Testimonials

Home Study

"I currently work a full time job,so the Home Study option was perfect for me. I could study at my own pace in my own free time. I want to keep my regular job until I am prepared to launch this new service. My expectations were absolutely met and exceeded. The materials and information received was well beyond what I had expected. I spent roughly 60 hours on this program prior to taking the on-line exams. I encountered no problems with the exams and once again am completely satisfied with the entire program. Thank you."

Susan Kramer, Ohio (November 2008)

"The Personal Chef Home study program allowed to me work my full time job and devote free time to complete my studies. I am confident my training has prepared me for conducting a successful Personal Chef business. The best part of my training was the reduced price for the system. The training tools are OUTSTANDING. Everything was well laid out and presented in language I could understand and put into use for my own situation."

Marcus Alan Moore, Florida (October 2008)

"I really enjoyed the ability to study at my own pace. With no travel I saved a few dollars, and I was able to hop around to different sections at will. I have returned to the reference manual many times to refresh my thoughts. My expectations have definitely been met with your Personal Chef Home Study program. The administrative section really provided the nuts-and-bolts of how a business comes together. Well presented and quite insightful. I experienced no problems with the on-line testing and have started my own PCS. Thank you for all the information, support and benefits that I couldn’t find elsewhere."

Stephen Krieger, Florida (August 2008)

"I elected the Personal Chef Home Study program because of my work schedule, and the fact that this was a very affordable option. I knew I had the option to upgrade to another class if I felt the need. The information in the Home Study program was presented in a clear, understandable fashion. Very well formatted and structured. This program exceeded my expectations and really gave me a solid road map to starting my new business. You even managed to make the tax information easy to understand without being dry and boring. I really enjoyed the highlighted tips in the margin area. "

Jessica Mortimer, Arizona (August 2008)

"I have always had a desire to become a chef. I did a considerable amount of research and discovered that I could use my existing skills as a Personal Chef. The Personal Chef Home Study program seemed to be the best for me because I wouldn’t need to travel. I found the Culinary Business Academy Home Study program to be quite detailed. Even in areas where I felt that I knew the issues I kept finding new and important information. This program is very well put together and truly explains it all from start to finish. My expectations were certainly met and I am 100% satisfied with my selection of training options."

Kimberly Thomas, Ohio (July 2008)

"I selected the Culinary Business Academy Personal Chef Home Study Career Edition training because I am a stay-at-home mom with 4 children. I was anxious to get started, and traveling for me is difficult at best. The low program fee was also a factor for me. This program certainly met my expectations, and in particular I enjoyed the start-up and administration sections. Equipped with this knowledge I am confident in my abilities to successfully launch a new Personal Chef Service. I anticipate being open for business inside of a month and can hardly wait. Thank you."

Jenifer Fournier, Colorado (July 2008)

"I finished the Personal Chef Home Study in about 50 hours. The materials was easy to understand and the Home Study option meant no travel and I could work around my other obligations. My expectations were met with this program and I have already launched my new Personal Chef Service. Thank you for all the help and support."

Cindy Hilliard, Washington (June 2008)

"I was looking for a program that could teach me the business elements, so that I could put my cooking skills to work and actually make money doing what I truly love to do. The Home Study program was affordable and very well assembled, addressing all of the issues and really showing how to operate this type business. I needed to continue working during my training, and this program allowed that to happen. I estimate I spent about 100 to get through the program. There were no difficulties with the on-line tests, and overall I would say that I am 100% satisfied with the materials, support and great benefits. Thank you all."

Gwen Daniels, Michigan (June 2008)

"I graduated from Johnson and Wales, but they didn’t teach me about operating a Personal Chef Service. Your materials were complete and easy to use to assemble my business. I know I’ve found what I really want to do by becoming a personal Chef. No way could I be involved with the long hours and low pay of commercial food service. Your materials are very well organized and very specific to Personal Chef and how to make this business a success. I have nothing but good comments about the training materials and program, plus the USPCA benefits and support are truly outstanding. This was money WELL SPENT. Thank you for all the help. "

Enrique Gonzalez, Florida (May 2008)

"I am a culinary school graduate and membership in the USPCA was important to me. It was a very pleasant surprise to see the volume of training materials involved with your Personal Chef program. I am happy to know that each USPCA Personal Chef has a demonstrated level of industry knowledge and abilities. Your culinary review was a great refresher to me, as I haven’t thought about some of these issues for years. The convenience of this program worked great with my schedule. My distance from a classroom program was also a factor in my decision to select the Home Study option. I am completely satisfied with all aspects of the training, testing, support and membership benefits. Thank you."

Richard Bowman, Hawaii (May 2008)

"I had no problems with this program or the on-line testing and completed the program in about 50 hours. I selected the Home Study option so that I could work around my schedule and not need to travel or have additional expenses associated. This program truly met my expectations and I am set to launch my new PCS with confidence and support both with the USPCA and the Canadian Personal Chef Association. Thank you for making such a comprehensive training program available."

Duncan Jewell, Ontario, Canada (April 2008)

"I have a background in commercial food service and felt the Home Study program would suit my needs. As expected, I am totally satisfied with the program. All my questions were addressed properly. I enjoyed the online testing. This gives me even greater peace of mind that all USPCA Personal Chefs have demonstrated a base level of abilities and knowledge. I also like the monthly email support notices. This really helps keep a person on track. Having a national office with live support is nice also. Plus my second membership to the Canadian Personal Chef Association has been helpful when a specific Canadian issue arises. You have a very complete program. I would recommend it to anyone interested in becoming a Personal Chef."

Ann Dawes, Ontario, Canada (April 2008)

"My expectations have definitely been met with your Personal Chef Home Study program. I wanted to attend a class, but my schedule never worked with the class schedule. The study guide was helpful for the online test process. I found all the materials to be quite beneficial. Thank you for a great program and for all your support."

Sarina Frush, Nevada (April 2008)

"I selected the Home Study training option to become a Personal Chef because I have small children, and getting away for the actual class would have been somewhat difficult. Being able to study when I had time to myself was wonderful. I found the materials to be clear, easy to grasp, complete and detail driven. "

Debra Andrews, New York (April 2008)

"I live in Hawaii and was unable to travel to the class for budget reasons. I completed culinary school in 2006, and felt the Home Study program would be sufficient. I enjoy studying at my own pace. The resources and materials provided in this program were fantastic. The main reference manual is extremely thorough with explanations and step-by-step instruction. Having live help available was a peace-of-mind issue, although I never needed to call. I’ve also found the Personal Chef Magazine to be packed with great information. Put me down as 100% satisfied with this training option. My PCS is already up and running. Thank you for all the help and for assembling such a solid program. "

Sabina Sexton, Hawaii (April 2008)

"I chose the Personal Chef Home Study program because it suited my needs both financially and logistically. My schedule wouldn’t allow for a full week away, plus I tend to enjoy working at my own pace. This was actually the perfect solution to my needs. Now that I have completed the program and testing, I feel 100% ready to launch my new service and be successful! I am completely satisfied with my decision to use your program. Your training materials were very comprehensive and well thought out. It is apparent that the entire program has been given a great deal of attention in order to help people to become successful as Personal Chefs. The information was extremely useful. The business and marketing templates and the multiple checklists were wonderful. You provided excellent recipes also. You make it very easy and straight forward for someone to start from scratch, and become a professional Personal Chef. Having the Culinary Business Academy and USPCA as support systems really helps also. I can’t thank you enough for all your help, support and for the fantastic training program you’ve assembled."

Dawn Parker, Connecticut (March 2008)

"I chose the Personal Chef Home Study program because of its convenience. I still have two small children at home, so getting away is difficult. The materials were very thorough and provided an excellent foundation for me. I originally thought I’d like to be a caterer, but now I know that the Personal Chef route is far better and offers a more consistent income. Working at my own pace allowed me to review the materials over and over without a deadline or rush. This program met all my expectations. I’m 100% satisfied and would recommend this same course to anyone who wants to become a Personal Chef."

Dee Collins, New Mexico (March 2008)

"I selected this program because I had plenty of time to read and study at home. I have been cooking for many years and have a lot of knowledge about food and food preparation. I also have a background in marketing. Your Personal Chef Home Study program was great! Very complete and easy to understand. You really covered it all. I’m completely satisfied, my expectations were all met and I’ve already begun my new PCS. Thank you."

Tina Kumiega, Michigan (March 2008)

"This was the easiest and best training option for me because I am currently not able to attend an actual class. Working at my own pace let me squeeze the study in when my time allowed. Convenience was a major factor in my decision to use this program. I really appreciated the prompt responses to the questions I had. Both via email and through phone support, I was always provided excellent customer service. Thank you very much."

Tara Theobald, Connecticut (February 2008)

"I selected the Personal Chef Home Study program for a variety of reasons. This was cost effective, I have culinary experience, I wanted the convenience of a home study system, I knew I could always upgrade if needed and overall I enjoy working at my own pace. I encountered no problems with the program or the testing series. I’m completely satisfied with the materials, support and organization. I’ve already begun my Personal Chef Service and look forward to a long, promising career. Thank you."

Christian Burr, North Carolina (February 2008)

"I selected the Home Study training option because I was not in a position to travel for the other course. I really enjoyed the Home Study training program. This allowed me to work at my own pace and start and stop when I wanted. I retain information very well from reading a manual, so this option actually worked quite well for me. I’ve already got my business operational. The materials helped a lot and I’m totally satisfied with the program and my experiences so far. Thank you."

Wendy Benson, California (February 2008)

"I selected the Personal Chef Home Study option so that could study at my own pace without the need for travel. I can honestly say that my expectations have been met. The program allowed me to proceed with confidence. I’ve already begun my new service and look forward to a long, promising future. Thank you for all your help."

Marci Lutsky, Pennsylvania (January 2008)

"I selected the Home Study option because I wanted the time to proceed at my own pace and when my schedule allowed. My expectations were met. It was also very professional, and I really enjoyed the audio CD’s that went through marketing and sales. Very informative! I think the Reference Manual is great. Well laid out. It takes a person step-by-step through the process of becoming a Personal Chef. Everything you need to start this business is in the training system. "

Pearl Landon, Illinois (December 2007)

"I am employed full time as a fire department dispatcher working the graveyard shift. This program allowed me to work at my own pace, around my unusual schedule. I was definitely satisfied with the materials and lessons. I feel all the bases were well covered and I am confident in the start-up of my own Personal Chef business. The reminder notices sent monthly were outstanding. These really helped keep me on track."

Michelle Coleman, California (December 2007)

"A chef’s level one certificate was offered at my college, however due to work and time constraints I was unable to complete my education. Your program provided exactly what I needed to finish and meet my goal of becoming a Personal Chef. I am ServSafe certified, and this inspires even more confidence in my clients. I really liked the self paced structure. I found this program extremely informative with basics as well as advanced materials and theories. The availability of on-line mentors, support systems and resources are far superior than anything any of the colleges I’ve attended had to offer. Thank you so much for such a great program. You take all the guesswork out of this business start-up and operation. "

Julie Chelette, Arizona (November 2007)

"I selected this training option because it was the most cost effective for me. I have considerable experience in the food industry, so felt the Home Study would be a good choice. I was very pleased with the extent of information about business set-up and presentation. This course exceeded my expectations for a Home Study program. I was able to complete the program while working my full time job. But I will admit that once I started this program, it was very difficult to put it down. All I wanted was to get home and dive back into the materials. I’ve already begun my business and feel extremely positive about the future. Thank you for creating this excellent course. You’ve helped me a great deal."

Jennie Early, Kentucky (November 2007)

"I recently graduated from culinary school. All along my goal was to become a personal chef instead of entering commercial food service. I explored the USPCA and Culinary Business Academy, and felt they had the most to offer me. The program you offered was fantastic. This was exactly the information I needed to compliment my cooking skills and desired goal. All my expectations were met. I also liked the fact that I could work full time and complete your program around my other obligations. My business is coming together nicely, and I expect to be open for business by mid November. Thank you for all your help."

Liane Dart, South Carolina (October 2007)

"I selected the Personal Chef Home Study program because it was my only real option (I have two kids and a husband). Due to some life changes, I had to leave my career and personal cheffing was what I came up with to make ends meet. I attended culinary school 12 years ago but never used that training professionally. I took 6 months to go through the home study program, and to develop my web site, plus be a mom! All of my expectations have been fully met. After two weeks of being in business, I already have 2 clients! I liked going through the materials at my own pace, when time allowed. I felt no rush or pressure to complete the exams. The business set-up, marketing and accounting sections were INVALUABLE. I had absolutely no clue about these aspects of the business. Your materials are clear, easy to follow and packed with the right information. Don’t change a thing. Thank you for helping me reach my goal. "

Sharon Shiner, Massachusetts (October 2007)

"My time is limited because I have 2 small children. It was not possible for me to attend the actual classroom coursed. I am quite pleased with the Home Study version of training and feel adequately prepared to run a successful business. I have already started PCS and look forward to a fun, rewarding career."

Amy Davis, Georgia (September 2007)

"I selected the Home Study option because it fit my financial budget and available time. I really enjoyed the USPCA member message board, and found this to be a great help, even from day one. I love networking with other Personal Chefs. I was able to work around my other job while learning the Personal Chef industry. Now that I’ve completed the program, I have my sights set on launching my service in the near future. I am 100% satisfied with the program and would recommend this training option to anyone interested in starting a Personal Chef Service."

Vicky Duecker, Texas (September 2007)

"I chose this training option because it was complete, concise and well presented. The course takes all the guesswork out of being a personal chef. It’s almost a plug-and-play course. All of my expectations were met or exceeded. The one thing I liked best was how complete each chapter covered the subject. It was as if being taught to think in a positive frame, or a no-fail sense. The course left me with an attitude that I cannot fail if I follow the proven steps. I look forward to a profitable and fun career as a professional personal chef, thanks to the Culinary Business Academy. Thank you for assembling such a great program."

Ron Boisseranc, California (August 2007)

"I choose the Culinary Business Academy Personal Chef Home Study program because I was in a very remote area and unable to attend the class in person. I found this program to be a little intimidating because there was so much information. I got myself organized and went through all the material once, then went back and started really putting the plan together one section at a time. I enjoyed working at my own pace, and I really like the monthly email training updates you send out. This has helped me stay on track. I feel prepared to begin my new PCS in the very near future, and can honestly say that I am completely satisfied with my training program. "

Dominique Cortara, California (August 2007)

"I am currently employed full time at a busy hospital. I work 12 hour shifts and travel a few days each month. Your Personal Chef Home Study program was absolutely ideal for me. The flexibility afforded made this idea of mine possible. The information was great. I had so many misconceptions about this business and service. Now I actually know what a Personal Chef does, and how I can offer my services appropriately. I doubt I could have ever gathered all the information, formulas and plans on my own. You really assembled a wonderful, well organized package for people like myself. Totally satisfied, and looking forward to attending the conference in 2008, as I really get my business cranked up and begin to transition out of my current job of 23 years."

Lincy Kalmanson, Florida (July 2007)

"I needed to use the Personal Chef Home Study program due to my work schedule. Even though I had worked in a restaurant in my younger days, I never received any formal training in the culinary arts or culinary business. This program really helped me define some areas that I felt I were lacking. I am a private chef for a family that owns a private jet. I cook on-board and the recipes are very helpful because most everything is prepared ahead. I felt the training was very thorough. The study guide forced me to really research the manual. I had no difficulties and am completely satisfied with my selection. Thank you. "

Bradley Webster, Florida (June 2007)

"I selected the Personal Chef Home Study program from the Culinary Business Academy because I was unable to travel. My expectations were very well met. A great deal of useful information and detail based on experience. Very valuable and easy to understand. Being able to slow down or stop when I became overwhelmed was a real plus. I am completely satisfied with the program and see myself opening my business in minimal time as a result."

Lorraine Baldwin, New York (June 2007)

"In pursuing a Personal Chef career I needed an edge that could put me above the rest. This program achieved this goal without my leaving the house! I’m very satisfied and feel this was a great program offering excellent value."

Catherine Grant, California (April 2007)

"I really liked being able to study at my own pace from home. Your Personal Chef home study program was straight forward and easy to understand. The materials were well laid out and I wouldn’t change a thing if I were you! Thank you."

Gabriella Sellmann, New Jersey (April 2007)

"I selected the Home Study program because I was looking for the skills to market, sell and operate my own Personal Chef Service. The Home Study program fulfilled the needs and provided all the information I was seeking. I liked the fact that the program gave me so many resources. The marketing and selling CD’s were a great help, and all the downloadable forms you provided truly made life simple for me. I have already begun my Personal Chef Service and look forward to a bright future. Thank you."

Stephen Bochenek, Maryland (March 2007)

"Your Personal Chef Home Study option was an excellent choice for me because I was able to study on my own time, and I completed the course in a timely manner. The material was very informative and I actually got more from the program that I thought I would. I liked that I was provided with step-by-step instructions on how to start and run my business. The templates, forms, brochures and examples of each were very beneficial."

Teresa Nix, Georgia (February 2007)

"The Personal Chef Home Study program was perfect for me since I have a culinary degree and am ServSafe certified. The manual was full of great information on how to run a successful Personal Chef business. The segments on business set-up and marketing were excellent. The culinary theory was a good review for me too. I really liked the step-by-step guide to setting up a business plan and setting up my presentation folders for clients. I found the entire program to be very beneficial and I am completely satisfied with this purchase. I have already launched my service. Thank you for helping me and for all your support."

Stacey Boyd, Virginia (February 2007)

"I’ve always been interested in the food business and long ago considered the Personal Chef approach. I am currently employed, so the Personal Chef Home Study program was the best fit for me and my situation. I really liked the self paced learning. This program gave me exactly what I was looking for. My expectations were definitely met. I learned more about running a business than I ever imagined I would. This system was full of great information and suggested practices."

Lorna horton, Texas (February 2007)

"I wanted to take the week-long Undergraduate Course, but as a mother of 3 and a business partner, life is just to hectic. The Home Study program allowed me to work around my bust schedule. Now that I’m about to launch my new business, I can hardly wait for other opportunities to network and meet other Personal Chefs. I found all the materials to be very beneficial, and I’m completely satisfied with the program and organization. Thank you for everything."

Terraiana DuBois, Connecticut (January 2007)

"I elected the Personal Chef Home Study program so that I could study around my schedule. I found the spare time during evenings and weekends. I doubt my schedule would have ever allowed for a week off to attend class. I found the program to be outstanding and extremely thorough. I feel the materials and testing have supplied me with the confidence and professional tools to begin my own Personal Chef Service. I am positive I would not have been able to start this type business without the training and support afforded me through the Culinary Business Academy. For being so flexible, this program is absolutely complete and a requirement in my opinion for anyone thinking about this career path."

Jeffrey McDonald, California (December 2006)

"This was just fantastic! Thank you so much to the Culinary Business Academy, and an extra thank you to the incredible instructors. I am so excited about starting and I have so much confidence knowing all the support systems that I can rely on. I will be success because of the training and support, without question. I got so much more than I expected from this week. What an invaluable experience this has been. Thank you all. "

Sally Cameron, California (attended Undergraduate Course in New Mexico) (December 2006)

"This class is priceless to anyone wanting to open up their own Personal Chef Service. I feel so prepared, confident and excited. The instructors were wonderful and made everything crystal clear. Excellent staff and program. Thank you to everyone at the Culinary Business Academy."

Safonia Berry, Maryland (attended Undergraduate Course in New Mexico) (December 2006)

"With no time to travel, the Home Study program became the best option for me. I really enjoyed working at my own pace around my other business needs. I am completely satisfied with the program and find the USPCA member benefits to be outstanding. You really did cover everything."

Cindy Craddock, Nevada (November 2006)

"I selected the Home Study training option because of the extensive materials involved, including a testing process. With 2 small children I could study the material at home when time was available. I found the course to be well planned out and easy to get through. Well organized with may easy to follow steps."

Angela Allegretti, New York (November 2006)

"This Home Study option made the most sense to me due to my location and cost. I did not want to travel, and found the home Study program to be everything I had hoped for. Well thought out and included a great deal of information. Please share with others that this is a wonderful training option if that person isn’t near to a campus."

Andie Nuckles, California (November 2006)

"I was afraid the classroom would be dull and boring, but the time flew by with a world of invaluable information. The material was well presented by very qualified instructors. I am even more excited to start this new career. The personal experiences and stories were icing on the cake. Thank you."

Jen Wendt, Indiana (attended New Mexico campus) (November 2006)

"I work full time and can’t get away for any length of time. The Personal Chef Home Study program worked well for me. I feel this is a very well thought out program, covering everything required. Very comprehensive. I would definitely recommend this program to anyone desiring to become a Personal Chef. I expectations have certainly been met."

Claudia Cavazza, Thousand Oaks, California (October 2006)

"I selected the Personal Chef Home Study option because it allowed me the flexibility of covering and learning the material at my own pace, from my own home. All my expectations were met and I found the manual to be quite comprehensive. All of my questions were answered, which is why I got this program in the first place. I typically do better in a classroom environment,. But this manual was so clear, that I felt right at home from the start. Well presented, plus I knew that if I had any questions, the answer was just a phone call away."

Melissa Gurmankin, Huntingdon Valley, PA (October 2006)

"Travel issues somewhat dictated that I use the Home Study program rather than attend the class. My schedule is quite tight as a teacher. I very much enjoyed working at my own pace from home. You asked for suggestions for improvements, but I can honestly say that I have no suggestions. The materials were clear and comprehensive, and are fine as is. I am completely satisfied with this program."

Megan Bach, Michigan (October 2006)

"I selected the Home Study program because I need to transition to a Personal Chef career from the restaurant I’m in. Long hours and burnout are what I’m hoping to leave behind. I am very satisfied with this training program and feel the materials are well laid out and researched. I am truly excited to launch my own Personal Chef Service. Being able to study and test from my own home was a real plus for me."

Miguel Larcher, Oklahoma (October 2006)

"I selected the Home Study option because I am a stay at home Mom. This fit my schedule much better than attending a class. I did a lot of research and found this program to be the best available. I really liked the convenience factor, and working at my own pace. I am completely satisfied with this purchase and program, and intend to have my own Personal Chef Service up and running shortly."

Shannon Kwantes, British Columbia, Canada (August 2006)

"Because I am a busy housewife, I was unable to travel to attend the actual class. The Personal Chef Home Study program was very well written and was quite informative. My expectations were met. I enjoyed the training very much. Being able to do the study at my own pace and my own home was a real benefit for me. I have completed the course, and have already started my new business."

Lois Stafford, California (August 2006)

"I liked that I was able to fit studying for this program into my schedule, and I liked the fact that the course work for the program was actually setting up my business, not just theories and hypothetical situations talking about how a similar business might be set up. I graduated from the New England Culinary Institute. I feel your program has completely satisfied my expectations."

Andrew DeLa Vergne, New York (August 2006)

"I did not want to travel to get this education. I am recovering from surgery and this Home Study option really allowed me to study at my own pace. I am a culinary graduate, but I still found your culinary theory to be an excellent review. I expect to have my new business in full swing in 60 days."

Neil Wilson, Maryland (July 2006)

"Since I work full time and have a long commute back and forth to work, the Home Study option was the best option for me. I was actually able to do all of my studying during my daily train commute. I found the straight forward approach of the materials very easy and interesting to read. Since all the information in the course was presented in such a “user friendly” matter, it did not even feel like I was studying. I really enjoyed it and learned a great deal during the process. The convenience of studying at my own pace was invaluable.

The material really covered everything from starting a business to marketing and included a good culinary review. I do not feel that anything was left out. I can honestly say that the course delivered everything it promised. Thank you. "

Mary Ellen Fennessy, New York (July 2006)

"I found the Culinary Business academy Personal Chef Home Study program to be very comprehensive and easy to use. In particular, the sales and marketing information will be very helpful due to the fact that I have no formal business training."

Laura Philbrook, North Carolina (June 2006)

"I selected the Home Study program because I wanted to work at my own pace and have freedom to review the materials as needed. This program was comprehensive and the CD’s were motivational and informative. My expectations were met, and I have now passed my tests."

Carol McCullen, North Carolina (June 2006)

"I found the Culinary Business Academy Personal Chef Home Study program was definitely the best program available. The USPCA membership and benefits, plus a national certification process made this a fantastic purchase, giving me everything I need to start my new Personal Chef Service. The reference manual was extremely well organized and detailed. Thank you."

Gene Gerald Smith, California (June 2006)

"I selected this training option because it is highly focused on the personal chef industry. The Home Study program let me continue my regular job without any travel involved. My expectations have been met by this training program, and I must say that the marketing section has been very helpful."

Suzanne Menius, North Carolina (June 2006)

"I loved your Personal Chef Home Study program. I needed to be able to work and study during flexible hours with the least expense.

Kendra checked the following boxes on her feedback sheet:
devoted approx 80 hours to her studies
encountered no problems with testing
found all elements beneficial
has already started her PCS and is completely satisfied with her choice to use our program "

Kendra Kohrt Hughes, Colorado (May 2006)

"I was unsure this course would be useful as a Home Study option, but with 3 young children it was my only option. The course was extremely comprehensive and useful, especially considering that I had no idea how to start and operate my own business. I followed the instructions chapter by chapter. Now 2 months later I am on my way! My hire-a-chef listing gave me a client referral within one week and that has resulted in a dinner party. Absolutely no out-of-pocket expense for advertising and I already have a client. This program is incredible. I am very satisfied and extremely excited at the possibilities that are ahead. Thank you so very much for a wonderful educational program in easy to understand language. "

Laila Sanousi, Georgia (March 2006)

"This was an excellent course. All the information was very useful. Well worth the $1,200 (Canadian dollars) I invested. The text section on freezing foods was very helpful. Organization section was great also. I got everything I expected and needed. I feel confident that my business will be successful, and membership in the USPCA and CPCA has already proved invaluable."

Michele McFarland, Waterdown, ON Canada (January 2006)

"I wasn’t sure exactly what to expect when I ordered the Personal Chef Home Study program from the Culinary business Academy. I was a little nervous about putting out that much money. After I received the materials and had a chance to review them, well, I couldn’t be happier. I now have all the tools I need to start my new, successful, Personal Chef Service. This program is so thorough. I can’t think of anything else I could have asked for. Thank you all so very much."

Kimberly Caudill, Ohio (November 2005)

"Excellent program and training. I am looking forward to getting up and running very soon, marketing myself and turning this into my new career. Thank you."

Jo Ann Gonzales, Texas (November 2005)

"I liked the convenience of working at my own pace, but can see where the interaction with other students would be a positive factor. Your testing and deadlines really helped me stay focused and on track. Thank you. The program outlined the process and business well, from the standard service to equipment to in-home interviewing and what to do on the actual cook day."

Jan Davison, South Carolina (November 2005)

"I found the Personal Chef Home Study program to be very beneficial. Quite informative and the testing was directly related to what I studied. (From feedback form - Karen estimated 80 hours was devoted to the study process. She completed her testing in early October 2005 and plans to have her business started with clients by early November 2005)"

Karen Speroni, Virginia (October 2005)

"This course was very comprehensive from food safety to food science and from small business administration to marketing. Fantastic information in a well rounded format. Thank you. I know I will enjoy the support systems available to me."

Lisa Kobeck, Michigan (September 2005)

"I found the Home Study program fit my needs in exploring Personal Chef as a new career. I am employed full time and have a very busy demanding job. I became intrigued with this new profession when I read about a personal Chef in my area that had recently launched her business. In exploring different Personal Chef web sites, I found that I continued to return to the USPCA and Culinary Business Academy sites since they offered so much information. I decided that the Home Study program would best meet my needs since I was still undecided about making a career change. The reference manual is packed with information and presented in such a way that those of us that are not “culinary trained” can easily understand. I had successfully completed the ServSafe course 6 months before signing up for the Personal Chef training, and found that some of the information in the reference manual was a good review of what I had learned for ServSafe. I also took the Quick Start program in March 2005. The Quick Start program compliments the Home Study program by gathering future Personal Chefs together to study with a certified Personal Chef who can share his/her experiences in the profession and answer questions from the group. I would definitely recommend the Home Study program to anyone who has time constraints and needs 6 months to complete the program. The 6 months allotted me time to review the reference manual, participate in the Quick Start program, and then study for each of the 3 exams without feeling overwhelmed by trying to fit everything in while working full time. Thank you. "

Kathleen Krauss, New York (August 2005)

"All organizational information was excellent, from formation of business type to operations. The forms are a great tool also. This course offers everything you’ll need to build a business. The course manual is an excellent reference tool."

Linda Shaffer, Oregon (August 2005)

"Great program. I was able to proceed at my own pace. I believe the program covered every aspect of the business that I will need to be successful. I have already tried the basics of presentation and client recruitment on a friend, and feel very comfortable with this side of the business now."

Michael Stickney, Colorado (August 2005)

"All of the business information was great. You do a good job of emphasizing that it takes more than a passion for cooking. There is a ton of information in this program. Definitely turn-key. I was surprised and pleased with the quality of information on tapes (CDs)."

Shelley Merner, Texas (August 2005)

"Your Personal Chef Home Study program provided a good understanding of marketing, pricing and documents required. I was continually impressed with the organization of the program and materials. Phone calls were returned promptly and my questions answered in an honest, friendly, professional manner. Websites have been easy to navigate and directions to set-up my hire-a-chef listing were clear. PC magazine has been inspiring while starting out. I appreciate the wonderful stories of triumph and road blocks. Thank you all."

Norlene Jones, California (August 2005)

"Great program. Informative and very helpful. Covered business and administration well. Audio portion was good and informative as well."

Brad Neeper, Texas (August 2005)

"The organization and operations sections were very clear, concise and practical, plus extremely informative. I found the Home Study program to be very thorough and feel it has prepared me well to start a career as a Personal chef. Thank you for such an excellent program."

Sophia Flack, Texas (July 2005)

"The financial plan and business plan are serious wake-up calls and a side of the business that most people don’t know much about. Your course was very helpful and clear. This program fit my lifestyle perfectly since I work full time. It was informative and comprehensive. Thank you to everyone at the Culinary Business academy and USPCA for offering such a wonderful opportunity."

Kristen Lyon, California (July 2005)

"The business side of the course was good since it gave step-by-step instructions to set up your business. I learned a lot from this course about the administration part of being a Personal Chef."

Tricia Reini, Colorado (July 2005)

"The marketing and business section was very good. This section allowed me to feel confident that I can draw up and work with a successful plan. Thank you. I feel confident that my business has a fighting chance. There are areas that I plan to expand on in the future. It was very evident that much thought and care has gone into these course materials."

Teresa Gagne, Alberta, Canada (July 2005)

"I loved the Home Study program. I particularly liked how it spelled out everything from A to Z. Presenting this information in this organized fashion helped me to prioritize my own “to do” list and enabled me to get my business off the ground in an efficient manner. Without this program I believe I would have felt a little like a lost soul. The Home Study materials continue to be a great reference source when I need to brush up on a topic. Thank you very much for offering a complete, solid program that takes the guesswork out of this career."

Melissa Tracy, Texas (June 2005)

"I found the overall administration knowledge to be the most important section for me in the Home Study program. This helped me understand the proper procedures to start my business. I am looking forward to using the one-day mentoring option. I truly enjoyed working at my own pace and absorbing the information instead of trying to cram all this information in during a 2 or 5 day period. I would definitely recommend this option to future Personal Chefs. "

Trish Ross, New Mexico (June 2005)

"The Culinary Business Academy Personal Chef Home Study program gave me the ability to study at my own pace at my own location. The tools provided in the program were great examples and allowed me to quickly get started selling my services. As a former sales executive in corporate America, I found the sales and marketing techniques to be quite useful for this particular industry. The materials were positive and motivating."

Lia Soscia, New York (June 2005)

"I think the Culinary Business Academy’s Personal Chef Home Study program is an excellent way to give a person the background to organize and start a Personal Chef Service. You should tell students that they need to be very good cooks already, because this program doesn’t teach you any cooking techniques other than the freezing elements."

Garry Scholz, Virginia (June 2005)

"I looked at USPCA / Culinary Business Academy for 3 years before finally committing to become a Personal Chef. The Home Study program was very informative. Being a member of USPCA validates your abilities and shows your clients that you are credible and serious about what you do for them. It also gives you great pride in what you do and allows you to provide services better than anyone else, especially those who are not licensed or insured. In the program, the licensing and business planning were particularly beneficial to me. Everything was straight forward. This is a great program for anyone serious about getting into business for themselves."

Shawn Collier, North Carolina (May 2005)

"This was a great program and helpful in that I have 2 jobs and could easily study at my own pace without any real deadlines. Showing the steps necessary for the business set-up was very helpful."

Kevin Trzebiatowski, Wisconsin (April 2005)

"The section on freezing foods was beneficial, since I rarely do this in my own day-to-day routine. The marketing ideas were good too. My background is in sales, but I have never had to market myself before to the public."

Tiffany Pacileo, North Carolina (April 2005)

"I am very inspired having completed your Personal Chef Home Study program. My cooking skills and people skills along with your business knowledge, marketing and packaging techniques will equate to business freedom for me. Thank you for opening the door!"

Beverly Dell, Montana (March 2005)

"I really appreciated and found value in the section covering organization and how to keep business records. Very practical, and certainly not something you would get from a cooking class. I used the one-day mentoring option and found that beneficial as well. I learned quite a lot about the business as a whole, and all the things I need to keep in mind to operate a successful Personal Chef service."

Dorene kelly, Minnesota (February 2005)

"The organizational section and marketing tips were very beneficial to me. This helped me get ideas on how to locate my clients and properly attract them. This program is a wonderful compilation of business materials that I don’t think most people realize go into starting a Personal Chef business. Very informative and helpful."

Adele Ulrich, Arizona (February 2005)

"This program gave me a lot of valuable information about marketing and the administrative elements, like permits, financial planning and tax record keeping. I would tell future students to read the entire manual thoroughly, then go back through with the test study guide and make certain you haven’t missed anything. I wasn’t certain that I could learn as well without a real instructor, but I surprised myself and was able to get the information I needed by reading the materials several times and putting some thought into my own business. It wasn’t difficult, but did take a little extra effort."

Eric Moline, Maryland (February 2005)

"I found the Home Study program to be very helpful. I liked that this was a focused approach to the Personal Chef industry, and not just general business knowledge."

Terri Rainey, Oregon (February 2005)

"I have attended culinary school, but needed the business and marketing knowledge not taught in culinary school. I found this program to be very beneficial and informative. It helped me get my business set-up, organized and ready to launch. This is a very good package for the money."

John Hollerbach, Michigan (January 2005)

"The Culinary Business Academy Personal Chef Home Study program saved me countless hours and many mistakes. This was a very good investment. Organizational solutions, logistical information, equipment and packing methods, meal plans . . . you covered it all very well."

Wendy Wernigg, California (November 2004)

"The planning section was most beneficial to me. I had no idea on how to set up a business plan, but now realize how vital this element is to your success. I am very thankful this Home Study option is available, as I simply did not have the money to attend the 5-day course. By using the Home Study program I could continue with my regular job and study during off hours. I really do feel the Home Study program is well set up. "

Corinn VanWyck, Michigan (October 2004)

"I found the section covering day-to-day operations to be very beneficial. It really broke down what needed to happen step by step. I thought this was an excellent, well-rounded program. A great option for individuals unable to attend one of the other course locations."

Jessica Booth, Colorado (October 2004)

"Everything you need to know is included. The information is phenomenal. All the business aspects were extremely helpful to me. Great job!"

Debbie Morgan Harris, Virginia (September 2004)

"All your information was beneficial. I feel prepared me for every aspect of my new personal chef service. I am glad this included the business set-up and organization information. Your program really does start at square one and provide everything required. This covered so many elements that I wouldn’t have even thought of on my own."

Stephanie Ash, California (September 2004)

"This is a great training option for those who can’t afford the tuition or time to attend a 5-day course. The business information was very useful, as were the templates provided. Tell other students not to take this lightly. Just because you can cook doesn’t mean you’re ready to start up your own business. This home study program really helped me learn what is needed to be successful and how to start up."

Jacqueline Stolhand, California (September 2004)

"The home study program was very good, clear and concise. Each section was informative and provided the tools I needed to start my own Personal Chef Service."

Michele Phillips, Georgia (August 2004)

"I found the accounting, sales and marketing sections to be the most important elements in the Home Study program. After 25 years as a restaurant chef, these areas were very beneficial. All the information went into great detail, and all the bases were covered."

Dean Phillips, Florida (July 2004)

"The Home Study program was very informative and definitely provided me with information I wouldn’t have thought to look into if I had started a Personal Chef business all on my own. The instruction and materials were easy to follow and understand."

Kathryn David, Connecticut (June 2004)

"The administration and organization chapters are excellent! They both describe in great detail how to run a successful Personal Chef Service. There is a lot of information provided. The home study program has been great because I can study on my days off instead of trying to take a week off from a very busy work schedule. Thanks Culinary Business Academy!"

Kyle Howell, Tennessee (May 2004)

"The home study program gives you a great outline of how to get clients. I liked how it was “cookie cutter” style directions that allowed you to expand in the direction of interest to you."

Tara Jean Whelahan, Georgia (February 2004)

"I was quite pleasantly surprised by the abundance of information I learned. This program was better than I expected, plus there are so many wonderful benefits, support and guidance. You gave me all the right tools to learn this business. Thank you for everything. I am so proud to call myself a Personal Chef and belong to the world’s biggest Personal Chef Association. This is a new career path for me, and I am now confident about myself and my future."

Nancy Ferullo, Connecticut (February 2004)

"The business section in the training manual was the most beneficial part for me. This showed how to get started, what I should charge and how to properly market my business to get clients. Cost was an issue, as I did not want to spend a lot of money on something that wasn’t worthwhile. I called a couple of times with questions and found the staff at USPCA to be very responsive and helpful. Even though this is my business, I am very happy to know USPCA is a partner in my new venture. Knowing that the methods taught are tried and tested by other Personal Chef’s is very helpful and time saving. I leaned a lot from the home study program."

Jackie Montour, Wisconsin (June 2003)

"I wasn’t sure if this program and training would be effective as a home study situation, but the program exceeded my expectations. The training material was very comprehensive and the culinary review was excellent. You should make it clear that the student will invest significant time to complete this course (80+ hours for me). This is not a “light-weight” program. The home study program met my needs at a time when going to one of your campus locations wasn’t an option for me."

Vicki Karabinus, Ohio (January 2003)

Quick Start

"This class is worth its weight in gold! The marketing and pricing segments were great. The entire class was packed with excellent information. I’m ready to hit the ground running thanks to this Quick Start program."

Yanina Yearwood, Virginia (attended class in Virginia) (November 2008)

"Very upbeat, inspiring and educational. All the issues were made clear and easy to apply to my own situation. I learned the secret and power of selling yourself, which is key in a self owned and operated service like thi8s. Thank you."

Lori Gariety, Canada (attended class in Virginia) (November 2008)

"Real life experience was the real benefit to this program. The materials were made crystal clear through group discussion and the instructor experiences. I know this class will be a huge factor in my future success. I would recommend this program to anyone remotely interested in becoming a personal chef. You won’t regret it."

PJ Harris, Virginia (attended class in Virginia) (November 2008)

"Very positive and very informative. This was the best decision I’ve made and know my investment in the class will payoff nicely through a smooth business start-up and a successful outcome. The personal attention we each received was refreshing. The instructor made it her duty to make sure we all got exactly what we needed. Thank you for providing such an excellent program for people like me who love to cook, but who did not have a good handle on how to make money with these skills."

Krista Vance, Texas (attended class in Virginia) (November 2008)

"This class really expanded on the written text materials. A live instructor able to provide examples and experience was worth every cent. I found all the elements taught to be equally beneficial to me and I cannot wait to actually get started."

Shaherah White, California (attended CA campus) (November 2008)

"I really enjoyed the interviewing segments, both for phone and in-person situations. Having a working personal chef instructor really helped too. She could describe with examples and real-life details each and every aspect of the instruction and prepared us for what to expect and how to handle it. Knowing that I can always contact my instructor directly with any additional questions is a true plus as far as I’m concerned."

Lisa Cutler, California (attended CA campus) (November 2008)

"The instructor paid special attention to our every question and really became detailed in answering each question put forth. There was so much I simply did not know. This class really opened my eyes and provided guidance on how to approach the business set up and effectively market this type service. I’m positive that I’ll be open for business within a very short span thanks to the information afforded at this class."

Vera Vellios, Ohio (attended Quick Start training in New Jersey) (September 2008)

"I love this course! So much detail and so many wonderful examples of how and why everything is done. The instructor was fantastic. I am so happy I decided to attend instead of use the Home Study program by itself. I would tell anyone seriously considering this as a career to attend a class. Detail galore plus the strength of a classroom filled with people all on topic. What a great experience."

Mecca Williams, Georgia (attended Quick Start training in New Jersey) (September 2008)

"This program satisfied all my questions. I especially liked the marketing section. Dozens of excellent ideas, tips and suggestions on how to be effective with my time and money. I know I can use the majority of these right away. This alone was worth the program price in my opinion."

Thomas Freiling, New Jersey (attended Quick Start training in New Jersey) (September 2008)

"Very informative class. Much more than I would have ever imagined. Every question was answered in easy to understand language with life experience examples on why things are done a certain way. This class really filled in the gaps for me. I can’t wait to officially open my door for business. Thank you for providing such a professional program with such a dynamic, knowledgeable instructor."

Celeste Kline, New Jersey (attended Quick Start training in New Jersey) (September 2008)

"This was an amazing class with detail galore. The business set-up was presented thoroughly and clearly. I got everything I anticipated from this two day program and then some. I can hardly wait to actually open my door for business."

Anthony Lama, New Mexico (attended New Mexico Quick Start training) (August 2008)

"The practical tactics of marketing, sales and day to day operations were completely covered. I am so happy that I elected to take this class, because I doubt I would have received the same level of input and detail from a home study type program. We had a great group and everyone had their questions answered fully."

Karen Kline, Arizona (attended New Mexico Quick Start training) (August 2008)

"Business plans and business start-up were important to me and I leave the class with the information I need. I really feel ready to proceed with confidence. Having multiple support systems plus my fellow classmates is a nice safety net in case I forgot something down the road. Excellent instructor and classroom. I couldn’t have asked for anything better."

Beth Leabch, Colorado (attended New Mexico Quick Start training) (August 2008)

"Outstanding class. The instructor was a wealth of information and shared openly, addressing every question completely. Well worth the investment. Thank you."

Rhonda Lawson, Missouri (attended training in Tucson, AZ) (August 2008)

"Having the opportunity to ask questions and get immediate feedback was awesome and a real benefit. Interacting with the other students was really positive and certainly something that wouldn’t happen with a Home Study program. I expect to be open for business sooner than imagined, thanks mostly to the excellent information received over a short two day span in the classroom."

Nancy Rice, Arizona (attended training in Tucson, AZ) (August 2008)

"The two day program was tremendous. I received a ton of great marketing information, and the entire process is quite clear to me now. I had some apprehensions prior to this entire career move, but I now have every confidence, plus a wonderful and complete support network to draw from. The group discussions were quite beneficial and led to a variety of questions and answers."

Ali Payne, North Carolina (attended training in Tucson, AZ) (August 2008)

"What a perfect class. Taught by a true professional who is successful in her own business and has a real gift in describing the business in easy to grasp terms with tons of real life examples. I have a notebook packed with ideas and tips that probably would have taken me months on end to discover on my own. "

Carla Van Buren, Arizona (attended training in Tucson, AZ) (August 2008)

"I loved this course. I read all the material and studied prior to the class as was outlined, but the class itself and your great instructor really brought every message and lesson home. The manual and everything I read seemed to come to life as she explained the reasoning and provided real-life examples. I can hardly wait to get my own business off the ground."

Maggie Dearborn, Arizona (attended training in Tucson, AZ) (August 2008)

"This class was off the chart in excellence! How you pack so much into such a short span is amazing by itself. The instruction really made the entire business set-up and marketing crystal clear for me. I am fully prepared to get out there and be a success myself. Outstanding material, instruction and support. I feel like I’m part of a family. Thank you."

Cheryl Tate, California (attended training in Tucson, AZ) (August 2008)

"I’m so glad I selected this option over the Home Study. I got all the materials and went through the manual before class, but the instructor made this so simple and was so open with her experiences. I left 100% confident that my business will be a total success. I got much more than I ever expected to be quite honest, and am thankful for finding such a well thought out program."

Tommy Solomon, Arizona (attended training in Tucson, AZ) (August 2008)

"This class was a true inspiration. I had a tremendous experience and am very glad that I decided on this training program. The materials were thorough, the instruction was magnificent and I believe every topic was covered top to bottom. Thank you for a great class. "

Dana Cadaval, California (attended training in Tucson, AZ) (August 2008)

"Great instructor. She addressed all my questions. I received a lot more than I expected from this short class. I especially liked the pricing and menu planning areas discussed. "

Julie Andersen, Washington (attended Quick Start training at GA campus) (June 2008)

"What a fun, educational class. For me menu planning was an area that I needed more assistance, which I got. I also wanted to know all the ways to price my service. Now I feel confident that I can be a success as I start my new Personal Chef Service. Clear, easy to understand direction from the instructor made everything come together well. Thank you for offering this professional class."

Erica Seaberg, Georgia (attended Quick Start training at GA campus) (June 2008)

"This Quick Start program was fantastic. The venue was ideal and the information was superb. Tons of solid marketing input that I doubt I would have received from a book alone. Having an instructor who is a Personal Chef day in and day out really brought the real world element to the classroom for us. I got everything I could have expected from this class and am very happy I selected this option. Not only do I have the information to start immediately, I also have my instructor to call upon should I need input, plus I have the other students to draw from. "

Jeff Strain, California (attended Oakland, CA campus) (April 2008)

"Incredible instructor! So much enthusiasm and knowledge. I can now realize my dream, and know I will be a success. The real world experiences and true how-to step-by-step provided really made all the puzzle pieces come together. Thank you for such a great, well laid out course. This program is very thorough and I would recommend it to anyone who is interested in becoming a Personal Chef."

Traci Post, California (attended Oakland, CA campus) (April 2008)

"This Quick Start program answered all my questions. I am now ready to proceed with confidence, and support if I ever need it. All the areas were covered quite well, with a lot of personal experience behind each lesson and topic. "

Molly Willworth, Oregon (attended Oakland, CA campus) (April 2008)

"This class was fun, entertaining and extremely informative. Being placed together with like-minded individuals all focused on the same topic with common goals is quite beneficial. Every question was answered and I feel everyone left the class satisfied and excited."

Naomi Blackwood, California (attended Oakland Quick Start location) (November 2007)

"Everything was so helpful. Pricing and marketing areas were of particular importance to me. I absolutely received everything I came for, and am ready to get my new business started. You pack a lot of information into two days. I doubt you could add anything else."

Susan Leber, California (attended Oakland Quick Start location) (November 2007)

"Learning directly from a working professional personal chef was the best. Hearing of their efforts and mistakes will really help us all to not make the same mistakes along the way. The recipe insight was tremendous, and made me think of things I probably wouldn’t have thought of until I was faced with a situation. I wouldn’t change a thing. The class is excellent and I’d highly recommend it to anyone thinking about becoming a personal chef."

Monica Morris, California (attended Oakland Quick Start location) (November 2007)

"Enthusiastic best describes the instructor. What a world of knowledge. She tailored the lectures to our questions. This wasn’t some canned speech. I was most helped by the interviewing and phone sales sections. I now feel very comfortable selling myself and my customized service. I definitely got my moneys worth from this class. Excellent program…thank you."

Michael Costello, Oregon (attended Oakland Quick Start location) (November 2007)

"Your instructor was outstanding. She answered every question and really filled in the blanks. She made learning quite enjoyable. I got much more than I expected from a short two-day class. Adding any more to this packed schedule may create overload! I put in about 25 hours of study prior to the class. I am sure I’ll have my new business up and running within a month thanks to the Quick Start training and information."

Kim Sharphorn, Michigan (June 2007)

"Our instructor was awesome, entertaining and very inspirational.. I was very pleased with the course and can’t wait to get started myself. A lot of other information not on the main agenda was covered, and that was just icing on the cake!"

Sharon Dennis, California (May 2007)

"I got more than I expected from this class. I am now ready to launch my service. I liked the step-be-step instructions that were provided. Thank you."

Marci Emery, Washington (May 2007)

"The group discussions really provided a ton of information. I am so much more comfortable in all areas now, primarily due to the interaction between all of us really hashing out each topic."

Lynn Samuels, California (May 2007)

"Incredible knowledge, vivacious, enthusiastic and thorough. This pretty much wraps up the class. The instructor was so willing to share detailed information with us, and this really made all the training and lessons come together nicely. I got more than I expected from this course, and truly feel ready to begin now. The Culinary Business Academy was right on when they told me how valuable the 2 days of live instructor classroom would be. Thank you."

Marguerite Sharkey, New York (attended Quick Start training in New Jersey) (April 2007)

"This was EXACTLY what I needed and was hoping for. This two day class made my trip from Houston very worthwhile. I’d do it all again too. The knowledge and input from the instructor was almost overwhelming. She shared so much. Truly a fantastic course. "

Tess York-King, Texas (attended Quick Start training in New Jersey) (April 2007)

"You have the best instructor in the world! This class was a total pleasure. She had a wealth of information and openly shared every small detail. If I can only remember half of what she told us, I know I’ll be a success. You should tell future students to really be ready for a ton of information. This class was great. If I can’t get my business going now, it will be 100% my fault. I’ll tell anyone who is considering a Personal Chef business to attend a class. I can’t imagine getting the same information from the manuals alone."

Carol Fielder, Virginia (attended Quick Start training in New Jersey) (April 2007)

"All my questions were answered, fully and clearly. Kathy is fun, upbeat, very informative and an excellent instructor. She taught us all a wide variety of marketing skills, tips and strategies. I am ready to press ahead now. "

Barry Goldstein, New Jersey (attended Quick Start training in New Jersey) (April 2007)

"I immensely enjoyed this course. Kathy (our instructor) was outstanding. She created a wonderful learning environment that was non-threatening and actually fun. I got so much more than I imagined from this two day classroom period. Thank you."

Deborah Petri, Maryland (attended Quick Start training in New Jersey) (April 2007)

"Excellent course! Very informative and professional. Everything was covered, and covered well. Thank you for such a great training option."

Traci Barr, California (attended Oakland Quick Start class) (November 2006)

"I learned so much in such a short amount of time. I cannot wait to start my own Personal Chef service. I have complete confidence now that I have received this training. You covered all the business areas very well. I read the complete manual prior to class, and this really helped. Now I have all of my questions answered."

Lynne Duell, California (attended Oakland Quick Start class) (November 2006)

"This was the perfect size class. I think the class was fantastic and covered all the material well. The support that exists is second-to-none, which really helps me stay confident. There was a great bonding with the other students. Loved the course."

Palak Patel, California (attended Oakland Quick Start class) (November 2006)

"Getting instruction for a successful, working Personal Chef was great. Her experience and examples alone were invaluable. I feel extremely confident and am ready to push ahead. The extended help offered to each of us was wonderful. I know that at any time, should I have a question, my instructor is available for me. What service!"

Suzanna Peltzie, Missouri (attended Oakland Quick Start class) (November 2006)

"Instructor is simply a wealth of information. Energetic, supportive and very knowledgeable. I am so glad I took this course."

Suzette Page, California (attended Oakland Quick Start class) (November 2006)

"The most beneficial part of this course for me was learning the honest background and behind the scenes operation of a successful Personal Chef Service. The instructor had fabulous ideas and great experiences to share. Best of all, I have support from her and my other classmates as we each begin this new career. Money well spent is what I would tell anyone thinking about getting into this career field. I learned from the best, and I will soon be the best."

Cheryl Ontell, California (attended Oakland Quick Start class) (November 2006)

"Wonderful instructor. Marketing and sales were completely and well covered. I intend to launch my own Personal Chef service within 3 months."

Della Monagle, New Jersey (October 2006)

"The clarification of the entire business operation and process was very important to me. I absolutely got my moneys worth, and feel very confident and eager to start my own service. Your instructor is very well versed and truly a professional."

Joanne Long, Florida (October 2006)

"The most beneficial part of the classroom time was the interaction with other students, and the ease of being able to ask questions as we thought of them. As a result, I am crystal clear on how to launch my own Personal Chef Service, and can’t wait to do so. I believe you covered everything in a well organized fashion. Thank you."

Becky Hauer, Minnesota (October 2006)

"Your instructor was professional, generous and quite knowledgeable. She provided wonderful examples and shared her own experiences. Tons of enthusiasm and energy!"

Alice Arden, Maryland (October 2006)

"A very beneficial part of this Quick Start training was the interaction between instructor and all the students. Very good ideas and information. "

Yamillie Hurst, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"Great instructor. Her personal experiences and familiarity with the materials was super. She shared a number of valuable experiences that will no doubt help me as well. I feel I got more than I really expected to get. This is very comprehensive. A lot was covered, and covered well in my opinion. Thank you."

Thomas Byers, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"Just like the materials, the class presentation was clean and concise. The personal interaction was wonderful. I really feel prepared to get my business up and running. This is so exciting. Instructor really knows her stuff! Thank you for all your help."

Carolyn Weston, Massachusetts (attended Quick Start training in Dallas, TX) (October 2006)

"I think the most beneficial part of this training was having a live instructor who gave their perspective and personal experiences. A real window into what this business is honestly like. I didn’t really know what to expect from this Quick Start class, but I am very glad I decided on this option. I’m motivated, full of information, and have a good support network already in place."

Michelle Duale, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"I truly enjoyed Chef Gail (instructor), plus the class participation. Relaxed, but educational. I feel ready to start my own Personal Chef Service now. This Quick start session covered what we needed to know, and was very much as advertised. I plan to be operational within a month. Thank you."

Sandy Weltz, Nebraska (attended Quick Start training in St Louis, MO) (August 2006)

"This was a great opportunity to clarify what I had read in the manual. Hearing questions and having discussion between other students was a real plus as well. The support network available to me makes me comfortable knowing there are solutions and contacts to turn to in the event I get stumped."

Debra Miller, Illinois (attended Quick Start training in St Louis, MO) (August 2006)

"Learning how to properly market this unique service was the most beneficial part of the Quick Start training. I got more than expected from this class and can’t wait to get started with my new service."

Cartia Christian, Missouri (attended Quick Start training in St Louis, MO) (August 2006)

"I loved the real experiences and enthusiasm from our instructor. It was contagious, in a wonderful way. I certainly got more than I was expecting from this class. "

Dottie ToTomaso, North Carolina (attended Quick Start training in St Louis, MO) (August 2006)

"This training really energized me to become a Personal Chef. It was beneficial to learn all of the other options that a Personal Chef could be. This training really helped me think outside-the-box. The class exceeded my expectations and I’m really ready to move forward. Thank you."

Laurie Galeski, Nebraska (attended Quick Start training in St Louis, MO) (August 2006)

"The part I found most beneficial was the face-to-face time and experiences from the instructor, and open discussions between all students. The instructor was so experienced, and it truly made a difference. This program was much more than a review of the study materials, and I feel both ready and motivated to get my new business started."

Robyn Barber, Tennessee (attended Quick Start training in St Louis, MO) (August 2006)

"This class brought all the elements together that I studied before the class. The class made the entire new business thing less intimidating too. I really liked hearing the other students and their own ideas and plans for the business. I got what I expected and am now much better prepared to go forward."

Amy Morgan, Florida (attended Quick Start training in St Louis, MO) (August 2006)

"Recipe, service and marketing ideas. These were the most important areas of the Quick Start class for me. I feel much more comfortable about starting my Personal Chef Service now. The instructor was a fountain of knowledge and her teaching technique made the class that much more fun."

Kathy Brand, Missouri (attended Quick Start training in St Louis, MO) (August 2006)

"The most beneficial part of this training was the ability to network with other new Personal Chefs. I really liked the location of the class. Comfortable too. I am much closer to starting my business as a result of this Quick Start training. Thanks."

CJ Tucker, Indiana (attended Quick Start training in St Louis, MO) (August 2006)

"I feel the manuals and the instruction was well worth the price. Everything we covered will be put to good use! Excellent instructor."

April Davidson, Indiana (attended Quick Start training in St Louis, MO) (August 2006)

"The specific real-life experiences and examples provided by the instructor were priceless. I absolutely got more than I expected, and can’t wait to get started."

Lori Bregenzer, Illinois (attended Quick Start training in St Louis, MO) (August 2006)

"The personal experiences provided by the instructor were wonderful. Her willingness to share every detail really brought this new career to life for me. I was pleasantly surprised that this was not just an overview of the text materials received prior to the class. I really liked the interaction between all students and the instructor. Fun and informational."

Cherie Spencer, Ohio (attended Quick Start training in St Louis, MO) (August 2006)

"I am very glad I selected the two day training option. The instructor had an excellent method to teach, and her tips were helpful. It was also great to hear what the others in the class had to say and what their reasons were for being in the class. Lots of great ideas were shared as a result. Not knowing how a Personal Chef Service really worked, I had few expectations other than I had hoped to learn how to be a success, and learn from others who had gone this road before me. I needed to learn the business aspect. I found the text materials sent before the class to be very valuable, but also a lot of reading. The manual is broken down well into different categories. This helped both in my study, and I’m sure this will help when I go back and need a reference."

Adela Flynn, Pennsylvania (attended Quick Start training in New Jersey) (August 2006)

"I selected this training option to add to my current cooking skills and develop an inside look into the “how to” of owning and operating a Personal Chef business. I found exactly the tools and direction I needed through the training, plus my involvement with the USPCA. I wanted an accelerated course to help me jump start my business. Overall I’m very happy and feel I’ve gained more confidence in running and owning my own business."

Marie Cunniffe, New Jersey (attended Quick Start training in New Jersey) (July 2006)

"Chef Gail was both fun and interesting to listen to and learn from. She clearly knows her stuff. The most beneficial part of this class for me were the marketing elements and information about how to attract a client. I feel ready and much more educated, confident and motivated to start my own business now."

Jennifer McGuire, Nevada (attended Quick Start training in Oakland, CA) (May 2006)

"Chef Gail made this learning fun and entertaining. Everything was interesting and the time really flew by fast. I enjoyed making contacts and personal relationships, plus the one-on-one questions and answers with real world information really helped. I’m ready to begin my business, and feel I’ll do so in a much more structured manner now that I’ve had this class."

Jacqueline Rivera, California (attended Quick Start training in Oakland, CA) (May 2006)

"Excellent class all the way around. Wonderful instructor! Hearing real world experiences and learning how to not spend the money that hasn’t been made yet was great. Knowing how to take advantage of free advertising was a plus. I am both prepared, and excited to launch my own Personal Chef Service. I know I have many support systems in place that I can turn to for help and advice.. So much was included in this program, that I don’t know what else you could add. Tell students to come prepared to share and get tons of info!"

Barbara Rivera, Illinois (attended Quick Start training in Oakland, CA) (May 2006)

"Overall I am very pleased with my training. I feel that there was more than enough real-world information on what to expect and how to get started. This really is a Quick Start program. One month after my training I was up and running, cooking for my first client. Thank you very much."

Addie Deacon, New York (April 2006)

"All the materials were an invaluable resource, and I continue to refer back to them as I proceed with my business set-up. There is a lot of material to cover, but the on-line testing format allows you to go at your own pace. I’ve been raving about this new exciting career to my friends who are also at a crossroad in their corporate careers. Overall, your program exceeded my expectations, the materials were very beneficial and I am completely satisfied with my education and the support that is available to me."

Sarah Copeland, New York (attended Quick Start in NJ) (April 2006)

"Thanks for offering this class in Canada! I found the marketing information to be of great value. I certainly got everything that I expected. Thanks again."

Kristen Quibell, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"Your information about marketing strategies was very helpful. This classroom really helps clarify questions that I had by doing the independent study prior to the class."

Bill Kline, Michigan (attended Quick Start training in Toronto) (October 2005)

"The instructors experience was amazing. Really great to learn this business from successful, working Personal Chefs. I got more than I expected from the Quick Start training program."

Julie Snelgrove, Michigan (attended Quick Start training in Toronto) (October 2005)

"The marketing and pricing portions of the class were most important to me. I am just about ready to launch my new Personal Chef Service now. You should tell others how much the Quick Start really prepares a person to get this business started."

Rob McDowell, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The most beneficial portion of the training, for me, were the experiences shared by the instructors. This program really did fulfill my expectations. Being in a group setting was great because so many questions were asked that I wouldn’t have thought to ask myself."

Carol Coker, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The marketing tools presented were wonderful. This program really does supply more information than I expected. I’d say your Quick Start program gives the student all the materials and confidence to get a Personal Chef Service started."

Patricia Singleton, Michigan (attended Quick Start training in Toronto) (October 2005)

"This two day program answered so many questions. The group atmosphere was great. I feel much more confident about starting my own business now. Thank you."

Donna Hickey, Maine (attended Quick Start training in Toronto) (October 2005)

"For me the best part of this two day class was all the marketing information shared. I got way more than I expected, and now feel comfortable about the things I have left to do in order to start my own Personal Chef Service."

Jodi Rice, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The marketing section was certainly the most beneficial part for me. I feel 100% prepared to take this business plan of mine and make some serious money as a result. I would recommend this course to anyone interested, as it is full of invaluable information."

Ephraim Gross, Maryland (attended Quick Start training in Oakland, CA) (October 2005)

"The personal experiences from the instructor was priceless. The opportunity to receive instant answers and advice was great. The amount of information and content was perfect for a 2 day program."

Julie Hatcher, Arizona (attended Quick Start training in Oakland, CA) (October 2005)

"Awesome! The instructor was professional, energetic and her delivery made this training both enjoyable and effective. A truly complete overview. I got everything I expected and more to start my own Personal Chef Service. Thanks for putting together such a comprehensive course."

Erin Bell, California (attended Quick Start training in Oakland, CA) (October 2005)

"The training materials were great. I really enjoyed Julie’s real life experiences and day-to-day activities discussions. Fantastic. I feel this part alone was worth the tuition paid. Tell future students that there is definitely a lot of material covered in a short period. Lots of wonderful ideas. Take lots of notes!"

Kim Griffin, Texas (attended Quick Start training in Dallas, TX) (August 2005)

"A day-in-the-life and marketing sections were the most beneficial parts of this course for me. The instructor was open to questions at all times, and provided the needed answers. I certainly received more than I was expecting for this two-day class. I feel well prepared, and I’m actually quite excited to begin. Thank you."

Evelyn Williams, Texas (attended Quick Start training in Dallas, TX) (August 2005)

"Great instructor. Entertaining and informative. I feel much better prepared to launch my new service now."

Jane Morphis, Georgia (attended Quick Start training in Atlanta, GA) (August 2005)

"The information on marketing ideas was very helpful to me. These cost effective ideas helped me to start thinking outside of the box. The instructor was dynamic, energetic, interesting and addressed all questions."

Karen Nugent, Canada (attended Quick Start training in Atlanta, GA) (August 2005)

"I got more than I imagined I would from this Quick Start class. I think the marketing areas were the biggest help to me."

Cheria Bliss, Virginia (attended Quick Start training in Atlanta, GA) (August 2005)

"The most beneficial part of the training for me was the one-minute presentation. Knowing what to say when asked about my service is a big relief to me. I’m very excited about starting my new Personal Chef service."

Reagan Pennel, Tennessee (attended Quick Start training in Atlanta, GA) (August 2005)

"The “real life” experiences shared by the instructors added good perspective to the text and messages. "

Anadri Chisolm-Noel, Georgia (attended Quick Start training in Atlanta, GA) (August 2005)

"Tell students to come prepared and ready with their questions. I got absolutely everything I had hoped for from this class and experience. Menu planning, pricing, check lists and flow charts were all covered well."

Debbie Spangler, Ohio (attended Quick Start training in Atlanta, GA) (August 2005)

"I would be hard pressed to identify one area that was more important than the other. The entire class was great and informative. The real life experiences certainly helped to understand the text messages better. I definitely got more than I expected from this Quick Start training class. I have no doubt that I will become a successful Personal Chef due to this training."

Woodrow Dennis, South Carolina (attended Quick Start training in Atlanta, GA) (August 2005)

"Marketing and menu planning really helped me a lot. The instructors went above and beyond what I thought I would get. Truly great experience. Tell other students to be ready for a boat-load of information in a short time period."

Nancy Andritsch, Wisconsin (attended Quick Start training in Atlanta, GA) (August 2005)

"Our instructor Cathy was so practical and honest! Very informative too. Her real-world “on the job” stories really helped me to grasp the lessons and methods to run my own successful Personal Chef Service."

Stacy MacKey, Florida (attended Quick Start training in Atlanta, GA) (August 2005)

"The marketing and administrative sections of this class were the topics that made me feel much better prepared to start my own business. I got much more than I expected from the class. Cathy’s experiences and stories helped me a lot. I truly enjoyed this experience."

Montina Vital, Virginia (attended Quick Start training in Atlanta, GA) (August 2005)

"The most important elements of the Quick Start course for me were the business policies, resources given, and the information on how to deal with a new or potential client. A very valuable class in my opinion. I felt good after reading the manual, but the two days of classroom really put the polish on the training, and answered all my questions. I identified mistakes I had already made, and won’t be repeating them again! Thank you all very much."

Jan Steinbarger, Mississippi (attended Quick Start training in Atlanta, GA) (August 2005)

"Chef Gail was well organized, funny, informative and extremely helpful. I got so much more than I ever expected"

Debra Robbins, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"I loved the small intimate class size. Gail’s teaching and experiences were well worth the investment. I absolutely got more than I expected from this Quick Start class. Thank you."

Vicki Helgesen, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"Most interesting and useful were the daily, weekly and monthly descriptions of Chef Gail’s own business, and how she grew her business. She is positive, creative and flexible. I thought there was a great balance on all topics covered."

Eileen Georis, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"Talking to and learning from a Personal Chef who does this for a living was invaluable. Pricing and marketing areas were covered well, and all the “what if” questions were answered. Gail shared all her secrets and supplied me with more than I ever expected from this course."

Jennifer White, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"The real benefit was hearing the instructors experience, and how to deal with client presentations and requests. Gail was very informative and it is reassuring to know that she is available for more help if I ever need it."

Marlene Dotterer, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"I was impressed by the professionalism and smart business savvy presented by the instructor. I believe I got everything I needed from this two day class. I have all the tools I need, plus a great support system. Wonderful classroom format and interaction."

Duane Zemaitis, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"This program was excellent for people with solid cooking knowledge. Great for people needing the business knowledge on how to start and operate a Personal Chef Service. Chef Gail was excellent and full of energy."

Laurie Sullivan, Rhode Island (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"The marketing and administrative areas are where I really needed help, and I got it! Very informative and interesting. Nice size class with good information provided. Thank you."

Kay Sperry, Arizona (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"We experienced a very productive and practical curriculum. Dialogue and sharing was encouraged. I feel much better prepared to plan my marketing strategy. "

Susan Linyear, Maryland (attended Quick Start training in Cherry Hill, NJ) (June 2005)

"The material covered by Julie was very thorough and informative. Being presented with real world examples and first-hand experience was a real help in my understanding of how to get my own Personal Chef Service up and running."

Carol Anderson, Texas (attended Quick Start training in Dallas, TX) (May 2005)

"The Quick Start program was great! The class was informal but very informative and very much worth it. Julie is an outstanding instructor. I would recommend this class highly."

Donna Caver, Texas (attended Quick Start training in Dallas, TX) (May 2005)

"I very much enjoyed the Quick Start training program. Julie was an enthusiastic speaker who gave great insight to the Personal Chef career. I am even more motivated now and can’t wait to see what the future holds!"

Katherine Girouard, Louisiana (attended Quick Start training in Dallas, TX) (May 2005)

"This program explained it all nicely, instead of me just reading the materials and wondering how it all fits together. Even though I have an extensive culinary background, I feel more prepared now to conduct my new Personal Chef Service."

Erik Jacobs, Oregon (attended Quick Start training in Dallas, TX) (May 2005)

"I certainly got the information I was expecting. The reality of what it takes to start and operate a successful Personal Chef Service is much more apparent now. The interaction with other students was a real benefit as far as I’m concerned. The discussions were great."

Ann Gosse, Rhode Island (attended Quick Start training in Cherry Hill, NJ) (April 2005)

"I felt the most beneficial elements were the discussions on how to prioritize specific business structure & practices such as marketing, advertising and operational elements. Also, the in-depth discussions on necessary tax forms to file and business expenses to write off was extremely beneficial. I got everything I expected from this class, and then some."

Marie Holmes, Maryland (March 2005)

"I had no idea how to launch a Personal Chef business until I attended this class. Pricing was a huge unknown for me. The class provided all the information I needed. Potential students should not underestimate the value of face-to-face training. I learned so much from the other students as well as the instructor."

Carolyn Poling, Illinois (March 2005)

"I think the CBA is so well put together and organized. I am thrilled that the guess-work has already been done and I really feel like I’m ready to start a successful Personal Chef Service as a result of this training. Very motivating. All topics covered well."

Jaime Fowler, Florida (attended Oakland, CA QS Feb 2005) (March 2005)

"I appreciate Gail’s knowledge and expertise which was infused with her great sense of humor, passion for cooking and love for people. Answers to all my questions were supplied and I received more than I could have imagined from this class."

Janet Coffee, California (attended Oakland, CA QS Feb 2005) (March 2005)

"I’ve been cooking professionally for 28 years, but this Personal Chef option is a whole new venture that is kind of scary. I definitely feel much better prepared because of this class. We covered a great deal in just 2 days. This was a high energy, positive experience with an excellent instructor."

Michael McFadden, California (attened Quick Start class in Oakland, CA, Feb 2005) (March 2005)

"Great instructor! Marketing ideas and real-life personal experiences shared by Gail really made this course for me. I’m very excited to begin my new career. "

Shoshana Klein, California (attended the Quick Start training in Oakland, CA, Feb 2005) (March 2005)

"I highly recommend this training. Extremely informative. This program exceeded my expectations, and I’m definitely much better prepared to start my new Personal Chef Service now."

Julie Beltrani, New Jersey (attended the October 2004 Quick Start in New Jersey) (November 2004)

"I loved the classroom environment. Vickie’s enthusiasm was contagious. Any doubts I had about this program melted away within the first hour. She made the marketing and the administration of this business understandable. It was all so beneficial!"

Julie Shearer, Maryland (attended the October 2004 Quick Start in New Jersey) (November 2004)

"Great program. Great amount of information. I came out of the class very confident, knowing my money had been very well spent. This was a very positive experience for me, with more information than I ever expected."

Michael Barry, New Jersey (attended the October 2004 Quick Start in New Jersey) (November 2004)

"Your Quick Start program was very interactive. I got a lot more than I was expecting, and truly feel ready to start my service now. Real life do’s and don’ts were a real benefit too, plus all the marketing advice."

Joyce Rice, New York (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I got so much more than I was expecting from a 2-day training class. The encouragement and positive tone set by this weekend will be priceless in setting up my business. A great mix of information. Your instructor Gail is a true gem. Thanks!"

Noel Segali, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"Thank you for providing me with such an all encompassing training manual and program. I believe I could have learned a lot of this on my own, but know that your course saved me countless hours and I won’t be going through the trial and error process either. Informative, casual and learning made very fun."

Wendy Wernigg, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I’ve been to numerous training seminars in the past, and this was by far the best! All my questions were answered. The open forum approach was great. I got more than I ever expected from this 2-day training opportunity."

Debbie Pico, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I felt this Quick Start class was very well rounded, and that I received very valuable information. The small, intimate class was a huge plus. Definitely got more than I was expecting. Thank you."

Natasha Gildea, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"Very informative, enjoyable learning experience. I was flooded with information about marketing my new service. Ongoing discussions from both instructor and students made this a fantastic learning experience. Make sure future students know that this is a very fast pace, furious course, and well worth the investment."

James Neumann, Kansas (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I thought the Quick Start program was very balanced. The group discussions about marketing were very beneficial to me. Inform students to read the materials ahead of time and come prepared with questions."

Sharon Moore, New Jersey (September 2004)

"A wealth of information, well presented. Many suggestions and good ideas shared concerning the start-up of a Personal Chef Service."

Louise Rempe, New Jersey (September 2004)

"This instruction helps tremendously with the start-up of a Personal Chef business. With it, I have no doubt that I would have spent several months researching to learn this information. I really liked the opportunity to ask endless questions and get immediate feedback from an active, working Personal Chef. Our instructor, Kathy Gold, was like a walking dictionary for the Personal Chef industry. If you want to learn the business inside and out and cut your start-up time to a minimum, then the Quick Start program is the way to go."

Kim Lakin, New Hampshire (September 2004)

"I got everything I expected and more. I certainly feel better prepared to start my new service now."

Courtney Renault, Rhode Island (September 2004)

"You should inform other students that they will be full of information when they finish the Quick Start course. Very inspirational and got me even more excited about this career than I was to begin with."

Lesley Zaretsky, Arizona (August 2004)

"The enthusiasm and extensive knowledge that was contributed freely over the two-day Quick Start program was instrumental in equipping me with the tools I need to successfully ramp up my new Personal Chef Service. I benefited from all facets of the two-day program. The Quick Start program stressed many of the more important points to starting a Personal Chef business and filled in all the blanks where I had questions. Make sure to tell future students to study the reference manual prior to the class in order to get the most from this experience. "

Gerhart Friedel, Florida (August 2004)

"I got everything I expected and I feel much better prepared to start my Personal Chef Service. Everyone in the class came with great questions, many of which I probably wouldn’t have thought to ask myself. I also really enjoyed meeting other working Personal Chefs at the USPCA conference. Everyone at the Quick Start training session and USPCA conference was extremely nice, helpful and supportive. Thank you."

Jennifer Whirlow, Pennsylvania (attended Seattle Quick Start) (April 2004)

"Great instruction with an enormous amount of information. Marketing and admin elements were very helpful to me. I was exposed to many new marketing ideas that I hadn’t thought of. Well done Culinary Business Academy!"

Wendy Carroll, California (attended Seattle Quick Start) (April 2004)

"First hand experience from the instructors was invaluable. Complete answers to everyone’s questions. I feel much more prepared to start my business now."

Hannah Lowther, Florida (attended Seattle Quick Start) (April 2004)

"Good overall class. Very nice to have and share the personal experience from the instructors. This is the information that just can’t be put into a book. The support offered was excellent."

Yvonne Marien, Canada (attended Seattle Quick Start) (April 2004)

Undergraduate

"I enjoyed all the practical exercises, both in the kitchen and in the classroom. Learning how to properly freeze and price were the two most important areas for me. This was a well laid out program and I would recommend it to anyone thinking about becoming a personal chef. The instructors do a great job making every lesson clear and have real life examples to share."

John Arp, Colorado (attended Denver campus) (November 2008)

"After this class I feel that I have all the tools to go out and begin with confidence, doing the thing I truly love to do. The wealth of information and experiences the instructors brought and shared was incredible. Interacting with the other students helped also, because each of us had unique questions that opened great periods of in-depth discussions. I was concerned about getting a good return for the tuition spent. I got more than expected and feel this was a very wise investment."

Karen Poor, North Carolina (attended Denver campus) (November 2008)

"This course really spelled out the day-to-day operations and exactly how to do each required step. Great organization. The instructors were so willing to share, and their own experiences really helped me to understand each of the lessons covered. This week packed in more information that I could have imagined, but because it was presented in a clear, logical manner I think I’ll be able to retain most of it! The facility was wonderful also."

Debbie Kohl, Arizona (attended Denver campus) (November 2008)

"The instructors emphasized many opportunities that I had not even considered. I had tunnel vision and thought I knew what I would do with my business. Thanks to this course, my horizon just got a lot brighter and bigger. This week provided much more information and detail than I thought possible. I am ready to begin, and I know I will be a success if I follow the proven guidelines. Thank you for offering such a complete course of study."

J. McCoy, Colorado (attended Denver campus) (November 2008)

"The most beneficial part of this week long course was learning how to effectively market myself and my new business. I also discovered new options for my business. The topics each day were well covered and every question was answered in a clear manner with examples to support the reasoning. I was amazed at how much ground we covered without feeling like I was in overload mode. I leave this class with every expectation of success. I appreciate being able to contact my instructors at any time if I need advice or run into a problem."

Kelle Richardson, Colorado (attended Denver campus) (November 2008)

"This was an intense week. We had 14 students in the class and the size was just right. Everyone had questions and everyone got their questions answered. The group experience was fun and the atmosphere was great. Talking with and listening to the instructors and their real-life experiences was wonderful and really helped me understand all the things we discussed throughout the course. For some reason I felt this would be a bland, boring business type class where I might fall asleep. Not the case at all! My mind was running the entire time and just when we thought we had reached the end, someone would ask a question and a lot more information would result. I am definitely ready to open my own Personal Chef Service, and I know I will be successful thanks to everything I learned this week."

Brittani Johnson, Colorado (attended Denver campus) (November 2008)

"I was worried that my lack of formal culinary experience would hold me back, but that was not the case at all. I discovered that my skill level was just fine, and that the client is really interested in the wonderful meals prepared, and not as concerned about how I learned to make such great food. The instructors were the true bonus for this course. They shared so much and have so many examples of why things are done the way they are. Excellent class. I would suggest this to anyone remotely interested in starting a Personal Chef Service"

Nancy Burr, Colorado (attended Denver campus) (November 2008)

"Great class. Very informative and fun. The instructors made this information very personal and used their own experience to clarify the lessons being taught. I am so happy that I decided to take this program and know that I will be a success as a result."

Lynn Duncan, Colorado (attended Denver campus) (November 2008)

"The hands-on portion of this course was amazing. Instructors were excellent and full of knowledge. I got more than expected from this course and am pleased with the entire program. The materials are well assembled, the instruction was clear and concise and the ongoing support available is a no-lose situation."

Jennifer Klein, Colorado (attended Denver campus) (November 2008)

"This course was casual with informative discussion than a sit down and listen lecture. I definitely learned the elements I needed in order to head out on my own and be a success. That was the entire point of my attending, and it is exactly what I am walking away with. One short week was packed with detail and actual how-to information. I would recommend this course to anyone who wants to become a personal chef, and I would tell them not to worry about the tests. If you read the materials and listen, there is no way you can go wrong with this program. Thank you."

Mallorey James, Colorado (attended Denver campus) (November 2008)

"This week was both fun and informative. The instructors were great and very helpful. For me I got the most from the Personal Chef Basics section, which really covered the day-to-day operations. I got more than I expected from this week and am truly ready to launch my service."

Timothy Hering, Pennsylvania (attended Georgia campus) (October 2008)

"The instructor experiences and examples were wonderful, and all the visuals really brought the messages home for me. I really liked the packaging and freezing sections. Nothing beats the hands-on exercises you have us conduct. I also enjoyed the marketing portion plus all the input about pricing this unique service. Most importantly is the excellent support system I now have in place. I hope I never need to contact my instructors, but I know they are available should the need arise. Thank you."

Erica Seaberg, Georgia (attended Georgia campus) (October 2008)

"The great instructors made all the difference for me. Nothing better than experience to draw from, and they all opened up and shared beyond my wildest expectations. I received everything I needed from this week to actually get my own business up and running."

Paul Underwood, Alabama (attended Georgia campus) (October 2008)

"The instructors were great. The classmates were great. There was an incredible amount of information shared and discussed and all presented in a clear, logical manner. The kitchen-lab hands-on exercises were both fun and eye-opening for me. I appreciate an entirely new aspect of meal preparation as a result."

Terry Rademann Jr, North Carolina (attended Georgia campus) (October 2008)

"Everything about this business was explained very well. The instructors were open and shared anything and everything. They really were concerned about each students success. I am so energized and confident that my new business will be all that I envision it will be. Having a great support system is also quite comforting."

Beverly Tonti, Florida (attended Georgia campus) (October 2008)

"Amazing instructors! This week has really opened my eyes and made me realize how much there is to this special business. Learning how to sell myself was really important. I can not say enough positive words about the instructors and the way they made each subject so clear and easy to grasp. I can’t wait to begin my new service and know I’ll be a success because of this class. Thank you for a wonderful, life changing week."

Cecilia Jackson, Georgia (attended Georgia campus) (October 2008)

"I can’t single out any one element of day that was more important and beneficial than another. Instructors were great and the lessons were all presented in a clear, easy to understand format. I got much more than I expected and appreciate the opportunity to spend time one-on-one with the instructor to cover an area of great importance to me. You cover it all very well. I can’t think of anything that was missing or covered less than 100%."

Kathy Slick, Wisconsin (attended NM campus) (September 2008)

"The enthusiasm from both instructors was contagious. This made a full week of learning a ton of fun. I was quite concerned about the cost of the program verse the return. I was convinced I’d made the right choice by Monday afternoon. What an excellent, well thought out logical program and approach. Great instructors, solid material and a very pleasant classroom and kitchen-lab for the practical exercises. I am so happy I decided to attend. I owe my future success directly to the effort I invested during this week."

Melissa Reynolds, Florida (attended NM campus) (September 2008)

"Excellent, thought provoking course. I learned a great deal about effective marketing and discovered that I didn’t know much about how to properly freeze the meals created. I liked the interaction during the interviewing segment. This role playing really put me in the hot seat and let me make mistakes and learn so that my dealings with my real clients will go smoothly. I feel fully prepared to launch my own Personal Chef Service. The promises made prior to class were exceeded many times over. I can’t thank the instructors enough, plus we had an excellent group of fellow students to bounce ideas off of and learn as a team. Outstanding course. I’d recommend this to anyone interested in starting their own Personal Chef Service. The information you’ll learn is the foundation to your success."

John Miner, Arizona (attended NM campus) (September 2008)

"The week was packed with detail and information. The classroom was never boring and I gained a lot more than I would have ever imagined I would. The kitchen-lab was fun and the freezing and packaging techniques really helped me understand why we package a certain way. The professionalism offered by staff and instructors was wonderful. I would have liked to see a lesson on MenuMagic, but I don’t know where we could have fit it in!"

Linda Votaw, Texas (attended NM campus) (September 2008)

"I’d give this class a 10 in every area. We covered a mountain of material in a week and the instructors made even the boring stuff interesting and clear. I really liked the client interaction lessons. This is where you make a first and lasting impression. Important to do this right! I received more than I ever expected and really like that I can call upon my instructors at any time if I need help. The class was neat and clean, the kitchen was spacious and simulated a typical home and the instructors were awesome."

Joe Commesso, California (attended NM campus) (September 2008)

"This was a completely positive experience and worth every penny paid. Your instructors are worth their weight in gold. The facility is immaculate and provides a great learning environment. Incredible describes the way a huge amount of information was distilled and presented. I took more notes than I can imagine. The week provided information, tips, life lessons from working Personal Chefs and gave each of us a confidence injection that couldn’t possibly come from a book alone. I am so happy that I decided to invest my time and money to attend this class. It is one of a kind for sure."

Michael Komlo, California (attended NM campus) (September 2008)

"The amount of information imparted was amazing. There is a lot to this business, and I think we covered every square inch. I was a little hesitant about spending three thousand dollars for the class and travel, but this week was worth every cent. Excellent instructors. They shared so much and have so much real-world experience to draw from. They were so open and truly want us to be a success. I got much more than I expected from a week long course. The lessons were well presented and every single question was answered fully. Having access to the instructors after the class is just icing on the cake. I hope I do not need them, but if I do I have them waiting and ready to assist. Thank you all for such a great week and experience."

Jill Machin, Arizona (attended NM campus) (September 2008)

"Great information, tips and testimonials from both instructors. All of my concerns were met and all of my questions answered. I was concerned that I would not have enough cooking skills or culinary knowledge, but I found that I have what it takes and now with the business elements securely in hand I know I can be a success in this business. "

Brigida Soulliard, Maryland (attended NM campus) (September 2008)

"The instructors did an outstanding job of presenting all the materials and lessons. I really enjoyed taking theory and putting into practice. This was about as close to real-life simulation as I could imagine. I got much more than I expected from this week long program. Thank you all very much."

Ellen Munday, Maryland (attended Georgia campus) (July 2008)

"Great overall atmosphere. Relaxed yet educational. Personal experience shared by the instructors was wonderful. I came in need of the business issues and set-up, and I leave with all those questions answered. The fact that I can call upon my instructors at any time is a great safety net. I can hardly wait to get started."

Laura Finnerty, Massachusetts (attended Georgia campus) (July 2008)

"Thank you for an excellent class. The instructors were open and shared all types of detail. The hands-on portion was great and I learned a lot about freezing techniques. I also learned a lot about proper menu planning. The exercises made this quite clear and easy to understand."

Lori Beech, Ontario, Canada (attended Georgia campus) (July 2008)

"The instructors were very knowledgeable and kept all of the information interesting. Their real life stories and examples were very beneficial and helped my better visualize my own business. I truly can’t say enough good things about my experience, the people and the materials. All of my concerns were 100% addressed. I’d tell anyone considering this career that the tuition spent is worth every cent!"

Meghan Svatora, Ohio (attended Georgia campus) (July 2008)

"All topics were covered completely in easy to understand terms with tons of examples and real life experiences. No question went unanswered. I got much more than I expected from this class. I thought I’d just get some basic ideas and a once over of concepts, but instead we had details, solid working examples and the true bottom line on each and every subject. Very thorough."

Patti Cook, Texas (attended Georgia campus) (July 2008)

"The instructors were great individually, and outstanding as a team! They really compliment each other. I never realized there was so much to the freezing, and am quite happy that we each had some hands-on time to experience this. There was certainly an abundant amount of information put forth in five days, but the manner this was presented made it all clear and flow smoothly. I look forward to a long professional relationship with the Culinary Business Academy and USPCA. Thank you."

Susan King, Colorado (attended Georgia campus) (July 2008)

"The course was outstanding and all necessary information was presented with total, complete professionalism. I received much more than I expected from a week long course. Excellent instructors. Never a dull moment and every minute was packed with vital information. I’ve been involved in a lot of different classes, but would put this experience at the top of the list for organization, the volume of information and the professional manner in which the lessons were taught. I can’t thank you enough for all your efforts and assistance."

Robert Hamblin, Hawaii (attended NM campus) (June 2008)

"You have excellent instructors. They are extremely knowledgeable and are able to clearly convey the messages and lessons. I can’t believe the volume of material covered in a short one week span. The real-life experiences shared really brought each lesson home for me. I really enjoyed the hands-on packaging and freezing exercises. The group discussions allowed for all sorts of new ideas and twists to be presented, all of which were interesting and beneficial. I am overwhelmed with information. This course provided so much more than I ever dreamed. Every single issue was addressed completely. Thank you all for such an outstanding course. The materials, the instruction and the support all join forces to create a perfect foundation for my new Personal Chef Service."

Kathlene Ritch, Texas (attended NM campus) (June 2008)

"I had business classes in college, but this program was so focused and identified all the issues I’ll encounter as a personal chef. Great instructors. I was also pleasantly surprised at how much I learned about meat. I thought I had a good handle on this, but you provided so much more information. I’m very happy I elected this training option and I’m excited about the future. Knowing that I have the support of my instructors plus the ability to contact them at any time is a huge relief. Thank you."

Julie Hansen, Minnesota (attended NM campus) (June 2008)

"Not only was this class informative, it was also LOADS of fun! I’m really happy I came to the class and am proud to be a USPCA member. I was concerned that my lack of a culinary degree would be a problem, but now I know that my cooking skills are perfect. The class taught me what NOT to do as well as what works. This was really helpful. Having professional working personal chefs as instructors was fantastic. They answered every question and had real-life experience to support every answer. Within the first few hours of this program I knew that my money had been well spent. Thank you for such a wonderful, complete program."

Paula Handberry, Connecticut (attended NM campus) (June 2008)

"My biggest fear before attending this course concerned freezing food properly. The hands-on exercises we did to learn both packaging and freezing helped immensely. Marketing was another big question mark for me, but I now feel equipped to start my business and be a success. I definitely got more than I expected from this week-long class. I don’t know how you pack so much into such a short period, but I’m sure glad you did!"

Julie Burns, Texas (attended NM campus) (June 2008)

"The instructors made everything so easy to understand. Their own experiences really helped me to understand the concepts and methods. They were so open and honest, sharing successes and mistakes. It really made me feel like I was not alone, and I know I have their support whenever I need it. I had a wonderful learning experience and can’t thank you all enough for the efforts during the week. Thanks to you my dreams will be realized."

Christina Sampson, Georgia (attended NM campus) (June 2008)

"My biggest concern before attending this course was that I would not have the proper culinary background. What I learned is that I have all the skills needed. And now I have all the business skills to start and operate my own Personal Chef Service. I got so much more than I ever expected, due in part to the super instructors. No question was left unanswered. I really liked the ability to do hands-on exercises with packaging and freezing. I felt like I was at the clients home. What a great program."

Susan Irby, New Mexico (attended NM campus) (June 2008)

"Simply put – your instructors are fabulous. I learned so much in this week long program. More than expected to tell the truth. I now have a solid foundation on which to build my business, plus I have a great network of instructors, other students and USPCA/CBA staff. You gave me all the tools required, and now it is up to me to put my plans into motion."

April Nicol, Illinois (attended NM campus) (June 2008)

"Instructors were wonderful with a ton of realistic, everyday experience to share. They were endless in answering questions and helping all the students to completely understand the lessons and messages. I got a whole lot more than I ever expected from this short week long class. Having actual working Personal Chefs teach this program is invaluable. I was slightly overwhelmed by the volu