About West PA Chefs
West PA Chefs is a group of Independently owned and operated Personal Chef Services providing Customized Meal Solutions to a variety of clients in Western PA and bordering counties in Eastern OH and the Northern Panhandle of WV.
The group meets at least 6 times per year to provide support, networking and continuing education opportunities to its member chefs and is open to all personal chefs in the region regardless of national association affiliation.
If you are interested in becoming a personal chef and would like more information on Personal Chef Training options, please visit the Culinary Business Academy website at CulinaryBusiness.com.
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Fresh Green Bean Saute
written by Chef Shane Russo; Owner of Russo’s Cooking Personal Chef Service
As a personal chef, people always expect me to cook things that are so complex and involved that the “normal” person could never recreate it. That is certainly true of some things. THIS IS NOT ONE OF THOSE!! This recipe is an insanely simple side dish that packs a ton of flavor. It takes only minutes to prepare and is one of my favorites. Enjoy!
Green Bean Saute 4 Servings
I use fresh green beans whenever possible but frozen or canned could be substituted. I don’t recommend it though!
1 lb Fresh Green Beans (with the stems removed)
2 tbs olive oil
4 medium shallots – diced
2-5 cloves of garlic (depending on preference) – minced
Salt and Pepper to taste
Instructions:
Heat oil in a large saute pan over medium-low heat. Add shallots, garlic, salt, and pepper. Cook until the shallots start to soften. Be careful not to burn them. Add the green beans and cook until tender yet still crispy; about 15 minutes. The shallots and garlic will start to caramelize when close to being done.
Serving: drizzle a little olive oil over green beans after plating.
West PA Chefs Members Volunteer at WQED for QED Cooks Marathon
Chefs work the phones for the QED Cooks: Soups and Stews Marathon on November 20, 2010 from 10am to 2pm on WQED.
The members of West PA Chefs understand the importance of spending time at home with your family and friends and a big part of that time is spent on eating. With the ever decreasing amount of time families find in their day to spend with each other, family meal time should still take center stage at home. Local cooking programming on WQED like QED Cooks is an important part of our community, offering useful information and recipes to busy families on how to keep meal time a family occasion and the chapter members are excited to volunteer their time to helping WQED continue to offer this unique and informative programming.
Several members have also contributed recipes to the QED Cooks: Soups and Stews cookbook which will include a variety of recipes from viewers and chefs throughout the region. Be sure to support this type of programming being offered on our region’s PBS station by tuning in and pledging your support!
The West PA Chefs is comprised of several independently owned and operated Personal Chef Services 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. Others also provide cooking instruction and demonstrations to area organizations and libraries geared to teach children and adults the importance of proper nutrition and eating habits and doing so while still remaining within the family food budget.
Each of the member chefs specializes in a variety of areas which can include, depending on the chef, organic foods, special diets such as gluten free, weight loss, heart healthy, family meals, locally grown and/or foods for patients of illnesses such as diabetes and cancer. All meals are fully customized to the needs and taste preferences of the client and each chef will work with each client to ensure that any and all dietary, nutritional and taste preferences are followed. Something that you won’t likely find when going out to eat.
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 while those choosing a chef to conduct a demo or interactive cooking party will have the fun of watching a cooking show on TV while being able to actually eat the results, all while spending time with friends and family!
The time and money saved as well as the health benefits of having preservative and additive free meals at your fingertips is incalculable!
Our members are also dedicated to providing services using as much locally grown products as are in season and available and several of the chefs volunteer their time and talent to area organizations, including the First Lady’s Chefs Move to Schools initiative (part of the Let’s Move! campaign) which pairs chefs with area schools to help improve the quality of school lunches as well as teach kids and adults the importance of cooking and eating healthier foods. Many of the member chefs were on hand at the launch of the Chefs Move to Schools campaign in June on the South Lawn of the White House along with chefs from around the country from organizations such as the ACF, IACP, USPCA and Women Chefs and Restaurateurs.
Earlier this year, the active members of the chapter, each all ready having passed a series of examinations with the US Personal Chef Association and having achieved the status of Professional Personal Chefs, who were not all ready certified took the first step in the process of becoming Certified Personal Chefs®. Each member took an extensive exam which included, among other things, knowledge of cooking methods, nutrition and food safety. Each of the chefs passed the exam and several have since completed the process by accumulating continuing education, experience and volunteer points and becoming Certified Personal Chefs®. Those attaining CPC status must re-certify every 5 years by submitting further continuing education, teaching, volunteer and experience points.
USPCA Members who attain the CPC designation are also eligible to become instructors with the Culinary Business Academy (CBA), teaching others how to successfully operate a personal chef business. We are happy to announce the Chef Tim Hering CPC, president of West PA Chefs, has been selected to instruct 3 Personal Chef Quick Start and 1 Personal Chef Dynamics courses being offered by the CBA in the Pittsburgh Area beginning in March of 2011.
At the annual USPCA National Conference, held in Denver, CO this past July, the West PA Chefs took home the 2010 Excellence in Business award for USPCA Chapter of the Year. This achievement shows the commitment to providing the best services to their clients, their communities, each other and the personal chef industry.
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 Tim Hering CPC, 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.
For more information on the West PA Chefs and to find a chef in your area, please visit westpachefs.com. For information on Personal Chef Training options at the Culinary Business Academy, visit CulinaryBusiness.com. To find a Personal Chef in the Western PA region or across the United States and Canada, visit Hire-A-Chef.
President’s note: Since the time this post was written, West PA Chefs members have decided to open the group to all personal chefs in the region and is no longer affiliated as a group with the USPCA. Individual member chefs may still belong to the USPCA but it is no longer a requirement for group membership and national association membership is the choice of the individual chef.
Healing Foods
Catherine's Personal Chef Service
My work with clients who have special diets as well as various health issues has lead me to do more research and coursework in Healing Foods. Recently one of my cancer patient clients was having much difficulty with nausea before eating (a common issue for cancer and chemo patients). In addition to her meals for the week, I prepared a pitcher of Cinnamon and Fresh Ginger Tea. Fresh ginger root is a fantastic natural remedy for nausea and cinnamon is an appetite stimulant. This tea really calmed the nausea and stimulated her desire to eat a bit. If your stomach is having an off day, sipping this tea may be a calming remedy for you. If you haven’t tried fresh ginger definitely give it a try. It is not the same as dried ground ginger. Fresh ginger root can usually be found in the refrigerated produce section of your market.
Cinnamon and Fresh Ginger Tea
Makes 2 cups
2 cups of water
1 slice of ginger root about 1 inch long, ¼ inch thick
½ cinnamon stick
Combine all ingredients in a saucepan and bring to boil then turn down to a simmer. Simmer for about 8-10 minutes. Take off of heat and remove ginger and cinnamon. Add a bit of your natural sweetener of choice if desired; honey, agave, stevia.
Enjoy the warm tea and feel better!
Chef Catherine, Certified Personal Chef®
Catherine’s Personal Chef Service
Special diets, custom meal preparations, dinner parties and more!
www.personalchefcatherine.com
412.513.6603
Can You Afford NOT To?
Completely sober!
by Chef Shane Russo - Russo’s Cooking Personal Chef Service
The first question I get from people when I tell them I am a Personal Chef is “What is that?” After explaining what it is a I do the reaction is almost always the same: “That is a great idea! I wish I could afford something like that!” The truth of the matter is that hiring a Personal Chef is far more affordable than you think.
When thinking about affordability you need to consider the cost of everything. So I’m going to break down what is actually incorporated into the cost of hiring your own Personal Chef:
- Menu Planning: Average time spent – 1 hour/week. One of the biggest reasons Americans go out to eat as much as we do is the simple fact that we do not plan ahead. Figuring out WHAT to make doesn’t take a ton of time but it is one of those things no one wants to do.
- Clipping Coupons: Average time spent – 2 hours/week. Let’s say you are one of those people that takes the time every week to plan out your meals. The best way to get the most out of your dollar is to find the best deals. This includes looking through all the ads every week and that time adds up.
- Grocery Shopping: Average time spent – 2.5 hours/week. You may not think that you spend this much time in a grocery store but most people actually spend more. First there is the time driving to and from the store itself. Then there is the time spent locating the items. Finally, and probably the worst part, is standing in the long line at the check out. Yes, they have self check outs now but how many times have you gone up to one of those, thinking you were going to be out in no time, just to find yourself waiting behind a person that made that blasted light blink for a customer service person! That is just one trip. How many trips to the store do you make each week?
- Restaurant Time/Costs: Average time spent – 4 hours/week. If you decide to go out to a restaurant instead of cooking at home you then run into a whole new set of issues. If you go during the week then you may not encounter the wait. But if, like most people, you choose to go on the weekends then this wait is often even longer than the 30 minute average. That is just the time spent waiting for a table. Then you get the crap-shoot of servers. Will he be having a good day? You are limited by the selections on the menu and just try to make a substitution and see how happy they are. In Youngstown, your average dinner check is going to be in the $25-45 range (tax and drinks included) for 2 people and more if you add on appetizers and desserts. Even more if you have kids. Then there is the tip. Not to mention the drive to and from the restaurant.
- Food Preparation: Average time spent – 7 hours/week. Just on dinner. That is like working an extra day at your regular job! Don’t think it takes that long? Think about the prep work that goes on before your food ever touches an oven or saute pan. Cleaning, chopping, trimming meats. These things add up.
- Packaging Left-Overs: Average time spent – 30 minutes/week. Most people make more than they can eat at one sitting. You have to save it for later and this too takes time. Did you forget to label it? Good luck remembering what that unidentified piece of meat is in the back of the refrigerator!
- Clean Up: Average time spent – 3 hours/week. So now, after you’ve prepped, cooked, and eaten, you get to clean the pots and pans and stove. Does it ever end?
Other costs not included above are things like the gas it takes to drive to and from the stores and restaurants. The math above equals an average of 20 hours per week in time saved by hiring a Personal Chef! That is 20 hours per week you could be spending doing some thing you actually WANT to do! Your mileage may vary but even 10 hours per week would be a welcome relief to most of us.
So, now that you know everything that goes into the pricing of a Personal Chef service, the question really becomes: Can you afford not to have one?
Russo’s Cooking Personal Chef Service www.russoscooking.comPresidents note: If you are interested in finding out just how affordable a personal chef can be, please fill out this survey! You’d be surprised at where those hidden food dollars are being spent that can be saved by hiring a personal chef!
Western PA Personal Chefs Win Chapter of the Year at USPCA National Convention
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.