Posted by David Mackay on December 09, 1998 at 18:16:19:
In Reply to: Perhaps a silly question... posted by Mark on December 08, 1998 at 22:44:33:
: Hi everyone!
: I have been reading all of your posts with great interest, and have become even more excited about the idea of becoming a personal chef. I am tired of slaving for someone else to make money, it's MY turn now!!
: 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.
It's not cost prohibitive. We teach our Personal Chefs how to keep their food costs in the 25% range and thats paying full retail.
: And secondly, since I am certified by the A.C.F. is that sufficient, or do you reccomend joining a personal chef's group??
: Thanks in advance!
I'm biased and will say that joining a personal chef association is helpful. The USPCA provides a performance based certification similar to that of the ACF certification. So if your ACF certified it is fairly simple to become certified through the USPCA. As the industry grows you will find more and more clients asking about the qualifications & certifications of the personal chefs they hire.
Take Care
David Mackay