{"product_id":"professional-personal-chef-hardcover","title":"Professional Personal Chef - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCandy Wallace\u003c\/b\u003e (Author), \u003cb\u003eGreg Forte\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. \u003c\/p\u003e\u003cp\u003eWritten by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.\u003c\/p\u003e \u003cp\u003eFilled with resources rich in detail, this useful and engaging text covers: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe evolution of the professional personal chef career path\u003c\/li\u003e \u003cli\u003eThe benefits and disadvantages of various forms of business ownership\u003c\/li\u003e \u003cli\u003eOperating legally\u003c\/li\u003e \u003cli\u003eWriting an effective business plan\u003c\/li\u003e \u003cli\u003eCreating a vision statement, mission statement, and elevator speech for your personal chef business\u003c\/li\u003e \u003cli\u003eManaging and securing finances\u003c\/li\u003e \u003cli\u003eIdentifying target markets and revenue streams\u003c\/li\u003e \u003cli\u003eDeveloping marketing and sales plans and quality customer service\u003c\/li\u003e \u003cli\u003eA day in the life of a personal chef\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIn each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.\u003c\/p\u003e \u003cp\u003eA complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.\u003c\/p\u003e \u003cp\u003eCulinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find \u003cb\u003e\u003ci\u003eThe Professional Personal Chef\u003c\/i\u003e\u003c\/b\u003e the essential A-to-Z guide to this exciting career.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe definitive guide to a successful career as a professional personal chef\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e\u003cp\u003eThe job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.\u003c\/p\u003e \u003cp\u003eWritten by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.\u003c\/p\u003e \u003cp\u003eFilled with resources rich in detail, this useful and engaging text covers: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe evolution of the professional personal chef career path\u003c\/li\u003e \u003cli\u003eThe benefits and disadvantages of various forms of business ownership\u003c\/li\u003e \u003cli\u003eOperating legally\u003c\/li\u003e \u003cli\u003eWriting an effective business plan\u003c\/li\u003e \u003cli\u003eCreating a vision statement, mission statement, and elevator speech for your personal chef business\u003c\/li\u003e \u003cli\u003eManaging and securing finances\u003c\/li\u003e \u003cli\u003eIdentifying target markets and revenue streams\u003c\/li\u003e \u003cli\u003eDeveloping marketing and sales plans and quality customer service\u003c\/li\u003e \u003cli\u003eA day in the life of a personal chef\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIn each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.\u003c\/p\u003e \u003cp\u003eA complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.\u003c\/p\u003e \u003cp\u003eCulinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCandy Wallace\u003c\/b\u003e is the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Institute (APPCI). Recognized as the leading national authority on the subject, Chef Wallace has been teaching the business of being a personal chef to culinary students for the past eleven years. In 2003, she was awarded the International Association of Culinary Professionals (IACP) Award for excellence as Businessperson\/Entrepreneurof the Year. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eGreg Forte\u003c\/b\u003e, CEC, CCE, AAC, is the Director of the Utah Culinary Institute at Utah Valley State College. Chef Forte has been teaching culinary arts to students for over eighteen years. He is coauthor of Electric Bread.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 11.2 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47214257701113,"sku":"9780471752196","price":174.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/amxLTG9RekM4RFdtUGR1bmlxbExPdz09.webp?v=1768112470","url":"https:\/\/bookscloud.io\/products\/professional-personal-chef-hardcover","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}