Denver 2010

July 29 - August 1
- Denver,

News

Conference registration is now open! (12/10/2009)
The 2010 Conference Registration starts now!!!

This year we will have a great line up of classes and activities that are sure to entertain and educate.

Check out the schedule, pick your classes and get your hotel room. Early bird pricing through February 19, 2010 - Don't Miss Out!
Did you know... (12/10/2009)
- Denver is located 340 miles west of the exact center of the continental United States

- Denver has more than 300 restaurants within walking distance of our conference hotel

- Denver has over 2,000 restaurants and is considered to have one of the highest concentrations of restaurants per capita in the nation

Past Conferences

Links

United States Personal Chef Association 1998 Conference

Albuquerque, NM August 5 - 7
Our 2nd Annual Conference was an overwhelming success. We want to thank all of you who came to the conference and say that we truly enjoyed meeting you and talking with so many of you personally.

David MacKay addresses personal chefs at
the opening session
It was a great event that led to numerous "NEW" networking relationships and established camaraderie among all the attendees. The ideas, energy, enthusiasm and willingness of everyone to share their knowledge was, to say the least, infectious. It makes us happy to see others who have found enjoyment and fulfillment in personal cheffing and to know that all of the hard work to share this opportunity with others is paying off in that we (together) are building this industry truly as professionals in our field.

The theme of this year's conference was SHARING and everyone participated. The philosophy of believing you will receive back tenfold of whatever you put out (share with others) quickly became the standard used by everyone. Imagine what you could accomplish by having a hundred of your best friends sharing with you all of their knowledge and energy with only one goal in mind—to help you to build your business. That happened at this year's conference and it was truly extraordinary in the business world and also a tribute to the quality of the USPCA membership. So, if you didn't make it this year, start making your plans now so that you don't miss next year's event.


Cathy Luce instructs personal chefs about
efficiency and better organization
The seminar speakers were dynamic and the information and knowledge they shared was indispensable. The attendees had great ideas that they freely shared with everyone at the roundtable discussions. The National Advisory Council (NAC) members formalized the council's mission statement and structure as well as a lengthy to-do list. The NAC is the conduit in the exchange of information between the Association and its members—you. There were also many opportunities to network in relaxed social settings and many members again saying "the most valuable part of the conference is being able to talk to other personal chefs." We also had a chance to recognize and reward some of our members who throughout the year went above and beyond the call of duty. The awards dinner and ceremony was our chance to say thanks to those members.

At the conference, there were many seminars to attend, however, one seminar focused on what we believe is the key for everyone's long-term success — the local chapter. Each local chapter of the USPCA will be in the position to really define for their market the who, what and where of a professional personal chef and the standards that the public should be demanding.

Personal chefs take to the sky
When you start factoring in all of the other local chapter member benefits (exchange of info, co-op advertising, replacements chefs, solutions for any problem, etc.) you find that the local chapter is the next step in the growth of all of our businesses.

With Albuquerque being the hot air balloon capitol of the world and the host of the largest hot air balloon gathering, it seemed appropriate to send personal chefs on their way with a hot air balloon ride. On the final morning of the conference, the USPCA arranged for hot air balloons to provide rides for conference attendees. As with ballooning, in the personal chef industry, the sky is the limit.

To read about the experiences in Albuquerque is not nearly as informative as being there. For those of you who could not attend this year's conference, it is essential to your business to try to attend next year. Individually we are entrepreneurs each operating our own businesses; together we are pioneers creating an industry and, collectively, we are unstoppable! Members were excitedly anticipating next year's conference and hoping to see more hands-on demonstrations, more chef interaction (actually cooking). If anyone of the non-attendees talked to one of us there, you would certainly be encouraged to attend next year.