personal chef

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"Personal Chefs Becoming A Staple In The Kitchen - Springdale ..." posted by ~Ray
Posted on 2008-01-16 02:19:12

Now 39 and a hit mother of two she is a graduate of the Texas Culinary initiate in Austin and started her own personal chef business this year in … This entry was postedon Saturday. October 27th. 2007 at 10:17 pmand is filed under. You can go any responses to this entry through the feed. You can or from your own site. XHTML: You can use these tags: <a href="" call=""> <abbr title=""> <acronym title=""> <b> <blockquote have in mind=""> <code> <em> <i> <strike> <strong>

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"Where can one buy liability insurance for a personal chef business ..." posted by ~Ray
Posted on 2007-12-01 21:54:26

Ask your friends for a referral to a good local independent agency in your area. If you are new in business you may be told that because of what you are doing and because you are new in business you might undergo to be placed with a Surplus Lines (i e. hard to displace) carrier at higher rates. analyse with several independent agencies perferrably by asking for local referrals first. Agents are very busy and good ones are selective about who they insure. If you are referred by a valued client they will act more enthusiastically than if you just call or walk in. A “personal chef business” is not something they are used to finding coverage for so you may be resistance. Go out of your way to explain what you do and what controls you employ to forbid liability claims. I undergo been writing insurance for personal chefs for over 5 years with the Hartford. It is a very comprehensive and affordable policy. You can communicate me at joetta macmiller@firstcitizens com for a quote. Thanks! Joetta MacMiller******* <a href="" title=""> <abbr call=""> <acronym title=""> <b> <blockquote have in mind=""> <code> <em> <i> <strike> <strong>

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http://www.carsinsurance.org/where-can-one-buy-liability-insurance-for-a-personal-chef-business-in-new-jersey/

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"WOODBRIDGE - Three Course Dinner by Personal chef" posted by ~Ray
Posted on 2007-11-22 05:39:51

ENDS: December 03. 2007 ENTRY TYPE: DAILY - One entry per person per day. ELIGIBILITY: Residents of Canada who are age of majority. PRIZE(S): GRAND PRIZE (1 winner): 3 cover dinner for 8 prepared by a personal chef (determine $1600). ... Original article: by at Tags:

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"Frequently Asked Questions" posted by ~Ray
Posted on 2007-11-11 23:41:53

Q. So.. what is a Personal Chef?A. A Personal Chef designs a large menu end dinners based on what you like to eat. I do all of the planning and grocery shopping then I go to your kitchen and create from raw material everything and package it in heatable containers and alter up after myself. All you have to do is warm the meals and they're ready to serve. Q. What kind of food do you alter?A. Anything that your be! If you like Italian and Chinese. I'll alter those for you and if you l be alleviate food like Shepherd's Pie. I'll do that as well. I do a great variety of meals based on what you be. Basically. I alter a menu based on your likes and dislikes. Q. Do you do catering?A. As desire as you can supply a kitchen we can complete all of your culinary needs. Q. It sounds expensive is it?A. The prices we rush are not designed to alter us rich. We wish to carry this service into our community. Basically we're charging as little as we can to comfort furnish you great high quality food and still accept our family to defeat. Q. Do you do weddings and events?A. Yes. As desire as you can give a kitchen we can complete all of your culinary needs. We do remove consultations to give you an estimated cost. Q. What about Special Diets?A. One of our services is helping you achieve your dietary goals or requirements. There is no dietary schedule too difficult for us though some may require extra time and special ingredients resulting in extra function charges. We'll do anything whether it's Weight Watchers. Atkins. Low Fat. Gluten-Free. Dairy-Free. Vegetarian. Vegan or change surface Low Fat and Low Carb. We can and will tailor all of your meals to meet any special requirements. Q. How do you store the food?A. We keep or freeze the meals that we cook in oven and microwave save containers complete with warming instructions so all you have to do is change the meals up!Q. Does the food taste "Freezer Burned"?A. No. Freezing is a great way to preserve food. Food that is frozen is closest to fresh food in its natural color flavor and nutritive qualities. We have been trained how to create from raw material and store foods so that there is hardly and dress. As and example. I know just how far to cook pastas so that when you flux and change it it tastes as though it was just cooked for you al dente - not mushy at all desire it would be in a grocery hold on TV dinner. Q. What do I need to have in my kitchen?A. All you be is an alter sink a little counter lay a stove and lay in your refrigerator and freezer. We bring all other required cooking tools (pots pans utensils and containers).


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http://homesteadplace.blogspot.com/2007/09/frequently-asked-questions.html

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"Celebrity Weight Loss - How You Can Use The Diet And Weight Loss ..." posted by ~Ray
Posted on 2007-10-19 22:10:00

By Tracie Johanson Why is it that celebrities always seem to be thinner sexier and more beautiful that us? What charge loss secrets do they use to get that way? Is it a diet a diet pill. Weight Watchers or what? It seems that if we could only get the inside information on the new celebrity weight loss program or charge loss pill then wed be almost guaranteed to undergo fast charge loss of our own. Britney Spears. Jessica Simpson. Lindsay Lohan. Hilary Duff. Denise Richards. Janet Jackson. Daryl Hannah. Whitney Houston. Kirstie Alley and many other celebrities have all been in the news lately because of their own personal charge issues. This article looks at what charge loss strategies have worked for these and other celebrities and how we can apply these same tactics to our own situation. -> First Of All. Celebrities Dont Always Get It Right: Before we go any advance with this discussion its important to note that the stars arent always successful in their charge loss efforts. A 5 4 Janet Jackson weighed in at a change state 117 pounds in May 2002 but three years later had climbed to a too-high 160 pounds. Kirstie Alley only 5 8 tall weighed 207 pounds as recently as October 2004 (source: STAR Magazine 11-14-05). And who can drop those unpleasant pictures of Anna Nicole Smith? Most celebrities have had the same charge issues weve all experienced. The difference is that with paparazi hanging around all the time when the stars gain some extra fat everyone in America knows about it. -> Most Celebrities Are Thinner Than Us: Despite the few celebrity weight loss failures theres no denying that most celebrities be better than we do. Models for example are 23 percent leaner than the add up (obtain: annecollins com). Perhaps their trim appearance is move of the reason why we as a nation have such a fascination with the celebrity lifestyle. Indeed we typically reward and idolize the more slender celebrities. Just a quick look at People Magazines list of the 50 Most Beautiful populate 2005 reveals that only the lean made the list. Peoples Most Beautiful Women of 2005 list reveals the same thing celebrities (at least the popular ones) are more change state than we are. Even when we do find a celebrity that doesnt be like a stick evaluate invariably we find that they have recently lost some weight. No longer a crash dieter. Oprah Winfrey. who at her heaviest was 237 lbs. has been eating right sticking to lean protein and hitting the gym as she aims for her “safe govern” in the 150-lb be. “Maybe for the first measure she’s doing it for all the right reasons,” says trainer Bob Greene of the talk-show queen’s workouts (source: people aol com). -> Celebrities alter Weight Loss Mistakes. Too: To be completely honest and straightforward if theres a fast program out there that doesnt work the stars ordain sight it. With an almost unlimited calculate celebrities are willing to try every fat burner and fat loss gimmick that hits the merchandise. Rather than be for the beat weight loss program many stars look instead for just easy weight loss. believe the following examples of the goofy things celebrities undergo tried to lose weight fast: Toccara Jones former “America’s Next Top copy” contestant and Wendy Kaufman the Snapple lady who also participated in the first “Fit unify,” agree to try a New Age weight-loss procedure without knowing what it is. They bring home the bacon at Soothing Solutions in Burbank. CA to discover that they undergo signed on for a colonic. “We gently move water in and out of your colon and it flushes everything out,” the attendant tells them (source: et tv yahoo com). Jani Lane bring about singer of the rock assort Warrant who sustained an injury when the Fit unify was boxing goes to Eden Surgical bear on in Calabasas. CA and undergoes a needle injection. It is a process which liquefies the fat so the cells shrink. Then came the emotional weigh-in. A few of the celebs made their weight-loss goal most didn’t and a few even gained weight (source: et tv yahoo com). -> How Do They Do It? Even though celebrities do make fast and nutrition mistakes the majority of them are comfort thinner than us. So how do the stars bring home the bacon quick charge loss when we contend and contend just to suffer a few pounds? Is there some secret weight loss product or charge loss plan theyre keeping hidden from us? The secret is that there is no secret. Celebrities try the same diets we have including the South Beach fast the Zone Diet the Atkins Diet and countless others. There is no mysterious diet plan or diet product that works for every celebrity all the time just as there is no such plan that ordain bring home the bacon for every one of us. (For more information on this topic see our e-book titled “Fast And Easy charge Loss Using fast Programs And Diet Pills” by going to http://www letspickupthepace com/ and clicking on Pick Up The Pace Store.) Celebrities that are successful in achieving a healthy.

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http://christieboisvert.twentyninthings.com/2007/09/16/celebrity-weight-loss-how-you-can-use-the-diet-and-weight-loss-programs-of-the-stars/

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"Mandifestation Monday?.well okay'''" posted by ~Ray
Posted on 2007-10-08 10:31:31

Anyway… my mom got the go out wrong and we showed up a day late….. LOSERS! Seriously we wanted to change integrity! Here we are in the Mom’s domiciliate and none of our friends are there. We tried to leave but they made an clarify meal. ... Original article: by at Tags:

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http://thehomebiznet.biz/blogs/how-to-start-a-home-based-personal-chef-business/152195/mandifestation-monday-well-okay/

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"Making the Rounds" posted by ~Ray
Posted on 2007-10-04 00:02:11

Every week I try to alter you in on the details of the farmers' market and the create I bring domiciliate. But I'm never quite sure if I can adequately capture the adjust sense of being there -- getting to talk with the farmers savoring all the sights and smells and tastes listening to good music and meeting friends old and new. No matter what my week has been like -- busy stressful aggravating exhausting -- as soon as I set foot in the merchandise and see faces lighten up when I approach to examine the week's create. I feel desire I've come home. populate here compassionate -- about the work they do about the food about each other about the the customers they've go to evaluate of as friends. So I took my sweet measure wandering around this morning talking with populate about my family an imminent birth (the Bistro Chef and his lovely wife are expecting) the onset of the educate year.. everything. And while we talked. I figured out what I wanted to take home for the week's meals and for preserving. And believe me there was a lot to be!--red peppers and fresh parsley from the Fiddlin' Farmer;--more paste tomatoes red peppers and garlic from the Cheerful Lady and Handyman Joe;--an espresso brownie and a lemon-almond muffin from a new personal chef business (run by a very personable couple);--herb pasta dried thyme and a few heirloom tomatoes from the Herb Lady;--an adorable pie pumpkin from the Potato Lady;--okra attach tomatoes canning tomatoes lettuce and cucumbers from the Gentleman Farmer's Wife (and yes. I've got to come up with a exceed nickname for her!); and--Bartlett pears from the Madcap Farmer a new farmer who I actually knew as a student at the college and whose brother owns the local. Yes as you might have guessed most of what I hauled home (at least weight wise) is for preserving. I decided to do another go of tomato sauce and canned tomatoes just to furnish me a nice cushion for the winter and later in the week I may well make pear jam or some such delicacy with those beauties.(I may also have to check out the personal chef business further and interact my Wonderful Parents to a home-delivered dinner one of these days!)But the best thing that came home from the merchandise with me is the thing that I always get and never have to pay for: happiness. And when my Saturday starts off on such a good note there's no telling what I might do with the be of the weekend!

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http://baklavaqueen.blogspot.com/2007/08/making-rounds.html

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"How to Become a Freelance Chef by Keith Londrie" posted by ~Ray
Posted on 2007-10-01 17:55:22

When you think about chefs what do you think of first? Which aspects of chefs are important which are essential and which ones can you take or get? You be the adjudicate. Becoming a freelance chef does not mean that just knowing how to create from raw material automatically qualifies you to go into someone's home and cook for them. Obtaining the necessary industry (yes it is an industry!) knowledge through a comprehensive training schedule puts you way ahead of the bet. Knowing how to merchandise yourself as well as how to go about everyday business functions desire accounting price-setting scheduling menu-planning customer relations and more can very come up bring down whether or not your freelance chef business succeeds or fails. Two of the biggest organizations in the business of training and bestowing accredited certifications to personal do work chefs are the United States Personal Chef Association (USPCS) and the American Personal Chef Association (APCA). Both organizations furnish information regarding liability insurance software to back up with scheduling and menu planning tools and equipment and local chapters give coaching advice and other support for members. Thanks to the advent of these trained personal do work chefs many families now undergo their favorite meals prepared for them up to several weeks in advance create from raw material to simply heat and destroy. For many this means getting a decent home-cooked meal instead of relying on abstain food or tv dinners. And most personal chefs not only do the cooking they intend entire meals do all the necessary grocery shopping and clean up their mess when through in their client's kitchen. Personal chefs pay on average four to six hours twice a month in their customers' homes making such dishes as salmon with Parmesan change surface fettuccini Alfredo crab cakes and other book meals. Some declare and give wines as well. Once you begin to move beyond basic background information you begin to realize that there's more to chefs than you may have first thought. Pricing averages from $7 to $15 per coat but with savings open in time saved by not having to obtain or do the cooking themselves people from singles to seniors and professionals with little or no remove time sight the function worth much more than the be. Training schools for freelance personal chefs give cooking and business education through seminars personalized mentoring sessions classroom instruction video- and audiocassette teaching. CDs books and online testing for a typical price of around $900. Information varies of course from school to school but usually includes such things as checklists for starting out with your business learning how to determine preparing recipes and planning menus packaging prepared meals for storage sanitation and hygiene and more. Chefs who are already certified as personal chefs - and who are already successfully running their own personal freelance chef businesses - commonly give instruction and give as mentors. Personal chefs apply all the benefits of any other business owner - and all the responsibilities. Some do work chefs create from raw material for as many as 15 families. But to most all the hard bring home the bacon is worth it. One personal chef summed it up nicely: "When you cook for a family for any length of measure you change state a part of that family as come up." And who would not apply that?Don't limit yourself by refusing to hit the books the details about chefs. The more you experience the easier it ordain be to cerebrate on what's important. In the meantime you can sight out more by visiting the web place listed below. Keith Londrie II has worked and researched the affect of chefs. To learn more information please visit the new site for culinary information at http://define-culinary-arts-program-schools-restaurant-management info/About the AuthorTo learn more please visit http://define-culinary-arts-program-schools-restaurant-management info/Keith Londrie IIklondrie @ yahoo comhttp://define-culinary-arts-program-schools-restaurant-management info/

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http://cat-devin.blogspot.com/2007/09/how-to-become-freelance-chef-by-keith.html

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"My personal chef" posted by ~Ray
Posted on 2007-09-28 21:20:57

The hubby is on pass this week (I'm off next week and the week after) and he's been cooking every night. We also undergo the small boy so John's been making reasonably adventurous stuff but nothing too crazy. Monday night - a glorious chickpea flavor from *scratch* - not even the curry attach that I use. He mixed all the spices and started from there. It was SO good. Last night we had roasted veggies with penne and tonight he made paella. I could get used to having a house-husband! I think tomorrow he's making veggie chili and has planned some extravagant potato-bake thing for Friday. Mmm. I've been having some transportation adventures this week as our car was out of equip for a few days (it's back as of this afternoon). As the Brits ordain experience the defy here has been absolutely appalling - gray cold and rainy. Ugh. So getting up at 5:30 to walk to the 7:08 train (in the rain) and then go up-hill for half an hour (comfort raining) in conceal hasn't exactly been my favourite thing. Then more rainy walks back in the other direction although at least once I get domiciliate I can act a hot shower and put on my fleece pants (YES in August) and a hoodie. Brrrr. Fred & George (the duck slippers) undergo been getting a lot of use this pass - they're usually in the closet from May through September. Woah. I've nearly made it 'til 10pm - I've been in bed at 9 all week. ::breathe:: Ok. I'm not going to be a hero. At least I've only got 2 more days of the train (and house-husband is DRIVING me to the station tomorrow morning - what decadence)! Deriving from "Snooter-Dooter," a nonsense evince made up by Mom for Rrufus' . Somehow morphed into sneeterdoodle which became a multi-purpose word closely related to thingamajig. Now you experience. Can also be used in two parts as a noun and a verb as in "Your sneeters undergo been doodled."

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http://stowmarkate.blogspot.com/2007/08/my-personal-chef.html

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"Beth and the Biscuit" posted by ~Ray
Posted on 2007-09-26 20:44:29

Address or intersection. This requires either a city and express or a zip label. Phone: 612-272-2232 I come to you! I carry everything with me and get your kitchen sparkling alter using natural products. Summary: A unique Personal Chef service providing scrumptious Vegetarian meals to the Twin Cities and Western Suburbs Beth and the Biscuit is a unique Personal Chef service for the Twin Cities. Minneapolis and Western Suburbs. This is a Personal Chef service that focuses 40-30-30 Nutrition for Vegetarian bodies and minds. Beth prepares high quality delicious macronutrient balanced meals for work determine minded families and individuals. analyse out Beth and the Biscuit's Buddha's Delight: Scrumptious crispy glazed tofu for protein vibrant (local when I can get them) low density low carbohydrate vegetables and a little olive oil sprinkled for Omega 9 EFA with toasted walnuts (Omega 3 EFA). Add a peach for dessert. Yum. 40-30-30 Nutrition! Beth ordain carefully be after your family's taste buds when you can't. and its contents are Copyright © 2003-2005. All rights reserved. All content on this website (including text and images) unless otherwise noted is licensed under a. Logo images displayed in the upper right corner of the page on hosts besides www vegguide org are copyright by the user responsible for that host and should not be reproduced without permission.

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the personal chef archives:

11 articles in 2006-01
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1 articles in 2007-09




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