Candy Wallace has devoted more than 45 years to the foodservice industry,during which she has served as a commercial chef,caterer,personal chef,private chef,teacher,author,speaker,mentor and,for the past 23 years,founder and executive director of the American Personal &Private Chef Association and its educational arm,the American Personal &Private Chef Institute.
Wallace combined her years of experience at the stove with her experience in the corporate world to create an educational channel that allows culinarians to pursue a career as business owners who cook for multiple clients in non-traditional venues. And to create and promote viable alternative career paths for professional culinarians in today’s changing world.
Her contributions to both the personal- and private-chef sectors of the foodservice industry have elevated the awareness and stature of each segment. Accordingly,Wallace—more than any other icon in foodservice—has helped to establish the validity and esteem of each career path.
In 2002,Wallace propelled the personal-chef segment of industry light years by signing a partnership agreement with the American Culinary Federation,Inc. (ACF) to award professional certification to eligible personal and private chefs,criteria for which Wallace helped develop. APPCA remains the only organization to offer independent,third-party certification of personal and private chefs.
In 2003,Wallace received the International Association of Culinary Professionals’ (IACP) Award of Excellence as Entrepreneur of the Year for her tireless efforts in building the personal and private chef career paths and promoting viable alternative career paths for trained culinary professionals.
Since then,Wallace has received honors from prestigious professional culinary-training programs across the nation,most recently from Sullivan University’s National Center for Hospitality Studies in Louisville,KY as Distinguished Visiting Chef,and The Secchia Institute for Culinary Education at Grand Rapids (Mich.) Community College,for her unequaled dedication to shaping and promoting the personal-chef career path and assisting postsecondary institutions with implementing certificate- and degree-granting personal-chef training.
Chef Wallace is a frequent speaker/lecturer at culinary institutions across the USA such as Culinary Institute of America,Johnson &Wales,The Cordon Bleu,The August Escoffier School of Culinary Arts,The International Culinary Schools of the Art Institutes,Sullivan University,and L’Academie de Cuisine.
For her career-long support of and contributions to formal culinary training in the United States,in 2010 Wallace received a Medallion of Excellence from the Foodservice Educators Network International (FENI). The Cordon d’Or – Gold Ribbon International Culinary Academy Awards named Wallace Entrepreneur of the Year for 2009-10 for pioneering the personal-chef career path and helping more than 15,000 professional personal and private chefs achieve their dreams of establishing their own successful businesses.
Wallace is co-author (with Greg Forte,CEC,CCE,AAC) of The Professional Personal Chef:The Business of Doing Business as a Personal Chef (Wiley,2008). This ground-breaking textbook for the academic market is the first definitive,comprehensive manual on launching a personal-chef career and operating a successful personal-chef business.
Wallace is a longtime supporter and member of Les Dames d’Escoffier International,Women Chefs &Restaurateurs,International Association of Culinary Professionals,American Culinary Federation and other notable organizations. She has served or currently serves as a board member of the San Diego chapters of ACF and Les Dames d’Escoffier.
In 2014,Chef Wallace was inducted into the prestigious,invitation only,gastronomic society Disciples Escoffier International which honors select chefs and industry leaders for their continued contributions and support of the culinary arts.
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