The Professional Personal Chef : The Business of Doing Business as a Personal Chef Hardcover - 2007 - 1st Edition
by Candy Wallace; Greg Forte
- Used
- Good
- Hardcover
Description
Details
- Title The Professional Personal Chef : The Business of Doing Business as a Personal Chef
- Author Candy Wallace; Greg Forte
- Binding Hardcover
- Edition number 1st
- Edition 1
- Condition Used - Good
- Pages 224
- Volumes 1
- Language ENG
- Publisher Wiley & Sons, Incorporated, John, New Delhi
- Date 2007
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- Bookseller's Inventory # G0471752193I3N10
- ISBN 9780471752196 / 0471752193
- Weight 1.75 lbs (0.79 kg)
- Dimensions 11.2 x 8.8 x 0.7 in (28.45 x 22.35 x 1.78 cm)
- Library of Congress subjects Food service management, Cooks
- Library of Congress Catalog Number 2006013370
- Dewey Decimal Code 647.950
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Summary
From the publisher
From the rear cover
The 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.
Written 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.
Filled with resources rich in detail, this useful and engaging text covers:
- The evolution of the professional personal chef career path
- The benefits and disadvantages of various forms of business ownership
- Operating legally
- Writing an effective business plan
- Creating a vision statement, mission statement, and elevator speech for your personal chef business
- Managing and securing finances
- Identifying target markets and revenue streams
- Developing marketing and sales plans and quality customer service
- A day in the life of a personal chef
In 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.
A 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.
Culinary 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.
