This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here.
I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.
Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.
One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products.
Andris Lagsdin and Baking Steel
CHEFS WITHOUT RESTAURANTS
Founder Chris Spear’s personal chef business Perfect Little Bites