I have been thinking of this for years and have been researching the PC business for a couple of weeks and am 'that close' to 'going for it' and joining this wonderful network. While reading the archives, I noticed that there was a 'angelsoncall.com' in the Raleigh area. Are you still out there, or is there a practicing PC in the Raleigh area who would be good enough to let me 'tag along' with you?
Hi there...even tho' you don't even tell us who you are, we'd still be happy to help you hook up with some chefs in your area if you'll just pick up the phone and give me a call at 800 644-8389. There are lots of nice, helpful people in your area, and we'll be happy to introduce you to them. Candy
Great idea to tag along with an area chef -- reach out to all the chefs in your area. If more than one answers back -- well, the more brains you tap, the better! Tagging along is a great way to learn from folks who are already rolling. As you can see from the archives, we all have different ways of doing things and if you can get a couple of tag alongs, you can pick and choose the style and techniques that work best for you.
Sometimes chefs are too busy to get back to you right away -- but I think that you'll find that the people in this industry are more than willing to help -- certainly most of us were "mentored" directly or indirectly and feel that we need to repay that debt!
I'm not in your area (although my grandma's in Calabash, so my heart's close...) but if you need help, feel free to reach out: meredith@whiskforhire.com. If you decide to take the plunge, we'll be there for you!
------------------ Meredith Whisk For Hire Kensington, MD
Thanks Candy - I'll give you a call. I just realized how I must have sounded with my request!! My name is Bobbi and I've read thru all of your archived chats so most all of my questions have been answered. I've spent do much time reading that I feel as if I'm part of the group already! You have a very professional and helpful network here and I hope to be a part of it soon. Just terrified (and thrilled) at the thought of quitting my fulltime job. All I have is practical experience - no formal training - and a passion for cooking and knowing that people are enjoying my food.
Hope to talk to you soon!
quote:Originally posted by chefcandy: Hi there...even tho' you don't even tell us who you are, we'd still be happy to help you hook up with some chefs in your area if you'll just pick up the phone and give me a call at 800 644-8389. There are lots of nice, helpful people in your area, and we'll be happy to introduce you to them. Candy
Hi Bobbi! It was great meeting you by phone, and I'm really pleased that you are going to be able to go along on a cook date with Maureen. She's terrific, and you're both going to have a wonderful day! Thanks so much for your interest in the industry! Candy
I am happy to see that someone else in the Raleigh area is in pretty much the same situation as me.
I received my training materials about a month ago, and tagged along with Maureen last Monday! She is really terrific. She has been very patient and helpful in answering my many questions, and I am scheduled to go with her on another cooking date next Monday.
I am working toward quitting my full time job to be a PC, and it seems very exciting and scary at the same time. Believe me when I say that tagging along with Marueen will answer many of the questions that you have, and some that you didn't know you had. Also, I can't say enough about the APCA. Everyone here has been so helpful and supportive. I mean, what a relief to know that I am not the only person in the world who reads cookbooks like novels and waits patiently by the mailbox for my cooking magazines! Maybe I am not a freak after all!
Anyway, I would be happy to hear from you if you think it would be beneficial to talk to another newbie. My e-mail is cryanp@mindspring.com.
