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

Conference

Links

Sous Chef

  • Class

Event Times

# Day Times Status
45 Sunday, Aug. 01 9:00 AM - 10:15 AM FULL

Description / Notes

Sous Chef

How to be your own Sous Chef


Overview of class:

Super Suppers and similar franchises made quite a splash on the scene but they had overhead and a single clientele. As a personal chef you can fold that same clientele into your business as an additional target market.

Learn how to do the shopping, chopping, prepping and storage for your clients and then let them cook their own meals! Shorter cook days, more clients in one day, no lugging of pots and pans, and an entirely new client market potential.

What you will take away from this class:

• How to identify the market that wants a lower-cost option, and will cook the food themselves
• Methods on how to cost/price the sous chef concept
• Understanding of menu planning and packaging and how it differs from traditional PC services
• Discuss pros and cons of this strategy

Target Audience: Expansion
Expansion = expansion mode – has solid core business, looking to break out of standard PCS mode, senior chef

Instructor/Speaker

Wendy Gauthier

After graduating from the Culinary Institute of America, I moved to Tucson and worked at Canyon Ranch Health Spa. I then went on to work as a Sous chef at the Flying V at Loews Ventana resort. As I continued to cook I felt something was missing. I then saw an article about personal cheffing and thought, "Wow, what a great idea!" It would give me a chance to see people's reactions and know that I am really helping someone to have more time with their family, friends or just more free time. They would not have to rely on going out to eat every night or stopping at the store on the way home from work everyday. I want to make it easier for people to eat better. I also want to help people realize that eating better does not mean losing taste or all the things they love. I hope to be cooking for people for years to come, helping make their lives easier and less stressful.

When I started this business in 2001, I didn't know what to expect. I got my first client my first week, this amazing couple who were so overwhelmed they really needed some help. They were amazed how easy it was and they say the reason why they love it so much is because I keep changing with their tastes. I always leave a taste test survey to find out which dishes they like more then others. That way as tastes change I can adjust as well. They said one of the things they didn't like about going out to eat is if they didn't want garlic they had to eat it but with me they didn't have to. They got to approve every menu I cook for them and change anything they want. They always tell me they never thought they could afford something like this but now they don't know how they lived without it.
I know how it is to come home and think I don't want leftovers again or have a full fridge and not want anything in it. Remember the food doesn't change the longer you stare at it with the door open. This way you can have new and exciting things in your fridge and freezer every two weeks.