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| The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) | 
 enlarge | Authors: Candy Wallace, Greg Forte
Publisher: Wiley
Category: Book
Buy New: $40.78
New (18) Used (11) from $39.29
Avg. Customer Rating:  10 reviews
Sales Rank: 97784
Media: Hardcover
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 1.4
Dimensions (in): 11 x 8.6 x 0.7
ISBN: 0471752193
Dewey Decimal Number: 647.95068
EAN: 9780471752196
ASIN: 0471752193
Publication Date: February 26, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Product Description
The definitive guide to a successful career as a professional personal chef The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career. Filled with resources rich in detail, this useful and engaging text covers: - The evolution of the professional personal chef career path
- The benefits and disadvantages of various forms of business ownership
- Operating legally
- Writing an effective business plan
- Creating a vision statement, mission statement, and elevator speech for your personal chef business
- Managing and securing finances
- Identifying target markets and revenue streams
- Developing marketing and sales plans and quality customer service
- A day in the life of a personal chef
In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs. A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents. Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.
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| Customer Reviews: Read 5 more reviews...
 Great tool! September 23, 2008
The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)
This book is a great tool for getting started in the personal chef business. It contains a lot of basic business skills but it also provides information specifically for the personal chef. I will refer to this book over and over again.
 Comprehensive September 5, 2008
Good advice that covers all aspects of becoming a successful Personal Chef. Well organized and written in specific terms that clearly outlines practical steps for application. Fundamentally sound information for anyone aspiring to be professionally competent in a very rewarding vocation.
Informative March 27, 2008
This book covers every aspect of starting your own personal chef business. It even helps with the type of products needed to store the food in the freezer and reheating instructions. I used many of her templates to set up my business with my clients.
 Good basic text. January 1, 2008
3 out of 4 found this review helpful
I was a little disappointed to see that the first 100 pages or so is a basic primer on starting a business. There are better books for that, my favorite is Small Time Operator. The rest of the text is more of what you would expect, but I think it could go much more in depth. I would like to see the author leave the basic business info, such as whether to incorporate, run as a sole proprietor, etc., to other books and expound on the daily issues of a personal chef. All in all a good basic primer, but I think something more is needed for someone really considering starting a business in this field.
Excellent book! Must have text for future Personal Chefs! April 10, 2007
1 out of 3 found this review helpful
Anyone who is considering the profession of a Personal Chef should buy this book! An excellent source for the information you need to start a sucessful business!
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