APCA Promotes Personal Chef Industry  at IACP National Convention

When members of the International Association of Culinary Professionals met in San Diego last month for their international  convention, the American Personal Chef Association's Executive Director Candy Wallace was there to educate them on the opportunities that awaited them in a career transition to the Personal Chef industry.

In a sold-out presentation Wallace, who's discussion proposal was selected as one of a handful from the more than 400 submissions entered, represented the Personal Chef industry as an opportunity for established culinary professionals to break free from the time demands, internal politics and exhausting work normally associated with commercial kitchen cooking.

"It was a great opportunity to reach existing culinary professionals on behalf of the whole industry," Wallace said. "The goal behind any presentation like this is to make it informational and non-partisan while ensuring it didn't sound like an 'infomercial'," she added.

According to IACP convention organizers, the feedback they received indicate Wallace met those goals easily and attendees were anxious to learn more about the industry.

However, it isn't too surprising that Wallace was able to achieve this as she is establishing herself as a Personal Chef industry "presentation veteran" at the various large culinary gatherings.

In the past year Wallace has also spoken at the national convention of Women Chefs and Restaurateurs (and will be again at the WCR's national convention in November 2002 at Cambridge, Ma) and twice at the National convention of the American Culinary Federation (this last time to address the general session while signing the groundbreaking Personal Chef certification agreement).