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.

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.

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.

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.

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.

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.

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.