With the introduction of the Personal Chef Service in 1991 came the responsibility to create a solid, workable foundation on which this new industry would be positioned. The USPCA was aware that as founders, their duty included establishing guidelines and standards for personal chef services to follow. With this in mind, the United States Personal Chef Association was able to allow this new career field to flourish while maintaining and regulating the manner in which personal chefs conducted their service. Thanks to these efforts many years ago, clients from coast to coast can have confidence that service standards are in place and that all USPCA personal chefs adhere to these standards including a professional code of ethics.
More than 70% of full-time personal chefs today are members of the USPCA – by far the largest and most well established association for these working professionals. The USPCA continues to set the standards and create guidelines as this industry grows. Regardless of membership in the USPCA, their career, functions and policies continue to be developed by the national office of USPCA. Media exposure, National recognition, increased sales and on going education which keep the USPCA on the cutting edge are just a few of the benefits realized by the personal chef.
