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Personal Chefs


Since the beginning of time, humans have experimented with food and cooking techniques in efforts to create simpler, quicker, more balanced meals. The development of pottery and agriculture was the earliest step toward better cooking, after years of using skulls and bones as cooking pots and hunting for meat. Cooks have always built from the progress of previous generations; Catherine de Medicis of Italy is often credited with introducing, in the 16th century, masterful cooking to the French, where fine cuisine developed into an art form.

Though royalty, the famous, and the wealthy have long hired private chefs to work in their kitchens, personal chefs have only recently come onto the scene. Within the last 15 years or so, experienced cooks, either looking to expand their catering and restaurant businesses, or burnt-out from working as chefs, have begun meeting the demand for quick, easy meals that taste homemade. Men and women are holding down demanding, time-consuming jobs, and are looking for alternatives to microwave dinners, fast food, and frozen pizzas. David MacKay founded the first professional association for personal chefs, the United States Personal Chef Association (USPCA), in 1991, and helps to establish more than 400 new businesses every year. The American Personal & Private Chef Association, founded by Candy Wallace, has also developed in recent years, offering training materials and certification to experienced cooks wanting to set up their own businesses.

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