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Trivia
Do you have "pastry hands?" The old adage is used to refer to people whose hands are cold, meaning they are perfect for making tender, flaky pastry. |
Personal Chef Programs
The Personal Chef Home Study Program is the most complete and comprehensive correspondence course ever developed for the personal chef industry. It represents the culmination of 20 years of real-world experience from thousands of successful personal chefs.
If time is a consideration and you are a visual learner who likes the interaction of a classroom environment, then the Quick Start program is the ticket.
This program is a condensed version of the Undergraduate Program and bridges the gap between the Quick Start and the Undergraduate programs.
If you have the passion and ability to create wonderful meals, are interested in true business independence and enjoy the dynamics of group learning, then our Undergraduate Course is your ticket to success. | |
Culinary Business Academy
4801 Lang Av NE, Suite 110
Albuquerque, NM 87109 :: 800-747-2433 |
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Greetings!
Happy Holidays!!
Our best wishes to all of you. Thank you for your interest over the past year and we look forward to working with you to develop your Personal Chef business in the coming year.
As we prepare to enter the new year, we would like to tell you about some exciting developments at the Culinary Business Academy!
New classes and new locations
The 2011 training schedule is now available at www.culinarybusiness.com. To keep up with demand we will offer more live training classes in 2011 than ever before. We are proud to introduce a new one-day live training program called "Dinner Parties For Fun And Profit". This class is ideal for the part-time or full-time business operator who wants to excel when providing a fine dining dinner party for 2-12 guests.
Anyone who enjoys this experience and wants to earn a little, or a lot of extra cash will want to explore this new opportunity. The initial class will be offered Saturday February 26th at the Culinary Institute of Virginia (CIV). Seating is limited to 15 and is expected to fill quickly. Tuition is $395. To enroll, please contact CIV directly at 866-619-2433 or visit them at www.chefva.com. Further details and class dates/locations will be available at www.culinarybusiness.com in January. We are also pleased to announce new training facilities located in Tucson, AZ with Chef Wendy Gauthier as lead instructor, and in Pittsburgh, PA with Chef Tim Hering instructing. Chef Deb Cantrell will continue to offer 2 day and 3 day trainings in Austin, Tx. Chef Wendy will teaching the 2 day, 3 day and complete 5 day program in Tucson throughout 2011, and Chef Tim will offer the 2 day and 3 day training in Pittsburgh.
Turn your passion into your profession; turn your passion into profits!
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Russ Rhodes
Benton, AR
Established 2006
My journey into the world of Personal Cheffing began with me as a child playing with my mom's pots & pans. Growing up, my mom and I had a deal where I would have supper ready when she got home and she would clean up the kitchen. What a deal! Since then, I have catered several events including a wedding reception of 350 people. It was just AWESOME!
In 2005, I ran into a friend at the bank and she began to share with me her move from teaching kindergarten to a career in Personal Cheffing. I was astonished to hear of such a business. She began to tell me how I could become a Personal Chef. I waved my hand and told her I was very happy as an IT Manager for a local company. Weeks went by and I was unable to get this Personal Chef phenomenon out of my head. I overwhelmed my friend with questions; called the Culinary Business Academy; Googled everything about being a Personal Chef and learned enough to know I had to do this!
With encouragement from my wonderful wife, I attended the Culinary Business Academy in January 2006. In July 2006, I received my ServSafe certification and passed my Certified personal Chef (CPC) exam. In 2008, I became a CPC.
Now I have a career that is very rewarding and adds value to the lives of many. I love to cook and I love to help busy families! So, what's on your dinner table tonight? If it's not great food from CulinaryWorx, it should be! |
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Professional Training Updates
2 day Personal Chef Quick Start Program
"Everything discussed in class was extremely helpful and really helped make clear how this business works. The instructor took plenty of time to address and answer every question our class had. My biggest concern was that we would just touch on topics without really covering the issues, but just the opposite - the instructor covered all kinds of subjects and really devoted time to each. Put me down as having received much more that I thought I would from this two day program."
Christina Neel, Texas (attended program at Austin location - September 2010)
Upcoming Quick Start Programs:
January 29-30, 2011 - Austin, TX
February 19-20, 2011 - Oakland, CA
March 5-6, 2011 - Pittsburgh, PA
March 12-13, 2011 - Oakland, CA
Expanded Quick Start Program: April 1-3, 2011 (2 1/2 day program) - Denver, CO
Personal Chef Dynamics ProgramJanuary 21-23, 2011 - Tucson, AZMarch 25-27, 2011 - Austin, TX
5 day Personal Chef Undergraduate Course
"Your instructors ROCK! I truly enjoyed every aspect of this week of training. The instructors went above and beyond in making certain we all knew exactly how this business operates and how we can be a success right from the start. Very positive and rewarding. I had some doubts prior to showing up about how much information could really be presented in a week. Wow - I am stunned at the volume of things we covered in detail, and how much more there is to this business than I initially thought. Money well spent in my opinion. Thank you all for a great launch to my new career."
Khadijah Davis, Texas (attended Undergraduate Course in Atlanta, GA - November 2010)
Upcoming Undergraduate Programs: February 7-11, 2011 - Atlanta, GA
March 7-11, 2011 - Tucson, AZ
April 11-15, 2011 - Atlanta, GA
The Culinary Business Academy is the only provider of professional personal chef business training licensed by a Private Post-Secondary Commission On Higher Education. Our curriculum, syllabus, instructors and techniques are reviewed annually to maintain our educator status. |
December is:
National Stress-Free Family Holidays Month!
Specific dates include:
Dec 2 National Pie Day
Dec 3 National Fritter Day
Dec 9 National Pastry Day
Dec 14 National Bouillabaisse Day
Dec 22 National Date Nut Bread Day
Dec 24 National Egg Nog Day
Dec 27 National Fruitcake Day
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Personal Chef Recipe of the Month
Turkey Corn Chowder
A thick corn and potato chowder with turkey
Servings: 6
Ingredients
Directions
2 cups turkey, cooked, diced 4 ounces bacon, chopped (3-4 slices) 1 1/2 cups onions, chopped 2 tablespoons flour 2 15 oz. cans corn, cream-style 3 cups milk 2 cups red potatoes, cubed (3/8-inch) 1/2 teaspoon salt, (plus more to taste) 1/8 teaspoon black pepper 1/8 teaspoon rosemary, fresh, (or thyme) 1 teaspoon parsley, minced (optional) red bell pepper, minced (optional)
In a large skillet, cook the bacon until crisp. Remove and drain, reserving the drippings in the pan.
Sauté the onions over medium heat in the skillet with bacon grease. Cook until soft, but not brown (about 4-5 minutes). Add the flour and rosemary and cook over medium-low heat for about 3 minutes. Add the 3 cups of milk in stages, whisking smooth with each addition. Bring sauce to a simmer. Lower the heat (if necessary). Add the potatoes, salt and pepper. Cook over low heat until the potatoes become tender and thickened, stirring regularly (about 40 minutes).
Add the cream style corn and turkey. Season to taste with salt and pepper. Cool, then add the parsley (optional). Place into containers and garnish with bacon bits and red bell pepper (optional).
Substitute: You can eliminate the reserved bacon fat (and even the bacon altogether) and use 1 tablespoon of canola oil to sauté the onions reducing the saturated fat content. There will be a flavor change and loss.
This recipe can be frozen and will taste great, but the potatoes may not be satisfactory to some chefs and clients.
Heating Instructions Thaw in the refrigerator overnight. Place in the microwave and heat using medium-high power (70%) for 4-5 minutes or until hot throughout, stirring occasionally. May be placed in a medium-sized saucepan and heated, on medium low until hot throughout, stirring occasionally. Until next time . . . Happy Cooking! |
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