Denver 2010
July 29 - August 1
- Denver,
- Denver,
United States Personal Chef Association 2005 Conference
Atlanta, GA
July 22 - 25
Southern hospitality combined with the ambition, energy and efficiency of Atlanta Chapter members and a record number of attendees produced an exciting event for this year's USPCA National Conference. Co-chairs Carlin Brenig and Scott Wilson gave credit to their willing and tireless chapter members for the smooth and seemingly flawless event.
More than 350 USPCA members were busy from the crack of dawn into the wee hours of the next morning. There were more than 50 seminars and demonstration sessions and opportunities to take the ServSafe class and the certification test.
Daily luncheons featured delicious Southern food and fascinating keynote speakers. The conference had a record number of vendors who not only displayed their wares, but also provided hors d'ouerves during cocktail hour.
Keynote speaker Shirley Corriher, food scientist and author of "Cook Wise," commented that she was amazed at personal chefs generosity and willingness to share information. "Obviously personal chef's know the Pork Chop Theory: when there is only one pork chop in the pan, there is not enough grease to cook it well; when there are two chops, they grease each other."
Keynote speaker Scott Peacock, Southern chef, restaurateur and cookbook author, commented that the tradition of home cooking is missing from many families. He encourages personal chefs to ask clients for family recipes that can be prepared. He also said the best grits are made from the regular (not instant or quick) grits cooked for about an hour in equal parts water and milk, with cream, butter and salt stirred in at the end.
Keynote speaker Virginia Willis, chef, writer and TV show producer, shared tips to maximize media attention. She reminded us that press releases should have a human-interest angle.
Overheard in the hallway: "Do you include grits on your menus?" "If my client said 'yes' to grits during the interview, they'll get grits on their menu. If they said ‘no grits' then I put polenta on their menu. They are the same product with two different names."
In personal chef Vickie Brown's Cooking for Seniors Class, she was asked if her seniors often required special diets. Her response was that some do and some don't. "I have a 94-year old client. Her doctor told her to eat and drink anything she wanted to, so when I'm cooking for her one of my duties is to make her daily luncheon martini!" Listening and talking to elderly clients can be a wonderful experience. You might be the only stimulating conversation they have all day the day of their service. Vickie has found them to be loyal clients who appreciate what she does for them.
Cooking classes – a la Emeril style with a tasters' table – included Chef's Surprise with Atlanta chef Kevin Rathbun, Japanese cooking, TIC Gums demo, and Greek cooking.
The cookbook swap and sale netted more than $500 for the Atlanta Community Food Bank.
Personal chefs brought more herbs and products to be sent to Pat Day who is cooking for US troops in Afghanistan. (see article in July/Aug Personal Chef Magazine) Vendors Happy Chef, Watkins and Two Sisters Gourmet also donated products.
Casino Night was the gala event to wrap up the conference. After two hours of gambling fun, the real excitement began as winners were drawn for the nearly 40 different door prizes available. Prizes included television sets, diamond necklace, gift baskets, wine, plus many gift certificates.