Posted by George on December 09, 1998 at 09:36:52:
In Reply to: Perhaps a silly question... posted by Mark on December 08, 1998 at 22:44:33:
: Hi everyone!
: Actually, I have 2 questions. Do all of you shop at local grocery stores or do you have accounts with local wholesale suppliers like Meisel Sysco? It seems a little cost prohibitive to pay retail prices especially since I know the markup grocery stores make.
I would think that depends on:
Can you utilize the amount of product that distrubitors require for a mininum order?
Will they deliver to the customers house?(to avoid several legal issues that is where the work has to be done)
From my megar understanding of PCing the price structure is derived from the cost of goods purchased for production plus a fee for service.
I don't think too many customers would appreciate you taking home the unused product, or filing their frig with un processed product.
: And secondly, since I am certified by the A.C.F. is that sufficient, or do you reccomend joining a personal chef's group??
As far a a certification you can't do better than the ACF. They (the American Culinary Federation, see link below) are the only organization recognized by the US Dept of Labor to certify Chefs.
However I do feel that PCing is a new field even for experienced pros, and the Associations have information packages that can give you valuable insight into the ins and outs of being a PC.
Best Wishes
George