Why culinary teachers should consider operating a personal-chef business as an adjunct career. It’s not only for the additional income.

By Candy Wallace

These days in foodservice we hear a lot of talk about the future, because the industry is constantly changing. The personal-chef career path might have started out as a fad in the early 1990s, but with the hard work of a small group of committed individuals, it has grown into a legitimate culinary career acknowledged by the largest organization of professional cooks in the Western Hemisphere, the American Culinary Federation. Since 2002, when I signed a partnering agreement with the ACF on behalf of the American Personal & Private Chef Association (APPCA), the ACF has certified personal chefs.

I am the founder and executive director of the largest professional personal- and private-chef trade association in the United States—and a working personal chef. Twenty years ago, many of my colleagues went on record that personal chefs were merely a fad and would never last as a legitimate culinary-career choice. Some went so far as to say that personal chefs are not “real” chefs.

Today, however, successful personal chefs are making comfortable, satisfying livings, and the vocation continues to become more mainstream each year. Personal chefs are here to stay, and this career choice will continue to flourish as more culinary and hospitality students and career-changers choose to follow their dreams of entrepreneurship doing what they love most: cooking wholesome, palate-specific food for others.

At this year’s Worlds of Flavor Conference at the CIA in the Napa Valley, presenting chefs from the best kitchens in Western Europe, Asia, Latin America and the United States stressed developing a sense of place in one’s cuisine.

The 16th Annual Worlds of Flavor® International Conference & Festival welcomed 700 culinary professionals at The Culinary Institute of America (CIA) at Greystone, Nov. 14-16. They heard from 70 chefs and presenters from 15 countries who worked through more than 400 recipes during 53 sessions.

Under the theme “Kitchens Connected,” the program combined traditions and trends, fine-dining innovations and comfort-food memories, Millennial insights and information technology for restaurateurs. “Today's digital world offers à la minute glimpses into countless kitchens—and the culinary geniuses animating them,” says Greg Drescher, vice president of strategic initiatives and industry leadership. “At this year’s conference, we pulled back the curtain on some of the major ideas and dynamics shaping the future of the food world, here in the U.S. and around the globe.”

Annual dinner for national foodservice media, prepared by students, recognizes an exemplary professional U.S. culinary-arts program.  

Olson Communications is proud to announce that Le Cordon Bleu College of Culinary Arts in Portland, Ore., is the recipient of the 2013 Chefs of Tomorrow™ Award.  Sharon Olson, founder and president of Chicago-based Olson Communications, presented the award on Oct. 29 at the annual dinner for foodservice media.

The Chefs of Tomorrow Award launched in 2008 as a grant program to assist the professional development of foodservice educators in postsecondary culinary-arts programs nationwide. According to Olson, Le Cordon Bleu College of Culinary Arts in Portland earned a 2013 award as an exemplary program preparing students for fulfilling careers in the hospitality industry.

“The broad and challenging hands-on curriculum at this venerable Portland institution draws on Le Cordon Bleu’s century-old tradition of immersion in the culinary-arts and hospitality world and instruction that emphasizes demonstration followed by practical application,” Olson says. “We were impressed with the cutting-edge facility and passion and dedication of the students in the program, who train with experienced and supportive chef instructors, faculty and staff.”

Several foodservice educators contributed to the American Culinary Federation’s chef team’s second-place win among 12 teams in Dubai.

The American Culinary Federation (ACF) culinary-competition team received a gold medal at the Dubai World Hospitality Championship 2013, Dubai, UAE, Nov. 16-18, giving the United States second place overall in the international competition. Singapore’s culinary team placed first and Australia’s team was third.

“The U.S. team worked together to represent the fresh, unadulterated flavors of American cuisine,” said Edward Leonard, CMC, WGMC, AAC, team captain. “After two months and three practice sessions, we finished second against 11 other countries and achieved our goal of a gold medal based on flavors, craftsmanship and teamwork. My toque is off to my fellow chefs in pastry and cuisine. They excelled in this competition with passion, pride and a quest to be the best.”

ACF organized a team of seven chefs at the invitation of His Highness Sheikh Hamdan Bin Mohammed Al Maktoum, Crown Prince of Dubai, to represent the United States at the inaugural international competition held at the Dubai World Trade Centre. The ACF team competed against 11 other teams from Australia, Brazil, Canada, Germany, Hong Kong, Russia, Singapore, Slovenia, South Africa, United Arab Emirates and Wales.

The seven U.S. chefs competing were:

Chef Jason Ziobrowski of InHarvest inspires culinary grads of Victory Trade School.

“Everyone, no matter how talented, has to pay his or her dues,” said Jason Ziobrowski, CEC, corporate chef of InHarvest’s Eastern Region, to graduates of the culinary-arts program at Victory Trade School (VTS) on Nov. 8. “You are no exception. Pay yours, and pay them willingly. And remember to network while doing it! At the end of the road, you’ll be well rewarded.”

With those words, Ziobrowski began the commencement speech he was invited to deliver to more than 500 assembled graduates, their families and friends, as well as representatives of the foodservice community, at the Springfield, Mo.-based school. He shared his story of being inspired to pursue professional cooking when, as a boy, his grandmother praised his tuna-fish sandwich, leading to his culinary-arts degree from Johnson & Wales University in Providence, R.I., followed by stints in professional kitchens of restaurants, clubs and corporations throughout the country.

Ziobrowski recounted the highs and lows, twists and turns of a varied 20-year career that led to the building of his family, earning certification as an executive chef from the American Culinary Federation and, ultimately, becoming a corporate chef for InHarvest (a leading U.S. supplier of heirloom and exotic grains and grain blends to foodservice, retail and manufacturing) and serving customers in the vast swath of the nation east of the Mississippi River.

Ziobrowski told graduates to zealously explore new ideas from every source. “Read everything you can get your hands on,” he said. Look not only at food TV for inspiration, but also the chalkboard menu at a mom-and-pop establishment. Research the finest restaurants, but don’t ignore the corner Jewish deli and lunchtime taco truck. “Look down the street at your competitor,” he continued, “but remember that the best source of trend information is right here in this room: your customers and guests.”