Winter 2014

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From the President............................ 4 Member Milestones........................... 4 From the Executive Director.............. 5 USPCA Chapter of the Year.............. 6 Dishin’ For Hunger............................. 8 SMART.............................................. 9 Protect Your Business Name............. 10 New Client Costs............................... 11 USPCA Health Insurance Exchange. 12 Unusual Ways to Gain Clients........... 15 What’s Hot for 2014?......................... 16 Winter Recipes.................................. 17 USPCA 2014 Conference.................. 24

Volume 20, Number 1 Winter 2014 Personal Chef is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association.

The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders.

Personal Chef welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor 7680 Universal Blvd, Ste 550 Orlando, FL 32819

Production Director:

Larry Lynch

Editor: USPCA Magazine Department Layout & Design: Designs by CJT

Advertising: USPCA Magazine Department

Personal Chef is published by: United States Personal Chef Association 7680 Universal Blvd, Ste 550 Orlando, FL 32819 Copyright © 2014 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.

Personal Chef | 3

From the President’s Desk As I sit here contemplating the coming Christmas holidays, it feels strange wishing everyone a Happy New Year, but indeed, when you read this we’ll be well underway for 2014. Nonetheless, HAPPY NEW YEAR! A few things to make sure you’re looking at in this issue: HEALTH INSURANCE: You can’t pick up a newspaper, listen to a radio station or watch TV and not be inundated with all things healthcare. What you may not know is that USPCA has one of the most valuable resources to assist small businesses with their health insurance needs. This quarter’s Personal Chef magazine has an article covering the ins and outs of the Affordable Care Act (which may have changed again when this and the article were written). But what you may not realize is that, through our affiliate, you may find alternatives outside the exchanges. Read the article then log into the USPCA.com website, select the Insurance Tab under membership and start the process!

LEGAL: In December we had one member receive a cease and desist for their website. When another member was updating their legal status, I asked if they had checked copyrights and trademarks. She said no but knew right away it was a priority. We have some tips on ways to prepare and protect your business and brand.

If you haven’t taken time to consider the 2014 conference, please do so now. We’re back on the west coast for the first time in quite a while.

There are many direct flights to Los Angeles International and we have another stellar lineup, much of which is ready. If you’re following us on Twitter, Facebook or Google+, you’ve seen our posts and visiting www.personalchefconference.com will provide even more. Payment plans and early registration discounts are still available but not for much longer. If you haven’t been in a while or at all, you owe it to yourself to experience learning and networking with your fellow chefs. July 17 – 20 , 2014. We want to see you there!

Watch, too, for new technology coming soon. Our success with the general “Feathr” app at the 2013 conference got us thinking about a memberspecific app. By the time you read this, the app will be ready or it will be right around the corner since the final product was promised for January delivery. You can stay in touch with your favorite and newest USPCA member friends and association headquarters from all your mobile devices.

The replacement program for menu management is in beta test as I write this. While it is not owned by USPCA, we have worked closely with the developer so there will be some exclusive benefits for members (and it doesn’t hurt that a member’s husband – a software developer will thank publicly soon– was behind it). We hope you’ll be as excited as we are now.

We see so much good on the horizon for 2014. We hope you’ll watch for announcements (the app allows us to push announcements so don’t shut us off) of the many new benefits and services coming in 2014.

In the meantime, here’s to your success!

Membership Milestones 15 Years Rebecca Brown, Omaha, NE Darlene Calcagno CPC, Hanover, MA Tweed Clark, Arlington, TX Sandy Tomashek, Brookfield, WI

10 Years Susan Clow, Berkeley Heights, NJ Deborah Collings, Denver, CO Christina Derhammer, Bethlehem, PA Kara Lee Falcon CPC, Sunnyvale, CA Dawn Landes, Saint Louis, MO Joseph Magenheimer, Clayton, NC Jennifer Peterson, Fort Worth, TX June Rowbotham, Sebago, ME Terry Ryan, Palm Harbor, FL Diane Shimota CPC, Redlands, CA

5 Years Laura Delaney, Wise River, MT Jeff Disend, Atlanta, GA

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Erin Gardner, Dallas, TX Rory Gillett, Buena Vista, CO Katie Lyche, New York, NY Mary Skinner, Clearwater, FL Michele Wieser, Dublin, CA William Wilhelm, Palm Springs, CA

3 Years Daphne Doyne, Oklahoma City, OK Anthony Ebersole, Cavetown, MD Kirsten Johnson, Ferndale, MI Dena Jones, St Petersburg, FL Maria Mateu, Mcdonough, GA Barbara Moul, Baldwinsville, NY Amer Nesheiwat, Olney, MD Traci Parks, Cedar Park, TX Melissa Peirce, Crofton, MD Missy Plaxco, Tomball, TX Patricia Prudente, Hyplouxo, FL Keri Seelig, Fairfield, OH Lisa Shuler, Windermere, FL Kellie Tikkun, Camp Hill, PA Anna Wagner, Tacoma, WA

New Members Natasha Bernardez, Yonkers, NY Shannon Corkins, Parker, CO Michael Crewz, Belle Chasse, LA Kurtarius Green, Lawrenceville, GA Hardette Harris, Haughton, LA Jacqueline Huerta, Houston, TX Ross Interrante, Sacramento, CA Lauren Iuliucci, New York, NY John David Lent, Windermere, FL Franchette Mamodesen, Ronkonkoma, NY Katherine Markham, Mountain View, CA Paul Phelan, Sandown, NH Eva Pleuhs, Highland Park, IL Carey Stegall, Destin, FL Deborah Strahm, Wenatchee, WA Elena Tedeschi, Brooklyn, NY Sheldon Walker, Milwaukee, WI Raymond Willey, Fort Lauderdale, FL Jennifer Yeo, Newton, MA

From the Executive Director’s Desk I want to wish every one of our members a Happy New Year. I hope that you and your business will grow and thrive in 2014. Now that the holidays have passed, it is the perfect time to refocus your efforts on making your business an even bigger success than last year. In the next month, put some time into doing important tasks you have set aside, work on improving your customer relations, and start implementing new strategies to expand your business. No matter how many clients you have, you can always find new ways to help your business grow. Spend more of your time looking for ways to improve and even expand your business. This is a new year. Throw yourself into the business and get this year off to a running start.

Take every opportunity to market yourself. Keep in touch with your clients by sending out birthday cards, newsletters, and thank you cards. Stay on their mind and let them know you care.

Take advantage of trends. Send out text messages. Hand out brochures. Give everyone you meet your business cards. Leave them everywhere, the markets, restaurants and banks. Be the poster child for passion, drive and persistence. Let people know who you are and what you can do for them.

Take advantage of social media. Facebook, Twitter and LinkedIn are all avenues to your future clients. Send out press releases to your local papers. If you can, offer to do demonstrations for local television and cable stations to promote holidays or healthy lifestyle. It is only a small step from being a special guest to becoming a regular segment. Local radio stations are often looking for someone to go on the air to discuss food for almost any occasion. You can discuss some of the problems and special needs faced by consumers today trying to feed their families and talk about how a personal chef can be their solution.

Keep updating your web site. Making changes and adding new content can increase the visibility of your site on various search engines.

Are you using your free Hireachef account? If not, you are throwing money out the window. Hireachef works for you, sending clients directly to you. Can you afford to miss one? If you have a listing, when was the last time you visited your Hireachef.com account page. Is everything still current? Does it represent your personal chef business now? Now is the time to freshen up your words and give your page a fresh look and feel; especially if you aren’t getting the leads that you think you should be. Make sure that you continue to check your account for leads and respond to them quickly. If you can’t take care of a potential customer, let them know and recommend another chef if you can. Networking with other chefs in your area can be a valuable tool for you. We all need some help sometime. Get to know the other chefs in your area and you all benefit.

As you start off 2014, make a few New Year’s resolutions to get the year off on the right foot.

Last year at this time I made a few suggestions. They work as well for this year as they did for the last.

Plan and Strategize Your Business Take Risks and Embrace Changes

Set Realistic Goals Work Smarter (not harder)

And most of all, thank your customers! Let them know how valuable they are to you.

Keep putting your best effort forward and make your own success. With your dedication and passion, I know this will be an exceptional year for you and your business. Have a great 2104!

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2013 USPCA Chapter of the Year: Greater Philadelphia

By Chef Missy Gurmankin, President, Greater Philadelphia Chapter USPCA Chapter of the Year 2013

and health standpoint. Who knows, perhaps one of them might just decide to become a Personal Chef!!

I was speaking with a potential new chapter member the other day and extolling all the virtues of being with such a wonderful organization and thinking to myself – gosh I’m lucky to be part of this chapter! Here’s why…

The Greater Philadelphia Chapter meets on a regular basis (the third Monday of every other month), discusses how to better market our chapter and our individual businesses, and plans food related trips, cooking classes, and of course, our charity cooking projects.

Not only are they a group of talented chefs, but they are such warm and wonderful people as well. Genuinely kind and generous. We are not only there for each other, sharing leads on clients, lending support when one of us has a business dilemma, or helping prep and serve at each other’s parties, but there is no competition between us. Everyone is a team player and honestly does what’s best for each member and the chapter as a whole.

Here are some activities that our Greater Philadelphia Chapter has enjoyed together: • On Friday, July, 26, 2013, our chapter visited Rastelli’s Gourmet Foods for a tour of their facility and product tasting lunch.

• One of our members, Kristyn Marchus, owns and lives on a farm. So on Saturday, October 26, 2013, we came together and prepared a collaborative dinner to showcase our talents and seasonal ingredients. Our theme for the meal was Country French and our chefs rose to the occasion with a multi-course meal that started off with an amuse-bouche of vanilla-scented squash and grated dark chocolate topped off with a fried sage leaf. It was totally inspired! This was followed by a luscious savory butternut squash tart beside a mixed green salad with apples, caramelized walnuts and a maple vinaigrette reduction. The meal progressed with an amazing Coq au Vin another amuse-bouche that consisted of a bright beet pesto set atop a delicate crisp wafer topped with toasted pine nuts and a single leaf of arugula. We then moved on to lentils with Boudin Blanc sausages and sautéed Swiss chard, a stunning multi layered crepe torte filled with mushrooms, artichokes, red peppers and spinach, and savory apple and cheese crepes.

• The final amuse-bouche offered prior to dessert was a blue cheese foam topped with a port wine reduction and a perfect slice of pear. We moved onto a delicious dessert of cherry clafouti and mocha pot de crème. After this wonderful dinner, Kristyn’s husband Jack presented us all with the new state-of-the-art EVO oil sprayer which he helped to design. It is unlike any others now on the market due to its patented design. We were most grateful. It was a wonderful evening of laughter, camaraderie and wonderful food.

Community service is very important to our group. We all feel so grateful for what we have and the need to “give back.” So, as a group, we schedule dates throughout the year to cook meals for our favorite organizations and charities. They are: • • •

•

The GOL Family House - A home where families of transplants can stay while their loved ones are waiting or recovering from an organ transplant.

Aid For Friends - A local meals on wheels program where we’ve cooked thousands of nutritious meals for those who cannot leave their homes due to disabilities.

The U.S.O - Cooking comfort food that will remind U.S. Soldiers of home. The soldiers are either returning from, or on their way to an assignment overseas. This is our way of letting them know that we are so grateful for the sacrifices they are making so that we may live the lives we do.

I’m excited to report that our chapter is embarking on a new adventure with an organization called Kitchen Cred. This project is based in Philadelphia and teaches cooking skills to youth in the YSI Program (Youth Services Inc. A Government Youth Services Program). These children are awaiting placement in foster homes and are currently residing in government shelters. The program is a multi-faceted project that incorporates cooking and team building while teaching them important life skills, or as they like to say “Recipes for life!” We are teaching them the basics of safe food handling, kitchen sanitation, knife skills, nutrition, how to make wise choices when purchasing food from both a financial

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Some of our other activities have included: • Chapter cooking Classes - We like to highlight the wealth of talent within our chapter and share our skills with each other. So, once a year, our chapter does a cooking class centered around a

• • •

particular skill or cuisine in which a member of the group excels.

That member becomes the teacher. We all pitch in for the cost of ingredients and wine and the class culminates in a beautiful dinner party for the chapter. It’s lots of fun and we all learn a new skill. Some subjects we have covered have been, pasta making, learning how to use a pressure cooker, and vegetarian/vegan.

Visiting a cooperative dairy farm where they produce cheese Special after hours tasting at the famous Philly institution DiBruno Bros. (What can we say – we love cheese!!)

Wine and Food Pairing and Tasting – Though we chefs are knowledgeable and skilled about food and flavors, when it comes to pairing those flavors with wine, some of our chapter members agreed that we could use a little help. Enter Chris Halpin, a friend of Philly Chapter’s own Chef Adela Flynn. Chris is a total oenophile. Not only does he have a solid knowledge of wine and the complexities of food pairings, but he also has the ability to explain these things with a very down-to-earth manner that is easy to follow and understand. Match those qualities with an engaging enthusiasm for all things food and wine, and you have the perfect instructor for an extremely enjoyable and educational evening.

On Sunday, October 28, the Philly Chapter held our first ever Wine Pairing Dinner. Our chefs provided Chris with the beautiful menu below and he went about pairing wines with the dishes. He provided us with 7 wines (Sauvignon Blanc, Pinot Grigio, Riesling, Cabernet Sauvignon, Chardonnay, Pinot Noir, and a Late Harvest Chardonnay Dessert Wine) and handed out materials to aid with the educational component. He gave us a thorough lesson on the basics as to which wines typically pair well with which foods and pairings from which we should always steer clear. One interesting piece was that when pairing with dessert, the wine should always be sweeter than the dessert.

After Chris’s presentation, we were instructed to taste the wines first without food. Then, as each course was presented, we collaborated on which wines we felt paired best with each dish. It was fun to experiment, mixing and matching wines and food until we came up with the perfect pairings. We found this an interesting and interactive approach to teaching. Certain food pairings can actually make the wines taste better than on their own and vice versa.

Words from a Chapter Member: My experience as a Personal Chef, while gratifying, left me feeling like I was floating in the ethos by myself. Our line of work is solitary by nature and left me longing for connection to a network of like-minded people.

Upon joining the Philadelphia Chapter of the USPCA, I connected immediately with a cadre of competent and personable chefs. I felt an immediate camaraderie and received an instant professional safety net of highly professional and vastly experienced Chefs with whom to share clients, with whom to network, and from whom the secrets and successes of our work would be shared freely.

As a previous member of another national personal chef association, I have been blown away by the USPCA’s organization and membership services. It is not a surprise that generosity and helpfulness are not necessarily attributes of the world of professional chefs. This was one of the driving factors in separating myself from the commercial world of food. I therefore have been struck by the willingness of the Philly Chapter members to share information and assistance, which grants success to us all. We also gather regularly in the form of restaurant tours or themed meals at each other’s home kitchens, to expand our food appreciation while we sip wines and make merry. I feel great pride in belonging to such a gracious and accomplished group of chefs.

Kristyn Marchus

It was a wonderful evening, and we all came away with a better understanding of each wine’s characteristics and how best to pair them with food.

All of these activities are planned to enhance our knowledge as chefs and provide an outlet for our members to kick back, enjoy one another’s company, and share our passion for good food.

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Dishin’ For Hunger:

Columbus, Ohio, Celebrity Chef Event

Is there anything more fulfilling than being able to give something back to the community, particularly to those less fortunate than ourselves? Chef Mark Zedella, “The Duke of Fork” of Columbus, Ohio, recently had the opportunity to do just that at a celebrity chef event on the campus of The Ohio State University.

Chef Mark was invited to participate in an event benefitting Neighborhood Services, Inc. (NSI), one of the largest hunger assistance service providers in Columbus. NSI serves working, low-income families and individuals, unemployed individuals and their families, and single heads of household with young, dependent children in the area surrounding the university. The event, called “Dishin’ for Hunger,” featured area chefs performing a 30-minute demonstration of a dish that was then sampled by the 80 guests in attendance.

Dishin’ for Hunger presents chefs from some of the area’s top establishments, but this year was a bit different. The event organizers at NSI were particularly interested in Chef Mark’s career as a personal chef and his specialty of healthy, plant-based cooking. “I don’t really think of myself as a celebrity chef,” Mark said, “but I do enjoy the opportunity to talk about what I do as a personal chef and about healthy cooking, and I love being in front of a crowd. That this was a fun, non-competitive event to help those in need made it even more special, and I accepted the invitation immediately.” And with that, Chef Mark became the first personal chef to participate in Dishin’ for Hunger alongside some heavyweights in the Columbus culinary scene.

Chef Mark was just as quick to decide on the dish he would demonstrate. “Whenever I do cooking demonstrations, I like to focus on the use of simple, low-cost and healthy ingredients that are easy to obtain. So I had the idea to do my demonstration using only ingredients that I received from the food pantry at NSI. That way, I could show the guests the type of meals that the people they are supporting might be making, and also a healthy option that they could prepare for themselves.” When Mark proposed his idea to the event organizers, they said that they had been asking other chefs to use ingredients from the pantry every year but no one had accepted the challenge. It would make the event more meaningful.

The day before the event, Chef Mark went to the food pantry to obtain the ingredients he needed. “I frequently work without recipes and use what is seasonal and fresh. But the pantry depends on donations to stock the shelves and it’s different all the time, so when I went there I had no idea what I was going to walk out with.” Sticking with the challenge, Mark picked up onions, fresh zucchini, bell peppers and red cabbage, and canned green beans, carrots, and Great Northern Beans.

Following very talented chefs making dishes such as shrimp and grits and chocolate fondue with homemade potato chips, Mark talked to the guests during his time in the spotlight about how to prepare a delicious, healthy meal using simple ingredients and also addressed questions on being a personal chef, nutrition, and cooking methods for plant-based meals. “My dish was really quite simple, a sauté of the vegetables and beans plus a bit of lemon juice and fresh parsley. I don’t think too many people were expecting something like that, but it really had an impact particularly that I had used ingredients from the food pantry. It seemed that the guests really enjoyed the change of pace.”

And indeed, they did. Several guests approached Chef Mark and his wife, Loretta, who was assisting with the demonstration to say how much they enjoyed the food and the talk. “One woman came up at the end of the event and handed me a beautiful sprig of fresh rosemary from her garden. She said, ‘I decided to bring this and give it to my favorite chef today- and that’s you!’ I was really quite touched and gratified that I was able to make that connection with the audience.”

Dishin’ for Hunger raised enough money to provide over 25,000 meals to NSI’s neighbors in the OSU campus area. Chef Mark has already been invited to participate at the next event and the date is reserved on his calendar. He appreciates any chance to make people aware of what we do as personal chefs and talk with them about how to be happier and healthier through their food choices.

“One of my goals as a plant-based personal chef and cooking instructor is to make an impact on how people think about cooking and eating,” says Chef Mark. “It’s so fulfilling to have the opportunity to do that plus have a positive impact on those who are less fortunate and think about food in a different way.

Mark Zedella The Duke of Fork Columbus, OH

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Resolutions or Goal Setting?

Be SMART in 2014

By Larry Lynch, President, USPCA How often do you start the new year chuckling about your “New Year’s Resolutions” knowing full well that, by February, they’ve fallen by the wayside? We’ve all done it…”lose weight,” “eat healthy,” “go to the gym”…only to see them fall apart in no time flat.

My favorite is to say “No” more often. Looking at my life, I continue to fail at that. But therein lies the problem with resolutions: There’s nothing concrete about them.

I’ve learned over the years to be more specific in my resolutions and no longer call them resolutions but goals, something we should focus on in business every day. There is a very simple tool/acronym that helps you take the concept of the resolution and turn it into a measurable and accomplishable goal: SMART! Instead of saying, “I will lose weight,” publicly commit to losing “X” number of pounds over so many weeks/months. Instead of saying “I will eat healthy,” commit to reviewing your diet, identifying the foods that set you back and establishing healthy alternatives, then commit them to a food diary and menu (you know, the same things you do for a client!).

So how does SMART fit into that? You break your goals down to five simple principles: Specific, Measurable, Achievable, Realistic, Timely.

Specific: Establish precisely what you will do: grow my business by 30%, lose 20 pounds, find 10 new clients.

Measurable: Determine a way to track your progress. Look at your bottom line and determine

what 30% (or whatever your number may be) growth means. Working with USPCA, members, and others, find the tools and systems you need to do it and measure the progress against that original number.

Achievable: Make sure you CAN do it. Can you grow your business by 100%? Maybe, if you

have little in the pipeline now (let’s face it, 100% of nothing is still nothing). From growth, to clients, to personal activity, commit to what you’re capable of doing. I’m now working with a personal trainer and have committed to losing 40 pounds (doesn’t get more public than that), but more than 40 pounds and I’d be anorexic. 40 pounds is achievable.

Realistic: Too much on your plate? Make sure that your goals are not only achievable, but

realistic. Perhaps you have TOO MANY goals…prioritize. Look at your resources and time and make sure you’re in a position to do them all.

Timely: Set deadlines and stick to them. Do you want to grow your business by 30%? Then look

at all you have to do and when you want to get it done. Work back from that date on all the steps you have to do to be successful and make sure you can get them done in a timely fashion.

One more thing…make your goals public. Get others to help hold you accountable. Once you’ve worked through your SMART process, get some friends and associates who you know won’t give in to your weaknesses and make them push you to accomplish what you need to do. Most activities become a habit after 3 weeks. But those first three weeks are hard and that’s when most people give up.

Have a successful and SMART 2014!

Personal Chef | 9

Is YOUR Business Name in Jeopardy?

Did you know that if you form a corporation or a limited liability company in your state, the mere fact that your state lets you use a particular business name affords you little or no trade name protection? Did you know that if you obtain a domain name but someone else has a federally-registered trademark for the same name or a very similar name, you might be deemed an infringer?

Recently, a USPCA member had the misfortune of learning this legal nuance the hard way. Although she had a registered domain name, the name she was using on her domain name was already owned by another company who had gone through the process of obtaining a federally-registered trademark. As a result, the USPCA member had to take down her website, which, of course, results in a substantial disruption of business.

So, what can you do to reduce your risk of suffering the same fate? First, you can conduct, or have professionally conducted, a search for competing federally-registered trademarks. This process is relatively inexpensive and quick.

Assuming that your search results reflect that you could possibly obtain a federally-registered trademark for your business and provided that you conduct business in interstate (more than one state) commerce, you may want to consider filing an application for a federally-registered trademark; and, conversely, if your business is completely intrastate (within one state), although you would not qualify for a federallyregistered trademark, you may want to explore filing a trademark application within your specific state. In most states, the state trademark application process is reasonably simple and inexpensive.

If you wish to explore federal trademark options in greater detail, please feel free to contact Scott E. Johnson, an attorney with the Orlando, Florida law firm of Moran Kidd Lyons Johnson & Berkson, P.A. Mr. Johnson’s telephone number is (407) 841-4141 and his email address is: sjohnson@morankidd.com. If you let Mr. Johnson know that you are a member of the USPCA, there will be no charge for the initial consultation.

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What Are You Spending to Get a New Customer?

Scott Michael, CPA So you’re doing 2014’s budget for Marketing. Are you up to speed on how much each new customer cost you to land in 2013? Customer acquisition costs by strategy, tactic and campaign are key performance indicators of your marketing effort, and they should be a staple of your analysis.

Using a whiteboard, a spreadsheet or a yellow pad, create separate headings for every campaign you did last year: newspapers, telemarketing, trade shows, door hangers, whatever. For now, let’s stick to traditional media marketing, as it has a higher cost of implementation than social media marketing.

In his book, The Fusion Marketing Bible, author Lon Safko focuses on ways to analyze your marketing efforts and leverage synergies across platforms to produce the best results. In this edited excerpt, Safko lays out the crucial steps to determining your plan’s effectiveness: the cost of customer acquisition.

You are going to measure your marketing by using actual numbers -- a scientific approach -- and not fictitious “impressions” to gauge the effectiveness of your campaigns. Impressions is the term used to quantify the number of people who will see your ad. Actually, it is the number of people who will receive the magazine or newspaper, not for the number of people who actually read it. When you buy radio or TV ads, your cost is based on the number of listeners or viewers the program had in the latest ratings book.

Every business should look at its cost of customer acquisition twice a year and after each campaign. The old business adage goes, “You can’t manage what you don’t measure.” Yet we fail to measure these costs all the time. We seldom take the time to see how effective our marketing was.

Under each heading, list every expense associated with that campaign. In marketing, a “campaign” often includes several different media, such as a print ad, flyers, radio ads, web site promotions, and others. You’ll have to separate out the costs and results of each component of each campaign.

A poor return on investment can have a variety of causes. Maybe your demographic has shifted, or maybe your prospects are getting their information from a new source. Or maybe a particular campaign was never effective, and you just didn’t know it.

For example, you probably executed a direct-mail campaign during the past year. Direct-mail campaigns are time-consuming, labor-intensive and usually expensive. You must increase revenue at least enough to pay for your activities in order to justify doing those activities in the first place.

Here are some typical industry standard cost of customer acquisition values, the amount of money each company spends on average on marketing and advertising to acquire just one new customer: • • • •

Travel: Priceline.com: $7 Retail: Barnesandnoble.com: $10 Financial: TD Waterhouse: $175 Telecom: Sprint PCS: $315

One miscalculation that many business owners make involves the ease with which they will attract customers. This is called field of dreams marketing. Small business owners are generally experts in some other areas and somehow they believe that if the core message of their marketing is, “Hey! We are selling XYZ, and we’re now open!” people will start pouring through the door.

This is why most startups are short in what they budget for marketing, which is often less than 10 percent of their operating budgets. The idea of a saturation campaign across a variety of media is foreign and would be viewed as an unnecessary expense. After putting out a big opening-day announcement, a banner, some flyers and a few small ads, they are astounded that they sit around all day looking at their expensive inventory.

Professional marketers understand the importance of marketing.

The amount of advertising “clutter” is so vast that trying to gain new customers with a few ads and flyers is like trying to make a splash in the ocean with a handful of pebbles. According to the Small Business Administration, 30 percent of all new businesses fail within two years and 50 percent fail within five years.

Direct-mail campaigns involve many obvious expenses, but also many that are not so obvious. First comes the development of the mail piece, which includes writing copy, artwork, logos, images, possibly photography and layout. Then there are the costs of getting the piece to the printer, red-lining proofs and the printing itself.

You can test to see which envelope, headline, offer, price and even color combination gets the most response, which costs money. Then there’s the cost of paper. And once printed, the piece needs to be machine folded and stuffed into the mailer.

There is the cost of the mailing list, postage and labor -- your staff and yours. You may also want to prorate your cell phone, landline, auto and even technology costs, because without them, you’d be working on your campaign from a park bench. Remember to add in public relations and sales costs if they contributed to lead generation.

Congratulations. You’ve calculated the costs associated with one direct-mail campaign. Now repeat this process for each of your other marketing campaigns. If your campaigns included trade shows or conferences, add in airfare, hotel, meals, taxis and your travel time.

The more accurate the expenses are, the more accurate your results will be.

Read more: http://tinyurl.com/USPCAspend

While there are a variety of reasons for this astounding failure rate, the primary cause is usually a misunderstanding of marketing and a failure to budget the necessary marketing dollars.

To begin an analysis of your marketing campaigns, pick a relatively quiet day and lock yourself in your office with your accounting reports.

Personal Chef | 11

How will the new USPCA Insurance Health Insurance Exchange Work? What will the options be in 2014?

Starting January 1, 2014, the newest and largest phase of the Affordable Care Act (ACA) emerged. We have put together the most common elements of this new law and also what we feel are the issues that self-employed individuals might be the most concerned with. There has been confusion about the Health Insurance Exchanges that went online in the 4th Quarter of 2013. A Health Insurance Exchange is a way for all people to shop for the most competitive prices on health insurance through one source.

The following is a guide of how the Exchanges will work and what you can expect.

Options available through the USPCA Exchange to USPCA members in 2014: •

•

Medicaid: If you are at or below approximately $15,000 per year as an individual or $31,000 per year as a family of four, you will be eligible for Medicaid and you will not have to pay a premium.

State or Federal Exchange (Public “ON” Exchange): Depending on which State you live in, you will have access to an Exchange administered by your State. If your State does not offer an Exchange, you will fall back on the Federal Exchange option.

Four different options, called “Metal Plans” (Bronze, Silver, Gold, and Platinum) will be offered through these Exchanges.

Subsidies will be available based on your age, your income, and your geographic location. Subsidies will not be available for singles that make over approximately $47,000 per year and for families that make over $94,000 per year. All plans offered through the Exchange require some premiums to be paid by the applicant. All Metal Plans will be ACA compliant and will

Non-Qualified Health Plans (NQHP’s): Some of these plans are not major medical plans. They also are not ACA compliant and would require a tax penalty if you purchase one.

However, the premiums could cost as much as 50% less and even more in some cases.

What is a Qualified Health Plan (QHP)?

A Qualified Health Plan is a plan that must include all ACA mandates, including coverage for pre-existing conditions and Essential Health Benefits (EHB). They additionally must contain both deductible and out of pocket maximums which are compliant with the Affordable Care Act (ACA). You are not subject to the tax penalty as long as you have a QHP compliant plan.

What are Essential Health Benefits (EHB)?

Essential Health Benefits are certain amounts of coverage that must be included in any ACA qualified plan (QHP) and must contain maternity benefits, substance abuse, and mental health coverage. We may see additional coverage mandates from the Federal government and also additional mandates from different States.

What is the tax penalty for not having QHP (Qualified Health Plan) insurance?

The tax penalty for an individual not having health insurance is 1% of your income in 2014, 1.5% in 2015, 2% in 2016, and 2.5% of your income in 2017.

Does your business have over 50 Employees?

If so, you must provide coverage to at least 95% of your employees (not dependents) or you must face a penalty or tax of $2,000 per employee (the first 30 employees are exempt). In order to achieve a 95% “take rate”, you would more than likely have to pay all or the majority of the employees’ premiums.

12 | Personal Chef

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include coverage for pre-existing conditions, Essential Health Benefits (EHB), and will be Qualified Health Plans (QHP), which simply means you will not be required to pay a tax penalty if you have a Metal Plan.

Private Exchange (“OFF” Exchange non subsidized): The private Exchanges work very much like the State and Federal (Public) Exchanges; however, they will offer more options outside of the “Metal” Plans. These plans will be required to have pre-existing condition coverage and Essential Health Benefits. They also must be QHP and ACA compliant. These plans do not have any subsidies available, but could potentially provide lower cost options than the State and Federal “Metal” plans. The Private Exchanges, more than likely, will be a better option for individuals and families that do not qualify for any premium subsidies. These plans are also QHP and are not subject to tax penalty.

What if I own more than one business?

Unfortunately common ownership is taken into consideration. So if you own three businesses (and you are sole owner or one of the owners) and the total employees from all three companies is over 50 full-time employees, you are subject to the mandate and you must provide benefits or face the tax.

Do part-time employees count?

Yes. To determine this, you must take into consideration the hours all of your part-time employees work. When any number of employees’ combined hours equal 30 hours, it will count as one full-time employee.

IE: (2) employees working 15 hours each (total of 30 hours) count as 1 full-time employee; (3) employees working 10 hours each (total of 30 hours) count as 1 full-time employee, etc.

What determines whether or not I will receive a premium tax subsidy?

Several factors are taken into consideration including age, geographic area of the US, tobacco use, and income.

What figure do I use for my income to determine if I qualify for a subsidy?

Start with your gross income which includes wages, unemployment, pensions, Social Security, retirement accounts, capital gains, rental income, dividends, interest, and other factors. You may then take some deductions like alimony, student loan interest, car or truck expenses, insurance, depreciation, employee wages, contract labor, repairs and maintenance, commission taxes and licensing. ***This list is not all inclusive and other provisions may apply*** Will the tax subsidies be paid to me or the insurance company?

If you qualify for a premium tax subsidy, the amount the government pays will be paid directly to the insurance carrier you are enrolled with.

Will I be able to deduct the premium I have to pay?

If you are self-employed, you can deduct premiums from income for Federal and State tax (not FICA) each year on Page 1 of 1040. You may be able to use an IRS Section 105 Plan (HRA) if you have a spouse or at least one full-time employee. This will then enable you to take a Federal, State, and FICA deductions. If you are not self-employed, it does not appear you will be able to deduct premiums at this time and premiums must be paid with after tax dollars.

What will premiums look like with and without Government Tax Credits beginning January, 2014 through the Public Exchange (AKA State or Federal Exchanges)?

Example #1:

Single person, age 45, living in a medium regional cost zone, making $45,000 per year Government Tax Credit: $111.66 per month Remaining premium due by insured: $356.25 per month

Example #2:

Single, age 55, living in a higher regional cost zone, making anything over $47,000 per year Government Tax Credit: None Full premium due by insured: $849.41 per month

Example #3:

Family age 45, living in a medium regional cost zone, making $85,000 per year Government Tax Credit: $514.17 per month Remaining premium due by insured: $672.91 per month

Example #4

Family age 55, living in a higher regional cost zone, making $85,000 per year Government Tax Credit: $672 per month Remaining premium due by insured: $1,302.00 per month

Example #5

Family age 45, living in medium cost zone, making anything over $94,000 per year Government Tax Credit: None Full Premium due by insured: $1,424.00 per month

Example #6

Family age 55, living in higher regional cost zone, making anything over $94,000 per year Government Tax Credit: None Full Premium due by insured: $1,975.00 per month *** Family rates assume two adults (the same age with no tobacco use) having 2 children *** Tobacco usage rates are 50% higher than prices above*** ***Costs are factored using the Silver plan option which is based on current Congressional Budget Office (CBO) estimates ***Source: Kaiser Family Foundation Health Reform Subsidy Calculator How can I avoid the Health Care Cliff and higher premiums in 2014?

USPCA members can purchase a health insurance and lock in both the plan and the rate until the end December of 2014. In other words you can avoid these higher premiums and mandated plans by purchasing early and not having to worry about it for at least a year and in many cases well over a year. By locking your plan today, you could save thousands in 2014. For more information on Health Care Reform, to lock in your plan and rate until the end of 2014, to see which option(s) might be best for you, to see if you qualify for any premium tax subsidies or for any additional questions, please visit: www.USPCAHealth.com or call 1-866-673-3094 to speak with a licensed and certified Exchange Specialist (please identify yourself as a USPCA member).

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Introducing: The NEW USPCA Health Insurance Exchange!!!

Three easy steps: 1. Assess your situation and find out if you are eligible for subsidies.

2. Shop for plans ON and OFF the Public Health Insurance Exchanges.

3. Apply for the health plan of your choice with or without subsidies.

Visit www.USPCAHealth.com to enter the USPCA Health Insurance Exchange NOW or call 1-866-673-3094 and speak with a licensed and certified Exchange Specialist by visiting www.USPCAHealth.com or calling 866-673-3094

• Shop multiple quality carriers like: Blue Cross, Aetna, Assurant, Cigna, Humana and many others.

• Apply online or over the phone • No medical questions asked • All pre-existing conditions covered • Access to the Federal and State Marketplaces

• Look at plans OFF the Exchange and decide what’s best • Non ACA qualified plans are also available for $1,000’s a year in savings (tax penalty may apply) • Employers can give access to Employees to shop as well and may contribute to their premium but this is not mandatory.

Access the USPCA Exchange NOW by visiting www.USPCAHealth.com or calling 866-673-3094 ***Plans designs and access to product may vary by state*** 14 | Personal Chef

What is the most unusual or unique way that you gained a new client Laura MacDougall - Home Plate Advantage PCS - Stoughton, MA A woman attended a party I cooked for, liked my service, and called me to cook for her Australian family in from Russia. I got to prepare three dinners for them over their weeklong stay including a full-blown New England lobster bake.

Lisa Coker - Lisa’s Creative Cooking – Alpharetta, GA I have a bit of a humorous story about a different way to land a client. I am at my local Whole Foods about four days a week every morning for clients. I have gotten on a first-name basis with most of the morning shift. I feel being friendly makes your day start in a great way and it rewards itself in many other ways. The butchers at the meat counter go out of their way to assist me and provide great services like cutting my chicken into stir fry, cutting fresh filet if needed, handchopping chicken when there is no ground in the counter and making special sausage when I need it. Well my chatterbox self was chatting with employees while checking out, and a customer behind us was eavesdropping. She made a joke about needing what I do for herself.

The checkout lady is the one that kept talking me up about how great I am. The customer and I started chatting a bit and joking around. She then asked for my contact information and emailed me that evening.

We truly did make a connection and she lives in my neighborhood.

I feel making connections with your future and present clients are a major key to being successful in this business. That is the personal part of the personal chef. Not the food. I provide a very personal service to my clients and I truly listen.

Chef Kimberly Taylor - Kim Brûlée Personal Chef Service, LLC North Olmsted, OH As my catering business is expanding and I have regular access to a commercial kitchen, I’ve been asking for referrals with my BNI networking chapter for introductions to pharmaceutical representatives that provide lunches to medical offices and clinics. This is not only a great resource for regular business, but also for private parties and even personal chef services to the staff of these offices.

Recently, I acquired two commercial meat slicers that I had planned to resell. I took some photos and posted them on one of the local Facebook foodie groups with the intention of letting people know that these slicers were available for sale and to please pass the word along. I received an immediate response from one person in the group who wanted it for himself. In his message to me, he said “By the way, I’m a pharmaceutical rep. Do you do catering of platters and box lunches? I have a monthly client that I can use your services”.

Needless to say, he now has a meat slicer and I have a new client.

Darlene Calcagno - Cuisine by Darlene - Hanover, MA I got a famous client through serendipity because two women were sitting next to each other getting their nails done. One woman was looking at my brochure which was on display at the salon. She says to the woman next to her, “Hmm, I could use this. I’m due with my first baby any day now. I wonder if Darlene is good.” The second woman says, Oh, I know Darlene, she’s great; she cooked for me when I had my first baby. So, I got a call from the wife of a Red Sox player the weekend she had her baby, and I cooked for them for over four years.

Anna Wagner - Chef Anna Cooks – Everett, WA In 2012 I did a cooking demonstration for the Puyallup Fair in Washington state. During the demonstration, I held a “giveaway” for a free dinner for two, and had people fill out an entry form listing their

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name, address, phone number, and email. The winner was chosen, and quickly became a regular client after cooking for them. I also received many entries (aka “Potential Clients”), which I added to my email marketing campaigns. This was a great way to market my brand and to reach out to potential customers!

Joe Rizzi - TheChefWorks - San Jose, CA The single most effective use of my PR budget was the money I spent on installing the company logo and lettering on my chef mobile. I can’t tell you how many leads and (booked) business I have gotten from my “mobile-billboard”! I highly recommend AVS Graphics/Bob Cooney located here San Jose, Ca. as the graphic designer. Bob uses a software program that has every vehicle known to man to ensure that the client’s window dimensions will be perfect.

Michele Wieser - The Dinner Belle – Dublin, CA The most unique way was at the dog park. I’m always coming from cooking and I make sure I always wear my chef’s coat. I never take it off. It always sparks questions. I have added four new clients from the park alone.

I mainly cook for professional athletes on a weekly basis but my crock pot Thursdays have grown into a two-day-a-week business and very lucrative! I fill 20-25 crock pots every Tues/Thurs. It has been a wonderful addition to my business.

Christina Vincent - As You Like It PCS - Panama City, FL The current Rear Commodore of our yacht club has asked me to serve as onboard chef for potential clients renting their 40-foot catamaran.

Cooking on a boat presents many challenges in space and equipment restrictions as well as operating in a not-so-stable environment. My strict rule is that no cooking is done while under sail. The surrounding view is always exceptional and everything tastes better at sea!

Jennifer Sternfeld - Dinner Vacations – Schenectady, NY Network everywhere, people always tell you that.

I’m in the hot tub at the gym, post workout. People are talking about work, complaining about bosses, etc.

I pipe in with “my boss is pretty nice, she lets me come to the gym mid-day if I want”. (It was about 2 PM, I was done for the day) The “What do you do?” question follows like clockwork.

I give them my 30 seconds, focus on healthy bit. Someone wants my card! They start trying to organize how we could meet in the lobby afterwards. I pull my personalized (metal, etched with my business name, tagline and website) bottle opener key chain off my keys, and hand it to them. Business card in 105 degree water, sure, no problem!

Booked a buffet party for 20, very nice couple. I get my bottle openers from www.amsterdamprinting.com if you want your own. I’ve also done pens (metal, etched), spatulas (plastic, printed) and polo shirts (embroidered) with them.

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What’s Hot for 2014?

Every year the experts give their predictions for what the hot new trend is going to be in the culinary world. Some of these predictions may be right on the mark. Others may just end up as pipe dreams that never quite make the transition from being an “interesting idea” to a “new culinary trend.”

Some of our members gave their predictions bold predictions as to what they see as the up and coming food stars of 2014.

Laura MacDougall of Home Plate Advantage says it is: “Comfort food redone. I think there will be a trend to those casseroles and comfy pasta, meatloaf and mashed potatoes we all love. I also think sandwiches will move forward. Grilled cheese has stepped up, but I think we may see a trend towards more handheld meals. This is truly just my gut. Vegan/vegetarian options will grow too...I hope.”

Chef Deb Cantrell of Savor Culinary Services says: “I think what is going to be hot in the culinary world in the coming year is going to be non-dairy foods to including promoting the health

benefits of doing so. So in other words, more use of coconut milk, almond milk, other nut milks, hemp milk, etc. But no soy. I think people will finally realize how bad it is for you.”

Chef Monica Thomas of Tailored Taste Personal Chef Services says: “Millet is taking over the spotlight that Quinoa has had. Many of my Gluten-free clients are getting weary of quinoa so millet is a nice alternative - toastier flavor, cooks up quickly, accepts lots of other flavors and is very versatile. Kale is also becoming passé in my mind - it’s ubiquitous and so may have hit its peak. Swiss Chard is the new Kale.”

Many companies and publications make their own predictions. They include new and old foods prepared in interesting new ways. Some trends are simple preparations with a new twist. This year you will see foods poached or steamed with liquids such as wine, coffee, and beer to intensify their flavor profiles. Some trends may not be new foods, but old ones coming back into fashion like bell-bottom pants. New Jewish Delis are a good example of something old making a comeback. Included below are lists of predictions from some of the “experts.” Be sure to check this list next year to see who got it right!

The 10 trends that the Campbell’s Soup Company identified are: 1. Brazilian cuisine – These should take off because of the 2014 World cup in Brazil this year and the 2016 Summer Olympics in Rio. 2. Food-waste awareness 3. Fresh juices.

4. Sophisticated sweets – Desserts with spices, botanicals and fresh takes on fruit.

5. Yogurt goes savory. Greek-style yogurt used in condiments, baked goods and snacks

6. Beverage-inspired flavors. Barrel-aged, bottled and brewed flavors have moved into everything from hot sauces to barbecue.

7. Bolder burgers. New buns and unique burger patty options like chicken, lamb, elk and brisket.

8. “New” Jewish delis.

9. Regional Mexican cuisine.

10. Fermentation. This trend includes food such as kombucha tea, craft vinegars, Korean kimchi and gochujang, Japanese salt koji, and super dry-aged steaks.

The National Restaurant Association surveys around 1,300 chefs and came up with their extensive list of upcoming trends. Here is the “What’s Hot for 2014” Top Ten list from the NRA. 1. Locally seafood sourced meats and seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful Kid’s Meals 5. Gluten-free cuisine

6. Hyper-local sourcing 7. Children’s nutrition 8. Non-wheat noodles/pasta 9. Sustainable seafood 10. Farm/Estate branded items

The NRA lists the 2014 trends in many food categories. To see the complete NRA forecast go to: http://tinyurl.com/NRA2014 The Restaurant News also made its predictions for the 2014 culinary trends.

1. 86 the chicken: The ever-popular chicken is taking a back seat this year in lieu of less conventional proteins, such as catfish, pork belly, rabbit, pigeon and goat.

2. New-fangled Cobb salads: Cobb salads are now offered with personal touches such as fried avocados or jerk chicken.

3. Haute homey: Upgraded comfort foods include items such as the modern pierogies and peanut butter panna cotta.

4. “Mutant morsels”: Unusual combinations. Try a dessert pizza with

Nutella, marshmallows and macadamia.

5. Ice cream sandwiches: We will see more of these portable desserts.

How about a gluten-free peanut butter ice cream sandwich?

6. Nontraditional chips 7. Sea-to-table: More whole sea-to-table items and less common seafood, such as octopus and monkfish liver.

And with the new trends of 2014, there are always trends that are on their way out of the limelight. Items predicted to fall from our graces this year are cupcakes, foam and froth toppings, sliders and bacon flavored or covered with chocolate. You can only eat chocolate and bacon covered donuts for so long. As we go through the New Year, keep your eyes open for these new up and coming trends. Incorporate them into your menus and keep and your clients on the cutting edge of food.

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Our Winter 2014 edition brings another great group of recipes from your fellow Personal Chefs! Featuring some for holidays and some for the freezer, you can’t go wrong with any of these chef favorites!

VALENTINE’S DAY

8 ounces gorgonzola or blue cheese, crumbled

Laura MacDougall - Home Plate Advantage PCS - Stoughton, MA

Toast nuts in small pan over medium heat until fragrant. Cool.

Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

For Valentine’s Day I like lighter, pretty food to serve to a loved one.

Pan-Seared Salmon with Merlot Gastrique 4 Salmon steaks (1½’ to 2” inches thick) 2 tablespoons water 2 tablespoons sugar 2 tablespoons balsamic vinegar 1/4 cup shallots, minced 1/2 cup Merlot wine 1 cup beef broth 1 teaspoon cornstarch 2 tablespoons of water Salt and pepper, to taste Olive oil, as needed Make the Sauce Bring 2 tablespoons water and the 2 tablespoons sugar to a boil in a quart saucepan. Stir until the sugar is dissolved and then bring to a boil, swirling the pan occasionally until it’s a golden caramel, about 5 minutes. Remove the pan from the heat and carefully add 2 tablespoons balsamic vinegar and 1/4 cup minced shallot, swirling over low heat until the caramel is dissolved, about 1 minute. Stir in 1/2 cup Merlot wine and boil until reduced to 1/4 cup, about 5 minutes.

Add 1 cup beef broth and boil until reduced to 1 cup, about 8 minutes.

Whisk together the last 2 tablespoons of water and 1 teaspoon cornstarch then whisk into the sauce. Boil 1 minute. Season with salt and pepper Prepare the Fish: Heat a skillet over medium-high heat. Add the olive oil, salt and pepper. Place 4 salmon steaks into the hot pan and quickly sear on both sides. Finish in a 350° oven for 5-8 minutes or until fish is cooked thru. Spoon cooled sauce over the fish and serve.

Serve with Roasted Fennel and an Arugula and Pear Salad or perhaps a salad with a chocolate vinaigrette. For dessert - anything chocolate!

Arugula and Pear Salad 4 servings

1/2 cup walnut halves 5 to 6 cups arugula, cleaned and dried 1 Bosc or Anjou pear, thinly sliced 1 lemon 3 tablespoons extra-virgin olive oil, eyeball it Salt and freshly ground black pepper

Laura Slavney - What’s For Dinner PCS – Memphis, TN I usually use a boneless rib eye roast because it’s easier to carve. I rub the roast with olive oil and season liberally with this herb mixture (below). You don’t use it all on the roast. Probably use about 2 to 3 Tbsp depending on how large your roast is. I let my beef sit out about an hour at room temperature, season before I roast it. I roast it on a flat rack in a roasting pan. Preheat oven to 425°....roast beef for 10 minutes and reduce heat to 250°. I cook to 135° on a meat thermometer for medium rare. Out of the oven I tent with foil and let it rest for 30 minutes before serving.

Holiday Prime Rib Spice Mixture: 4 oz kosher salt 1 ounce ground black pepper 1/2 teaspoon garlic salt 3 tablespoons dried basil 1 tablespoon dried oregano 2 teaspoons dried summer savory 2 teaspoons dried ground rosemary 1 teaspoon dried thyme 1 tablespoon cracked mixed peppercorns Mix together and keep in a sealed jar.

This roast is excellent served with a stilton sauce and or mustard horseradish sauce.

ST. PATRICK’S DAY Christina Vincent - As You Like It PCS - Panama City, FL This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

Colcannon Mashed Potatoes with Cabbage Can be prepared in 45 minutes or less 1 1/4 pounds (about 2 large) russet (baking) potatoes

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3 cups thinly sliced cabbage 1/2 cup milk, scalded 2 tablespoons unsalted butter, cut into bits and softened Preparation Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

Source - Gourmet - April 1993

Miss Fougherty’s Christmas Cake Irish Soda Bread - Adding sugar, raisins and caraway seeds makes it sweet rather than savory.

Ingredients: 3 cups flour 1 cup sugar 2 tablespoons baking powder 1 tablespoon baking soda 1 large egg 3/4 cup milk or buttermilk (plus extra*) 1 cup golden or dark raisins 2-3 tablespoons caraway seeds Butter loaf pan. Do not flour.

Preheat oven to 325 degrees F. Mix flour, sugar and baking powder in large bowl.

Beat eggs and milk together in large mixing cup. *Add enough milk to make one cup.

Add wet mixture to dry ingredients; blend with fork.

Add raisins and caraway seeds.

Place mixture in loaf pan. Sprinkle top with a few tablespoons granulated sugar.

Bake 325 degrees F for 1 hour.

Diane Cancilla - Gusto Personal Chef Services - Norwood, ON

Slow Cooker Guinness Stew Recipe Serves 6-8

Ingredients 2 Tbsp butter 2 pounds well-marbled chuck beef roast, cut into 2-inch pieces Salt 2 cups chopped onion 2 celery stalks, chopped 2 Tbsp tomato paste 1 pint (16 ounces) Guinness stout (we used Extra Stout) 3 cups beef broth 2 large carrots, peeled and cut into chunks 2-3 parsnips, peeled and cut into chunks 1 pound young turnips, peeled and cut into chunks 2 teaspoons dried thyme Salt 1/4 cup chopped fresh parsley (optional) Directions 1. Heat the butter in a large sauté pan over medium-high heat. Brown

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the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.

2. Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.

Transfer the celery and onions into the slow cooker.

3. Add the rest of the Guinness, the beef broth, carrots, parsnips, turnips, and thyme to the slow cooker. Add two teaspoons of salt.

Cover and cook on “high” for 4 hours, or “low” for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Note: These instructions are for making the stew in a slow cooker. If you don’t have a slow cooker and would prefer to make the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).

Source: Elise Bauer – Simply Recipes Blog THE BIG GAME Laura MacDougall - Home Plate Advantage PCS - Stoughton, MA Crispy Olives will be my new favorite football snack.

Crispy Olives Stuffed with Sausage Makes 6 to 8 servings 1/4 pound (1 link) fresh Italian sausage 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes, optional 1 jar (8 ounces) Colossal pitted green olives 4 to 6 cups peanut oil, for deep-frying 1/2 cup all-purpose flour 2 large eggs 1/2 cup fine bread crumbs 2 teaspoons extra-virgin olive oil Salt and freshly ground pepper Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using.

Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.

Heat the oil in a deep fryer, or stock pot, to 375° F. Spread the flour on a dinner plate.

Break the eggs into a shallow bowl and beat lightly.

Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.

Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until

you are ready to fry them.

Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

Recipe courtesy Michael Chiarello Cassy Jones - Chef Cassy’s Cuisine - Carrollton, TX

Bacon Roll-ups 1 package hickory smoked bacon, cut in half 1 8oz container of cream cheese w/chives and onions 1 loaf wheat sandwich bread Preheat oven to 375. Cut the crust from around each slice of bread, then cut bread in half. Make sure the cream cheese is at room temperature. Pop it in the microwave for 20 seconds or let it sit out until it is soft. Spread a generous amount of cream cheese on the half slice, about 1 teaspoon. Roll the bread up with the cheese on the inside, then wrap bacon around at an angle, do not overlap. Place on broiling pan, with ends of bacon down so the grease drips thru. Bake for approximately 15 minutes and turn them over and bake another 15 minutes, or until brown. Cut them in half, place toothpick in middle, then serve.

Cassy Jones - Chef Cassy’s Cuisine - Carrollton, TX

Snowball Bites 1 Package (18 Ounces) refrigerated sugar cookie dough 3/4 cup all-purpose flour 2 tbsp honey or maple syrup 1 cup chopped walnuts or pecans Powdered sugar 1. Let dough stand at room temperature about 15 min 2. Beat dough, flour and honey in large bowl with electric mixer at medium speed until well blended. Stir in walnuts. Shape dough into disk; wrap tightly in plastic wrap. Refrigerate dough at least 2 hours or up to 2 days.

3. Preheat oven to 350. Place powdered sugar in small bowl; set aside. Shape dough into 3/4-inch balls; place 1 1/2 inches apart on ungreased cookie sheets.

4. Bake 10 to 12 minutes or until bottoms are browned. Roll warm cookies in powdered sugar. Cool completely on wire racks. Just before serving, roll cookies in additional powdered, if desired. Makes about 2 1/2 dozen cookies, you can add can chocolate chips or chopped dried fruit in addition to or instead of nuts.

of water for the meatballs. She would always say “use enough.”

So, if you think you need more or less of any ingredient, feel free to make the call. After all, we are cooking savory, not baking. This was the first recipe in my book: “Great Meals: Using Two Burners and a Microwave.” Buon Appetito.

Mom Abata’s Spaghetti Sauce Prep time: 15 minutes Cook time: 65 minutes

Ingredients 1 14 oz. can Tomato puree 1 4 oz. can Tomato paste 2 to 4 thin Pork chops—find the least expensive cut you can for this dish 1 tablespoon minced garlic 1 tablespoon Dried Oregano 1 tablespoon dried Basil 4 to 5 tablespoons Sugar 1 teaspoon Salt 1 to 2 teaspoons Black Pepper Olive Oil Directions In the large saucepan heat one tablespoon of olive oil on medium high heat for about one minute. Then add pork chops to brown about two to three minutes per side. Remove chops and set aside on a plate.

Add meatballs in batches to brown. Set meatballs aside and pour off excess grease.

Open cans of puree and paste. Reduce heat slightly. Add one can of puree and one can of water. Add paste and can of water. Stir together to combine paste and puree. Add all other spices. (Note: this is a sweet sauce. If you like your sauce more tangy use less sugar.)

Add back pork chops and meatballs. Increase heat and bring sauce to a boil for a few minutes. Reduce heat to low or warm to simmer for two to three hours with the lid slightly cocked to let moisture escape. Stir periodically, tasting and re-seasoning if necessary.

In another saucepan bring water to a boil and cook desired pasta to package directions. After draining pasta, add it back to the pan and cover with a couple of scoops of sauce.

FOR THE FREEZER: Christina Vincent - As You Like It PCS - Panama City, FL The original version was made with cream. Substituting chicken or vegetable stock produces a better product when thawed. Utilizing the squash and potato version also produces less water when thawed.

This soup always gets rave reviews.

ADDITIONAL FAVORITES

Butternut Squash Soup with Cumin

Tony Abata - The Main Line Gourmet - West Chester, PA

Makes 6 servings

The back story on this recipe is that it is the first thing that I asked my mother to teach me how to make when I went out on my own. As with any mother’s recipe my spaghetti sauce was not the same as moms.

The meatballs especially, mine were hard, moms were soft and welted in your mouth.

Ingredients

It wasn’t until years later when I asked her why was there such a difference, that she said, “Oh didn’t I tell you? Use white bread instead of dry breadcrumbs. And soak the bread in water.” A small detail for her to leave out. Also, Mom was never really precise with the amount

3 tablespoons olive oil 3 medium onions, peeled and sliced (3 cups) 3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups) OR 2 pounds squash plus 1 pound russet potatoes 2 teaspoons salt Freshly ground black pepper 1 teaspoon ground cumin 3 sprigs of fresh thyme

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3 cups unsalted chicken broth or vegetable broth Croutons or bacon bits Preheat oven to 350 degrees. Set the squash cut sides up on a baking sheet. Fill each cavity with ½ tablespoon of butter or margarine; season with salt and pepper. Roast for about 1 hour & 20 minutes until tender. Cut into large pieces. If using potatoes, roast whole unpeeled potatoes alongside squash. Peel potatoes when cool and cut into large cubes.

In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don’t burn.

Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise over low heat for another 15 minutes, checking once in a while that the vegetables do not burn.

Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.

Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup. Taste for salt, and add more cumin to taste. Cool and freeze in quart containers Reheating instructions: Thaw for 24 hours in refrigerator.

Reheat and serve hot with croutons or bacon bits.

Anna Wagner - Chef Anna Cooks – Everett, WA

Orange-Cumin Chicken Chili with Black Beans 1 lb. ground chicken ½ cup chicken stock 2 large Navel oranges 2 tablespoons olive oil 2 large onions, diced 6 garlic cloves, minced 4 teaspoons chili powder 4 teaspoons cumin 1 cinnamon stick 2 bay leaves ¼ - ½ teaspoon cayenne pepper 4 (approx. 45 oz. total) cans black beans, canned 2 (approx. 29 oz. total) cans diced tomatoes, canned salt and black pepper cilantro, chopped plain yogurt Use a zester (or a grater) on orange peel until you have about 4 tablespoons of orange zest.

Season chicken with salt and pepper, cook in skillet on med-high heat until nicely browned and starting to stick to bottom of skillet. Use an orange juicer to squeeze the juice from both oranges (you can squeeze the juice directly into the skillet). Use a wooden spoon to scrape any browned bits from the bottom of the skillet and mix with the orange juice.

In a Dutch oven or large soup pot, add 1 tablespoon oil and sauté onions for about 5 minutes or until starting to caramelize. Add minced garlic and the chili powder, cumin, bay leaf and cinnamon stick. Cook a minute or so longer, until fragrant. Add chicken and orange juice mixture, chicken stock, black beans, and diced tomatoes. Simmer for 20-30 minutes, or until fragrant. Remove bay leaves and cinnamon stick, stir in orange zest and season to desired spiciness with cayenne

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pepper, salt and black pepper.

Let cool completely, making sure there is no condensation build-up under the lid of your food container prior to putting in the freezer (Gallon-size Ziploc bags also work well).

Chop cilantro, and place in a small Ziploc bag in the refrigerator. Put a container of plain yogurt in the refrigerator.

To Reheat: Let defrost in the refrigerator one day prior to consumption. Heat on stovetop, over medium-high heat until warm throughout. Ladle into bowls, top with cilantro and a dollop of plain yogurt. Serve.

Deb Cantrell - Savor Culinary Services - Ft. Worth, TX

Turkey with Blueberry Pan Sauce Serves: 4 Ingredients: 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 1-tablespoon fresh rosemary 1-teaspoon poultry seasoning 1-pound turkey tenderloin 2-tablespoon extra-virgin olive oil 1/4 cup chopped shallots (about 2 medium) 1 tablespoon chopped fresh thyme 2 cups blueberries 3 tablespoons balsamic vinegar Directions 1. Preheat oven to 450.

2. Sprinkle salt, pepper, thyme, rosemary and poultry seasoning over turkey on both sides. Brush both sides with 1-tablespoon olive oil.

Place turkey in a roasting pan or sheet pan. Roast until the turkey is just cooked through and no longer pink in the middle, 20 to 25 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

3. Place the skillet over medium heat. Add 1-tablespoon olive oil.

Add shallots and garlic cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar (if using). Continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juice and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and place in a client’s container. Place blueberry pan sauce in a separate container.

Note: Do not place sauce on top of turkey to freeze or turkey will turn gray.

Reheating instructions: Reheat turkey at 375 degrees for 20 to 25 minutes covered. Warm sauce on stovetop or microwave and serve over turkey.

Marcus Moore - Gertrude’s Low Country Chef – Brandon, FL I was encouraged to develop recipes that could be frozen when my family and I lived in Greenwood, South Carolina. During that time I prepared dishes for Tiger Wood fanatics who transported my food from Greenwood, South Carolina, to the Masters Golf Tournament in Augusta, Georgia. Over the years I have tailored most of those recipes into the menu items of Low Country Chef Services. Through trial and

error, this is one of the recipes I found that can be frozen and reheated without compromising taste.

Twice Baked Sweet Potatoes 6 large unpeeled sweet potatoes washed and baked until semi soft.

(Yams are good too) 1 tablespoon of dark maple syrup 1 tablespoon of vanilla extract 3/4 cup of brown sugar.

1/2 teaspoon of powered cinnamon.

1/4 teaspoon of nutmeg.

3 tablespoons of butter.

1 cup of toasted chopped pecans (pecans from Florence, South Carolina are great) 1/2 cup of raisins (soaked in spiced rum optional) 1/2 teaspoon of sea salt.

Make ½ inch thick sweet potato skin cups by cutting the longest end of the semi-soft potatoes in half and spooning out some of the middle section into a large mixing bowl. To form the filling, place all the listed ingredients into the same large mixing bowl and use a potato masher to mix.

Using a large spoon, fill each of the 12 sweet potato skins with the mashed sweet potato filling. Allow the filled sweet potatoes to cool then package into individual Ziploc freezer bags. Make sure no air is trapped inside the freezer bags before placing bags into the freezer until you are ready to serve.

6 sprigs plus 1 tablespoon minced flat-leaf parsley 1 sprig fresh thyme 1 teaspoon kosher salt, plus more, to taste 1/2 teaspoon freshly ground black pepper, plus more, to taste Pinch cayenne pepper Pinch freshly grated nutmeg 1/2 pound shiitake mushrooms, trimmed, cut into 1/2-inch slices (add diced red pepper, peas) 1/2 cup crème fraîche (or sour cream or heavy cream) 4 cups 1-inch cubed poached chicken, recipe follows 1 tablespoon snipped fresh chives In a large saucepan over medium heat, melt 1/4 cup of the butter, and sauté the shallots until softened, about 4 to 5 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Add the 4T tapioca starch to cold broth, whisk into butter with sherry. Do not bring to boil: lower heat to simmer and reduce cooking time to just thickened.)

Meanwhile, heat the remaining butter in a large skillet over mediumhigh heat, sauté the mushrooms until golden brown, about 5 minutes.

Add peppers and peas. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Stir in the heavy cream.

Add the parsley, chicken, and chives, and bring to a simmer. Cool, package and refrigerate or freeze.

Reheating Instructions: If frozen, thaw in refrigerator the night before day of consumption.

To serve, remove frozen potatoes from the freezer bags and place them directly onto baking sheet pans. Preheat the oven to 350 degrees F and bake the potatoes for an hour.

Reheat: Preheat oven to 350. Let food sit at room temperature while oven preheats. Remove plastic lid but leave foil on. Place container on baking sheet and bake covered, about 30 minutes or until heated through.

Served with garden salad and grilled pork chops using LowCountry Barbecue sauce. It will knock your guest out of their seats.

Serving suggestion: Serve over Gluten Free Noodles cooked according to package instructions.

Brenda Monahan - My Thyme, Your Place PCS - Rochester, NY

Modified from Food Network Kitchen Recipes

Here is a freezer-friendly recipe I modified to be gluten-free, that my client really enjoyed. Cornstarch would be an obvious choice to thicken the sauce in place of the flour, but cornstarch based sauces turn spongy when frozen. More common gluten-free options for thickening are cornstarch, tapioca starch, arrowroot, rice flour, and potato flour, but arrowroot becomes slimy when combined with dairy, so I decided to use tapioca starch, which worked great! Starches thicken almost immediately. With the flour removed from this recipe you no longer have to sprinkle in the flour and cook the sauce 10-30 minutes as with flour. You can freeze this recipe on top of a bed of al dente cooked noodles.

Chicken a la King (Gluten–Free) Easy and elegant chicken dish. It’s a great way to use leftover chicken or turkey. Red pepper and green peas make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, noodles, biscuits, or crepes.

4 servings 1/4 cup plus 1 tablespoon unsalted butter 2 large shallots, minced 4T tapioca starch (substituted 6 tablespoons all-purpose flour here to make this recipe gluten-free) 1/4 cup dry sherry 3 3/4 cups chicken broth (use from poaching recipe below)

Poached Chicken Use for Chicken a la King recipe 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

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Lisa Coker - Lisa’s Creative Cooking – Alpharetta, GA Here is one of my favorite recipes for the freezer. One of the only ones I put directly in the freezer for the client. This is popular for a special event for the client that they want to do themselves. All they have to do is pop it in the oven. You can make a potato dish for the freezer to go with it and they can make a salad.

I got the idea to adapt it since you need the puff pastry to be cold to puff. I combined and adapted from two different recipes years ago.

It is a lot of work but is worth it. This would be great for clients for Valentine’s Day.

Wellingtons individually in press-and-seal plastic wrap. Place wrapped Wellingtons in large zip top freezer bags, and freeze overnight or up to 1 month.

To bake, place oven rack on lowest oven shelf. Preheat oven to 425°.

Place a broiler pan on oven rack and pre-heat heat pan for 5 minutes.

Brush tops and sides of frozen Wellingtons with 2 beaten eggs.

Carefully place frozen Wellingtons, seam side down, on preheated pan. Bake at 425° for 36 minutes.

Note: You can bake beef Wellingtons the same day they’re assembled.

After wrapping beef filets in pastry, cover and chill Wellingtons 1 hour.

Bake as directed above, reducing the baking time to 20 to 25 minutes.

Individual Beef Wellingtons

Serving Suggestions: Garlic mashed potatoes, mixed green salad

Petite Filet Mignon seared then topped with a Madeira wine reduction and wrapped in puff pastry.

Adapted from Oxmoor House, May 2005 Christmas with Southern Living 2005

Servings: 8

Client Instructions: To bake, place oven rack on lowest oven shelf; preheat oven to 425°.

Place a broiler pan or cooling rack on a sheet pan; heat pan 5 minutes.

Carefully place frozen Wellingtons, seam side down, on preheated pan.

Bake at 425° for 35 minutes or until internal temperature reaches desired done-ness for steak.

140° – rare / 145° - med-rare / 150° - medium / 155° - med well

1 teaspoon salt 3/4 teaspoon pepper 3/4 teaspoon garlic powder 8 - 6 oz. filet mignon (1 ½ inch thick) 1 tablespoon olive oil 3 tablespoons butter 1/4 cup onions, finely chopped 1/4 cup carrots, finely chopped 1/4 cup celery, finely chopped 2 garlic clove, minced 3/4 cup Madeira wine 1/2 cup beef broth 2 tablespoons butter 2 shallots, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup Madeira wine 8 puff pastry shells, thawed 1 large egg, lightly beaten 2 large eggs, lightly beaten 2 tablespoons butter 2 1/2 tablespoons flour, all-purpose 1/2 cup whipping cream 1/2 teaspoon salt rosemary, fresh for garnish flat leaf parsley, fresh, for garnish thyme sprig, fresh, for garnish

Joan Reed - It’s Dinner Thyme! Personal Chef Service – Deerfield, IL

Creamy Cauliflower Puree Serves: 4 8 cups bite-size cauliflower florets (about 1 head) 4 cloves garlic, crushed and peeled 1/3 cup buttermilk 2 ounces cream cheese, room temperature 4 teaspoons extra-virgin olive oil, divided 1 teaspoon butter 1/2 teaspoon salt Freshly ground pepper to taste 3 tablespoons fresh chives, snipped, for garnish 1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.

Combine first 3 ingredients; stir well. Pat filets dry. Coat both sides of filets with spice rub. Heat 1 tablespoon oil in a large skillet over medium-high heat until skillet is hot. Sear filets, in 2 batches, 1 to 1½ minutes on each side. Remove filets from skillet; place on a plate, and cover and chill until ready to assemble Wellingtons. (Don’t clean skillet.)

2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, cream cheese, 2 teaspoons oil, butter, salt and pepper, and 2 T chives; pulse several times, then process until smooth and creamy.

Transfer to container and drizzle with the remaining 2 teaspoons oil.

Sprinkle with additional snipped chives, if desired. Let cool, cover and freeze.

Melt 2 tablespoons butter in same skillet over medium-high heat.

Add shallots, 1/2 teaspoon salt, and ½ teaspoon pepper; sauté until tender. Add 1/2 cup Madeira; cook over medium-high heat until all liquid evaporates. Remove from heat, and let cool. Cover and chill until ready to assemble Wellingtons.

Client/Reheating Instructions: Heat in saucepan on cook top over medium heat until hot, stirring often to distribute heat and prevent pot from scorching. May also be microwaved.

Roll each of 8 puff pastry shells to about 1/8 inch thick on a lightly floured surface; distribute shallot mixture in center of each pastry.

Top each with a chilled filet. Brush edges of each pastry square with 1 beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Wrap

Grilled Boneless Short Ribs

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Source: Adapted from Eating Well - February/March 2005

Meaty beef short ribs seasoned with a flavorful rub, grilled and topped with a smoky barbeque sauce.

Serves 4 to 6

1/2 cup packed light brown sugar 1/4 cup granulated sugar 1/2 cup paprika (can use 1/4 cup smoked paprika and 1/4 cup sweet paprika, if desired) 2 1/2 tablespoons kosher salt 2 1/2 tablespoons freshly ground black pepper 1 tablespoon onion powder 1/2 teaspoon cayenne 2 pounds meaty boneless beef short ribs, connective tissue removed 1 cup thick barbecue sauce In a medium bowl blend together both sugars, the paprika, salt, pepper, onion powder, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.

Oil the grill racks. Preheat grill. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (smaller pieces won’t take as long).

Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to containers, let cool then cover and freeze.

Client/Reheating Instructions: Defrost overnight in refrigerator.

Microwave until warmed through or heat, covered, in a 350 degree oven for 15 to 20 minutes, or until hot.

Serving Suggestions: Roasted Garlic or Traditional Mashed Potatoes Source: Adapted from Epicurious - May, 2009

Steak Diane Seared filets topped with a sherry, red wine and Dijon mustard sauce.

Serves 4 4 4-ounce beef tenderloin filets 2 tablespoons olive oil 4 teaspoon butter, divided 2 tablespoons shallots, sliced thin 4 - 6 ounces mushrooms, assorted, sliced thick 2 tablespoons medium dry sherry 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1/2 cup red wine (or Madeira) 2 teaspoon Dijon mustard 2 tablespoons cream salt & pepper to taste chives, chopped (garnish)

Pat filets dry and mallet out to ½-inch thickness. Salt and pepper both sides. Heat 2 tbsp. olive oil over medium heat in non-stick skillet. Add 2 tsp. butter. SautÊ filets 2 minutes or until lightly browned on each side. Remove from pan and place in container. Add remaining 2 tsp. of butter to pan over medium heat. Add shallots and mushrooms and cook 1 minute or until tender. Add sherry, lemon juice and Worcestershire, reduce slightly. Add wine and reduce about 1-2 minutes. Remove from heat and stir in mustard and cream. Season with salt and pepper. Spoon sauce over filets and sprinkle with chopped chives. Let sauce cool then freeze.

Client/Reheating Instructions: Defrost overnight in refrigerator.

Microwave on high for 1 to 2 minutes or until heated through. Do not overheat or meat will be overcooked and tough.

Grilled Tex-Mex Stuffed Peppers Grilled green bell peppers filled with a mixture of ground sausage, ground beef, rice and Tex-Mex seasonings.

Yield: Makes 6 small stuffed pepper halves 2 tablespoons Tex-Mex seasoning blend of your choice 1 teaspoon salt (omit if there is salt in the seasoning mix) 1/2 cup white wine 1/2 pound Italian sausage (spicy or mild) 1/2 pound ground beef 1 cup cooked rice 2 cloves garlic, minced 1 egg, beaten 1/2 cup minced fresh cilantro leaves Cayenne pepper Ground cumin Oil, for frying 3 small green bell peppers (four lobes preferred) Mix the seasoning blend, salt, and wine in a small bowl and stir well.

Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mix with hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.

Test for proper seasoning by heating a little oil in a frying pan and placing a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.

Cut the peppers in half through the stem so that they form six halfpepper cups. Remove seeds and ribs and fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper.

Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for done-ness (meat should register 160 degrees on an instant-read thermometer).

Remove peppers from grill and let cool. Wrap each pepper half securely in foil, place in Ziploc freezer bag and freeze.

Client/Reheating Instructions: Defrost overnight in refrigerator.

Microwave peppers for 2 to 3 minutes or until just heated through.

Heating time will vary depending on microwave unit. Serve with sour cream and salsa, if desired Source: Adapted from Epicurious- May, 2010

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Planning for the 2014 National Conference in Long Beach, California, is well underway. We have been working closely with the Southern California chapter to bring you the freshest, most relevant content that will enhance your personal chef business.

The speaker list is full of professional, knowledgeable experts, and it continues to grow by the day.

The conference is coming up fast, but you still have time to take advantage of the Early Bird Discount and save $75! You can also do what over half of the chefs did last year: Use our payment plan and spread out your conference registration over the next four months.

This is a quick preview of the sessions that are already locked in. Follow USPCA on Facebook (facebook.com/USPCAchefs) and on Twitter (@USPCA) for updates about new speakers and classes as they are added!

Food Styling and Photography with Denise Vivaldo and Christine Peters

Join Denise for this one-of-a-kind seminar that will give you the tools to take your food photos from blah to beautiful! Denise’s extensive background in food styling and the culinary arts is unparalleled. Here is a rare chance to learn from the best!

Concentrating on using professional styling and photography techniques to rock your images.

Genetically Modified Organisms (GMOs): One Biologist’s Perspective with Dr. Joanna Werner-Fraczek Denise Vivaldo

Join Dr. Joanna Werner-Fraczek, Associate Professor from Moreno Valley College at the Math, Sciences and Kinesiology Department, and learn about Genetically Modified Organisms that are present in our food supplies or are waiting to enter the stores. The principles of genetic engineering will be explained from the biologist’s perspective.

Since genetic modifications of organisms can be controversial, creating various degrees of social unease and resistance, this presentation will provide multiple examples so the audience will have an opportunity to take a position on the issue. Concerns about human and environmental health, as well as possible labeling of GM organisms will also be included.

Incorporating Sous Vide into your Business with Drs. Mary Dan and Michael Eades Back again by popular demand! This class really gets into the detail of this style of cooking with the original water oven developed for in-home or commercial use. Come meet the machine and minds behind this practical water oven.

Dr. Joanna WernerFraczek

In this demonstration class, you will get the chance to see how the water oven can work for you during cook days by using fewer burners as you complete your other items; brunches by having the perfectly cooked eggs ready to go at a station; or dinner parties by holding your protein at the perfect temperature until all of the guests arrive and get settled. No more overcooking or the tricky timing that is sometimes our lot when working with a client’s appliances.

You will get to taste the difference made when using this gentle method of preparation as well as ask all of the questions you ever wanted to know about sous vide cooking!

A Day in the Life of a Personal Chef with Monica Thomas

Take a walk through a traditional “cook day” from menu planning through clean-up with details, tips, and exercises designed to help new personal chefs understand efficient and effective processes.

Together with Chef Monica you will explore the importance of menu planning, creating an overall cook day game plan, grocery stores, how to manage your/client’s pantry, chef-carried essentials, set up in the client’s home, and timing for food prep, cooling and packaging.

Drs. Mary Dan and Michael Eades

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More than Cooking! with Monica Thomas

This stand-alone session will delve into the nitty-gritty of costing; provide an opportunity to check out containers you might use in your business; and explore marketing and business generating activities, and sales.

In this session you will have the opportunity to really flesh out how you go about the business of doing business. Not simply the business of cooking!

Handy Desserts for the Personal Chef with Rosemary Rutland

Most clients crave dessert and want to end their meal with something sweet. As a personal chef, you want to show your dessert prowess yet have limited time to make something on-site.

This class will give you ideas for from-scratch delights ideas to please even the fussiest guests.

Monica Thomas

Planning is key and knowledge of seasonal ingredient ideas will help you engage that client’s sweet tooth and make you look like the rock star that you are.

Increasing Profits by Cooking Less with Russ Rhodes

Have you ever wished you could cook for two clients in one day or spend less time in the kitchen for a typical 5x4 cook day? Do you sense that you could be more efficient yet don’t know where to find the efficiency?

Chef Russ Rhodes will demonstrate techniques that will streamline your cook day whereby increasing your efficiency and profits; making you more effective in the kitchen. By incorporating some or all of the techniques discussed, you will reduce the time you spend on your cook day allowing you to add more clients or increase personal time!

Kitchen Math with Terry Madigan

Understanding basic kitchen math is an essential part of being a successful personal chef business owner.

This class will increase participant’s understanding of kitchen math helps efficiency and speed.

We all know a lot about what we consider a “portion” size and how each of us go about managing food costs.

Come learn the essential tips and tricks that will help you easily use to resize recipes, more accurately order ingredients and reduce food waste and cost – even converting historic recipes and understanding yields on different cuts of meat.

Rosemary Rutland

Great for people that have not been formally trained and a timely refresher for those who have!

Write Your Own Cookbook with Scott Wilson

With the wild growth of Internet recipe sites, e-books, and even actual “cookbook-in-hand” options the market is awash with choices. Yet and still, everyone loves a good cookbook!

Join our own USPCA member Scott Wilson, CPC and learn all about the pain and pleasure of creating your own cook book.

In this class he will share what he has learned over time and by creating four cookbooks. The session promises to give you a lot to think about when considering your own cookbook. There is definitely a viable market out there as long as you know who you are, have a clear voice, understand your market and can deliver what they want!

Terry Madigan

Scott Wilson

Speakers and Classes from the 2013 USPCA Conference

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7680 Universal Blvd. Ste 550 Orlando, FL 32819

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