Discussion Forums
for the
Personal Chef Industry

Hi All-
I have been lurking here for a week or so and am very interested/likely to start my own PC business. Like Dave, I was curious about the differences between the 3 associations. I too have narrowed it down to this and USPCA. What attracted me to USPCA is the fact that you actually have to take a test (and pass) to become certified, and not just pay your money. Then the moderator wrote that APCA now certifies PC's as well? Did I understand that correctly? I didn't see that on the website. Also, how many working PC's are members of APCA?
Thanks in advance!
Jackie

Hi Jackie,

Thanks for your post, and for your interest in the personal chef industry.

I'm so sorry you missed all of the certification information on the website.

APCA and the American Culinary Federation (ACF)signed a formal partnership in July 2002, and ratified and rolled out a 3rd party, Accredited Certification criteria that actually has meaning in the culinary industry.

In case you're not famililar with ACF, they are the certification arm of the culinary industry who have been protecting, upholding and exalting the image of professional cooks in ALL industry segments, as well as certifying culinarians, chefs, sous chefs, chefs de cuisine, executive chefs and masterchefs for the last 75 years and are the only 3rd party accredited certification arm in the industry..
You might want to check them out. There is a TON of information at www.acfchefs.org

Welcome to the industry, and best wishes!
Candy

Jackie - I think Candy points out very well the benefit differences between the two different certification approaches. APCA could develop a training program and test that could be administered for probably 3 or 4 thousand dollars per student and issue certificates to anybody that has the money to buy the program. I would be interested in the pass/fail rate of the other program.

The ACF Personal Chef certification, while taking a lot of time and effort on the part of the chef, has extraordinary meaning in the long term. It is a certification that cannot be purchased, it must be earned...and it requires time as well as proven talent to earn that certification.

We make an assumption up front that if you are an accomplished cook (notice I did not say professionally trained) and love dealing with people that you have the basic attributes to become a successful personal chef. We will train you through our "The Business of Doing Business as a Personal Chef," seminars the basics of marketing, business structures, sales and performance that can lead you to being a successful personal chef.

Look into both the leading associations then decide whether you want a "bought" certification (available to anyone with the money) or an earned certifcation that cannot be bought with any amount of money.

Jackie - I think Candy points out very well the benefit differences between the two different certification approaches. APCA could develop a training program and test that could be administered for probably 3 or 4 thousand dollars per student and issue certificates to anybody that has the money to buy the program. I would be interested in the pass/fail rate of the other program.

The ACF Personal Chef certification, while taking a lot of time and effort on the part of the chef, has extraordinary meaning in the long term. It is a certification that cannot be purchased, it must be earned...and it requires time as well as proven talent to earn that certification.

We make an assumption up front that if you are an accomplished cook (notice I did not say professionally trained) and love dealing with people that you have the basic attributes to become a successful personal chef. We will train you through our "The Business of Doing Business as a Personal Chef," seminars the basics of marketing, business structures, sales and performance that can lead you to being a successful personal chef.

Look into both the leading associations then decide whether you want a "bought" certification (available to anyone with the money) or an earned certifcation that cannot be bought with any amount of money.

See if I got this right. I don't have to be a member of APCA though, in order to get ACF certification as a Personal Chef, right? I just have to meet the requirements that ACF and I presume APCA, have set up to get the designation of Certified Personal Chef. Am I correct on this?
Now, my take on all of this is that APCA has worked very hard to get this certification with ACF accepted. So since this organization (APCA) is trying to give the opportunity to PC's to be certified professionally, then this is the organization to affiliate with on a PC level.
I like this organization the best (after much research) because they care about PC personal developement, and don't degrade or talk down to those of us seeking an affiliation with a PC group.
My concern (with all of the organizations) is whether or not they can provide a lot of support
to someone seeking more knowledge on Vegan/Macro
cooking/baking.
Thanks for listening,
DD

Jackie,

Thank you for posting in regards to certification.

What I had refereed to in David's post is the opportunity to certify through the ACF (American Culinary Federation), as pointed out by both Candy and Jim.

As an ACF Certifed Chef, it was very exciting to be part of formulating the criteria for a real Personal Chef Certification. As I stated earlier, it has been 73 years since the ACF has chosen to recognize another segment of the culinary industry. They chose not only to recognize personal chefs, but chose to partner with this association in order to do so.

I think that really says it all. I would love to answer any questions you might have about certification. You can email me if you like at chefira@personalchef.com

Regards,

Ira

Hi Dave,

Your assessment is correct! APCA works extremely hard at forwarding the Personal Chef Industry as a whole. ACF Certification is yet another example of Candy Wallace's commitment to our industry, and Ira is a great example of a member committed to educating our members on the certification process.

We have a forum dedicated to Special Diets where all your questions concerning Vegan/Macro diets can be addressed. I know you'll find our members knowledgeable and helpful and do hope you join us soon!

Kind Regards,
Carol

Thank you to everyone who took the time to respond to me. I feel like I have egg on my face--I did see the certification part after a second look. I guess it was a case of information overload!

I am impressed with how helpful the members here are, and friendly. To take the time to answer silly/repetitive questions says a lot for the type of people on board APCA. I'm certain now that I've made my decision, now I look forward to attending the upcoming seminar in Chicago in November. I hope to join the ranks of being an active Personal Chef very soon!

Jackie

Not silly at all! More likely along the lines of what you first mentioned - overloaded. There are piles of info and it really is easy to get saturated.

Just one thing though - once you get into the members' forums, remember to pace yourself going through the thousands of posts. If you thought there was a lot on the open side, you ain't seen nothing yet.

We look forward to welcoming you aboard.

Cheers,

Gord