Denver 2010
July 29 - August 1
- Denver,
- Denver,
United States Personal Chef Association 2007 Conference
Philadelphia, PA
August 10 - 13
Philadelphia: a city with rich historic significance, a hotbed of culture, a gourmet dining destination, and the site of the 2007 USPCA National Conference. Almost 300 personal chefs came from all over the U.S. and Canada for this 10th annual event. The USPCA also commemorated the 20th anniversary of the Personal Chef Service concept, created by David and Susan MacKay when they started their first personal chef business in 1987.
Downtown Philadelphia, the
"most historic square mile in the country."
Dinner Party tips from Denise Vivaldo
The Lowes Hotel, located in what is called ‘the most historic square mile in the country,’ provided luxurious rooms and attentive service. The hotel’s conference facilities and staff handled the event with ease and expertise.
As the pioneer and leader of the personal chef industry, the USPCA puts together a wide variety of seminars to help members succeed in their businesses. Thirty-six seminars, cooking demonstrations, luncheons, vendor exhibits, and networking provided USPCA members opportunities for valuable business and personal growth. The seminar speakers, mostly working personal chefs, offered real-world experiences, advice and motivation.
Seasonal Menu Planning taught
by Personal Chef Kevin McGuire
Luncheon keynote speakers were Aliza Green, a Philadelphia-based cookbook author, journalist and pioneering chef, and Walter Staib, culinary wizard and operator of City Tavern in Philadelphia.
An annual highlight of conferences is to recognize and honor personal chefs and USPCA chapters selected for Excellence in Business Awards.
The ideas, energy, enthusiasm and willingness of everyone to share their knowledge were super. Opportunities to have one-on-one time with a variety of personal chefs continue to be a highlight of conferences. After four busy days, they headed home with renewed enthusiasm and plenty of ideas to implement.
Here’s what some personal chefs had to say:
"After attending the seminar on 'Improving Your Printed Business Image', I can’t wait to make changes to my brochure and my website to make them more professional."
"In the 'Promotional Communication' seminar, I was reminded that I need to revisit my business and marketing plan. I have been in a little marketing slump and this class gave me so new energy and ideas to crawl out of this slump!"
Lunch in the Millennium Hall
"As for the "one" thing I came away with...it wasn't so much a 'thing' but a feeling of being renewed and recharged. It is motivating to be around so many inspirational people at conference."
"This was my third conference--they just keep getting better. Great hotel; great food, great friends. I can't wait for next year’s conference in Tucson, Arizona."
"Every class I attended was excellent. I learned SO much that I can take home and apply to my business and make it grow."
The door greeters at the
American Bandstand Gala
(a.k.a. Wendy Gauthier,
Tim Stewart and Pauli Reep)
"What a wonderful group of people – it's like a big family. Thanks for a fantastic first conference."
"The American Bandstand party was great--perfect for being in Philadelphia--loved the costumes!"
"I learned dozens of things and got lots of good ideas at conference."
Conference attendees – first-timers as well as those who have attended previous events – gave the Philadelphia USPCA Chapter, the host chapter, and the conference committee lots of kudos for making things run smoothly.