Chef Wallace at Sullivan U
Culinary Entrepreneur Academy Award at the 2009–2010 Cordon D' Or - Gold Ribbon Academy Awards		Entrepreneur/ Businessperson for the 2003 IACP Awards of Excellence
Chef Candy is the Founder and Executive Director of the American Personal & Private Chef Institute and Association.

Introduction

Says Richard Laermer in his book, trendSpotting (The Berkly Publishing Group, 2002), "Once something, anything, is put into practice by three people and a celebrity, it's a trend. The common trait shared by all trends is their ability to make a few smart people very, very, wealthy."

That's sardonic, but Laermer further distinguishes a trend from a fad in that a trend is something just emerging, whereas a fad is a flash in the pan. A trend is enjoyed by a few now, experienced by many tomorrow, and virtually touching everyone by next week, he says. This was reported by Brent T. Frei in his editorial about the personal chef industry in Chef Magazine, September 2002.

These days in foodservice, there's a lot of talk about the future, because the foodservice industry is changing. The career path of personal chef may have started out in the early 90's as a fad, but with hard work by a small group of committed individuals it grew to a trend and is now a legitimate culinary career. It is acknowledged as such by the American Culinary Federation (ACF) who provide certification for personal chefs in partnership with the American Personal & Private Chef Association (APPCA).

Read more

Candy's dedication to the growth and development of this new industry and generous spirit for teaching and professional support for the fast growing Personal Chef Industry have resulted in her receiving the International Association of Culinary Professional's (IACP) Award for Excellence as Businessperson/Entrepreneur of the Year 2003 .

Candy has been a presenter at the National Meetings of the American Culinary Federation, Women Chefs & Restaurateurs and the International Association of Culinary Professionals, and is a member of Les Dames d'Escoffier International

CLICK HERE FOR FILM CLIP PRESS RELEASE: The American Culinary Federation seals partnership with the American Personal Chef Association to develop Personal Chef Certification

Candy Wallace, Executive Director of the American Personal & Private Chef Association, signs a partnership agreement with the American Culinary Federation at the ACF National Convention in Las Vegas on July 22, 2002. The ACF Five-Year Plan was delivered at the General Session by ACF President Edward Leonard, CMC, AAC. Two additional levels of ACF certification, Personal Certified Chef(PCC)and Personal Certified Executive Chef (PCEC), were implemented January 1, 2003.