Monday, October 9- 2nd Day of the Summit

All attendees participate in full session 7:30 a.m. – 5 p.m. Registration 7:30 a.m. – 5 p.m. “Mixing Bowl” Hospitality Suite 7:30 a.m. – 8:30 p.m. Continental Breakfast 8:30 a.m. – 9:30 a.m. Opening General Session – Unveiling the NEW APCA Candy Wallace, American Personal Chef Association Here we’ll reveal the exciting results of six months of intensive re-branding. You won’t want to miss opening remarks from the executive director of APCA on the association’s future and what it means for America’s personal chefs! 9:30 a.m. – 9:50 a.m. Keynote Presentation Helene Kennan, executive chef, The Getty Center and Getty Villa, Los Angeles, and president, Women Chefs & Restaurateurs, Louisville, Ky. One of the most prominent chefs of our time talks about the state of modern foodservice, the ever-expanding popularity of and reliance on personal chefs, and opportunities to continue growing as successful entrepreneurs who love food and cooking for others. 9:50 a.m. – 10:30 a.m. Good Cooking with Teflon® Gail Greco, Gaithersburg, Md. Sponsored by DuPont Learn tips and techniques to get the best results when cooking with coated cookware, from the editor of the Carefree Cooking section of the DuPont™ Teflon® Web site. 10:30 a.m. – 10:45 a.m. Networking Break 10:45 a.m. – noon Concepts of Customer Service Greg Forte, CEC, CCE, AAC, director, The Culinary Arts Institute at UVSC, Orem, Utah, and co-author, The Professional Personal Chef (Wiley, 2007) Successful personal chefs understand that cooking is only part of the equation in a thriving business. Indeed, some would argue that stellar customer service is equally – or even more – important. Chef Forte describes the principles of scrupulous service that win over clients, allowing you to shine the spotlight on the star of the show: your food. Noon - 1 p.m APCA Celebration Luncheon 1 p.m. – 3 p.m. Career Planning for Creative People Lee Silber, CreativeLee Speaking, San Diego Struggling with trying to do too much and not getting the most important things done? Are you not paid enough for your time and talent? Having a hard time promoting yourself or your business? Want a plan that is easy to create and even easier to use? Then you don’t want to miss this session. Writing a business plan and planning your career can be two of the most boring and time-consuming things a successful personal chef must do—it is also the most important. Finally, a way to plan that is both easy and effective. Let Lee Silber show you how to create a visual, flexible and natural plan that engages both sides of your brain and brings amazing clarity and focus for anyone interested in becoming a star in this highly competitive and creative career. 3 p.m. – 3:15 p.m. Networking Break 3:15 p.m. – 4:45 p.m. Flavor Discovery: What Your Customers Crave Now, What They’ll Demand Tomorrow Margaret King, food editor, San Diego Union-Tribune Deborah Schneider, CEC, executive chef, Del Mark Racetrack Turf Club and Fairgrounds, San Diego Deborah Scott, partner/executive chef, Island Prime and C-Level Lounge, Kemo Sabe and Indigo Grill, San Diego Moderated by Brent T. Frei, American Personal Chef Association Do your clients marvel over Mediterranean? Does barbecue still sizzle? And what are the five flavors that will make your desserts sing? In this panel discussion, food and foodservice experts divulge the flavor preferences of their clienteles and predict the tantalizing tastes of the near tomorrow. From emerging ethnic influences to “rediscovered” herbs and seasonings to the “2 Bs and 2 Cs” that are hot right now (“Cajun” is one of them), this session will help you continue to wow your patrons’ palates well into next year. 4:45 p.m. – 5:30 p.m. New & Specialty Produce Discover “new” (or, new to the American market) fruits, vegetables and fresh seasonings that will add zing to your recipes. Open Evening APCA’s open evening is intended to provide conference attendees an opportunity to get together with colleagues and enjoy a taste of San Diego. For your convenience, we have provided a list of suggested restaurants along with their phone numbers and Web addresses. Blue Point Coastal Cuisine, (619) 233-6623 www.cohnrestaurants.com/cohn/cohnrestaurants/bluepoint.php Corvette Diner, (619) 542-1476 www.cohnrestaurants.com/cohn/cohnrestaurants/corvette.php Dakota Grill & Spirits, (619) 234-5554 www.cohnrestaurants.com/cohn/cohnrestaurants/dakota.php Gaslamp Strip Club-A Steak Place, (619) 231-3140 www.cohnrestaurants.com/cohn/cohnrestaurants/gaslamp.php Indigo Grill, (619) 234-6802 www.cohnrestaurants.com/cohn/cohnrestaurants/indigo.php Island Prime, (619) 298-6802 www.cohnrestaurants.com/cohn/cohnrestaurants/islandprime.php Kemo Sabe, (619) 220-6802 www.cohnrestaurants.com/cohn/cohnrestaurants/kemosabe.php The Prado at Balboa Park, (619) 557-9441 www.cohnrestaurants.com/cohn/cohnrestaurants/prado.php Mister Tiki Mai Tai Lounge, (619) 233-1183 www.cohnrestaurants.com/cohn/cohnrestaurants/mrtiki.php Thee Bungalow Restaurant, (619) 224-2884 www.theebungalow.com The Tea Pavilion, (619) 231-0048 www.cohnrestaurants.com/cohn/cohnrestaurants/teapavilion.php Rox, (619) 234-5554 www.cohnrestaurants.com/cohn/cohnrestaurants/rox.php