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Trivia
Originating in Barbados in the 1700s, grapefruit is the largest citrus fruit commonly available. Hint: for the best flavor and the most nutritional benefits, buy grapefruits with seeds, peel the fruit and eat it in sections to get more pectin and fiber. |
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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!
What to do!!
One of the most common questions that we are asked is how the Personal Chef Home Study Program differs from the Personal Chef Undergraduate Course. The answer is both simple and complex.
All Culinary Business Academy Personal Chef training options have the same objective: to provide you with the knowledge and abilities to efficiently start and operate a successful Personal Chef Service. The core materials in all programs are identical, and there are no secrets left out of one program over another. A great number of working personal chefs have opted for the Home Study program and are doing just fine as a result.
The other classes, including the Undergraduate Course, involve a degree of live classroom instruction. By virtue of a human speaking, students are bound to receive more detail than text books alone can deliver. Plus, in a class you have the group dynamic at work with many students discussing and posing questions, to the benefit of all.
For 10 years the Culinary Business Academy has offered an upgrade option. If you purchase the Home Study and find that you now want to attend a live class, you only pay the tuition difference - no penalties. Our goal is to insure you receive the training you need to be comfortable and a success.
So our advice is to select a training option that best fits your schedule, your budget and your personality. Many people will readily admit that they are visual learners and truly enjoy the interaction and in-class exercises. To each his own, but success to all! Don't Miss It! On Saturday, February 26th, the Culinary Business Academy offers a one-day live class titled Dinner Parties For Fun And Profit at the Culinary Institute of Virginia , in Norfolk. For complete details, click here. This program is open to all and has no prerequisites.
Turn your passion into your profession; turn your passion into profits! |
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Barbara Lance
Loveland, CO
Established 1999
As 1999 was nearing an end - and people were stocking up on candles and cash in case computers crashed at the turn of the century - Colorado resident Barb Lance was beginning a new career as a personal chef. Owning a business was not foreign to her; previously she had a house cleaning service working in private homes and commercial businesses. She was looking for a career with more satisfaction and able to fulfill her creative itch (cooking).
Family and friends encouraged barb to make the transition, and quickly afterward she knew she had found the perfect career path for her and her lifestyle.
"I have such satisfaction from preparing meals for my clients that it really contributes to my overall happiness in life" Barb claims. "I've often said I'd make my bed in the kitchen if I could" she says. |
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Professional Training Updates
2 day Personal Chef Quick Start Program
"I selected the two day in-person live training because I felt it fit my needs best. I enjoy the interaction with other students and an instructor. I also wanted to complete my training as quickly as possible, so this was a perfect course. This was a great class, well presented and answered my questions completely. The personal chef guest speaker was a treat also. You can put me down as completely satisfied with the program and my experience with the organization. I would recommend this program to anyone considering a move into this field."
Catlyn Vickers, Oregon (attended program in Denver - October 2010)
Upcoming Quick Start Programs:
February 19-20, 2011 - Oakland, CA
March 5-6, 2011 - Pittsburgh, PA
March 12-13, 2011 - Oakland, CA
April 16-17, 2011 - Albuquerque, NM
Expanded Quick Start Program: April 1-3, 2011 (2 1/2 day program) - Denver, CO
July 29-31, 2011 - Pittsburgh, PA
5 day Personal Chef Undergraduate Course
"I already have plenty of culinary experience and was a little concerned this class would be duplication. It was not. This class covered all the administrative and marketing elements needed to compliment good cooking abilities. All of my questions were answered in full detail with plenty of examples and real-life how-to direction. I finish this class knowing I am now fully prepared to launch my own Personal Chef Service. Excellent class - thank you for the opportunity."
Joseph Trotta, Florida (attended Undergraduate Course in Atlanta, GA - November 2010)
Upcoming Undergraduate Programs:
March 7-11, 2011 - Tucson, AZ
April 11-15, 2011 - Atlanta, GA
May 2-6, 2011 - Tucson, AZ
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. |
February is:
- National Snack Food Month
- National Canned Food Month
- National Cherry Month
- National Grapefruit Month
Specific dates include:
Feb 12 Plum Pudding Day
Feb 19 National Chocolate Mint Day
Feb 24 National Tortilla Chip Day
Feb 26 National Pistachio Day |
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Personal Chef Recipe of the Month
Filet Medallions with Port Wine Mushroom Sauce
Seared beef tenderloin medallions topped with a warm wine and mushroom sauce
Servings: 4
Ingredients
1 1/2 pounds beef tenderloins, sliced into medallions
1 1/2 teaspoons black pepper, coarse ground
1 teaspoon kosher salt
2 teaspoon oil, (divided use)
1 1/2 cups Shiitake mushrooms, sliced (about 3 ounces)
1 tablespoon flour, all-purpose
1/3 cup Port wine
1/4 cup shallot, minced
1 tablespoon balsamic vinegar
1 1/2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary, fresh, (or pinch dry)
1/2 teaspoon Dijon mustard
water, (if necessary)
Note: Medallions can be three 2-ounce or two 3-ounce portions per person. Thinner, smaller pieces will require less cooking time and may not get as brown as a larger piece. Please keep this in mind when cooking the medallions or the meat may not come out to the temperature desired.
Mix together the black pepper and kosher salt. Season the medallions with the pepper and kosher salt mixture, pressing it into the meat (as desired). Heat a non-stick skillet over medium-high heat. In two batches, sear both sides of the medallions in the oil (about 2 to 3 minutes per side) until the meat is a very nice medium-rare. (You may cook the meat longer if you or your client desires a medium-well or well-done steak.) Remove from heat and cool.
In a bowl, combine the mushrooms with the flour, and toss well.
In a medium skillet, combine the wine, shallots and vinegar. Bring to a boil. Cook until the mixture is thickened (about 3 minutes). Reduce heat to medium. Add the broth, Worcestershire, tomato paste and rosemary. Cook for 1 minute. Add the mushroom mixture and cook for 3 more minutes, stirring constantly. Remove from the heat and stir in the Dijon. Cool the sauce. Add a little water to thin the sauce (if necessary) if it is too thick for freezing.
Place the medallions overlapping slightly in the containers. Top with the sauce, covering the exposed meat completely. Cover, label and store in freezer (or refrigerator).
Substitute: Can use any sweet red wine in place of the port wine (if desired).
Heating Instructions Thaw in the refrigerator overnight. Heat in the microwave on medium power for 3-4 minutes or until the meat is hot throughout. Be careful not to overheat or use too high a power or the meat may become tough.
Until next time . . . Happy Cooking!
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