2016 State of the Personal Chef Industry
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USPCA President Larry Lynch addresses attendees at the 2016 Personal Chef Conference in Providence, Rhode Island. Topics included the state of the industry of Personal Chefs, as well as award winners for Personal Chef of the Year, USPCA Chapter of the Year, Food Photo of the Year, and Website of the Year.
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2016 State of the Personal Chef Industry
- 1. USPCA 2.0 Larry Lynch, CAE President July 9, 2016 CELEBRATING 25 YEARS
- 2. Where We’ve Come Since 2011 • Updated launched • Membership Website redesigned and relaunched (a few times)
- 3. Where We’ve Come Since 2011 • New Additional Insurance Program Added • Provides event and other coverage including commercial kitchens and more • Added New Member Categories to Reflect Changes • Provisional • Corporate • Preparatory • Military • Remembering the importance of our North America representation we added the Canadian Corner to Personal Chef Magazine • Weekly Blog Updates via HubSpot
- 4. Where We’ve Come Since 2011 • Modernmeal Alliance Continues to Grow
- 5. Where We’ve Come Since 2011 • Digital Version of Personal Chef Magazine launched on Issuu.com – online and app. • Our First Collegiate Level Alliance • Link to Culinary Business Institute for New Chefs
- 6. Where We’ve Come Since 2011 Education Social Media
- 7. WHERE DO WE NEED TO GO PERSPECTIVES
- 8. USPCA 2.0 • WHERE WE ARE TODAY - Membership • Average membership tenure is 5.9 years • 39% of members have been members for 10+ years • Membership has grown 37% in past 12 months (222 new members in last 12 months) • Membership projected to grow 53% in 2016 based on YTD numbers • In 2014, we added 51 new members. In 2015, 163 new members. In 2016, we are projected to add 240 new members.
- 9. USPCA 2.0 • WHERE WE ARE TODAY – Media Presence
- 10. USPCA 2.0 • WHERE WE ARE TODAY – Media Presence
- 11. USPCA 2.0 • WHERE WE ARE TODAY – Conference • 2014: 97 (18% of members) • 2015: 92 (17% of members) • 2016: 101 (14% of members)
- 12. Our Challenge?
- 14. Impacts The Landscape Is Changing • Kitchen Surfing and Kitchit Closed • Delivery Services Grow • Prepared Foods and/or Foods to Prepare • Concurrent Growth of Cottage Food Laws • Generational Impacts • Dining Habits and Preferences: • The Hartman Group Identifies the Four Pillars of the Premium Marketplace: • Freshness • Health and Wellness • Transparency • Culinary Values
- 15. Where We Need To Go – USPCA 2.0 • What Is The Outlook: • Efficient Operations • Services that reach ALL members • Drive Standards • Educate • Public Awareness • CONTINUE TO GROW
- 16. USPCA 2.0 • What can we do? • Realign Resources • Try New Meeting Model – Single Day Intensive Education Sessions around the U.S. and Canada and alternate with national meeting • Build Content and Launch Personal Chef University • Create Growth Strategies with Partners • Update the Certified Personal Chef Credential • Tie New Credentials to Personal Chef University • Upgrade Personal Chef Magazine
- 17. Where We Need To Go – USPCA 2.0 • What Is The Outlook: • Efficient Operations • Services that reach ALL members • Drive Standards • Educate • Public Awareness • CONTINUE TO GROW
- 19. THANK YOU NEW ENGLAND
- 20. THANK YOU CHEF LARA MORITZ
- 21. AWARDS AND RECOGNITION CHAPTER OF THE YEAR
- 22. AWARDS AND RECOGNITION CHAPTER OF THE YEAR NOMINEES
- 23. AWARDS AND RECOGNITION CHAPTER OF THE YEAR NOMINEES
- 24. AWARDS AND RECOGNITION CHAPTER OF THE YEAR NOMINEES
- 25. AWARDS AND RECOGNITION CHAPTER OF THE YEAR NOMINEES
- 26. AWARDS AND RECOGNITION AND THE WINNER IS…
- 27. AWARDS AND RECOGNITION CHAPTER OF THE YEAR NEW ENGLAND
- 28. AWARDS AND RECOGNITION WEBSITE OF THE YEAR
- 29. AWARDS AND RECOGNITION Cooking to Support Health & Vitality The Food Connection to ADHD & ADD Increased Energy Powerful Mental Focus Healthy Immune System Improved Digestion Eliminate Cravings Reducing Inflammation Cooking with Real Food to Support Health & Vitality Vegetarian & Vegan Cooking Diet to Support Autism Spectrum Disorders GF/CF/GAPS Gluten Free Living Elimination Diet Sugar Free Living Dairy Free Living Personal Chef Services Nourish Your Family with Healthy, Delicious Nutrition Fuel your body with Real Food made of whole, unprocessed foods for your ultimate health! My personal chef services offer my clients the benefits of eating healthy, balanced, nutritious meals in the comfort of their own home. Nourish your family with wholesome whole foods and discover how eating clean can benefit you and your families' health. A diet consisting of whole foods will help you and your family with increased energy, powerful mental focus, a healthy immune system, improved digestion and all the benefits of fueling your body with wholesome, healing foods to maintain your ultimate health! To learn more about my personal chef services click on the services tab at the top of the page. Holistic Health Coach & Culinary Wellness Educator Let Your Kitchen be Your Classroom Ready to help your family eat more Real Food and phase out the processed foods? Learn to cook nourishing foods that promote optimal health for you and your family in the comfort of your own kitchen. My culinary education, professional chef experience and holistic health coach education allow me to fully support your families wellness goals. One on one we will work together in your kitchen for a customized workshop sharing my years of culinary experience through helpful tips, healthy ingredient swaps and time saving techniques. I specialize in teaching how to cook for diets related to gluten sensitivities, celiac disease or autism spectrum disorders. Your health can be improved at any stage of your life through a concentrated effort of living a healthier balanced life. To learn more about my culinary workshops click on the services tab at the top of the page. Topics taught by Sherri... Cooking & Life Styles Supported by Sherri... HEALTH COACH & CULINARY WELLNESS EDUCATOR PERSONAL CHEF GLUTEN FREE & DIET RESTRICTIVE SUPPORT Home About Services Testimonies Contact Me Resources Blog Serving the following counties: The Seasonal Kitchen LLC Website Design by: *Working with a health coach is not a substitute for medical care. This program does not replace your care by your physician, obstetrician or midwife. It is meant as a complimentary program to the care you are receiving from your health care provider. The Seasonal Kitchen LLC. Sherri Beauchamp
- 30. AWARDS AND RECOGNITIONHome Services About Chef Stephanie Sample Menu Testimonials Contact Blog & News W elcome Do you ever comehomea! er a long day at work to " nd thekidshungry, thespousehungry, and thefridgeempty? Did thekids' baseball gameor swim meet run lateagain, resulting in another drive-thru run? Haveyou ever found yourself in thegrocer y storeat 6 o'clock at night, exhausted and cluelesson what to buy? Do you generally just " nd theidea of grocery shopping and meal planning stressful? Do you wish your family atemorehomecooked mealsand had morerelaxed dinnerstogether? Do you " nd yourself having a great workout in the evenings, then not having thetimeto makea healthy dinner, which endsup sabotaging your hard work? Areyou trying to eat better or follow a certain diet (vegetarian, paleo, low-carb, etc.) but struggling with ideas and menu planning? Our team of chefs can help. Delicious meals, prepared in your home, for your family to enjoy ~ D innersat Y our L eisure Personal Chef Service, Katy & West Houston, Texas Stephanie Bell
- 31. AWARDS AND RECOGNITION Deb Cantrell
- 32. AWARDS AND RECOGNITION Beckie Hemmerling
- 33. AWARDS AND RECOGNITION Kevin Marshall
- 34. AWARDS AND RECOGNITION Michelle Elson-Roza and Anthony Roza
- 35. AWARDS AND RECOGNITION Lynn Wells
- 36. AWARDS AND RECOGNITION Hom e About Chef Elizabeth Services Menu Contact the Chef Photo Gallary Elizabeth'sEdibles Personal ChefServices MealReplacement,DinnerParties,SpecialEvents,Classes Imagine...Imagine... Coming home from work ---Coming home from work --- You’re tired and hungry ---You’re tired and hungry --- and in just a fewminutes you are enjoying a delicious, nutritious,healthful dinner. The best part is, youand in just a fewminutes you are enjoying a delicious, nutritious,healthful dinner. The best part is, you didn’t have to shop, cook or clean up!didn’t have to shop, cook or clean up! It was a! done by your very own Personal Chef!It was a! done by your very own Personal Chef! Elizabeth'sEdiblescreatescustomizedmenusthat a! owChef Elizabethtopreparecomfortinghomecookedmealsfor youand your family. Shetakesher knowledgeandloveof foodandhelpsyouregain10- 15hoursof timeeachweek. Thinkof a! the wonderful thingsyoucoulddowiththat muchadditional time. Noplanning, nopreparing, nocooking, noworries! Your mealsare preparedinyour homewiththesamecareandloveChef Elizabethgivesher ownfamily. If youhavespecial dietary needs, no worries. thechef isvery comfortablecreatingcreatePaleo, WeighWatchers, Plant BasedandGlutenfreemeals. Additiona! y, Elizabeth'sEdiblescancreateenelegant dinner party, funin-homecookingpartiesandcanhandleyour additional grocery shoppingneeds. Chef Elizabethwantsher cookingtomakeyousmile! Elizabeth'sEdiblesPersonal Chef Service, isauniqueserviceprovidingyoua" ordablemealsthat arecustomizedandprepared just for youinyour home. ~ SaveTime... thereisnoplanning, shopping, cookingor cleaningup. It’sa! donebyyour Personal Chef - extratimeinyour schedule! ~ Eat Healthy... thefreshest andbest ingredientsarealwaysusedandnever anypreservatives- agreat value! ~ Dinner at Home... backtothebasics. Your familycanenjoyameal withqualitytimeat thedinner table- priceless! Elizabeth's Edibles Personal Chef Serviceis yourElizabeth's Edibles Personal Chef Serviceis your “What’s For Dinner?” solution!“What’s For Dinner?” solution! Elizabeth Weaver
- 37. AWARDS AND RECOGNITION Melissa Wieczorek
- 38. AWARDS AND RECOGNITION Heather Zaida
- 39. AWARDS AND RECOGNITION WEBSITE OF THE YEAR AND THE WINNER IS…
- 40. AWARDS AND RECOGNITION WEBSITE OF THE YEAR THE SAVOR CHEF – CHEF DEB CANTRELL
- 41. AWARDS AND RECOGNITION FOOD PHOTO OF THE YEAR
- 42. AWARDS AND RECOGNITION Chef Stephanie Bell
- 43. AWARDS AND RECOGNITION Chef Tracey Callahan
- 44. AWARDS AND RECOGNITION Chef RL Cubit
- 45. AWARDS AND RECOGNITION Chef Beckie Hemerling
- 46. AWARDS AND RECOGNITION FOOD PHOTO OF THE YEAR AND THE WINNER IS…
- 47. AWARDS AND RECOGNITION CHEF STEPHANIE BELL
- 48. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR
- 49. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR Chef Wayne Allen
- 50. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR Chef Linda Page
- 51. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR Chef Paola Santagati
- 52. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR Chef Angela Whitford-Downing
- 53. AWARDS AND RECOGNITION AND THE 2016 PERSONAL CHEF OF THE YEAR IS…
- 54. AWARDS AND RECOGNITION PERSONAL CHEF OF THE YEAR WINNER Chef Paola Santagati
- 55. Announcements • Prize Drawings • Books & Swag • Round Tables Tonight • Bring your chef coat for photos – See Dan • Award Winners please stay to take an awards photo
Editor's Notes
- Talk about the work done by the New England chapter then move to the next two slides one at a time…
- Call up Laura McDougall
- Call up Lara Moritz
- The Atlanta Chapter is a fantastic and diverse group of very talented chefs, currently with 16 members. We offer services ranging from in home meal service, dinner parties, appetizer and buffet parties, in-home cooking instruction, in store cooking demos, classes and more. We work together closely to help each other’s businesses grow. If a member receives a request and is unable to help the client, we reach out to other members to make sure potential clients always find a chef. We often hire each other to help with larger events. We don’t compete with each other but rather mentor and help each other be the best we can be. The Atlanta chapter is a very community-minded and giving chapter. Longtime member Amy Churchill is a founder of the non-profit Just One Africa, providing water filters to create clean drinking water in Kenya. Chef Alan Peterson hosts an annual golf tournament that raises money to provide tools for students attending auto technical college. Chef Rosemary Rutland is a long-time dog rescue advocate and hands-on participant in finding homes for dogs. Chef Sharon Mateer annually donates parties and dinner parties to Children’s Healthcare of Atlanta Auctions, raising thousands of dollars annually. Chef Jeff Disend has volunteered for years with the Josea Feed the Hungry Foundation. And the list goes on. Our Atlanta Chapter meetings are typically of an educational nature so that we are always improving our food knowledge and skillsets. And there’s always great good involved while we are learning. We meet every other month and have open discussions that allow free exchange of ideas and information among our members. Almost half of our members attend the National Conference every year to take advantage of the networking and educational opportunities. Building strong bonds with each other makes for a strong Chapter.
- The Bay Area Chapter was started in April 2006. Kara Falcon served as president until Sept. 2014. When she moved to Southern California, then treasurer, Gini Bortz, stepped up as president. Shoshana Klein became our treasurer. Claude Garbarino has been our secretary since the chapter’s inception. Currently, there are 15 active members of the chapter, spanning an area as far north as San Rafael to as far south as Scotts Valley, CA. Our chapter meets every other month. We enjoy taking field trips together, some of which include the Fancy Food Show, a tour of St. George Spirits, Sonoma Portworks, a walking food tour of Jack London Square in Oakland, and a field trip to a family farm for a “hands-on” class learning how to make goat mozzarella and ricotta cheeses. In January, we enjoyed a “Spa and Sushi” meeting. Chapter member Anna Muggiati taught us how to make sushi, while 2 estheticians gave attendees pedicures. For several years, we’ve gathered at Claude Garbarino’s family cottage in Inverness for an overnight retreat. We enjoy a potluck dinner and breakfast with lots of games, laughter and sharing. And finally, we end every year with an annual holiday party with a foodie gift exchange and goodies shared by all the chefs. Our chapter dues are $100/year. These funds help pay for our field trips, classes and refreshments. Our chapter has a wonderful dynamic. We all enjoy each other’s company. Members are very good at sharing inquiries for services that they’re unable to fulfill, which has resulted in several long-term clients.
- Our chapter meets every other month at a chapter member's home - we rotate locations. Those meetings are always informative as well as therapeutic! I can't tell you how comforting it is to talk to people who have been there and experienced a lot in this field, as someone who is fairly new in the game. In between chapter meetings, we do all sorts of fun events together. Just to name a few: group cooking classes (often lead by a chapter member), tours of local breweries, farms, or other food producers, and an annual chapter dinner. We also do quite a bit of volunteer work in the Philadelphia area, thanks to Missy's many connections. We started a new tradition this year, which is that we each share a recipe at our chapter meetings, every other month. This is a fun way for us to share any new and interesting recipes or tricks we've come across in our work. At the end of every meeting, everyone ends up with 8-10 new tried-and-true, chef-recommended recipes. It's awesome! Quite a few of our chapter members have attended conference; It was my first year last year in San Antonio, and it was so cool getting to know the women in my chapter better through that trip. (It's not like we can take the time back at home to spend a solid three days together, but while at conference it was easy bonding time!) I have maintained many of those friendships since conference through email, text, and phone calls. I feel very comfortable reaching out to any of the chefs in my chapter for help when I need it. We share tips on dealing with price increases, containers, advertising - you name it. For this reason, I have also felt compelled to be generous to new chefs that have come along, since I remember the kindness that was shown to me when I first joined. The Greater Philadelphia Chapter is just the best because we have a very friendly, non-competitive attitude: we know that there are plenty of clients in our area for all of us, and we're always ready to share a lead with the group if we can't take on the job ourselves. Knowing that there are other chefs in the area who are making this profession look so good and who have your back is truly a great thing.
- What makes this group amazing? As president of the chapter, I have to say the leadership....no only kidding. The members! From all backgrounds and nationalities, we are able to bring all of our personalities and quirks to the table and have great meetings, lively conversations, and true friendships. We are all very quick to step up to help the others in any aspect - resources, business advice and even hands on cooking when needed. For example, in the past 2 years I have had 2 major health issues (hand surgery and a pulled back) Several members stepped right up and offered to help me out by coming to my cook days, lifting chopping and shopping with me. I even mentioned about no time to take a vacation and 3 of my members rolled their eyes and just said - ask for help - we can help cover your clients. You won't get that in corporate America! How does the chapter function? Wine. Regular meetings, emails and staying in touch through partnered events, radio shows, and Facebook. We are a structured open forum - meaning we start with an agenda, with topics to cover then open the floor to discussion. There is always a question or comment to get the ball rolling. We do not charge dues, and plan a social event from time to time to keep things fun. Minutes go out after each meeting and we are rekindling ideas to try to improve chapter attendance and communications with those members that have not participated in a while. We do meet in person every 2 months or so - more now with conference planning. We have a president and secretary in our group as officers, but email and Facebook has kept us linked as well. We are continually looking for opportunities to showcase the USPCA and our businesses. Several of us regularly do a monthly morning radio show, as well as the International Food Tasting to support a local Literacy Center. In the past 5 years we have done the Walk for Hunger raising over $1000 each year for Project Bread. We unfortunately miss this year due to business commitments and injury but hope to attend next year. We have done several charitable cooking events for shelters, and are looking for a new opportunity for 2016. Together we have done larger events - three of us are doing a large party on Cape Cod in May and Laura MacDougall and Lester Esser are constantly coordinating efforts to work together. What support do members provide each other? Moral, menu planning, dietary questions, physical labor, laughter, and comradery. We have shared resources for business, packaging, ingredients, and party ware. We have offered advice with difficult clients, cooking special diets and pricing unique events. We lack a sense of competition with each other (unless it is a cook off) which makes this chapter work really well. What specific collaborative educational, marketing or sales endeavors motivate you? Interesting opportunities to make money and use our chef skills has to be number one. Marketing opportunities come in a close second, but anything where we can have fun, learn something new and of course benefit financially at some level. How does the chapter contribute to the larger whole of the USPCA…articles, facilitating at Conference, group projects? Well this year we will definitely have conference in our neighborhood, with several of us doing classes and all of us available to help our guests manage Providence. I know many of the members comment and offer advice on Facebook, and have been connected with chefs nationwide to help and advise. We do from time to time get articles and recipes in the magazine as well.
- $300 Chefworks Giftcard
- Sherri Beauchamp, The Seasonal Kitchen
- Stephanie Bell – Dinners at Your Leisure
- Deb Cantrell – Savor Culinary Services
- Beckie Hemmerling Eat Simple Food
- Kevin Marshall – A Pampered Palate
- Michelle Elson-Roza and Anthony Roza - MJER Help
- Lynn Wells – Thyme Well Spent
- Elizabeth Weaver – My Elizabeth’s Edibles
- Melissa Wieczorek – Zest Culinary Services
- Heather Zaida – Zaida is for Zest
- Heather Zaida – Zaida is for Zest
- $150.00 Chefworks Giftcard
- Chef Stephanie Bell.
- Chef Tracie Callahan
- Chef RL Cubit.
- Chef Beckie Hemerling
- Heather Zaida – Zaida is for Zest
- Chef Stephanie Bell.
- Dues Free during their year Trannon Travel Bag
- I would like to nominate Chef Wayne M. Allen a new member of The United States Personal Chefs Association. Wayne Allen is a Graduate of the Culinary Institute of America. Wayne is a Dedicated Chef who has 20 + years Executive Chef experience in some of the nicest white table cloth Restaurants in the Finger Lakes region. Chef Wayne has and incredible Website ( www.fingerlakeschefondemand.com ) a great Facebook page, and great history of his Career on LinkedIn Under Chef Wayne M. Allen Wayne and is also active on Twitter with great Tweets about his business. Wayne Shows up across New York State with all of his copper all clad pots and pans and all of his specialty Chef equipment and puts on a 4 star Meals right at your Home, business, Grange, Church or even a State Park, Anywhere that has access to a Kitchen where he creates a World Class Meal from Scratch! Chef Wayne also does cooking classes for 1-20 right in your own Kitchen and answers questions and does a tasting of all the food created in the class at the very end. Chef Wayne brings professionalism to regular Kitchens across New York State and Creates Gourmet dinners everywhere He goes. Not your ordinary Chef!
- I nominate Chef Linda Page for Chef of The Year. Linda has been a member and supporter of the USPCA since 1995. She is active in her community as a chef, a mentor, and is involved a number of charitable causes. She has volunteered at the local high schools to speak with young people interested in cooking and telling them about her journey. After graduating college and her apprenticeship with The American Culinary Federation and Westin hotels, having children made her look to find another way to use her culinary talents. That path led to the USPCA. Linda was involved with the founding members of the organization to mentor other PC’s and continues mentoring to this day. She worked with other chefs on redefining the mission, manuals and direction of the organization in those early days. When it was decided to send new chefs to mentor with another chef, Linda took on that responsibility. Unfortunately, her efforts to create a chapter did not work out. However, after over 20 years, she is happy to speak with other chefs to offer guidance and direction to this day. She has built a thriving chef service in Orlando and contributes to a number of charitable organizations, both through her time and donations of services. Those organizations Include:The Girl Scouts, Casting for recovery, The CFOA, Mission Blue, Take a kid fishing, Teen Sport Fishing Association and the Paralyzed Veterans Bass fishing tournament. I believe Chef Linda is an outstanding member of the USPCA community and deserves to be the chef of the year. One of her recent clients said it best, “I Would just like to say that Linda L Page was one of the best things to happen in my whole wedding week extravaganza. She was patient, kind, accommodating and an excellent chef! Proving two meals a day to my not so flexible crew! Linda you are worth your weight in diamonds and gold.”
- I will like to nominee Chef Paola Santagati as Personal Chef of the Year because: Chef Paola is an inspiration, because she lives her passion! You can tell from the moment you meet her, she loves what she does and it shows. She takes time to get to know her clients and explain all menu options to them. She is beyond patient and always has a pleasant demeanor. I don’t think you can be in the kind of business she is in, if you don’t truly love what you do, down deep in your soul. And the times I’ve worked with Chef Paola, she is nothing but genuine and authentic. Her number one priority is to listen and make sure she delivers exactly what her clients want. The customer service she provides is second to none! She promotes the personal chef industry by giving the business a good name, by the example she sets. She markets her enterprise via a website that showcases the full spectrum of her services, from a romantic dinner for two, to a large dinner party wrought with many tiny details. It is true, success is made in the details, all of which Paola never overlooks. Chef Paola is an exceptional teacher, because she takes the time to explain each and every item needing to be addressed with any service she provides. Just like a teacher in school, she educates her clients on the many things they probably are not knowledgeable about in regards to all that is involved in putting together an event, large or small, that executes without a hitch. Her patience and listening equally paired with her culinary talent make Chef Paola an amazingly skilled and sought-after chef. People are willing to wait or alter dates of events, just to be able to have her cater their event. She is worth the wait and as the old adage goes “you get what you pay for”; this is so true when hiring Chef Paola. She is worth the time, money, effort and planning you put into creating a custom event that will have your guests clamoring for more (food!) as well as an event that everyone will talk about for time to come, and the wonderful memories Chef Paola helped create.
- Angela Whitford-Downing exemplifies what it means to be a great business woman, a fabulous personal chef and a wonderful human being. She is an inspiration for people who want to succeed and be liked :) Angela gives of herself to the chapter, the community and to her field. She has grown her business in a short time to a model job-producing business. She gives to her chapter of her time and her ideas. Her employees really like her and model her behavior which is the best form of compliment. Angela deserves to be Personal Chef of the Year because she is the model to strive for. Her personality enriches those around her and her positive attitude uplifts those who want to be more than they are. Thank you Angela.