2010 National Personal Chef Conference - Denver, CO

July 20, 2010 - PRLog -- Rio Rancho, NM
July 20, 2010

Chef Gail Kenagy, CEO and President of the United States Personal Chef Association (USPCA) and Culinary Business Academy announces the 2010 National Personal Chef Conference and educational workshop to be held July 30 through August 1, 2010 in Denver, Colorado.

The 2010 national conference will promote business development and professional growth for personal chef business owners and home-based culinary business entrepreneurs.

“2010 marks our 13th consecutive national conference for working personal chefs” stated Kenagy.  “Our annual convention affords multiple in-depth continuing education opportunities for members from coast to coast.  We provide seminars and workshops for entry level all the way to senior chef.  Each participant will capture valuable business development knowledge and real world how-to insight from industry experts” she continued.

Troy Guard, owner of TAG Restaurant located in Denver’s Larimer Square will be the keynote speaker, bringing a wealth of culinary knowledge, having worked with the finest chefs in the country.  From Maui to New York City, Troy has an impressive list of accomplishments and continues to be at the forefront of culinary trends and experiences.  Twenty five other industry experts are scheduled to present focused workshops and demonstrations on a wide variety of culinary and business development topics.

The USPCA National Conference is the largest annual conference for working personal chefs and registration is open to non-USPCA members. Additional information may be viewed at http://www.personalchefconference.com.  

The 2010 USPCA National Conference will also feature the popular Chefs Knockout competition where teams of culinary professionals vie for top honors through creative construction of a dish using a secret ingredient and judged by an assortment of culinary professionals and local dignitaries.

There are 5,000+ working personal chefs with the majority associated with the USPCA. Personal chefs prepare custom delicious, nutritious meals daily for a wide range of clients in all 50 states and throughout Canada.  Clients using this special service represent active households, affluent seniors and individuals with restrictive dietary needs.  Unlike a private chef who works for one household in an employer-employee relationship, personal chefs own and operate their own independent business and will service 12-20 unique clients each month.  The direct tangible benefits to each client will be the time saved in the actual meal preparation and the associated shopping, while still enjoying exactly what they’ve requested at a cost no greater than a comparable restaurant.  “The coveted dinner hour which has eroded over the years as career and outside influences demand more and more time of individuals is being reinstated thanks to personal chefs who allow families to unite with minimal effort to enjoy healthful, custom prepared meals” Kenagy stated.

Locating a personal chef can be accomplished through www.hireachef.com, the largest search site for personal chefs.

The Culinary Business Academy is the educational division of the USPCA, providing world class culinary business education to individuals having the expertise and desire to create excellent meals.  “The Culinary Business Academy is the only provider of personal chef business education to be licensed by a Private Post-Secondary Commission on Higher Education” stated Phil Ellison, Executive Director.  “We assist individuals in reaching their goal of independence through professional education and guidance, so that they may be successful and productive in a career field that is enjoyable and rewarding with a very high level of satisfaction” Ellison continued.

The USPCA also monitors and administers the only federally recognized certification program for personal chefs.  Through demonstrated abilities and the acquisition of industry related education and business development courses, the designation of Certified Personal Chef (CPC) is bestowed.  Continued efforts and ongoing educational advancement are requirements to maintain this highly sought after designation.  All USPCA personal chefs are required to possess a standard level of proficiency and complete a testing series.  Only the USPCA requires testing of each member, and each USPCA personal chef is provided with general liability insurance.

“For a service concept that is almost 20 years old, the industry has just begun to emerge.  Busy active households and the demand for quality nutritional meals will certainly help shape the landscape of this industry for years to come” Ellison stated.  The USPCA remains ever vigilant to stay ahead of demand by developing new educational opportunities, providing business leadership and recognizing trends in consumer needs.

For a no-obligation consultation to determine if a personal chef fills your ‘What’s for Dinner’ dilemma, contact a personal chef at http://www.hireachef.com

For further information:
http://www.uspca.com
http://www.culinarybusiness.com
Contact: Phil Ellison, Executive Director, USPCA
610 Quantum Road NE
Rio Rancho, NM 87124
505-994-6392

# # #

The United States Personal Chef Association is the oldest and largest personal chef association. It provides training and support for the majority of the over 5, 000 personal chefs currently working throughout the United States and Canada.