Chef Mark Quoted in the New York Times
Today's Long Island Edition of the New York Times has a wonderful article about Personal Chef Services. The article features several members of the NY Metro Chapter of the USPCA, and as President of the chapter, I am quoted in the article:
(Click on the image to read the article in full size, and expand your viewer window to maximum)
Mark Tafoya, the President of the Metro Chapter of the United States Personal Chef Association, said the trend was "surprisingly middle class" -- chefs charge $350 to $450 including the groceries.
"People have the best of intentions", Mr. Tafoya said. "On Saturday they go shopping and fill the fridge with produce and meats, and they have every intention of cooking all their meals, but life gets busy." Instead of cooking what they bought, he says, they end up ordering for delivery or going out to eat. "They get home and that food they bought on Saturday has gone bad and they end up throwing it out," Mr Tafoya said. "It actually ends up being more expensive than hiring a personal chef."
The article talks about several home meal replacement solutions, but it features personal chefs as the most customized and, of course, personal of the options available to busy people.
food food writing food podcast USPCA personal chef
posted by ReMARKable Palate @ 1/29/2006 11:17:00 AM
2 comments
2 Comments:
Thanks, Melissa. It's good for the industry as a while and for the understanding of what it is we provide to consumers. I hope that my readers understand that we are a viable option for providing great and affordable food to their families.
Nice quotes and hopefully this will bring you some business to help you get back into the game full guns!
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