Tuesday, October 10 - The 3rd Day of the Summit

Attendees choose among scheduled breakout sessions 7:30 a.m. – 5:00 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 a.m. Keynote Presentation – Special Guest! (all attendees) BREAKOUT SESSIONS 9 a.m. – 10:30 a.m. WS-01 Personal Chef Bookkeeping & Accounting Gerald P. Cote, CPA, San Diego Learn how to manage and fine-tune your current accounting/bookkeeping system so it supports you and your business. WS-02 Demystifying Certification Harry Brockwell, CEC, AAC, vice president, American Culinary Federation, Inc., Westlake Village, Calif. Urs Emmenegger, CEC, president, ACF Chefs & Culinarians of San Diego Mark Blaauboer, CEC, vice president, ACF Chefs & Culinarians of San Diego Brandon Perry, PCEC, U.S. Navy Professional chef certification can set you head and shoulders above the competition in your community by validating your breadth of skills and experience. In this session, learn the steps by which you, too, can become a Personal Certified Chef or a Personal Certified Executive Chef. 10:30 a.m. – 10:45 a.m. Networking Break 10:45 a.m. – 12:15 p.m. WS-03 Presenting Effective Cooking-Demo Classes Katherine Emmenegger, CEC, executive chef, Great News! Cooking School, San Diego Emmenegger, a culinary instructor for 16 years, will guide you through the methods used to develop, plan, organize and execute demonstration-style and hands-on classes. She will also give you ideas for teaching venues and ways to advertise. WS-04 Effective Internet Marketing Dennis Wallace, American Personal Chef Association Hear from APCA’s own expert how to best utilize Web services and search engine marketing (SEM). Don’t miss this workshop. Dennis Wallace will provide lots of tips and tricks (plus dos and don’ts) to help you position your Web site toward the top of the major search engines for local searches. Along with hidden coding tips, Wallace will discuss writing your page content and optimizing your key words into this content, adding “fresh” content, adding text links and employing smart navigation schemes. SEM is about optimizing your Web site for the highest search-engine placement, thereby increasing your site’s traffic and affording more opportunities to convert visitors to clients. By attending this workshop alone, you will have received the return on your investment (ROI) of attending the Summit. 12:15 p.m. – 1:15 p.m. APCA Commemorative Luncheon 1:15 p.m. – 2:45 p.m. WS-05 The Evolution of a Personal Chef Career Jim Davis, chef/owner, The Really Good Food Company, Gaithersburg, Md. Meredith Eriksen, chef/owner, Whisk For Hire, greater Washington, D.C. Dane Mechlin, chef/owner, Nadine & Dane’s Personal Chef Service and Chef Dane’s Meal Assembly Programs, Santa Clara, Calif. Terry Riesterer, chef/owner, Paragon Chef, Hoffman Estates, Ill. Who are the people in this fast-growing and vibrant industry, and how did they get started? How did their original business plans evolve over time? Successful personal chefs reveal through case studies how they discovered opportunities and diversified their businesses to become powerhouses in the communities they serve. WS-06 Innovations in Containers and Storing Linda Rosner, CEC, CHE, chef/owner, A Personal Chef Service, and culinary director, Lexington College, Chicago What’s new from manufacturers, what’s perfect for storing hot and cold dishes for your clients, and solutions for safely storing your finished dishes. 2:45 p.m. – 3 p.m. Networking Break 3 p.m. – 4:30 p.m. WS-07 Boost Your Table Etiquette Brandon Perry, PCEC, U.S. Navy How to arrange the perfect place settings for your clients, bringing culture and gracious living to the family dining room ... and banquet hall. Through this workshop, you’ll learn a variety of tableservice styles to satisfy your diverse clientele. WS-08 Garde Manger – Perfecting Your Cold Dishes The art of cold-food presentation is enjoying a resurgence, not only in restaurants, but in the family dining room. Learn techniques for preparing the best-tasting, best-looking sandwiches, salads and cold appetizers and soups, not only for your personal clients, but for larger and grander events. 4:30 p.m. – 6:15 p.m. Wine & Cheese Tasting Experience / Closing Session and Awards