Candy
Wallace Honored as Distinguished
Guest Chef of Sullivan University
Founder of premier organization
of personal chefs inspires students
to follow their dreams of culinary entrepreneurship
LOUISVILLE,
KY., February 14, 2008 - Candy Wallace, executive
director of the American Personal & Private Chef
Association (APPCA), today was recognized by Sullivan
University's National Center for Hospitality Studies
as its 33rd Distinguished Guest Chef.
Wallace
was presented to students, faculty and staff by Glenn Sullivan,
president of the Sullivan University System, at a ceremony marking
the event.
"It
is a pleasure to give this award to Chef Wallace," Sullivan
said. "Her professionalism and entrepreneurial spirit are
surely an inspiration to our students and faculty. We look ahead
to greater collaboration with Chef Wallace and the APPCA."
As a Distinguished Guest Chef of Sullivan University-the first
personal chef to be so honored-Wallace joins the ranks of such
culinary luminaries as Ella Brennan, Emeril Lagasse, Charlie
Trotter and Martin Yan.
While
on campus to receive her award, Wallace conducted three cooking
demonstrations to more than 900 students, emphasizing "palate
specific" meal preparation for clients in their homes with
such flavorful and easy-to-serve dishes as chicken posole and
apple meatloaf with Asian five-spice glaze. Wallace devoted
special attention to proper storage of prepared foods to maintain
food integrity and safety, as well as proper rethermalization
at service. She also described the growing career-path opportunity
and encouraged interested students to pursue with confidence
a personal-chef business as a viable supplement or option to
commercial cooking.
"The
world is changing, and the way people eat is changing,"
Wallace told students. "By catering to the individual flavor
preferences and dietary needs of people representing all lifestyles,
we provide a solution to what an increasing number of Americans
lack the time and know-how to do: Create home-cooked meals that
taste great, are a healthy alternative to fast food, and cost
no more than dining out. In the process, personal chefs are
bringing families together at mealtimes, which benefits American
society as a whole. Never has there been a better time to pursue
a career as a personal chef."
Sullivan
University's honoring of Wallace as its Distinguished Guest
Chef crowns an impressive list of recognitions bestowed upon
Wallace from such organizations as the International Association
of Culinary Professionals (IACP), which named Wallace Entrepreneur
of the Year in 2003.
Wallace
founded the American Personal Chef Association in 1996 as the
first significant national effort to recognize the impact of
personal chefs on Americans' evolving lifestyles and to provide
career and management training to those who aspire to become
personal chefs with their own businesses. She pioneered strides
that positioned personal chefs as culinary professionals, culminating
in 2002 with a formal partnership with the American Culinary
Federation to award certification to qualified personal chefs.
In
2006, Wallace earned additional industry accolades by being
first to formally acknowledge the contributions of private chefs
to American society, resulting in the renaming of her organization
to the American Personal & Private Chef Association. Last
year, John Wiley & Sons released the first definitive academic
textbook on launching and operating a successful personal-chef
business, The Professional Personal Chef, coauthored by Wallace
and Greg Forte.
Aside
from ceremonies honoring her as Sullivan University's Distinguished
Guest Chef, Wallace conducted an intensive train-the-trainer
module with key Sullivan University faculty, the result of which
will be a new certificate-granting program for Sullivan University
students and alumnae interested in pursuing careers as personal
chefs. The new program marks the first major alliance between
APPCA and an internationally recognized postsecondary culinary
program to award a certificate in personal-chef training.
Sullivan
University, with a history in Louisville dating to
1856, awards certificates and associate's, bachelor's and master's
degrees in career-oriented programs ranging from business and
logistics to dispute resolution and early-childhood education,
and in 2008 will offer a doctoral degree in pharmacology. Its
National Center for Hospitality Studies, whose culinary-arts
school has received more than 360 national and international
awards since 1982, offers degree programs in travel, tourism
and event management, hotel and restaurant management, baking
and pastry arts, professional catering and hospitality management.
Enrollment in the National Center for Hospitality Studies is
approximately 1,000 systemwide. For more information, visit
www.sullivan.edu.
The
American Personal & Private Chef Association (APPCA),
based in San Diego, promotes the "business of doing business"
as a personal or private chef through ongoing peer interaction
and education while fostering professionalism in all aspects
of cookery. Through its Institute and education partners, APPCA
offers sound training in establishing successful and fulfilling
careers. For more information, call (800) 644-8389, e-mail contact@personalchef.com,
or visit www.personalchef.com.
|
(l.
to r.): Tom Hickey, director of Sullivan University's
National Center for Hospitality Studies; Candy Wallace,
executive director of the American Personal & Private
Chef Association; and Kimberley Jones, chair of Sullivan
University's professional-catering degree program; during
ceremonies honoring Wallace as Sullivan University's 33rd
Distinguished Guest Chef on February 14, 2008. |