Posted by Vickie Kirlick on October 01, 1998 at 00:00:28:
In Reply to: Thank You! posted by heyaneesa on September 30, 1998 at 00:21:28:
: Thanks so much for starting a forum such as this. I have tried for so long to find others doing this and actually be able to communicate with them. This is my delima: I have attended culinary school (got certificate), catered small parties, worked in a fine dining restaurant, and cook on an everyday basis for a family of 7 (my family); can I start this business with the knowledge and skills I currently have, or do I have to start with a personal chef's association? I'm very anxious to start soon! Also, is this something I can start part time and still "keep my day job"? I want to do this so badly that it's all I think about,cooking is truely my passion, I love it as much as life itself! Please advise!! I'm going out of my mind!
Being a member of the USPCA (United States Personal Chef Association) gives me credibility with prospective clients. The USPCA has generated a lot of positive national press coverage for the PCS industry. The association receives daily inquiries from people looking to hire a PC and passes these along to its membership. Being a member of the organization allow me to communicate freely with other members as well as the hard-working staff of the Association who freely offer their time and knowledge to new and established chefs alike.