Candy Wallace started cooking in her Grandmother’s restaurant as a child. By the time she was 13 her grandmother told her that cooking was surely how she was going to “show up in the world” but made her promise to go to college because “cooking for a living is a hard life for a woman”. Candy kept her word and obtained her degrees but kept a foot in the culinary world and has cooked professionally off and on for over 30 years.  She finally realized that by combining the two disciplines of cooking and business she could create a career that allowed her to cook for a living, but on her own terms.  No more cooking on the line – no more nights, weekends or holidays for her! 

The personal chef concept of providing Monday-Friday service for one client per day suited her just fine, and she has spent the last 12 years building this new exciting industry. Thank you, Grandma Vinovich!

In April, 2003, at the IACP (International Association of Culinary Professionals) Annual Conference in Montreal, Canada, Candy Wallace, Founder & Executive Director of the American Personal Chef Institute & Association (APCI/APCA), was honored as Entrepreneur/ Businessperson of the Year and received the 2003 IACP "Award of Excellence" for her contribution to building and developing the Personal Chef Industry.  The IACP Awards of Excellence are presented annually to honor members whose outstanding achievements and unending pursuit of excellence embody the highest standards of the IACP association.

Chef Wallace's efforts over the past 12 years have advanced and legitimized the role of the Personal Chef and facilitated the successful start up of this new industry.  Ms. Wallace's perseverance on behalf of personal chefs has resulted in the validation of this career.Chef Wallace has been teaching "The Business of Doing Business as a Personal Chef" © in a different city each month for the past 10 years, and is currently writing the professional textbook for John Wiley and Sons, “The Professional Personal Chef.”  

The American Personal Chef Association has trained over 5,000 working professional personal chefs over the last 10 years and currently represents nearly 4,000 working Personal Chefs in the United States, Canada, South America and Europe.  Typical personal chef clients fall into categories such as two income couples with or without children, single career focused individuals, professional athletes and high profile clients, individuals with specific medical challenges, seniors who wish to remain in their own homes and live independently,  single parents and clients who enjoy fine dining.The American Personal Chef Institute & Association’s (APCA) "Find-A-Chef" pages at www.PersonalChefSearch.com receives approximately one million “hits” monthly, many from potential clients looking for a personal chef in their city.

For more information concerning the Personal Chef Industry and the American Personal Chef Institute and Association, see our website at www.PersonalChef.com.

 

Chef Candy Wallace’s Apple Meatloaf

Don't forget the glaze - it is wonderful!

I bake these delicious aromatic treats in muffin tins which makes them visually interesting as well as tasty.  You may want to serve them with garlic mashed potatoes and sautéed  fresh asparagus.  Winter Comfort Food at it’s best!

2 pounds ground sirloin (or ground turkey)
1 1/2 cups Herb Stuffing Mix -- Not Cubes
1 Cup Granny Smith apples or red sweet ones -- finely chopped
3 eggs
2 teaspoons salt -- or to taste
3 Tablespoons horseradish sauce
1 onion -- finely chopped
3/4 cup Ketchup -- Heinz
2 Tablespoons mustard

Preheat oven to 350*

Mix all ingredients together in a large bowl w/ a wooden spoon. This is a great meatloaf & it freezes great. I recommend lining a jelly roll pan w/ heavy duty foil & shaping the mix into a loaf & place it on the foil. OR Bake in muffin tins for individual servings. Bake Loaf  1 1/2 hours or until cooked through. Check internal temperature.

Per serving: 448 Calories (kcal); 30g Total Fat; (61% calories from fat); 32g Protein; 11g Carbohydrate; 202mg Cholesterol; 1283mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

NOTES : We make a glaze that goes on 15 minutes before the meatloaf is done, and then is poured in a "stripe" over the portioned meat loaf in the container before freezing. The glaze is: 1 large can of frozen condensed apple juice (I use Granny Smith Apple Juice Concentrate), 1/2 cup chicken stock, 1/2 cup catsup and 2 or 3 tsp of Asian 5 spice powder. Reduce the juice, stock and catsup down to a glaze consistency, add the five spice powder and cook for a few minutes. Wonderful addition to the meatloaf!!!