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 1999 Conference

Pigeon Forge, TN August 17 - 20
“It was not only an incredible experience in motivation, but the people who make up this association are exceptional!” wrote Debra Lane, Chef To Go, after the 1999 USPCA Conference. She went on to say, “It’s a very exciting time for our industry and the best is yet to come. I’m really proud to be a part of this amazing group of people.”

230 Personal chefs attended this years conference

Vickie Brown, The Moveable Feast, wrote, “I am so ‘on fire’ after the conference. I got some really great ideas. I’ve been busy trying to change some things about my business that will help to increase my money by working smarter, not harder.”

First year personal chefs arrived a day early to hear seminars geared just for them. “Thanks to all you ‘experienced’ personal chefs for sharing information through the seminars you taught,” commented Pauline Reep, Pauline’s Cuisine. The eight seminars, taught by some top-notch personal chefs, were loaded with tools and concepts to strengthen and boost business.

Scott Wilson teaches about cooking light
and how to do it "right"
No one went home empty handed. Experienced personal chef and seminar teacher Kathleen Hooker wrote, “We must keep in mind that you never stop learning. The seminars taught me that there is always room for improvement.”

New personal chef and first time attendee Debbie Smith (Tidbit Transfer, Inc.) commented, “I met really great people, picked up some terrific information and ideas that I can’t wait to start trying and using to help my business. I strongly believe in the idea of association and networking. The opportunity to pick the brains of others and share ideas and information is one of the biggest plusses of attending a conference.”

“I had a wonderful learning experience,” said Christine Perkins (Chris’ Coastal Cuisine), “this was a tremendous boost for us first-year chefs; can’t wait to get back home and start cooking.”

In addition to the wealth of information being shared, conference attendees enjoyed lunch and dinner meals prepared by culinary students of Walter State Community College.

In his closing remarks, David MacKay announced and explained the Personal Chef Code of Ethics. The Code was received enthusiastically and will become a industry benchmark for measuring and encouraging good business.

Thanks to all who contributed, helped and make the conference a great success. Each conference, we try to improve and do better than the previous years’. Your participation, input and support helps make this happen. Thank you!