Discussion Forums
for the
Personal Chef Industry

I would like to know from members, why (specifically) you have chosen this organization over the others. (just information to help me make an intelligent, not regretable decision). Thanks. Also, is there anyone that specifically gears their business toward Vegans, only? Thanks, again. Dave

Hi, Dave,

To be frank, I did not do an analysis of associations when I decided to become a personal chef. The moment (yes, I remember the moment) I decided this was for me, I ran to the nearest computer (which was the computer I used at the job I disliked immensely) and typed in "personal chef." APCA was the first on the search list.

Because APCA was the first on the list, I thought ahead to a future client doing a search on the web for a personal chef and finding APCA and subsequently, ME. I've never looked back. Good luck in your future endeavor!

As I wrote to Kevman last week a few posts down, trying to pick the right association for you is a very personal decision. Luckily, I was an association professional in my previous life, so I know how much associations can do to benefit their members, especially in providing critical information when you are just getting started.

My business launched two weeks ago, and I already have 2 clients who I didn't know when I started. I am ready and able to serve them because of the information I received from APCA. By learning "the tricks of the trade" in advance, I was able to get all of my licenses, website development and hosting, and collateral materials written prior to an important local event, at which I officially opened for business. I got a lot of $$$ saving tips from forum members, in additional to the invaluable materials that discussed establishing, marketing, and organizing my business.

I sent away for membership materials from USPCA and APCA on the same day, and received them both in a timely manner (I was going to ask for them from a 3rd association but to me they seemed amateurish on their website). I took time to review the materials and felt that for me, APCA was the better deal. I also received a friendlier feeling and felt like I would be more like a member of a fellowship, than a name on a membership roster. I talked to Chef Patt from APCA for a while, and she was very nice to me. I never heard from USPCA again.

That isn't to say that I wouldn't consider joining an additional association in the future, if I felt I could sufficiently benefit from additional referrals to justify the extra expense. But for me, APCA was the right decision.

As for the vegan question, I have tried to market my services to the local vegan community, but not exclusively. I service a very small area and there are not enough vegans to have a viable business where I live. Things may be very different where you are. However, I make it a point in my marketing materials to say that vegans are celebrated by my service, not merely tolerated. My sister and 7 year old nephew are both vegans and have had a difficult time eating out in some regions of the country. I try to serve them beautiful meals that are more than standard veggie entrees, hold the cheese.

WOW.......thank you both so much, especially the really prompt replys. Very true, I typed "Personal Chef", and got APCA right away, and that is a very plus point!
Very good information Whiskwizzard, thank you.

I do believe that when I and able to join an organization, this is the one I will choose.
The ACF affiliation is a really plus point, too, along with many other positive things as well. Thank you, again, Dave

Hi, Dave -
We probably all have very different and very similar reasons for joining here. For me, joining APCA was mostly about comfort level. I did check out the others, but didn't get the "warm fuzzy" with them that is so apparent between the APCA members. Like Whiskwizard, I found the other groups to be negative and not always the most professional. Many others have posted about great conversations with Candy...that did not happen for me. As a matter of fact the one time I did contact her, I got NO reponse! However, that DID not change my opinion or views (she's obviously an extremely busy lady!) BECAUSE if you read the articles or posts about her or the posts from her, there is NO denying the vision and passion she has for this business. Although I agree that joining an association is a personal decision, I don't think you'll find a more dedicated or more approachable group of cheerleaders than you will from this membership. I've met Jim and Meredith, both of who are delightful and their enthusiasm for success in this business is absolutely contagious! I personally, cannot wait to get started. Whatever you decide....best wishes!

Joyfully,
- M

DragonDave,

For me it was plain and simple the relationship that APCA had with ACF. As an ACF member, and certified chef, I realized that the ACF has not recognized any other culinary segment other than the traditional hotel, restaurant, and country club chef since 1929.

If after 73 years, one of the first new segments they recognize is the Personal Chef, and they choose to recognize it through the APCA, well that is good enough for me.

The new opportunities for ACF certification of Personal Chef's is also pretty amazing.

Good luck,

Ira

I believe that the fees that are asked for in joining APCA are quite reasonable. My question is, that for those of us who don't have the flow right now, is there some sort of "pay as you go" program?
Thanx, Dave

We're all in this together, Dave.
We forward the action for the industry by taking care of one another and treating one another with respect and courtesy.
Call me and we'll put something together for you and with you.
Candy