Members of the Western PA Chapter of the United States Personal Chef Association (USPCA); President – Chef Tim Hering CPC, Vice President – Chef Catherine Amatangelo-Alfaro, Treasurer – Chef [...]]]> Top honors shows commitment to excellence from each member chef to their clients, each other and the personal chef industry!

Members of the Western PA Chapter of the United States Personal Chef Association (USPCA); President – Chef Tim Hering CPC, Vice President – Chef Catherine Amatangelo-Alfaro, Treasurer – Chef Carole Ortenzo CPC, Secretary – Chef Marcia Schuller, Chef JoAnn Bohonik, Chef Melody Domaratz and Chef Sarah Lujetic have taken top honors for Personal Chef Chapter Of The Year during the 2010 USPCA national convention in Denver, CO.

Throughout the US and Canada USPCA personal chefs in a given area assemble and create a local chapter to help other chefs with community service, awareness campaigns and overall business development.  Each of the 35+ chapters runs as a stand alone organization with guidance from the USPCA.  Web sites, trade shows, community education programs and volunteer duties are all examined and evaluated to determine which chapter truly went above and beyond during the year.  “The Western PA Chapter had outstanding efforts in every category” stated USPCA President Chef Gail Kenagy.

“Our chapter is like a well oiled machine with each member dedicated to industry excellence with a sincere desire to insure each chef is operating at peak proficiency” stated Chef Hering, President of the Western PA Chapter. “From educational meetings designed to help each member give the best possible service to their individual clients, to combining resources to market our individual businesses, the USPCA, our chapter and our industry to reaching out within our community to help others, the members of our chapter have gone above and beyond what is expected of them and each member and their clients have been enriched because of these efforts.”

Judges for this annual competition consisted of professional members within the USPCA.

(Front to back) Chapter VP Chef Catherine Amatangelo-Alfaro, Treasurer Chef Carole Ortenzo CPC and President Chef Tim Hering CPC at the Brown Palace in Denver, CO at the USPCA national convention

Several hundred personal chefs from throughout the United States and Canada converged on Denver this July to participate in educational workshops, business seminars and to hear from industry experts on a wide variety of subjects of importance to independent culinary business operators. “The annual convention is primarily a business building and educational event designed to help independent personal chefs strengthen their business and expand their service” stated USPCA President Chef Gail Kenagy. She continued, “Each of our chapters represent dedicated working professional personal chefs.  Judges spend countless hours examining each chapter’s accomplishments and growth, which is a daunting task at times seeing as how each chapter is unique and really becomes one within their community.”

“Two chapter members were asked to instruct seminars at this year’s conference,” stated Chef Hering. “I instructed two seminars, “Selling Yourself on a Budget,” and “Fusion Marketing: Promoting Your PC Business with Demonstrations,” and Chapter Treasurer, Chef Carole Ortenzo CPC taught the “Health Supportive Cooking” seminar. Chef Catherine, our VP, also assisted me in doing a short skit on How to Boil Water at the beginning of my Fusion Marketing seminar!”

“Even though we each own separate businesses, we each work well together and it’s been a very rewarding year for us!” Chef Hering continued. “We are technically competitors, but our activities have been designed to help support each other creating a supportive environment which often leads us to refer clients to each other since each of us does have a different style and serves a different part of the Western PA and Eastern OH region.”

Over the past year, members of West PA Chefs (http://www.westpachefs.com) have held educational meetings, including a Seafood Demonstration, a lotion making demonstration and sessions designed to prepare each member for the Certified Personal Chef® examination. Each member who had not yet been certified each took the exam and passed! Various members also have participated as a group in several area food shows including Good Taste! Pittsburgh, Farm to Table and Our Valley Cooks, educating the public on the personal chef industry and their individual businesses. The chefs each also find time to offer various cooking demonstrations throughout the region.

In June, four of the members traveled to Washington DC to participate in the Chefs Move to Schools launch ceremony, which was held on the South Lawn of the White House. Nearly 1000 chefs from all over the country joined this initiative along with First Lady Michelle Obama, many of whom are USPCA chefs. “It may sound cliche, but children are our future and we must do whatever we can to ensure they are getting the proper foods and nutrition education,” said Chef Hering. Several of the chapter members have all ready been paired with a school in their area.

There are 5,000+ working personal chefs with the overwhelming majority associated with the USPCA. Personal chefs prepare custom delicious, nutritious meals daily for a wide range of clients in all 50 states and throughout Canada.  Clients using this special service represent active households, affluent seniors and individuals with restrictive dietary needs.  Unlike a private chef who works for one household in an employer-employee relationship, personal chefs own and operate their own independent business and will service 12-20 unique clients each month.  The direct tangible benefits to each client will be the time saved in the actual meal preparation and the associated shopping, while still enjoying exactly what they’ve requested at a cost no greater than a comparable restaurant.  “The coveted dinner hour which has eroded over the years as career and outside influences demand more and more time of individuals is being reinstated thanks to personal chefs who allow families to unite with minimal effort to enjoy healthful custom prepared meals” Kenagy stated.

Locating a personal chef in the Western PA region (including the Youngstown, OH area) can be accomplished by visiting the West PA Chefs website at http://www.westpachefs.com. To locate a personal chef in other regions, you can visit http://www.hireachef.com, the largest and most widely used search site for personal chefs.

The Culinary Business Academy is the educational division of the USPCA, providing world class culinary business education to individuals having the expertise and desire to create excellent meals.  “The Culinary Business Academy is the only provider of personal chef business education to be licensed by a Private Post-Secondary Commission on Higher Education” stated Phil Ellison, USPCA Executive Director.  “Routinely we help individuals reach their goal of independence through professional education and guidance, so that they may be successful and productive in a career field that is enjoyable and rewarding with a very high level of satisfaction” Ellison continued.

The USPCA also monitors and administers the only federally recognized certification program for personal chefs.  Through demonstrated abilities and the acquisition of industry related education and business development courses, the designation of Certified Personal Chef (CPC) is bestowed.  Continued efforts and ongoing educational advancement are requirements to maintain this highly sought after designation.  All USPCA personal chefs are required to demonstrate a standard level of proficiency, evaluated through a testing series.  Only the USPCA requires testing of each member, and each USPCA personal chef is provided with general liability insurance.

“For a service concept that is 20 years old, the industry has just begun to emerge.  Busy active households and the demand for quality nutritional meals will certainly help shape the landscape of this industry for years to come” Ellison stated.  The USPCA remains ever vigilant to stay ahead of demand by developing new educational opportunities, providing business leadership and recognizing trends in consumer needs.

If you are looking for a personal chef in the Western PA area, you’ve come to the right place! Our members offer a wide variety of services and are spread out over the region so there is sure to be a personal chef near you!

Comprised of several independently owned and operated [...]]]>

If you are looking for a personal chef in the Western PA area, you’ve come to the right place! Our members offer a wide variety of services and are spread out over the region so there is sure to be a personal chef near you!

Comprised of several independently owned and operated Personal Chef Services, the Western PA Chapter of the USPCA has member chefs located throughout the Western PA Region, including portions of the Northern Panhandle of WV and bordering counties in Eastern OH.

Each chef offers a variety of Customized Meal Solutions including freshly prepared meals which are packaged and ready to heat and eat as well as offering chef services for small dinner parties, interactive cooking parties and demonstrations! Several member chefs also provide larger catering services, cooking instruction, meal pick up and preparation from commercial kitchen space.

Our members are also dedicated to providing services using as much locally grown products as are in season and available. With many local farms, farmer’s markets and CSA programs in the region, we look forward  to cooking what’s currently in season in the area!

The direct tangible benefit to hiring your own chef will be the time saved in the actual meal preparation and the associated shopping while still enjoying palate specific meals at a surprisingly reasonable cost! Those who choose a chef to cook for a dinner party will no longer need to spend countless hours in the kitchen and will have more time to actually enjoy their party and the company of their guests!

The time and money saved as well as the health benefits of having preservative and additive free meals at your fingertips is incalculable!

If you are a member of any of the CSA programs in the Western PA area and are interested in having your CSA boxes turned into delicious meals, or to be taught what to do with all that great, locally grown produce, please click here to email us to be referred to the personal chef nearest you!

If you would like to find out more about the USPCA and the Culinary Business Academy, are all ready a member of the USPCA and would like to become a member of our chapter, or would like information about finding a personal chef in your area, please click here to email us!

Happy Cooking!

I know I could use a bit of sunshine! How about a healthy, light, and sweet salad dressing to jump start your taste buds?

Try the following salad dressing recipe with a mix of organic baby field greens, some toasted walnuts and finely sliced red onion or [...]]]> Has Spring Finally Arrived?

I know I could use a bit of sunshine! How about a healthy, light, and sweet salad dressing to jump start your taste buds?

Try the following salad dressing recipe with a mix of organic baby field greens, some toasted walnuts and finely sliced red onion or when those sweet strawberries are ripe – some fresh baby spinach, sliced strawberries and toasted almonds. The fresh lemon and orange zest will perk up any salad greens.

Citrus Honey Dressing for Salad Greens

Combine vinegar, orange juice, honey, lemon and orange zests in small bowl. Gradually whisk in oil.

Dressing can be prepared up to 8 hours ahead. Cover and refrigerate. Rewhisk dressing before using.

Makes about 1 1/2 cups.

Speaking of Spring, we start to think of all the wonderful fruits and vegetables that will be here in the coming months. Do you buy organic fruits and vegetables? Sometimes they are hard to find and they can be more expensive especially in the winter months. When shopping for my personal chefs clients, I encourage purchasing specific organic vegetables and fruits, at least.

(Those fruits and vegetables that typically have high pesticide use, we purchase organic ones.)

In an effort to try to keep it simple, I found a helpful guide on this subject from The Environmental Working Group website, The Shopper’s Guide to Pesticides. Download the handy guide at: http://www.foodnews.org/ It’s small enough to fit in your wallet.

This guide will give you The Dirty Dozen (Did you know peaches are the worst in terms of pesticide use?) and The Clean 15 (Onions are the lowest in terms of pesticide use).

This will give you a starting point to try to incorporate organic fruits and vegetables into your shopping. Check out the link to read more about this subject in a quick and easy to read format.

As the farmers markets start in a couple of months here in the Pittsburgh area, notice the growing number of local farms with organic produce. You can talk to these farmers at the markets about their farming methods, and do some research on your own. Its always a good idea to talk with them about their organic farming methods, the history of their soil and what methods neighboring farms are using.

Check-out Chef Catherine’s updated website at: www.personalchefcatherine.com and her current Chef’s Special Offer.

Next month: Chef Catherine will give you some interesting information from the fascinating subject of Food As Medicine.

Catherine’s Personal Chef Service

I love using burdock root in soups (especially miso soup), stews, and in Asian vegetable dishes.  Its earthy flavor adds a wonderful dimension to any dish in which it’s used.  And, the fact that it’s one of the most important vegetables used in alternative medicine for [...]]]> by Carole Ortenzo, Owner, Organic Personal Chef Service

I love using burdock root in soups (especially miso soup), stews, and in Asian vegetable dishes.  Its earthy flavor adds a wonderful dimension to any dish in which it’s used.  And, the fact that it’s one of the most important vegetables used in alternative medicine for both treatment and health maintenance speaks to its healthful qualities.

Please read the following information sheet, complete with a simple recipe, for more details.

Organic burdock root is often available at Whole Foods Market, in Shadyside, and at East End Food Coop, in Point Breeze.  I, personally, get it at a store in my area, McMurray, called Sunny Bridge Natural Foods.  It’s a small, natural foods store, and believe it or not, the price of organic burdock root there is almost half the price that it is at some other stores.  So, talk with your local grocer and see if they can’t carry it.  It would not only be more readily accessible, but it might also be less expensive.  You can even provide your grocer with the below information sheet to help inform other customers as to what burdock root is, why they should eat it, and how to incorporate it into their diets.

Most people are familiar with the fruit of the burdock, those small burrs we pick off our clothes after walking along a road or in a meadow.  Interestingly, those burrs were also the inspiration for Velcro.  Burdock leaves were used by European continental women to wrap butter when bringing it to market, hence the name beurre-dock, or butter-dock (dock refers to a broad leaf).  The root of the burdock, unquestionably the most important part when it comes to health and eating, is considered by some to be the most valuable root vegetable available.  Burdock root, a slender root that grows up to two feet in length, has coarse, brown skin and fibrous, white flesh.  It has long been used in Europe, since medieval Italy, and is a long-time favorite of the Japanese.

Burdock root purifies the blood and helps restore the body to normal health by supporting the elimination of toxins by the lungs and kidneys.  In alternative medicine, it is used to treat abscesses, acne, eczema, hives, and rosacea because of its skin-detoxification and hormone-balancing properties.  Burdock root supports digestion by stimulating the liver to secrete bile, a key digestive function, and is an excellent source of potassium and inulin.  Inulin is a helpful carbohydrate for both diabetics and hypoglycemics because it does not elicit rapid insulin production.  Burdock root is also used in herbal formulas as an anticarcinogen (anticancer agent), a treatment for arthritis, a liver detoxifier, and for general kidney support.

Most people enjoy eating burdock root cooked, but some eat it raw, grated on salads, or juiced as part of a regimen for clearing the skin.  To cook it, leave the skin on, lightly scrub it with a vegetable brush under running water to remove dirt, thinly slice it, and allow 5 to 10 more minutes cooking time than you would for carrots.  Burdock’s sweet, earthy flavor and tender-crisp texture enhance soups (excellent in miso soup), stews, and vegetable dishes.  Select firm roots, preferably not more than 1” in diameter.  Limp roots are acceptable if they are not spongy or dehydrated.  Unwashed burdock will keep in the refrigerator in a plastic bag for a month or more.

References: The New Whole Foods Encyclopedia by Rebecca Wood, Prescription for Natural Cures by James Balch, M.D. & Mark Stengler, N.D., Food Lover’s Companion, by Sharon Herbst, www.cybermacro.com, www.Food4Peace.com, www.rawfoodinfo.com, and www.susunweed.com.

Burdock, Carrots, and Onion Kimpura

Yield: 5-6 servings

Adapted from a recipe by Melanie Ferreira, instructor at The Natural Gourmet Institute for Health and Culinary Arts.  (Kimpura is believed to strengthen the intestines.)

Ingredients:

Procedure:

1)       Heat a large skillet over low-to-medium heat.  Add oil and heat.  Add burdock and sweat (cook over low heat), covered, until they start to become tender.  Stir periodically.

2)       Add onions and carrots and mix together.  Cook, covered, for approximately 10 minutes more.  When vegetables are tender, add sea salt and shoyu, to taste.

*To matchstick root vegetables, cut diagonal slices that are approximately ¼” thick and 1 ½”  long.  Stack the slices, two or three at a time, and cut lengthwise into approximately ¼” strips.

On March 26 and 27, 2010, West PA Chefs members Chef Carole from Organic Personal Chef Service, Chef Catherine from Catherine’s Personal Chef Service and Chef Tim from Dinner Magician Personal Chef Service set up a booth at the [...]]]>

West PA Chefs Carole, Tim and Catherine at Farm to Table - Pittsburgh 2010

On March 26 and 27, 2010, West PA Chefs members Chef Carole from Organic Personal Chef Service, Chef Catherine from Catherine’s Personal Chef Service and Chef Tim from Dinner Magician Personal Chef Service set up a booth at the annual Farm to Table conference at the David L. Lawrence Convention center in Downtown Pittsburgh, PA.

The event showcased businesses, speakers and demonstrations throughout the two day event focusing on Local and Sustainable businesses.

During the two day event, Chef Carole sold a variety of her Organic soup, Chef Tim passed out samples of his Banana Nut Granola and Chef Catherine passed out samples of her Quinoa Salad.

On the first evening of the show, Chef’s Carole and Catherine delighted conference attendees with samples of their cooking at the Local Food Tasting event and Chef’s Carole and Tim ended the two day event with a demonstration of Organic Miso Soup on the demonstration stage.

On Saturday, March 13, 2010, Members of West PA Chefs took one step forward to bring their businesses up to the next level!

Chapter members who [...]]]>

Chapter Secretary Chef Marcia Schuller, Chapter Treasurer Chef Carole Ortenzo CPC, Chef Catherine Amatangelo-Alfaro, Chapter President Chef Tim Hering, Chef Melody Domaratz and Chef JoAnn Bohonik

On Saturday, March 13, 2010, Members of West PA Chefs took one step forward to bring their businesses up to the next level!

Chapter members who had yet to have completed the USPCA’s Certified Personal Chef® Exam all did so prior to their monthly chapter meeting. Those members included Chef Catherine of Catherine’s Personal Chef Service, Chef JoAnn from My Secret Chef Personal Chef Service, Chef Melody from Your Dinner Secret Personal Chef Service, Chapter Secretary Chef Marcia from Heart Healthy Personal Chef Service and Chapter President Chef Tim Hering from Dinner Magician Personal Chef Service. Chapter Treasurer Chef Carole CPC from Organic Personal Chef Service, who is all ready a Certified Personal Chef®, proctored the exam.

We are happy to announce that all members passed the exam and have just one more step in completing the certification, which is to submit all qualifying points to the USPCA and then each will obtain the Certified Personal Chef® designation!

The comprehensive exam is just one step on the road to becoming a Certified Personal Chef®. The first step happens a minimum of 2 years prior to certification when each USPCA member must take a series of exams to show a working knowledge of how to run a personal chef business. All USPCA members must pass these exams prior to ever serving their first client. The United States Personal Chef Association is the only organization for personal chefs which require all members to take a series of tests prior to cooking for clients.

In addition to achieving a minimum of 2 years as a personal chef and passing those initial exams, each USPCA member chef desiring certification must compile a number of points towards certification. These points include continuing education credits, references from clients, teaching credits and credits which show proficiency in running a successful business.

In 1996 the United States Personal Chef Association created this certification program with a three-fold purpose:

1. To provide a standard by which the public could assess a Personal Chef’s competency.
2. To provide the Personal Chef with industry recognition of their professional commitment.
3. To establish standards by which the Personal Chef industry could become self-regulated.

The United States Personal Chef Association remains the only association to hold the federally trademarked designation of “Certified Personal Chef®” and “CPC”. This trademark is an industry endorsement of professional expertise and assures customers of the chef’s commitment to excellence. It also demonstrates their committment to the program requirements, standards, and procedures as established by the United States Personal Chef Association. These requirements are updated regularly to reflect, support, and enhance the growth of the personal chef industry. Obtaining this designation allows a Personal Chef to join the elite ranks within the industry and demonstrates to potential clients that the chef is the professional they want to hire and invite into their home.

A Certified Personal Chef® is a chef with a minimum of two (2) full years experience as a personal chef who is engaged in the purchasing, preparing, cooking and serving of food on a “cook-for-hire” basis. They are responsible for menu planning and development, marketing, financial management and operational decisions for their private business. They provide services to a variety of clients; possesses a thorough knowledge of food safety, sanitation, and nutrition and have the work experience, education, business knowledge and culinary group activities and participation required to comply with this certification.

The “CPC” designation was the first certification for personal chefs listed in the Federal Government’s employee certification database.

Chapter members who have yet to have completed the USPCA’s Certified Personal Chef® Exam all did so prior to their monthly chapter [...]]]> Members take comprehensive exam for Certified Personal Chef®!

On Saturday, March 13, 2010, Members of West PA Chefs took one step forward to bring their businesses up to the next level!

Chapter members who have yet to have completed the USPCA’s Certified Personal Chef® Exam all did so prior to their monthly chapter meeting. Those members included Chef Catherine of Catherine’s Personal Chef Service, Chef JoAnn from My Secret Chef Personal Chef Service, Chef Melody from Your Dinner Secret Personal Chef Service, Chapter Secretary Chef Marcia from Heart Healthy Personal Chef Service and Chapter President Chef Tim Hering from Dinner Magician Personal Chef Service. Chapter Treasurer Chef Carole CPC from Organic Personal Chef Service, who is all ready a Certified Personal Chef®, proctored the exam.

The comprehensive exam is just one step on the road to becoming a Certified Personal Chef®. The first step happens a minimum of 2 years prior to certification when each USPCA member must take a series of exams to show a working knowledge of how to run a personal chef business. All USPCA members must pass these exams prior to ever serving their first client. The United States Personal Chef Association is the only organization for personal chefs which require all members to take a series of tests prior to cooking for clients.

Chapter Secretary Chef Marcia Schuller, Chapter Treasurer Chef Carole Ortenzo CPC, Chef Catherine Amatangelo-Alfaro, Chapter President Chef Tim Hering, Chef Melody Domaratz and Chef JoAnn Bohonik

In addition to achieving a minimum of 2 years as a personal chef and passing those initial exams, each USPCA member chef desiring certification must compile a number of points towards certification. These points include continuing education credits, references from clients, teaching credits and credits which show proficiency in running a successful business.

In 1996 the United States Personal Chef Association created this certification program with a three-fold purpose:

1. To provide a standard by which the public could assess a Personal Chef’s competency.
2. To provide the Personal Chef with industry recognition of their professional commitment.
3. To establish standards by which the Personal Chef industry could become self-regulated.

The United States Personal Chef Association remains the only association to hold the federally trademarked designation of “Certified Personal Chef®” and “CPC”. This trademark is an industry endorsement of professional expertise and assures customers of the chef’s commitment to excellence. It also demonstrates their committment to the program requirements, standards, and procedures as established by the United States Personal Chef Association. These requirements are updated regularly to reflect, support, and enhance the growth of the personal chef industry. Obtaining this designation allows a Personal Chef to join the elite ranks within the industry and demonstrates to potential clients that the chef is the professional they want to hire and invite into their home.

A Certified Personal Chef® is a chef with a minimum of two (2) full years experience as a personal chef who is engaged in the purchasing, preparing, cooking and serving of food on a “cook-for-hire” basis. They are responsible for menu planning and development, marketing, financial management and operational decisions for their private business. They provide services to a variety of clients; possesses a thorough knowledge of food safety, sanitation, and nutrition and have the work experience, education, business knowledge and culinary group activities and participation required to comply with this certification.

The “CPC” designation was the first certification for personal chefs listed in the Federal Government’s employee certification database.

]]> http://westpachefs.com/?feed=rss2&p=751 0 http://westpachefs.com/?p=746 http://westpachefs.com/?p=746#comments Sun, 14 Mar 2010 22:34:17 +0000 cheftim http://westpachefs.com/?p=746 West PA Chef’s Chapter Member Chef JoAnn Bohonik of My Secret Chef Personal Chef Service in West Middlesex, PA and Chapter President Chef Tim Hering from Dinner Magician Personal Chef Service in New Castle, PA recently set up a booth at the Our Valley Cooks Recipe Challenge and Food Expo to introduce their [...]]]> West PA Chef’s Chapter Member Chef JoAnn Bohonik of My Secret Chef Personal Chef Service in West Middlesex, PA and Chapter President Chef Tim Hering from Dinner Magician Personal Chef Service in New Castle, PA recently set up a booth at the Our Valley Cooks Recipe Challenge and Food Expo to introduce their unique services to the residents of the Youngstown, OH region. The expo was held at Mr. Anthony’s in nearby Boardman, Ohio.

Chef JoAnn featured samples of her cheesecakes as well as a Vegetable Ragu which she served over pieces of Grilled Polenta. Expo Attendees were raving about Chef JoAnn’s food!

Chef Tim featured a variety of scones and also did a few demonstrations in the booth during the course of the 10 hour event. He featured a recipe for No Cook Tacos and also demo’d a recipe for Buffalo Style Ravioli. During the show, he also demo’d the Buffalo Style Ravioli on the Neighborhood Stage which was set up at one end of the large hall.

Chef’s JoAnn and Tim are looking forward to providing their services to the residents of the Youngstown region in the coming weeks and months!

For more pictures from the show, please visit the West PA Chefs Fan Page on Facebook!