honed to a level of professionalism that your clients will enjoy for years to come.


Don’t Be Afraid, It’s Only Wine
Michael A. Schaefer, King Estate Winery

Many people do not become regular wine consumers due to the perceived mystique and fear of not appearing sensitive enough to discern the differences in smell and taste. To them, wine is a foreign object. By using more familiar foods, with their own subtle differences, and then turning to examples of wine with slight differences of their own, we can prove to the “average” consumer, that they can indeed appreciate wine in all its different variations.

5:15 p.m. – 5:45 p.m.
Closing General Session & Awards
6:30 p.m. – 8:00 p.m.
Closing Reception

American Personal Chef Association
4572 Delaware Street
San Diego, CA 92116

All rights reserved. © American Personal Chef Association 1996-2004
Updated 12/08/2004.