United States Personal Chef Association 2004 Regional Conferences
Various Cities, August 6 - 9
More than 70 personal chefs from around the country were welcomed to the Seattle Regional USPCA Conference this past April. Attendees learned new personal chef tips and techniques, networked with other chefs, shopped, and enjoyed many fabulous sites our city has to offer.
The conference officially kicked off Friday evening with a cocktail party featuring an incredible Meza platter spread by Andaluca, the hotel’s restaurant. Executive Chef Wayne Johnson demonstrated some of his techniques for a lunch menu featuring chicken with peaches that we all enjoyed on Saturday.
After a day of fun and informative educational sessions, a group of 25 chefs boarded a bus to catch the Spirit of Washington Dinner Train, a vintage rail car that journeys along the shores of Lake Washington and over the historic Wilburton Trestle (102 feet high and 975 feet long), with a stop in-between at the Columbia Winery, the state’s first premium winery.
Day 2 featured another lineup of terrific personal chef classes, cumulating in a martini class by the bartender of Oliver’s, the hotel bar.
The Puget Sound Chapter would like to thank everyone – speakers, volunteers and attendees – who helped make this conference such a success.
Well they say it's a dry heat. HAHAHA - well not in Tucson in August. Humidity and heat aside what a great time!
Who knew there were so many different ways to fold napkins and set a table? Did you know that adding vinegar to something can take down some of the heat? How many different diets are there? Do you really know where your money goes? How hot is jalapeno chocolate ice cream? Do you know what your financial planner is doing with your money? How do I make fresh tomato pasta freezable? How do some chefs have a four-hour cookday? Who taught you how to make a radish flower or a potato look like a mushroom?
If you attended the USPCA Regional Conference in Tucson you know the answers to these questions. The Marriot gave us all a wonderful atmosphere to get together.
Where else could you sit down and pick brains with three of the National Advisory Council members and more than 20 Personal Chefs! Everyone walked away with lots of knowledge and some of us walked away with a few more souvenirs then others (you know who you are). Who knew 110 degrees plus humidity could be so much fun. Thanks to all who attended and helped coordinated it.
Ft. Lauderdale, FL
IT ALL STARTED IN KANSAS CITY. Someone said "cruise" and 14 months later 59 personal chefs – some with spouses and traveling companions – gathered in Ft. Lauderdale to embark on the USPCA inaugural cruise on Enchantment of the Seas. Four days of a fabulous conference started with a sunset departure, and as we headed south we were treated to an air show of antique planes. After a beautiful first night at sea, we awakened in Key West, where some of us went by bus to visit a toy store for chefs called The Restaurant Store. We all spent the day dining and touring around Key West and then it was time to head on to Mexico.
At sea, we had our opening session, attended a wine tasting, and then had to get ready for the Captain's reception and dinner. It was formal night and we do clean up nice.
Personal chef classes were awesome as was the ship's cooking class and ice carving demo. Everyone picked up a few ideas they can put to use in growing their businesses. We finished the day with a cocktail party, lots of frozen drinks and hors d'oeuvres, compliments of Royal Caribbean!