Food
Be Your Guest at Your Dinner Party!
November 9, 2010 | Author Chef Tim
Be Your Guest this Holiday Season!
Do you enjoy inviting your friends and family over but don’t enjoy spending all of your time in the kitchen while your guests are enjoying themselves without you?
Dinner Magician Personal Chef Service is the perfect solution for you! I’ll do all the legwork, the shopping the menu planning and the meal preparation and all you’ll have to do is sit back, relax and enjoy your party!
From an intimate dinner for 2 to a buffet party for 30, you can rest assured that everything will be taken care of for you and you and your guests will be treated to a fantastic meal! The best part is you won’t have to clean up the kitchen when it’s over! Once the meal is prepared, everything will be cleaned up and your kitchen will be left as it when when I arrived!
Now you can enjoy the company of your friends and family without worrying about when that timer in the kitchen is going to go off! Everything will be taken care of for you!
Dinner Magician Personal Chef Service also provides Meal Preparation Services where the chef will come to your home before the big day, do all your grocery shopping, all of your prep and package and label your meal with instructions on how to finish it on the big day! You won’t have to let anyone know you didn’t cook the meal!
Personal Chef Leads Chapter to USPCA Chapter of the Year at National Convention in Denver, CO
August 7, 2010 | Author Chef Tim
Excellence in Business Awards Top Honor for Chapter Activities Shows Commitment to Excellence in Service to Clients, Service to Community and in Educating the Public on the Growing Personal Chef Industry in Western PA and Eastern Ohio!
Aug 07, 2010 – Chef Tim Hering CPC, President of the Western PA Chapter of the United States Personal Chef Association (USPCA), has taken top honors for Personal Chef Chapter Of The Year for himself and the members of the chapter during the Excellence in Business Awards Ceremony at the 2010 USPCA national convention in Denver, CO July 30-Aug 1, 2010.
Throughout the US and Canada USPCA personal chefs in a given area assemble and create a local chapter to help other chefs with community service, awareness campaigns and overall business development. Each of the 35+ chapters runs as a stand alone organization with guidance from the USPCA. Web sites, trade shows, community education programs and volunteer duties are all examined and evaluated to determine which chapter truly went above and beyond during the year. “The Western PA Chapter had outstanding efforts in every category” stated USPCA President Chef Gail Kenagy.
“Our chapter is like a well oiled machine with each member dedicated to industry excellence with a sincere desire to insure each chef is operating at peak proficiency”
stated Chef Hering. “From educational meetings designed to help each member give the best possible service to their individual clients, to combining resources to market our individual businesses, the USPCA, our chapter and our industry to reaching out within our community to help others, the members of our chapter have gone above and beyond what is expected of them and each member and their clients have been enriched because of these efforts.”
Chapter members include chapter VP: Chef Catherine Amatangelo-Alfaro, chapter Treasurer: Chef Carole Ortenzo CPC, chapter Secretary: Chef Marcia Schuller, Chef JoAnn Bohonik, Chef Melody Domaratz and Chef Sarah Lujetic.
Judges for this annual competition consisted of professional members within the USPCA.
Several hundred personal chefs from throughout the United States and Canada converged on Denver this July to participate in educational workshops, business seminars and to hear from industry experts on a wide variety of subjects of importance to independent culinary business operators. “The annual convention is primarily a business building and educational event designed to help independent personal chefs strengthen their business and expand their service” stated USPCA President Chef Gail Kenagy. She continued, “Each of our chapters represent dedicated working professional personal chefs. Judges spend countless hours examining each chapter’s accomplishments and growth, which is a daunting task at times seeing as how each chapter is unique and really becomes one within their community.”
“Two chapter members were asked to instruct seminars at this year’s conference,” stated Chef Hering. “I instructed two seminars, “Selling Yourself on a Budget,” and “Fusion Marketing: Promoting Your PC Business with Demonstrations,” and Chapter Treasurer, Chef Carole Ortenzo CPC taught the “Health Supportive Cooking” seminar. Chef Catherine, our VP, also assisted me in doing a short skit on How to Boil Water at the beginning of my Fusion Marketing seminar!”
“Even though we each own separate businesses, we each work well together and it’s been a very rewarding year for us!” Chef Hering continued. “We are technically competitors, but our activities have been designed to help support each other creating a supportive environment which often leads us to refer clients to each other since each of us does have a different style and serves a different part of the Western PA and Eastern OH region.”
Over the past year, members of West PA Chefs (http://www.westpachefs.com) have held educational meetings, including a Seafood Demonstration, a lotion making demonstration and sessions designed to prepare each member for the Certified Personal Chef® examination. Each member who had not yet been certified each took the exam and passed! Various members also have participated as a group in several area food shows including Good Taste! Pittsburgh, Farm to Table and Our Valley Cooks, educating the public on the personal chef industry and their individual businesses. The chefs each also find time to offer various cooking demonstrations throughout the region.
In June, four of the members traveled to Washington DC to participate in the Chefs Move to Schools launch ceremony, which was held on the South Lawn of the White House. Nearly 1000 chefs from all over the country joined this initiative along with First Lady Michelle Obama, many of whom are USPCA chefs. “It may sound cliche, but children are our future and we must do whatever we can to ensure they are getting the proper foods and nutrition education,” said Chef Hering. Several of the chapter members have all ready been paired with a school in their area.
There are 5,000+ working personal chefs with the overwhelming majority associated with the USPCA. Personal chefs prepare custom delicious, nutritious meals daily for a wide range of clients in all 50 states and throughout Canada. Clients using this special service represent active households, affluent seniors and individuals with restrictive dietary needs. Unlike a private chef who works for one household in an employer-employee relationship, personal chefs own and operate their own independent business and will service 12-20 unique clients each month. The direct tangible benefits to each client will be the time saved in the actual meal preparation and the associated shopping, while still enjoying exactly what they’ve requested at a cost no greater than a comparable restaurant. “The coveted dinner hour which has eroded over the years as career and outside influences demand more and more time of individuals is being reinstated thanks to personal chefs who allow families to unite with minimal effort to enjoy healthful custom prepared meals” Kenagy stated.
Locating a personal chef in the Western PA region (including the Youngstown, OH area) can be accomplished by visiting the West PA Chefs website at http://www.westpachefs.com. To locate a personal chef in other regions, you can visit www.hireachef.com, the largest and most widely used search site for personal chefs.
The Culinary Business Academy is the educational division of the USPCA, providing world class culinary business education to individuals having the expertise and desire to create excellent meals. “The Culinary Business Academy is the only provider of personal chef business education to be licensed by a Private Post-Secondary Commission on Higher Education” stated Phil Ellison, USPCA Executive Director.
The USPCA also monitors and administers the only federally recognized certification program for personal chefs. Through demonstrated abilities and the acquisition of industry related education and business development courses, the designation of Certified Personal Chef (CPC) is bestowed. Continued efforts and ongoing educational advancement are requirements to maintain this highly sought after designation. All USPCA personal chefs are required to demonstrate a standard level of proficiency, evaluated through a testing series. Only the USPCA requires testing of each member, and each USPCA personal chef is provided with general liability insurance.
Chef Tim Hering CPC is a Certified Personal Chef® and owner of Dinner Magician Personal Chef Service (http://www.dinnermagician.com), near New Castle, PA. He is an instructor for the Culinary Business Academy and also volunteers frequently at the New Castle Community YMCA, teaching kids and families how to make healthier food choices at the Little Chefs Kids and Family Cooking class there. He is also involved with teaching children in association with the Summer Reading Program at area libraries, teaches summer cooking camps and will be instructing an after school cooking class to the children in the after school program of the Bairel YMCA this fall.
USPCA National Conference in Denver
August 6, 2010 | Author Chef Tim
Each year, hundreds of personal chefs from around the country (and globe) gather together for the annual conference of the United States Personal Chef Association. This years event was in beautiful Denver, CO from July 30, 2010 to August 1, 2010, with pre and post conference events the day before and after allowing both seasoned personal chefs and new personal chefs the opportunity to network and gain valuable new ideas and information to take home so they can continue offering the best services in the industry to their clients.
Attendance at the annual conference is also worth certification and recertification points for the Certified Personal Chef® (CPC) designation, showing a high commitment from the chef to continue their education beyond the initial designation of Professional Personal Chef bestowed upon all USPCA chefs upon completion of a series of exams each has to take in order to receive that distinction. The USPCA remains the only organization for personal chefs to require testing for their membership as well as the only organization to hold the federally recognized distinction of Certified Personal Chef® ensuring all clients of USPCA personal chefs are receiving the highest level of service in the industry and knowing that their chefs are keeping up on new trends within the industry with the organization that began it all nearly 20 years ago! No matter how long or how little each chef has been in business, or even if they have not officially started their business, this conference offered a wealth of information geared towards all levels of experience and no one comes away without several new ideas to implement into their business plans! This is all in addition to the information provided to any USPCA chef taking one of the variety of Personal Chef Courses offered through the accredited programs of the Culinary Business Academy and the wealth of information provided with all USPCA memberships, all designed to create an environment where all USPCA personal chefs can continue to learn and expand their own businesses while networking with fellow member chefs.
After 19 years, the USPCA is still changing the way America and the World Eats by providing top notch seminars and speakers to attendees of the National Conference and this year was no exception! Even after being in this industry for a few years and having cooked in restaurants for nearly 3 decades (I started really, really young!) I know that the investment made into attending this conference is an investment into the future of my business, the industry as a whole and most importantly, my clients! This is an investment that has paid for itself multiple times over each time I attend and will continue to do so for years to come and I am excited to implement the knowledge I have gained from this one! The information presented helps to strengthen everyone’s business, new and old, and gives the chefs a chance to learn from each other as well as learn from a variety of speakers hand picked from other areas of the industry and related businesses.
One of the many highlights for me was, as President of our local USPCA Chapter, West PA Chefs, accepting the honor of USPCA Chapter of the Year! I must give kudos to all the members of our chapter for making this a great year for our chapter! So, thanks to Chefs Catherine, Carole, JoAnn, Marcia, Melody and Sarah and past member Jennifer for making that all possible! Here’s to another great year!
I had the opportunity to present 2 seminars of my own this year as well as assist with a third in addition to attending several other seminars that will bring my business to the next level! Many of the seminars were presented by fellow USPCA chefs, but there were others that were presented by experts in their own fields, such as a CPA and a member of the local Toastmasters group. Lunch of Friday and Saturday included keynote speakers Denise Vivaldo (Food Fanatics and author of several books on Food Styling and Catering) and Chef Troy A. Guard from local Denver restaurant, TAG.
On Friday, Jordan from Soap Alchemy and I presented a demonstration to attendees on Creating Lotions from Ingredients in Your Pantry. Participants were able to make their own lotions and Jordan also created a lip balm from many of the same ingredients. The class was great! What chef doesn’t need a little lotion after constantly washing their hands and placing them into dishwater every day?
On Saturday, I presented my seminar: Selling Yourself on a Budget to a room full of both new and seasoned chefs. I had a great time teaching it and hope the participants walked away with some ideas to help them promote their businesses.
Just 3 years ago, I would never have entertained the idea of getting up in front of any group to present a seminar, let alone a group of my peers, but this year, I presented not just once, but twice (in addition to helping Jordan with his!) Originally, there was supposed to be a different speaker in my time slot for my Fusion Marketing: Promoting Your PC Business with Demonstrations, and it was supposed to be a Turkish Foods Demonstration, but the speaker had to cancel due to a family emergency and I was asked to create this class in its place. It was a little stressful getting a 2 hour and 15 minute seminar together in a short period of time, but I think the attendees were able to walk away with information that will help them set up their own demos in their areas.
To start the seminar, Chef Catherine, the VP of West PA Chefs, also helped me by playing the part of a morning news show anchor while I showed the audience of the show How to Boil Water! It was a hoot! Obviously not meant to be serious, but it did show what one might need to set up their own demo, and I hope made everyone relax and wake up on the morning of day 3 of the conference! Chef Carole, West PA Chefs Treasurer also played a small role as another anchor tasting the finished product at the end of the segment. I should also thanks Jordan Henderson from Soap Alchemy, who recorded a video of the demo and Phil Ellison from CBA and USPCA for running the video camera that showed the demo on the big screen. You can see the video on the Dinner Magician Facebook Page.
During the seminar, I presented the 7 steps of Fusion Marketing and then a checklist of how to go about setting up an actual demo. We ended the seminar discussing several different options on how to find a venue to set up a demo and choosing which locations might be best as well as discussing the target markets for each and possible recipes one might pick for each. I was worried I wouldn’t have enough information to fill up such a long class, but my fears were unfounded and the class went for the full time, and we probably could have gone on longer!
View from our table at the Opening Session at the USPCA National Conference in Denver, 2010!
Classes I personally attended included: Cooking for Families with Cancer, Gluten Free and Casein Free, Toastmaster, Accounting by the Numbers, and Expanded Business Plans and Marketing 501. I especially enjoyed the Toastmasters class and learned much from the others that will help me as I continue to grow my business! There was also the SPAM carving event at the vendor reception on Friday evening. I can’t carve anything that would resemble anything out of a block of SPAM, so didn’t participate, but what creative things that were carved by those who did! And it was just fun to watch! Who would have thought you would even want to do that with SPAM?
Other sessions included a Share Our Strength Volunteer Day the day prior to conference as well as a Gourmet Market Tour, a Cook Street Microbrew and Food Tasting and a Flambe Demonstration by Chef Dean. On Friday there was Business Plans 101 and a Grilling Demo a seminar on Winning American Cheeses and one on Google AdWords… And that was all before lunch! After lunch there was Developing Your Palate and a seminar by the West PA Chefs Chapter Treasurer, Chef Carole on Health Supportive Cooking. Then, there was a Healing Foods lecture and a seminar designed to Go Beyond the 5×4.
Saturday’s sessions began with Elite Catering and Events, Law and Order PCS and a Demo by Chef Troy A. Guard from TAG Restaurant as well as a class on Pop Up Restaurants and Waterless Cooking. After Lunch, chefs were treated with Dinner is Served, Kids Rule and Plating and Garnishing followed by the annual Iron Chef style competition, the Personal Chefs Knockout!
The Chef’s Knockout was, once again, one of the highlights of Saturday afternoon! Chefs Dean and Susan make quick work out of whipping several different dishes using the secret ingredient Xagave Nectar! They really should have a way for everyone to sample these dishes! They all looked so good and the presentation was fantastic! Congratulations to both competing chefs and their teams for a great job and Congratulations to this year’s winner: Chef Susan!
Sunday morning dawned for another great set of seminars! There was Chefworx, Sous Chef, Staying on Point and Escaping Danger, followed by Pasture to Plate and Recipes for Internet Success. A boxed lunch designed for those needing to catch a plane was provided for lunch giving the chefs one more opportunity to network if they were staying on a bit longer but also giving those traveling a chance to have a good lunch if they were traveling as opposed to eating at the airport. So much information packed into 3 days! The conference book provided to all conference attendees was huge! It contains all the handouts from every seminar so chefs could still get all the information from all the classes regardless of which they attended! The book will provide me with many nights of reading over the next few weeks and months and will join my others as reference material as I encounter situations where that information will come in handy. And believe me, I’ve used past books over and over and know this one will be the same.
Some other highlights included the CPC Dinner at the Brown Palace on Thursday night, before the conference, dinner at TAG restaurant, owned by Saturday’s Keynote Speaker Chef Troy A. Guard and a visit to the Denver Art Museum to see the King Tut exhibit with Chef Tom Fox and his wife Patty and chapter member Chef Carole on Sunday afternoon. What a great couple! Last year I attended Chef Tom and Patty’s seminar on Cooking with Kids and that began all the different activities I have since set up with my local YMCAs and Libraries during the past year!
Jordan and I also had a chance to visit a really cool bowling alley with USPCA President and Vice President Chef Gail and Bruce Kenagy Sunday evening. It was called Lucky Strike and they had the best menu of any bowling alley I have ever seen! And the bowling was fun, too, even though it didn’t seem as though any of us were actually very good at it! What a fun way to end a great trip!
One thing I must say is that the hotel location was spectacular! What a nice city and a great time to have spent with other USPCA chefs from all over the country and world! The USPCA continues to promote the personal chef industry as a whole to the general public while providing cutting edge educational and networking opportunities for all their member chefs and I look forward to what the next year will bring! What started as an idea in 1991 and the United States Personal Chef Institute has grown into an accredited school for personal chefs and the largest organization for personal chefs anywhere! 2011 will be 20 years since the founders formulated the very first training materials for personal chefs, the benchmark materials that have trained thousands of personal chefs, and it’s going to be one big celebration at the next conference so if you are a personal chef and you want the best of the best, then make plans to join the USPCA next year at their 20th anniversary celebration!
For more pictures, please visit my USPCA Conference: Denver 2010 photo gallery on my Dinner Magician Facebook Page!
Chefs Move to Schools: Chef Tim attends White House Launch
June 8, 2010 | Author Chef Tim
The goal seems a lofty one… to end childhood obesity within a generation, but that didn’t deter nearly 1000 chefs from around the country to take a trip to Washington DC and sit on the South Lawn of the White House on a hot, muggy day in June, dressed in their best whites, to hear First Lady Michelle Obama and a variety of other speakers as they launched the Chefs Move to Schools initiative, part of the First Lady’s Let’s Move! Campaign. Chefs were called upon from groups such as the United States Personal Chef Association (USPCA), the American Culinary Federation (ACF), the International Association of Culinary Professionals (IACP) and Women Chefs and Restaurateurs (WCR), among others, and in less than two weeks, they assembled in DC, ready to hear what they can do to help achieve this lofty goal. I was there, along with fellow chapter members Chefs Catherine, Carole and JoAnn from my chapter of the USPCA, West PA Chefs and about 35 other USPCA members, including Chef Gail Kenagy, President of the USPCA.
The day started off at the JW Marriott, just a few blocks from the White House, with a Share Our Strength Breakfast and Symposium: Healthy Schools, Healthy Kids: How Chefs Can Make a Difference. Speakers there included remarks by White House Assistant Chef Sam Kass, Secretary of Education Arne Duncan and Share Our Strength Founder and Executive Director Billy Shore.
Janet Poppendieck, Professor of Sociology at Hunger College, City University of New York and author of the book Free For All: Fixing School Food in America spoke about the current environment of school food service workers and administrators and the challenges they face staying within budget (less than $3.00 per meal, less than $1.00 of that goes to the actual food.)
A panel of chefs followed including Chef Andrew Nowak, a volunteer chef at Steele Elementary in Denver, CO and school principal Gene Boyer. Chef Bill Telepan, volunteer chef in New York City Schools and Chef Jorge Collazo, Executive Chef of New York City Schools joined Chef Nowak and Mr. Boyer on the podium as well as Chef April Neujean, former volunteer and current Food and Nutrition Services Coordinator for the Edible Schoolyard New Orleans at Samuel J. Green Charter School.
The Share Our Strength Symposium ended with a talk by Ellen Teller, Director of Government Affairs at the Food Research and Action Center who discussed the highlights of the Child Nutrition and Reauthorization Bill currently before Congress and the importance of it’s passage this year to ensure all kids are getting the healthy foods they need.
The symposium wrapped up and a long line of chefs in their best whites made their way to the gate by the South Lawn of the White House. Passersby had likely never seen such a large congregation of chefs in one place at one time, and many of them were stopping and snapping photos as they walked by. The hot, late morning sun beat down as the chefs were let in, single file, through two check points and then they were led through the metal detectors. After going through security, they were given toques with the Let’s Move! logo and allowed to wander the area on the South Lawn, being serenaded by the military band as they awaited the First Lady.
After another address to the chefs by White House Assistant Chef Sam Kass as well as some volunteer chefs, the moment each of the chefs were waiting for finally arrived. First Lady Michelle Obama spoke for a little over 20 minutes about her vision for the Let’s Move! Campaign and what we, as chefs, can help do in our communities and our schools to ensure that every one of our Nation’s Children is afforded the opportunity to get good, healthy and palatable meals. Not by going into the schools and taking over the school’s kitchen, but by offering our expertise in areas of recipe development, nutrition and cooking skills. Food service workers love the children in their schools and work hard within the federal nutrition guidelines to make sure their kids are getting what they need. Unfortunately, with nearly 1 in 3 American Children now being overweight or obese, and the incidence of adult diseases such as cancer, diabetes and high blood pressure on the rise in children, our nation is spending millions of dollars in health care costs for these diseases and school food service workers are sometimes overwhelmed.
The time for action is now and chefs can help by adopting a school in their area and going in and helping those schools create palatable meals, within the school’s budget and with what equipment that school has, and teaching the kids and school administrators how to use what they have and still give the children what they need. This can be done by helping the children plant a garden, by doing cooking demonstrations for the staff and the children. Chefs can help by organizing a Wellness Committee or help re-write the schools current wellness policy or offer to speak at the next PTA meeting, educating parents and asking questions to see what concerns they may have.
Mrs. Obama highlighted several volunteer chefs and emphasized that this is just the beginning. She was skeptical the Chef Kass would be able to organize such a large group of chefs in a short period of time and called for us to help recruit even more. She also talked about how we, as a nation, not as a government, can make a difference. The government cannot tell people what to eat, but as chefs, we can show people how to eat, and how to cook it so it tastes good. She used an example of how her mother would cook broccoli until it was mushy and could be eaten with a spoon. It really would be hard to like broccoli that was prepared this way, but prepared properly, it is rather tasty. Please click here to view the full speech by First Lady Michelle Obama.
As a personal chef, I was honored to be involved in this event. It’s not every day one gets an invitation to the White House, and while it is inevitable that some in attendance were simply there because of that, I hope that the majority of the chefs in attendance will embrace this challenge and help Mrs. Obama with her goal to eliminate childhood obesity within a generation. While it may seem a lofty goal, it only took a generation or so for us to get to this point, and with a little hard work, education and motivation, we can, as chefs, make a difference and while we will be combating messages that tell us that spending less on our food will make us live better, it can be done.
The trick now is to get chefs all over the country to sign up and schools to sign up as well. Interested chefs and schools can fill out the form to be paired with a chef/school in your local community by going to letsmove.gov and clicking the link to take you to the appropriate form. Interested parents can contact their local schools to request their school sign up. It’s going to take all of us, and it probably won’t be easy, but with just some small changes at first, we can help to end the childhood obesity epidemic in this country within a generation so that kids born today will not face the same problems.
After the event, a group of us USPCA chefs met at the Hotel Washington to discuss our day and enjoy a nice lunch. For more images from the event, please visit my facebook page by clicking here.
Chef Tim Volunteers For White House Project
June 2, 2010 | Author Chef Tim
New Galilee, PA: First Lady Michelle Obama recently commissioned an all volunteer project titled “Chefs Move To Schools” affording an opportunity for chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation. “Chefs Move to Schools” will pair chefs with schools in their communities to bring fun to fruits and vegetables, and teach kids about food, nutrition and cooking in an engaging way.
Chef Tim of Dinner Magician Personal Chef Service has joined the nationwide volunteer team spearheaded by Michelle Obama and hopes to be working with local students soon, once he is paired with a school. By working with school food service employees, administrators and teachers, Chef Tim will help deliver these messages from the cafeteria to the classroom. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! Campaign” stated Michelle Obama.
“The opportunity to share my knowledge about healthy food choices which directly benefits the children in our community is quite rewarding” stated Chef Tim. “This nationwide campaign is well organized and focused, and the results should be outstanding. The messages I help deliver are actually quite simple and common sense, but our society has drifted away from core principals and opted for food alternatives which aren’t always the best or most healthy choices” he continued. “This program fits perfectly with the work I have been doing in conjunction with the New Castle Community YMCA’s Little Chef’s program as well as the cooking camp there later this month.”
Chef Tim will be attending the “Chefs Move to Schools” Launch Event on the South Lawn of the White House on Friday, June 4 along with a number of USPCA chefs and chefs from all over the county, including 3 other members of his local USPCA chapter, West PA Chefs (http://www.westpachefs.com).
Dinner Magician Personal Chef Service has served the region between Youngstown, Ohio and Pittsburgh, PA for the past 2 years by providing healthy nutritious solutions to the “What’s For Dinner” question asked nightly by busy households. Customized quality meals created and made available for busy households provide an excellent platform to re-establish the family dinner hour which has disappeared from many homes due to hectic schedules. Families can now save time and money while enjoying healthy selections and putting solid nutrition back into their daily routine. Chef Tim is a member of the United States Personal Chef Association (USPCA), which is one of several professional culinary organizations enlisted to aid in this national campaign. For further information about Dinner Magician Personal Chef Service, please visit http://www.dinnermagician.com. For additional information about the “Chefs Move To Schools” campaign, please visit http://www.whitehouse.gov/blog/2010/05/13/chefs-move-schools.
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Contact:
Phone: 724-498-0434
Fax: 724-765-0710
Chef Tim Hering CPC
Dinner Magician LLC
PO Box 444
New Galilee, PA 16141
E-mail: cheftim@dinnermagician.com
Dinner Magician Personal Chef Service - Bringing the Magic Back to Your Mealtime
Providing Customized Meal Solutions to all of Lawrence and Beaver Counties, part of Allegheny, Butler and Mercer Counties in PA and part of Columbiana, Mahoning and Trumbull Counties in Ohio.
Chef Tim Hering CPC
Dinner Magician LLC
PO Box 444
New Galilee, PA 16141
Phone: 724-498-0434
E-mail: cheftim@dinnermagician.com
Chef Tim has been working in restaurants since he was 13 years old (29 years). With the humble beginnings as a bus boy trying to make enough money to attend camp that summer, he worked his way up through the ranks and was cooking and running kitchens within the first year and has not looked back.
Chef Tim is a Certified Personal Chef® and an instructor for the Culinary Business Academy. He is also a founding member and current President of West PA Chefs, a group of independently owned and operated personal chef services in the Western PA and Eastern Ohio region.
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