Progress 2017 by Ad Pro Inc.

Chester County’s economy poised to grow even stronger

Going your own way

What’s for dinner?

The face of Progress in 2017

With the start of a new year come new business opportunities, and in this year’s issue of Progress, we look at both the big picture and the day-to-day aspects of what makes Chester County succeed.

In this issue, writer Steve Hoffman covers the Chester County Economic Development Council’s Economic Outlook Breakfast. The focus was perspectives on the post-election economy.

Leaders of small and large businesses alike were optimistic about the county’s business climate in 2017. With a diverse industry base and a highly educated population, Chester County makes an enormous contribution to the region’s overall economic environment. The county’s unemployment rate is 4.1 percent, which is considerably better than the national average of 5.1 percent. The median household income in the county is $85,373. The county has a triple-A bond rating, one of just 50 counties in the country to achieve that, and that means that money is available for necessary projects. It is the wealthiest county in the state and ranks twelfth overall in wealth in the entire U.S. The signs of Chester County’s smart growth are obvious wherever you look.

We also look at the new trend of personal chefs, who are hired to take the work out of meal planning and preparation for an increasing number of Chester County families. Writer Richard Gaw talks to two personal chefs about what they can offer for busy families.

Personal chefs come into homes and prepare custom meals on a full-time,

week-to-week basis, or at certain periods throughout the year. They customize meals based on preferences, specialized diets and dietary restrictions. From small buffets to spectacular and intimate dinner parties, they cover the spectrum of home dining, from informal get-together to ﬁne dining extravaganzas. They conduct cooking demonstrations in restaurants and in private homes.

According to the United States Personal Chef Association,, there are more than 5,000 personal-chef businesses operating in the United States and Canada, up from about 1,500 a decade ago. The industry generates about $300 million in revenue a year, and that number is expected to double in the next ﬁve years. There are more than 160 listings for personal chefs in Pennsylvania, and a growing number in the Brandywine and Delaware valleys.

We also talk to people who have started their own businesses from the ground up. Writer John Chambless gets the inside story on what it takes to make a dream come true from Lele Galer of Galer Estate Vineyard and Winery, Holly Peters of Holly Peters Oriental Rugs & Home, Zvezdana Scott of Mala Galleria, Steve Figgatt of Sycamore International, Inc., and Jennifer Campion of Pickled Pickles.

As always, we hope you enjoy reading about the many facets of business in Chester County!

Hoffman, Editor Chester County Press

Steve

Going your own way

By John Chambless Staff Writer

These business owners decided to pursue their dreams, dedicating countless hours to planning, starting and maintaining an independent business. Here is what they had to say about the process.

Galer Estate Vineyard and Winery

Brad and Lele Galer, founders and owners

700 Folly Hill Rd., Kennett Square 484-899-8013, www.galerestate.com

Q.: What inspired you to start your own business?

A.: To prove that it is possible to make high-quality world-class wine from Chester County, if you use plenty of care and attention and state-of-the-art equipment and practices. We only were driven by this conviction after we had consulted with internationally known consultants, including Mark Chien, Lucie Morton for viticulture (vineyard) and John Levenberg for the wine making and the winery construction.

Q.: When did you open your business?

A.: We opened our doors to the public November of 2011, ﬁve years ago. But we started establishing the “home vineyard” in 2005 and rebuilding the winery property in 2007.

Q.: Which local organizations or people helped you?

A.: Our initial biggest help was from Mark Chien, who at that time was head of the Pennsylvania Viticulture and Winemaking program. He was an enormous help and a wonderful resource. Sadly, even though grape growing is the biggest area of growth in Pennsylvania agriculture, the state cut the funding to his job and he moved to Oregon. Mark Chien’s absence is an enormous loss to Pennsylvania viticulture, present and future.

Q.: What was the biggest challenge of starting your own business?

A.: We had terriﬁc consultants in every area of wine making and viticulture, a great team of dedicated

managers (which are the most important things), but in all of our excitement to make excellent wines, we never once thought of sales, marketing, public relations and the 80 percent of the business that makes it a business. There was a huge learning curve, and we did all of the mistakes that everyone makes when they start their own business! It is doing great now, though. The other biggest challenge, on par with learning about sales and marketing, was working with the bank. We took their mismanagement all the way up to the U.S. Senate, but Sen. Toomey’s staff told us that the “truth in lending act” (writing the truth about the conditions of a loan) does not apply to commercial loans, only to private loans and mortgages. The bank almost killed our business

before we got up and running, and we are still paying for their “alternative fact.” So be very careful of who you do business with!

Q.: What have been some of the rewards of starting your own business?

A.: Huge sense of accomplishment. We succeeded in making the quality wines that were our goal (over 100 medals and major awards since 2009), we’ve created a really lovely environment for people to enjoy wines, art, support non-proﬁts, musicians, writers and artists. We are also enormously proud of our talented managers and friendly staff who work really hard and are a huge part of our success. Galer Estate is a happy, relaxing, fun place to be. There is a friendly, artsy vibe at the winery that reﬂects us, Lele and Brad,

but also the staff and our customers, too. We feel proud that we made our dream come true, and it is so much better than we had ever dreamed.

Q.: What advice would you give someone who is thinking of starting a business of their own?

A.: Don’t do it. Get a hobby. Take a class. Never hire your friends. Get lots of advice from experts before you dive in. Only do something that you really love, because most likely you will not be in it for the money. Read up on new labor laws, workman’s comp insurance, how much insurance costs for every possible thing that could ever happen. Make sure you are in line with all the township, borough and business ordinances. Exercise impulse control until you have a great business plan for every year for ten years. Good luck!

Courtesy photo

From left: winemaker Virginia Mitchell, owners Brad and Lele Galer, and vineyard manager Jan Grimes of Galer Estate Vineyard and Winery.

Mala Galleria

Zvezdana (Stella) Scott, owner and curator

206 E. State St., Kennett Square 610-998-5892, www.malagalleria.com

Q.: What inspired you to start your own business?

A.: I always loved art. Twenty years ago, I came to this country from Serbia. Art is everywhere in Serbia: Art galleries, art colonies, folk art, modern art, murals, art history dating from prehistoric times -- all made me interested in art at the early age. I always wanted to run my own art gallery, and I found that perfect little, old-fashioned, historic town to have it in. Five years ago, my family moved to beautiful Chester County from the Washington, D.C., area and as soon as I saw Kennett Square, I realized that I found my town!

Q.: When did you open your business?

A.: Mala Galleria was opened in October of 2012. It is located in the

Holly Peters Oriental Rugs & Home LLC

Holly Peters, owner 109 S. Broad St., Kennett Square 610-444-6032, www.hollypeters.com

Q.: What inspired you to start your own business?

A.: A love and curiosity for hand made textile art.

Q.: When did you open your business?

A.: 1997

Q.: Which local organizations or people helped you?

A.: SCORE was a tremendous help. They offer counseling on many aspects of starting a business, from writing a business plan, to mentoring, to being a soundboard for ideas.

Q.: What was the biggest challenge of starting your own business?

A.: Self-conﬁdence

Q.: What have been some of the rewards of starting your own business?

A.: The most rewarding part of starting my business was the realization that others believed in my business ideals and supported me! Another reward has been learning to overcome fear and obstacles. Entrepreneurship is trial by ﬁre and one will be confronted with challenges that force critical thinking into action.

Q.: What advice would you give someone who is thinking of starting a business of their own?

A.: First, do research, and ﬁnd a mentor. Secondly, rules of conventional wisdom sometimes must be broken, so trust your own instincts. Thirdly, but perhaps most importantly, be very open to taking risk and accepting change.

historic American Legion building in downtown Kennett Square.

Q.: Which local organizations or people helped you?

A.: The American Legion (Mr. Mario Lorenzut), Historic Kennett Square, Kennett Borough, and KARMA (Kennett Area Restaurant and Merchant Association).

Q.: What was the biggest challenge of starting your own business?

A.: Learning the aspects of running the business, starting with documents, rules, permits. Once that was taken care of, everything else went pretty easy.

Q.: What have been some of the rewards of starting your own business?

A.: Fulﬁllment of the longtime American dream for an immigrant like me, meeting many interesting, wonderful people, and working at a job that I love. Many people interested in art come by to see the new exhibits and art by Mala Galleria’s renowned local, national and international artists. First Friday

Strolls attract new customers all the time, but also collectors, who come regularly to see and purchase

Photo by John Chambless Holly Peters of Holly Peters Oriental Rugs and Home.

Photo by John Chambless Zvezdana (Stella) Scott of Mala Galleria. Continued

Art

the newest works of art. I created a little slice of love in Kennett Square,

at the corner of Church and State Streets. Inspiration is everywhere -we live in a beautiful area, nature is spectacular. It shows in the artwork I receive for our monthly exhibits. I love my artists. They are all also my friends. I love watching the faces of the people walking in. They often smile and praise the selections of art. That makes me do more, do bigger and better.

Q.: What advice would you give someone who is thinking of starting a business of their own?

A.: Arm yourself with patience, with people, for the things you are trying to do and change. Nothing happens overnight. It takes lots of love, commitment and discipline to run a small business. You also need to love what you do, and love working with people, and genuinely care about them and their needs. Always do more and better, and sooner. The involvement in the community and helping others is a great thing, and it makes you belong. When you feel like you belong, you have succeeded!

Sycamore International, Inc.

Steve Figgatt, director and owner 431 W. Baltimore Pike, West Grove 866-620-8434, www.sycamoreinternational.com

Q.: What inspired you to start your own business?

A.: The concept of sustainable entrepreneurship intrigued me, which is basically using business to solve issues related to environmental and social sustainability. I noticed the technology and e-waste downstream within K-12 and higher education environments in particular was inef ﬁ cient, and a lot of value was being literally thrown away. After graduating college, I designed a business model around the concept of recovering value from this used technology as a way to extend the life of functional hardware, recycle e-waste responsibly and infuse millions of dollars directly

YouknowusasGeneralRentalSalesandService–yourlocalsourcefor rentalsofequipment,partyitemsandtrucks.Butdidyouknowwenow owntwopremiereventrentalcentersinMechanicsburg,PA&Dover,DE? Withthecombinedpowerofourthreelocations,nopartyoreventistoo largeortoosmall.

Whenthecurrentowner,EricSchuibbeo,purchasedGeneralRentalin March,2004,heimmediatelymadesomemajorchanges.First,hechanged thenametothecurrent“GeneralRentalSales&Service”tobetterreflect allthatGeneralRentalencompasses–rentaloftools,equipment,trucks andpartyitems;salesofmerchandise,equipmentandparts;serviceand repairofsmallengineequipmentforthehomeownerorcommercialcustomer.OurShowroomreceivedareboot,modernizingthe interiorandseparatingthePartyDepartmentfromtheEquipmentRentalarea.Lookingtoexpandthebusiness,Ericpurchased EventCentralinMechanicsburg,PAinApril,2015andDoverTents&EventsinDover,DEinSeptember,2016.Withthesetwo additions,thecombinedbusinessescanserveallthepartyandeventrentalneedsfromthehomeownerbackyardpartytoa couple’sdreamweddingtoamajorcorporateeventorfestival.Now,thecompany’sreachforthepartyandeventcustomer extendsthroughmuchoftheMid-AtlanticRegion.

Ourgoalhasandcontinuestobetomeettheneedsofourcustomer–homeownerorsmallbusinessman;bridalcoupleormajor corporation;smallhomerepairormajorconstructionproject;intimatedinnercelebration,collegegraduationceremonyormultidayfestival.Wecareabouteachandeveryone.

Photo by John Chambless

Steve Figgatt of Sycamore International, Inc.

back into school budgets. It has worked out well for our clients and ourselves thus far!

Q.: When did you open your business?

A.: I spun off this entity in late 2010 from another business I had co-founded in 2009 and began working on it full-time in January 2011. We initially leased warehouse space in West Chester, but moved to a more permanent location for our processing facility in West Grove in 2014.

Q.: Which local organizations or people helped you?

A.: The Chamber of Commerce of Greater West Chester was a fantastic group of people to get started as a small business based in that area. As we moved down to Southern Chester County, we began joining larger trade groups more speci ﬁ c to our industry.

Q.: What was the biggest challenge of starting your own business?

A.: Persistence and conviction to see the thing through amidst every

setback, challenge and outright failure I experienced along the way. It was really tough to stick to it sometimes, even though the core concept was, and is, a good one, when everything around me felt like it was falling apart at times. So sheer willpower, and of course, ﬁ nding good people for the team. Finding those A players and keeping them engaged is far more challenging than I ever imagined.

Q.: What have been some of the rewards of starting your own business?

A.: Creating a thriving business from nothing feels pretty good. Putting together a team of people to get the job done and all work together for a common goal feels pretty good. Doing something that helps the planet, reduces waste, creates real dollar value where there previously was none for our clients and running an organization that actually makes decent money for ourselves feels really good and rewarding.

Q.: What advice would you give

someone who is thinking of starting a business of their own?

A.: If you are 100 percent behind it and believe in the concept absolutely, do it. Do your research and work to truly understand the sacri ﬁ ce, challenges and what it will entail. Even so, you will get curveballs and need to improvise -- frequently. Focus on one aspect or challenge, ﬁ x it and do that thing really well. Then move onto the next. I did that over and over and

over and continue to do so now. It is just part of the startup life. I also found immense value in reading Peter Thiel’s “Zero to One,” Ben Horowitz’s “The Hard Thing About Hard Things,” Eric Ries’s “The Lean Startup” and of course Alfred Lansing’s “Endurance.” The ﬁ rst three books are speci ﬁ cally about startups and “Endurance” is a real-life story of a mind-blowing, insane series of challenges a group of men went through back in 1914-1917.

Pickled Pickles

Q.: What inspired you to start your own business?

Growing up, I was lucky enough to have a sister, Mom, and

Mom-mom that were all very artistic and creative in their own way. My sister was an amazing artist, my Mom was always sewing and crocheting beautiful blankets and such, and my Mom-mom could make anything, with or without a pattern. I was always interested in what others could create. I went on to study art and art history in college, and

Jennifer Campion, owner

Continued from Page 13

spent eight years teaching art. After leaving teaching, and with the support of my family, I opened Pickled Pickles. The idea all along for Pickled Pickles was to be a place where local artisans could come together under one roof and share their talents with the community in which they live.

Q.: When did you open your business?

A.: Pickled Pickles opened May 15, 2014

Q.: Which local organizations or people helped you?

A.: Sue Cole, previously of OMI and now fellow BID merchant, was instrumental in planning. Sue provided so much initial startup knowledge and was always available to answer any question I had or point me in the right direction. I’m truly grateful for her. All of the BID merchants were more than supportive and willing to share with me things that proved to be bene ﬁ cial in the success of Pickled Pickles.

Q.: What was the biggest challenge of starting your own business?

A.: The biggest challenge for me was fear of the unknown. Were people going to support it? Will the idea work? Will it generate enough money to be pro ﬁ table?

Q.: What have been some of the rewards of starting your own business?

A.: For me, rewards have come in the friendships I have gained. The personalized service we are able to provide. The feeling of succeeding is absolutely priceless!

Q.: What advice would you give someone who is thinking of starting a business of their own?

A.: The best advice I can give is to believe in yourself, trust in your idea, and be willing to work harder for you than you have ever worked in your life!

Photo by John Chambless Jen Campion of Pickled Pickles in Oxford.

Chester County’s economy poised to grow even stronger

By Steven Hoffman Staff Writer

Chester County’s business climate is already strong and it’s poised to grow even stronger in the years ahead.

That was one of the messages coming out of the Chester County Economic Development Council’s 13th annual Economic Outlook Breakfast that attracted nearly 150 local business leaders in early January. The

special focus at this year’s event was perspectives on the post-election economy. Guest speakers included Patti Brennan, one of Barron’s Top 100 Women Financial Advisors in the Nation, and Dave Hanson, the CEO of Fulton Financial Advisors.

Leaders of small and large businesses alike were optimistic about the county’s business climate in 2017—which is understandable. With a diverse industry base and a highly-educated population, Chester

County makes an enormous contribution to the region’s overall economic environment. The county’s unemployment rate is 4.1 percent, which is considerably better than the national average of 5.1 percent. The median household income in the county is $85,373. The county has a triple A bond rating, one of just 50 counties in the country to achieve that, and that means that money is available for necessary projects. It is the wealthiest county in the state

and ranks twelfth overall in wealth in the entire U.S. Chester County is also the tenth-most innovative digital county in the nation. From vibrant and charming downtowns to bustling business parks ﬁlled with larger companies to a still-rural countryside that offers a high quality of life, the signs of Chester County’s smart growth are obvious wherever you look.

According to MaryFrances McGarrity, the senior vice president

Courtesy photo

David Hanson speaking at the 2017 Economic Outlook event.

of business development services for the Chester County Economic Development Council, one of Chester County’s great strengths is the diversity of its economy.

“We have a very diverse industry base,” McGarrity explained during a recent interview. “We’re not dependent on any one single industry. That makes us less susceptible to the impact of changing markets. We don’t experience the high highs, but we don’t suffer the low lows, either. The county’s proximity to major markets—it is only two hours away from New York City and Washington D.C., and there are other markets that are closer—works in our favor.”

Very careful planning by county and municipal ofﬁcials has been important to the development of a broad and diverse industry base. Less than two years ago, the county unveiled VISTA 2025, which is a public-private partnership between the Chester County Economic Development Council and the Chester County Commissioners. VISTA 2025 is focused on creating and implementing an economic development strategy county-wide.

The “VISTA” referred to Vision, Ideas, Solutions, Teams, and Actions, and the goal of the strategic plan is to guide economic growth over ten years to ensure a successful and sustainable economy. The fundamental premise is that progress and preservation are complementary elements of a strategy that will support economic health while maintaining the high quality of life that makes Chester County so attractive to residents and businesses. VISTA 2025 focuses on near-term actions, and encourages a wide range of county stakeholders to join together to achieve the objectives of the strategic plan.

Agriculture, of course, remains an extremely important part of the county’s overall economy, and part of the county’s efforts to promote smart growth includes both preserving and protecting land. In fact, half of all the preserved land in southeastern Pennsylvania is located in Chester County, thanks in large part to the county’s award-winning open space preservation program. Chester County’s broad economy is growing in a number of different sectors, including ﬁnancial services, health care, and education. There are more than 100 colleges and universities that are located within 50 miles, which not only offers good jobs for county residents, it also means that career training is available for residents close to home.

“A well-educated workforce is always a major advantage for a community looking to attract new businesses. Workforce development continues to be a top priority in Chester County,” McGarrity explained.

The positive economic climate in Chester Coun-

“We got a positive response to that survey,” McGarrity explained. “The sentiment continues to be very positive and optimistic.”

Continued on Page 20

ty is not new. Chester County has seen growth and expansion while the state’s economy has been, at best, sluggish. Chester County business leaders feel that all the necessary conditions are in place to succeed here. McGarrity explained that they, as part of VISTA 2025, conducted a survey to “take the pulse” of the business community last year, and local business leaders were optimistic.

Photo by Steven Hoffman

Potato chips being produced at Herr Foods in Nottingham. The company is one of the largest employers in the county.

Continued from Page 19

It’s very important for business leaders to be optimistic about the future because that optimism can lead to new investments and new jobs. If the small business sector in the Philadelphia area and beyond decides to increase investment and hire new workers, the economy’s growth could be even better than expected.

“If small to medium businesses, which are the backbone of the economy, invest in their businesses and

add jobs, there will be economic growth,” McGarrity explained. She added that the county is well-positioned for future economic growth.

McGarrity explained that Chester County is projected to have consistent growth with its population expected projected to climb to 647,330 people by 2040. That is 29.3 percent growth in Chester County, while surrounding counties are expected to grow at a much slower rate.

County ofﬁcials are hard at work

Courtesy photo

MaryFrances McGarrity, the senior vice president of business development services for the Chester County Economic Development Council, said that one of Chester County’s great strengths is the diversity of its economy.

updating the Landscapes plan that provides a comprehensive and strategic guide to managing growth.

McGarrity said that more work will be done in the county to provide moderately priced home options, road improvements, upgrades to existing infrastructure, and additional transit options to ensure that Chester County can continue to grow its economy while maintaining the high quality of life that residents enjoy.

The Chester County Economic Development Council will play an important role as county ofﬁcials, municipal leaders, and business executives work collaboratively to shape Chester County’s future.

“We’re here to promote smart business growth in Chester County,” McGarrity explained. “There’s always a ﬂight to quality. We have a highly-educated workforce and a great quality of life. Businesses are coming here because we have set the table properly. They know that Chester County is a great place to live, work, and raise a family.”

Courtesy photo

Patti Brennan sharing some of her insights at the 2017 Economic Outlook breakfast.

What’s for dinner?

In recent years, the need for personal chefs has grown to serve a broad, busy demographic who wants quality and convenience at a reasonable price. Progress spoke to two local personal chefs about how they’re making their mark in a growing business industry

By Richard L. Gaw Staff Writer

Curiously, the journey that brought Michael Hall to where he is now -- in a new career as a sought-after personal chef in Chester County -began not in a kitchen, but in the water.

As an athlete growing up in Drexel Hill, Hall was a highlyrecruited competitive rower. After high school, he chose to attend Drexel University, where he rowed competitively on the crew team in waterways like the Schuylkill River in Philadelphia and the Hudson River in New York.

“I always imagined that I would eventually become an accountant living in Connecticut, carrying a briefcase and living in a house that was surrounded by a white picket fence,” he said. “But at the same time, I always knew that I was a hands-on person. I always wanted to be a business owner. I really wanted to work for myself.”

What led to a life in cooking began early, when Hall was a dishwasher at the Towne Crier in Upper Darby, and then Jack Quinn’s Lamplighter Tavern in Havertown.

There, he worked side by side with hardened dudes with tattoos, who approached food preparation with a hard rock mentality, pounding out incredible dishes in the stress and heat of pressure-cooker kitchens. Hall loved the frenetic energy of restaurant life, the clashing of utensils and the order shouted between sous chefs and line cooks and executive chefs. It was as if he and others were throwing the equivalent of a daily party, and he couldn’t imagine himself doing anything else.

Within weeks of starting these jobs, Hall went from dishwasher to food prep to line chef, leap-frogging over everyone. Eventually, he transferred from Drexel to Philadelphia Restaurant School, and in 2012, after cutting his teeth as a chef at several top area restaurants, Hall and his wife Shannon opened Muse, a high-quality restaurant in Oxford. It was high octane and high art; a fresh blast of culinary expertise to a town that needed it. Venison osso bucco. Grape sorbet amuse-bouche. Pulled pork mac and cheese.

“The restaurant business is made up of four parts: Mental, physical,

Continued on Page 26

Courtesy photo

Continued from Page 25

emotional and ﬁ nancial,” Hall said. “My hours were way too long, and then I began to break down mentally and then physically. I exhausted all of my options, and when all four were depleted, I had nothing left. My creativity began to suffer, because I was worrying about everything but the food.”

After a two-year period, Hall closed Muse. Immediately, he saw that his reputation as a talented chef had followed him; he was offered several opportunities to run kitchens in restaurants, but he turned them all down. Instead, Hall spent a

year as a landscaper, if for no other reason than to get the frazzled life of the restaurant business out of his system.

In 2014, Hall re-found his passion for cooking, and began Chef’s Muse, a personal chef business that is taking him to homes and kitchens and special events, everywhere between Center City Philadelphia to southern Chester County.

His timing, and the timing of thousands of other personal chefs in Chester County and the rest of the United States, could not have been any more perfect.

Personal chefs have become the

Photo by Richard L. Gaw

Private chef Sylvie Ashby of Cuisine de Sylvie.

new architects of the busy American palette. They come into homes and prepare custom, quality meals on a full-time, week-to-week basis, or at certain periods throughout the year. They customize meals based on preferences, specialized diets and dietary restrictions.

From small buffets to spectacular and intimate dinner parties, they cover the spectrum of home dining, from informal get together to ﬁ ne dining extravaganzas. They conduct cooking demonstrations in restaurants and in private homes.

Their numbers are exploding faster than a casserole that’s been left in an oven too long. According to the United States Personal Chef Association (USPCA), there are just over 5,000 personal-chef businesses operating in the United States and Canada, up from about 1,500 a decade ago. The industry generates about $300 million in revenue

Continued on Page 28

WEDNESDAY, FEBRUARY 22, 2017 - CHESTER COUNTY

Photo by Richard L. Gaw Personal chef Michael Hall of Chef’s Muse.

Continued from Page 27

a year, and that number is expected to double in the next ﬁ ve years. There are more than 160 listings for personal chefs in Pennsylvania, and a growing number in the Brandywine and Delaware Valleys.

Who’s using personal chefs? Busy professionals, working couples, seniors, families on the go, families with allergies, and people with special dietary needs and restrictions. Once considered a luxury, personal chefs are now considered an economic necessity. When comparing personal chefs to restaurant service, the American Personal and Private Chef Association said that working with a personal chef is not only less expensive, but more convenient.

“For a restaurant, you must drive to get there, possibly wait for a ta-

ble, take a chance that your server is having a good day, and if you have allergies or special requests, you don’t always have the guarantee that they will be honored,” the association’s website reads. “After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home.

“If you have a personal chef service, you can heat a beautiful entrée that has been prepared speci ﬁ cally for your palate and requirements, and eat it in the comfort of your own home.”

sonal chef Sylvie Ashby, who began her business Cuisine de Sylvie in 2015, her weekly calendar is ﬁ lled with obligations ranging from personal parties, special occasion celebrations, cooking demonstrations and classes, and preparing pre-made meals for sale at farmer’s markets and local restaurants. She also teaches French cuisine to high school students at the Westtown School, where only her native language is spoken.

According to the United States Personal Chef Association (USPCA), there are just over 5,000 personal-chef businesses operating in the United States and Canada, up from about 1,500 a decade ago. The industry generates about $300 million in revenue a year, and that number is expected to double in the next ﬁve years. There are more than 160 listings for personal chefs in Pennsylvania, and a growing number in the Brandywine and Delaware Valleys.

The personal chef industry is no longer limited to making meals for busy families. For West Chester per-

Often, Ashby said, being a personal chef is a juggling match of obligations.

“Last December, I was so booked with holiday parties, birthday celebrations as well as preparing food for local vendors and families, that I didn’t have an off day for ten weeks,” she said.

Continued on Page 30

WEDNESDAY, FEBRUARY 22, 2017 - CHESTER COUNTY

Born and raised in Normandy, France, Ashby’s culinary roots go back to childhood, when she observed that her Grandmother and Mother’s approach to food preparation went far beyond just heating and serving. She would listen to them making decisions at farmer’s markets, at butcher shops and at ﬁshmongers; each day’s meal varied from the others, in a tapestry of variety – which she shares with her clients.

“I learned to appreciate and understand the balance of foods,” she said. “It’s a way of living in France. A lot of my friends back in France tell me that I am a French ambassador to Chester County. With every aspect of what I do, I get to pass along the cultural aspects of France, as well as the cuisine and the joy of eating French food, in what becomes an entire package.”

After a career in corporate America in purchasing and digital marketing, she decided to follow her pas-

Hall, whose talent is seen in the above dishes, is one of more than 160 personal chefs currently

sion by becoming a personal chef.

Her intensive internship in France at “L’auberge de la Luzerne” as a souschef allows her to provide traditional and classic cooking to all her clients and also caters to special diets.

Hall is now the chef for a fraternity at the University of Pennsylvania, regularly cooks for a group of families in Chester County, and is in the beginning stages of rolling out a new catering service. Through a partnership with the kitchen at the Artisan Exchange in West Chester, Hall is also making pre-prepared meals for seniors who require in-home assistance care. Ultimately, he would like

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Courtesy photos (2)

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to provide food service to as many as 30 seniors throughout the county.

“We need food to survive, and there are people of every demographic and from every angle who are willing to pay money to make sure that they are fed,” he said. “My ultimate goal is to reach these people and help them, in order to give back to the community. The day I am giving someone a meal who can’t afford a meal, that’s the day I will consider myself a success.

“That day will tell me when it’s time. I am just waiting for that day to arrive.”

Someday, Ashby would like to open her own auberge – the French term for an inn – in Chester County, where for four nights a week, guests will be seated around a communal table and enjoy seasonally-prepared French cuisine. Cell phones and all access to technology will not be permitted, and a typical meal will be ﬁve courses and run for at least three hours.

Courtesy photo

In addition to her regular clients, Ashby prepares French-inspired special dinners and culinary display tables at special events.

“It will be about conviviality, sitting down and telling stories and talking to each other and knowing your neighbor,” Ashby said. “It will be communication through food.”

For Hall and Ashby, being a personal chef may be tying their reins to a growing industry, but it’s a day-to-day hustle of self-marketing, shifting from preparing a dinner for four to shopping for a meal for 30, and shifting back again the very next day.

“Becoming a personal chef is not an easy business,” Ashby said. “It takes organization, self-motivation, discipline and execution to be your own boss, but I left the corporate world because I wanted to be a part of something that made a difference. I thought that I had a window of opportunity, and I realized that if I didn’t do it, I would regret it.

“Now, I not only get to feed people, but I get to feed their souls.”

To contact Staff Writer Richard L. Gaw, e-mail rgaw@chestercounty. com.

Ifmovingisinyourplans,thenyourfirstmoveistocall.

Ashby demonstrates the art of the crepe.