Personal Chef Magazine - Spring 2019

PERSONAL CHEF MAGAZINE SPRING 2019 $19.95

The

Change Issue

Change how you market

Change your morning routine Change how you make popcorn Change your tax deductions

Change your focus Change your financing Change your website title tags P R O V I D E D

B Y

MEMBER RECIPES • Butternutsquash Potstickers • Pineapple Crisp • Potato Croquettes • Carne Asada Tacos • Fried Polenta Bites • and more!

About the USPCA

INSIDE THIS ISSUE

Membership Milestones ....................................................4 What Makes Personal Cheffing so Personal?.....................6 Magical Rainbow Popcorn.................................................8 San Francisco Bay Area Chapter Fire Report....................9 Change how you market your small business in 2019........10 The Beginner’s Guide to Small Business Marketing.........12 16 Commonly Missed Tax Deductions...............................14 Top 10 Title Tag Optimization Tips...................................16 5 Changes for Busy Entrepreneurs.....................................18 7 Ways to Finance Your Business.......................................20 Key Tax Tips for Small Business Owners..........................23 Change Your Morning Routine..........................................24 Recipes................................................................................25

With the introduction of the Personal Chef Service in 1991 came the responsibility to create a solid, workable foundation on which this new industry would be positioned. The USPCA was aware that as founders, their duty included establishing guidelines and standards for Personal Chef services to follow.

With this in mind, the United States Personal Chef Association enabled this new career field to flourish while maintaining and regulating the manner in which Personal Chefs conducted their service.

Thanks to these efforts many years ago, clients from North America and beyond can have confidence that service standards are in place and that all USPCA Personal Chefs adhere to these standards including a professional code of ethics.

Today USPCA is by far the largest and most well established association for these working professionals. The USPCA continues to set the standards and create guidelines as this industry grows.

Media exposure, National recognition, increased sales and ongoing education which keep the USPCA on the cutting edge are just a few of the benefits realized by the Personal Chef.

For more information, visit www.USPCA.com

PERSONAL CHEF

SPRING 2019

Personal Chef Magazine is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association.

The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders.

Personal Chef Magazine welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor PO Box 56 Gotha, FL 34734 or info@uspca.com

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Production Director: Editing, Layout & Design: Advertising:

Larry Lynch Dan Chancellor Robert Lynch

Personal Chef is published by: United States Personal Chef Association Copyright Š 2018 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.

FROM THE PRESIDENT’S DESK Long ago I was told the only constant in life is change and living through the last 30 years, that maxim reads so true.

The question isn’t whether there will be change but how fast it will impact us.

(and recover) from the last few years.

Some of this comes with age. As a child, the time from Halloween to Christmas seemed like an eternity. Showing my age, I looked forward to the Sears Christmas Catalog to pick out all of the toys that I would not get!

As an aside, we are in the midst of a move to a new association membership platform that will open new doors for us to serve members and to give us a database to begin the revision of HireAChef.

Now, it seems like yesterday was Halloween and now it’s already February.

With that will come a new website (our third in the past seven years) that will link to the new database, provide the higher level of service and also make sure we are compliant with the host of new data privacy laws..

That same biological look at change is exacerbated by the rate of change in technology. Look at your own businesses. There was a time personal chefs talked about marketing as press releases and some word of mouth. Now, between traditional media and social media, marketing tools and methods are ubiquitous.

Years ago, menus were on cards or in books. Now we have tools like Modernmeal.

As an association we are evolving.

When I took on USPCA 7 year ago I saw a very different organization than I see today. Much of that has been driven by consumers who want to eat at home somewhat changing the persona of our core member.

But now, on solid ground, this is the year even USPCA launches some new and renewed product.

Change isn’t easy. But Einstein said it best in his definition of insanity: it’s doing things the same way but expecting a different result.

Are you moving your business forward as you watch trends and listen to your clients? Or are you presuming your business will just naturally morph because it always has?

Be prepared….better for you to manage change than have it manage you.

ASSOCIATION

LARRY LYNCH President, USPCA

“ARE YOU MOVING YOUR BUSINESS FORWARD AS YOU WATCH TRENDS AND LISTEN TO YOUR CLIENTS? OR ARE YOU PRESUMING YOUR BUSINESS WILL JUST NATURALLY MORPH BECAUSE IT ALWAYS HAS?”

This issue is dedicated to change and we hope some of the articles will spark some new ideas for you and your business.

That led me to postpone an annual convention until we had time to assess

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MEMBERSHIP MILESTONES NEW CERTIFIED CHEFS David Boyd, Kent WA

20 YEARS

Constance Breeden, CPC, Baltimore MD Lisa Brisch, Phoenix AZ Rebecca Brown, Omaha NE Darlene Calcagno, CPC, Hanover MA Pauli Reep, CPC, Peachtree City GA

15 YEARS

Susan Clow, Berkeley Heights NJ Deborah Collings, Denver CO Christina Derhammer, Bethlehem PA Kara Lee Falcon, CPC, Moorpark CA Jennifer Peterson, Fort Worth TX Maria Sakellariou, Chesterfield MO Monica Thomas, CPC, Hyattsville MD

10 YEARS

Donna Barrow, CPC, Culver City CA Sam Bittner, Denver CO Janine Cammarata, Brooklyn NY Amy Casey, Manasquan NJ Greg Chew, Concord CA Jeff Disend, Atlanta GA Pam Echevarria, Elgin IL Erin Gardner, Dallas TX Suzanne Griffin, San Rafael CA Sarah Hipple, Portland ME Doug Hoye, Greensboro NC Coco Jacobs, San Francisco CA Rhonda Lai, Happy Valley OR Laura Lindsey, Simpsonville SC Sharon Mateer, CPC, Atlanta GA

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Theo Petron, Newtown PA William Romney, Pensacola FL Christine Scalfo, Vineland NJ Karen Scola, Worcester MA Paulo Serpa, Chicago IL Melissa Shimp, The Woodlands TX Andrea Silver, Newton MA Mary Skinner, St Petersburg FL Linda Werner, Toronto ON Cynthia Westfall, Sarasota FL Melissa Wieczorek, Newtown PA

5 YEARS

Susan Bruccoliere, Philadelphia PA Nicole Bunting, Ferndale MI Elizabeth Link, Soquel CA Melody Lyle, Woodstock GA Ken Mertes, Carol Stream IL Wesley Morrison, Louisville KY Susan Ytterberg, Winter Park FL Julianne Zepeda, CPC, Santa Fe NM

3 YEARS

Nadia Ahmed, Houston TX Jay Allen, Rehoboth Beach DE Pamela Anne Warrington, St. Charles IL Catherine Brown, Edgewood MD Tristan Cornish, Atlanta GA Dianne Cowan, Cambridge MA Sherry Dailey, Florence SC Corey Dopson, Raymond NH Eric Dunsen, White Marsh MD Samantha Eaton, Charlotte NC Patty Emanueli, GrasonvilleMD Cynthia Ferich, Lower Burrell PA

Ruth Frobe, Bainbridge Island WA Marsha Gale, Charlotte NC Ryan Galle, New Orleans LA John Gifaldi, Powder Springs GA Eliana Grubel, Bridgeport CT Katie Hardie, Denver CO Anna Hattauer, Monrovia, MD Ebony Haywood, Sandy Springs GA Susan Hicks, Wilmington DE James Jens, Cedar Grove WI Tiffany Jones, Atlanta GA JD Kammes, Wheaton IL Nicole LaCastro, San Antonio TX Stephanie Laico, Kettering OH Elizabeth Long, Richmond VA Pandara Benz Martin, La Quinta CA Ruth Oesterman, Lexington KY Belinda Prattis, Baltimore MD Corey Reed, Lake Mary FL Barbara Rhodes, Xenia OH Alesha Salahuddin, Lorton VA Christiana Scott, Longmont, CO Brandy Skelton, Springboro OH Supasit Sunko, Astoria NY Irbania Tavares, New York NY Tanya Thayer, Waterboro ME Mandy Traineanu, Weathersfield VT Cathy Vogt, Highland NY Joan Warren, Grimes IA Nicole Webb, La Habra CA Daniel Wells, Miami FL Corinne Whitmire, Simpsonville SC Gaela Witter, CPC, Chagrin Falls OH Sarah Wright, Palmyra NJ Heather Zaida, Carlsbad, CA

NEW MEMBERS from 9-1-18 to 2-7-19

Theresa Almeida, Bellingham WA Allison Anastasio, Dexter MI Margaret Beaudoin, Chelmsford MA Tiffany Benson, New Port Richey FL Sam Billings, Plainville MA Alison Branch, Pittsburgh PA Jeanette Braun, Orlando FL Kevin Brothers, Elkridge MD Dott Buchanan, Toronto ON Leslie Chartier, Durham NC Tamara Christians, Audubon NJ Bailey Cohen, New York NY Beveylon Concha, San Antonio TX Bree Dawson, Henderson NV Dawn DuCoty, Severna Park MD Emma DuRocher, Bothell WA Nicole Estrada, Escondido CA LaTrivia Fortune, Aurora CO Amy Freedman, Buffalo Grove IL Shawn Greenfield, Baltimore MD Veronica Guerra, Miami FL Emily Hagar, Oakland CA Sarah Harrell, Taylor MI Rochelle Harris, San Diego CA Natasha Haselein, Toronto ON Jacqueline Hepworth, Denver CO

David Heredia, Live Oak TX David Hernandez, Irving TX Gerard Herrfurth, Lagrangeville NY Sarah Howard, Newmarket NH Linda Ingaldson, Portland OR Anita Irvin, Milton GA Andrew Johnson, Capistrano Beach CA Andrea Johnson Lansdale PA Muhammed Raza Khan, South San Francisco CA Jennifer Levasseur, Breckenridge CO Marti Lopez, San Antonio TX Jeffrey Lyons, Baltimore MD Dara Lyubinsky, Rockville MD Beth McGuire, Wauwatosa, WI Catherine Medrano, Belleville NJ Mona Milani, San Antonio, TX James Miller, Salem MA Fernando Navarrete, Cocoa FL Jessica Nelson, Whiteford MD Wilson Nguyen, Garden Grove CA Paula Park, Redmond WA Jennifer Presley, New York NY Patrick Quinn, Sunrise FL Pasqualina Raspaolo, Sea Cliff NY Marieve Saine, Portland OR Laurie Seems, Toronto ON

Samanta Singh, Mascotte, FL Timothy Sotomayor, Doylestown PA Rebecca Spigelmire, Baltimore MD Jason Stum, Fredrick MD Sarah Subrize, Greenwich CT Claire Suna, Brooklyn NY Catherine Ungemach, Wayne NJ Melissa Velez, New Milford NJ Stephanie Viele, Bainbridge Island WA Krysia Villon, Newton Center, MA Stephanie Wellington, Tucson AZ Yvette Wollenberg, Hopkinton RI Astrid Yee-Sobraques, Maplewood, NJ

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WHAT MAKES PERSONAL CHEFFING SO PERSONAL? People sometimes ask me “What is a Personal Chef ?” and I answer that I create custom meals for people who can’t or don’t cook for themselves, addressing food allergies, medically necessary dietary restrictions, and/or simply to save busy people time with meal planning and preparation.

CHEF STORY

This is my 60 second DAWN BUCHHOLZ elevator member since 2007 speech in e s s e n c e but it doesn’t address the depth of the relationship formed between Personal Chefs and their clients. My clients are mostly long term and over time, have become friends. There are also single special occasion events that I have created for a new client and are potentially a onetime affaire. Both of these relationships with clients can be very personal and intimate.

appear daunting to find someone to help with menu planning and meal preparation. So when you connect with a Chef who is knowledgeable and competent to prepare meals that meet your specific needs, you tend to rely on that person and that can help build a personal relationship. I have found myself coming alongside many people on their journey to eat better in order to feel better!

Early in my career it was my pleasure to help transform a client who was (at first) only willing to “try to give up beef ” at her Dr.’s request into someone choosing to eat cleaner. She even explored Vegetarianism and Veganism, losing 50 pounds along the way! Fran’s Dr. was delighted with the results of “BRINGING YOUR the steady improvements over a 3 year period and determined BEST TO THE WORK, that some of her medications CREATING STRONG be eliminated based on RELATIONSHIPS WITH could her great numbers!

CLIENTS, AND BECOMING MORE THAN THE ‘COOK’ IS REWARDING AND REAFFIRMS WHY I MADE THE CHOICE TO BECOME A PERSONAL CHEF.”

We all know that if you’re struggling with an eating plan that has been prescribed due to a health challenge, it can

Other clients have been on my roster for 8 years! That is a lot of food preparation and can sometimes mean adjustments to accommodate clients’ changing dietary parameters.

I had one client who hired me to cook great tasting meals for her busy family (2 sons involved in sports) but who’s needs changed when her oldest went off to college.

Then Collette wanted some grab and go Paleo meals for her as she had more time to pursue her own interest in healthy eating. Then because of her intense workout routine, her Dr. recommended more grains and carbs to better support her calorie burning High Intensity Interval Training.

So, naturally we changed the menu to adapt!

Another long term client has entrusted me to care for their home and beloved pet while they travel. I enjoy that time spent with their very senior chocolate lab, named Muddy. She reminds me so much of my own departed Kona.

Recently though I was entrusted with the heart-

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breaking end of life event for my dear friend, Muddy while her family was on extended vacation out of the country.

This was an amazingly difficult duty as you may expect . The already difficult loss of the family pet was even more challenging because of the long distance communication with the family, Veterinarians, and hospital stays, eventually resulting in her sad passing. My tears flowed as I said good bye, my heart breaking for the family who are also my friends!

Many times in my life, corrective balance presents almost immediately after an emotional event. Fortunately, 24 hours after having been beside her as Muddy left this world for heaven, I was charged with the honor of creating an event of a much different kind....an elegant engagement dinner for a brand new client!

This client request was a nice referral from a fellow USPCA chapter member ... thanks Kristen! (plug for the many benefits of membership)! I was truly honored to be asked to prepare an elegant meal for the couple who were to become (surprise!) engaged at the end of the meal.

Unbeknownst to Jill, Derek had things all arranged and disguised the dinner as a cooking demo to celebrate the close of their first home together.

I was thrilled to be a part of the surprise and to present her with a dessert plate decorated to pose the all important request “Marry Me”!

Another task was to capture the moment for them with photos of that special moment ! The tears this time were joyful and flowed freely as I witnessed such a happy acceptance and subsequent screams of delight as the newly pronounced Fiancé called her family to share the news!

The wild emotional pendulum swing left me exhausted and I chose to take the following “day of rest” to reflect and to process just how personally I was involved with clients both long-term and brand new!

Happy clients Derek and Jill have indicated that we’ll be doing more events together so I am sure there will be many more “personal” moments Dining in by Dawn!

Bringing your best to the work, creating strong relationships with clients, and becoming more than the “cook” is rewarding and reaffirms why I made the choice to become a Personal Chef.

It’s way more than a job... it’s an opportunity to bring relief for dietary challenges, create the perfect celebratory dinner for two, and/or to provide trusted help outside of the kitchen. How do you express the Personal part of your Personal Chef business?

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MAGICAL RAINBOW POPCORN I am a USPCA member, and a Culinary Arts teacher at a fantastic vocational training high school called Coop Tech. We are located in all five boroughs of New York City. I teach out of the Canarsie Educational Campus in Brooklyn NY. We serve young people 17-21 and have some real talented aspiring chefs.

RECIPE

Recently, we created candy popcorn featuring a rainbow of flavors. Everyone was mesmerized by the colors and aroma of the popcorn popping and candy cooking. The best part was once our students got the hang of the basic recipe, they used their creativity to whip together flavors like Mango Buffalo Wing, Grilled Cheese and Bacon, Banana Pina Colada, and Cherry Cola!

DIANNA D’AMICO member since 2015

Check out our website: www.myculinaryclass.com INGREDIENTS

10 cups popped popcorn 1 cup butter 3/4 cup sugar 1 (3 ounce) package fruit flavored Jell-O(R) mix 1 tablespoon corn syrup

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).

2. Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2-quart saucepan.

3. Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.

4. In prepared saucepan over medium heat, combine butter, sugar, gelatin, and corn syrup. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

5. Pour mixture evenly over popcorn and stir until coated.

Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.

6. Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.

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SAN FRANCISCO BAY AREA CHAPTER FIRE REPORT Chef Andrea Sprague and her husband Michael have family connections to the town of Paradise.

She put out a call for supplies and donations to fund her effort to help the people of the area who were affected and or displaced by the fires that destroyed the town on November 9. Dawn Buchholz joined them for a couple of days and, having freshly returned reported on their amazing work:

CHAPTER

SAN FRANCISCO BAY AREA CHAPTER

“MANY THANKS TO THE MEMBERS WHO CONTRIBUTED SUPPLIES, EQUIPMENT AND/ OR RESOURCES TO THEIR PROJECT!”

Upon hearing of the crisis, Andrea booked space at a local Airbnb property in the city of Chico. She was fortunate to have found a space with a kitchen and large meeting space where she and Michael organized and prepared food for anyone who could make it to the “Barn” for a hot meal.

and their donors so much so that they had funds to replace the range in the kitchen and to handle some minor plumbing issues!

It was such a really great experience to work with Andrea, Michael and a host of other volunteers including the hostess and property owner, Tiffany.

There was enough food to package and deliver to encampments and volunteer staff in the area. They took daily breakfast to the people in the FEMA lines and Saturday were captured by a reporter for a local TV station.

Andrea and Michael were so very generous

Many thanks to the members who contributed supplies, equipment and/or resources to their project!

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CHANGE HOW YOU MARKET YOUR SMALL BUSINESS IN 2019 MARKETING

As a young, emerging brand, your resources for marketing are limited. You do not have the big budget as large corporations but you need to make just as a big of a splash.

Therefore, a brand must be resourceful and strategic in its marketing efforts.

Much more than just digital marketing, a small business must be nimble across all marketing platforms. For us, this includes events, national holidays, and social media.

Play event hostess TAL AVIVI Founder & Chief Design Officer, WOOPS!

“BY ENGAGING INFLUENCERS WITHIN AN EVENT, SMALL BUSINESSES ARE ABLE TO NOT DEVELOP NEW CUSTOMERS AND SPREAD THE WORD THROUGH THE INFLUENCER’S HIGHLY ENGAGED FOLLOWING.” 10 | Personal Chef Magazine

Woops! started as a pop-up shop in New York’s Bryant Park holiday shops. It wasn’t meant to become a long-term business, but after selling over 100,000 macarons in nine weeks we realized that “Woops” we had a business. As shown, pop-up shops can be invaluable to creating and sustaining businesses. In another example, many of our franchise partners will start as a pop-up before moving into a permanent kiosk spot.

We regularly participate in pop-up shops for certain events and holidays to boost awareness and sales. These pop-ups allow small business to reach new customers and engage them long-term.

Another form of event that is highly lucrative for small businesses is an influencer event.

By engaging influencers within an event, small businesses are able to not only develop new customers, but also it helps spread the word through the influencer’s postings and niche but highly engaged following.

While events often have low costs associated with them and can involve free product giveaways, the benefit to brand awareness and boosts in sales is completely worth it.

National days are your best friend Each day has a national observance or holiday, which provides small businesses the perfect opportunity to pitch their brand or product to the media and customers.

It provides the perfect tie-in for news and incentive for purchase. To properly capitalize on these days, carefully select which holidays are most relevant for your brand. There are so many to choose from that it can be overwhelming, and you do not want to overwhelm your customers with too many holidays and promotions. Search national holidays using your SEO keywords.

For example, Woops! is a bakery so we look for national macaron days, national cookie days, national dessert days, and the like.

Once you have selected the national days you’d like to focus on, properly prepare a few months ahead of time. Decide on the specific campaign details, choose your imagery, prepare social media posts, and develop relationships with producers and reporters at key media outlets. Among national days, it is also important to remember the big holidays (Valentine’s Day, Fourth of July, Holiday season, etc.) that virtually everyone celebrates and leverages.

Give extra attention to those key holidays, but also find the best ones to serve your niche.

Grow local, think national When growing a brand, local development, especially through franchising, is a great way to growth quickly. Local development often includes the community in the process and many stores are locally owned by community members.

While local development is vital, when growing your brand nationally, consistency is key. All your images, social media pages, advertisements, PR angles, etc. must align with the brand voice and personality and cannot vary too much between the locations. We recommend accomplishing this by setting brand standards and managing our online presence extremely well.

Get social Social media also plays an instrumental role in the growth of the company, Instagram been the best platform. Beyond a quality photo, the entire Instagram feed needs to look beautiful. Each photo should be edited to fit together in a cohesive theme, while also tying into any relevant holidays that can be used as a call to action for purchase.

I recommend varying content to create more of a lifestyle brand and show consumers how the product can come to life and be integrated into their every day. This also includes not only showing product shots, both up-close and far away, but also showing location shots, people, and other elements of the brand.

There’s more to Instagram than just posting. One of the key aspects of the app is engagement, including engaging with audiences through commenting, liking and reposting.

Reposting our customer’s content is a big thing we do.

We’ve found that the more interaction and exposure we give to our customers and influencers, the more they want to share their experience at Woops! with others. It gives them a chance to be creative and become a part of our brand story.

In addition to customer engagement, marketers also need to realize the power of influencers. Influencers, who have niche yet large followings on the platform, provide trusted recommendations to followers, acting not only as agents for brand awareness but also brand advocates. To engage these advocates, reposting content and engaging online and in real life will develop a relationship between the influencer and the brand, which in turn, encourages social sharing.

Lastly, utilize the other features Instagram has to offer, especially in terms of calls to action. If your business grows to over 10,000 followers, use the swipe up feature to highlight new products, new press, and special promotions.

Highlights on the feed can also be used to showcase company milestones, new opens, grow plans, marketing campaigns, location information and more.

Best Kept Marketing Secret Our best marketing tool and the most effective since the day we started is ourselves. By that I mean our product, our locations and our representatives behind the counter, but first and foremost, our product. You can spend a fortune on paid media to get people to know you but the same people will become your fans as soon as they taste and see our product, which is something no paid marketing can achieve so quickly and so cost-effectively. Having a product worthy of your marketing efforts is the best-kept marketing secret.

In addition to the product, locations HAVE to be beautiful always. It’s an extension of product and an introduction to the brand as a whole. Finally, to complete the memorable experience focus on your people and your service. Get your franchisees and employees motivated and happy and they’ll market everything the brand represents by simply talking to people and creating conversation. Managing your reviews are key in that, as well.

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16 COMMONLY MISSED TAX DEDUCTIONS FINANCES

In just a few short months, the day you’ve been dreading will be here: Tax Day. To prepare for that ominous April deadline, start organizing your finances and look for every single tax deduction, so you can write off any credit you qualify for.

Whether you’re a rookie or veteran tax filer, there’s a chance you’re missing out on some deductions. Maximize your tax return by learning about 16 littleknown tax deductions and credits you’ve probably overlooked.

THIS ARTICLE ORIGINALLY APPEARED ON GOBANKINGRATES.COM

“SELF-EMPLOYED INDIVIDUALS CAN ALSO DEDUCT THE EMPLOYEREQUIVALENT PORTION OF THEIR SELFEMPLOYMENT TAX IN FIGURING THEIR ADJUSTED GROSS INCOME.”

1. Job hunting expenses

Were you recently on the job hunt? If so, you probably forked over a considerable amount of cash to cover outplacement agency fees or mailing copies of your resume. Little did you know, you can possibly deduct some of those expenses.

You can deduct certain job searchrelated expenses, according to the IRS; but there are some rules you must follow.

For example, you can’t deduct these expenses if you’re looking for a job for the first time.

2. Pet moving costs

Who knew there were tax breaks for pet owners? Believe it or not, if Fido is also moving for your new job, those relocation costs could be tax deductible.

For example, if your employmentrelated move meets IRS requirements, you might be able to deduct your pet’s shipping costs.

3. Self-employment expenses

Self-employed taxpayers don’t get a form W-4 and can’t take advantage of certain payroll tax deductions, but they can take advantage of many of the same small-business tax deductions. For example, self-employed individuals who work from home or use their home as part of their business can treat a portion of mortgage or rental expenses, utility costs, maintenance and other expenses as tax write-offs.

Self-employed individuals can also deduct the employer-equivalent portion of their self-employment tax in figuring 14 | Personal Chef Magazine

their adjusted gross income. Check the official IRS site to find out about the best tax deductions in this category.

4. Child and dependent care costs

If you paid for the care of a qualifying child or other dependent so that you and your spouse could work, you might qualify for the child and dependent care credit.

Tax credits are typically better than tax deductions. Whereas deductions reduce your taxable income, credits directly reduce your taxes. So, if you didn’t know about the child and dependent care credit, find out if you qualify now.

5. Smoking cessation costs

Are you trying to kick your nicotine habit? Your participation in a smoking cessation program can be considered a medical tax deduction. This deduction can also apply to prescription drugs used to ease nicotine withdrawal.

6. Weight-loss expenses

No, this doesn’t mean you can deduct the cost of every diet fad or trend you recently tried. Instead, this benefit is for people who have participated in weightloss programs to combat a specific disease that their physicians diagnosed.

7. Charitable travel costs

If you’re considering taking a “vacation” to volunteer, you might be able to claim a charitable contribution deduction for travel expenses you had to incur while helping out an organization.

But be careful: The IRS makes it clear that there must be “no significant element of personal pleasure, recreation or vacation in the travel.” That doesn’t mean you can’t have fun -- but you should be “on duty in a genuine and substantial sense throughout the trip.”

8. Breast surgery expenses

Although you can’t typically include unnecessary cosmetic surgery as a medical expense, some cases of breast surgery can be eligible. For example,

the IRS states that if you needed breast reconstruction surgery as part of cancer treatment, you can include the cost in your medical expenses.

9. Pregnancy test expenses

Yes, when filing your taxes you can also include the amount you paid for a pregnancy test in your medical expenses. It might seem like a small expense, but some people will shell out more cash for higher-priced tests.

And what about after you have the baby? You can also include breast pumps and supplies in medical expenses.

10. Wig costs

A wig can also be tax deductible as a medical expense. If the physician recommends the wig after you experienced hair loss due to a medical condition, the wig could be categorized as a medical tax deduction.

11. Sales and income taxes

return in 2018). To claim the credit, you will need to file form 8863.

Many filers forget to include state sales and income taxes paid as deductions. If you live in a state that doesn’t impose an income tax, tallying up all the tax you’ve paid on personal and household items can really add up to savings. On the other hand, if your state does have an income tax, it’s usually a better strategy to claim that as a deduction on your tax forms, unless you made some big-ticket purchases, such as a car or boat.

14. Energy-saving home improvements

12. Student loan interest

Although most people know about the biggest tax deduction for homeowners -- mortgage interest -other deductions do exist. When itemizing, taxpayers who made improvements to their current homes can deduct state sales tax for building materials.

Parents with dependents who have student loan debt can deduct the interest they paid on their child’s loans throughout the year. Alternatively, if you are paying off your own student debt, you should receive form 1098-E from your student loan lender showing how much interest you paid, so you can deduct the qualifying amount on your tax return.

Unfortunately, you can only deduct up to $2,500 of interest each year. And, if your college education paid off in the form of a job with significant income, your deduction might be limited or even eliminated.

13. College tuition and training costs

Still in school or taking classes to get a graduate degree or improve your job skills? You might be able to deduct some of your expenses by claiming another useful tax credit -- the Lifetime Learning Credit, which allows you up to $2,000 in the form of a tax credit if your income doesn’t exceed certain limits ($66,000 for single filers and $132,000 for a married filing jointly

Making your home more energy-efficient can help you score a tax credit known as the Residential Energy Efficient Property Credit. Currently, you can get a 30 percent credit for qualified solar electric systems and qualified solar water heaters. Along with saving money on your tax bill, you can do your part to help the environment by taking advantage.

15. Mortgage points and remodeling costs

Also, individuals or couples who bought a house during the tax year should be sure to claim the interest paid on their mortgage points, and homeowners who paid points when they refinanced their mortgages might also be able to deduct them.

16. Military Reserve travel costs

For members of the National Guard or military reservists, you can deduct partial travel expenses for attending meetings or drills more than 100 miles from home, even if you don’t itemize. You can treat all of your lodging costs and half your meal expenses as tax write-offs.

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5 CHANGES FOR BU BUSINESS

JEFF CHARLES Small Business Trends

“THIS ARTICLE WILL PROVIDE YOU WITH SOME EASY-TOIMPLEMENT TIPS THAT WILL HELP YOU NAVIGATE THE BUSY LIFE OF AN ENTREPRENEUR.”

Overwhelmed. Stressed. Exhausted.

These are some of the words that accurately describe how most entrepreneurs feel when they are trying to grow a successful business.

Chances are, you are bombarded by various tasks on a daily basis.

Not to mention all of the fires you have to put out because of the unpredictability of entrepreneurship.

But there are many different ways to make your life easier as a business owner — and if you seek them out, you will find it less challenging to give your business the attention it deserves. This article will provide you with some easy-to-implement tips that will help you navigate the busy life of an entrepreneur.

Focus Small If you’re doing entrepreneurship right, you probably have an overall vision of where you want to take your company. You likely have a series of goals you wish to accomplish, and at times, this can seem daunting. After all, nobody can achieve their ultimate objectives overnight, right?

To avoid becoming discouraged by your progress, start focusing on smaller wins. Each day, you should make sure that you are accomplishing something that moves you closer towards your objective. Celebrate the small wins. Did you manage to finally set an appointment with that prospect you’ve been chasing for months? Celebrate! Did you complete that project you’ve been putting off for weeks? Celebrate!

Focusing on these small wins will give you the encouragement to continue to move forward, and it will also help you relieve some of the stress that accompanies business ownership.

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Write Down Ideas How many times have great ideas popped into your head, only to be forgotten later? If you’re the creative type, this probably happens more often than you’d care to admit.

When you’re busy focusing on your everyday duties, it’s hard to remember the ideas you come up with. That’s why it’s important to take the time to write these ideas down.

Try carrying a notebook or journal on which you can write your ideas, and make sure you jot them down once you think of them. Don’t put it off until later, thinking that you will remember to write it down. You won’t remember, and you will be frustrated.

You don’t have to write an entire essay on your idea — just a few sentences that will remind you when you come back to it later. This way, you can begin to flesh out the idea and make sure it is viable. If you’re not into carrying out notebooks or journals, you can use that computer that you carry around in your pocket or purse every day. There are tons of smartphone apps that can help you take notes and set reminders, and you’re doing yourself a disservice if you’re not using them.

USY ENTREPRENEURS Use Virtual Offices

Stick To Your MIT’s

Use The 2-Minute Rule

Sometimes, people become overwhelmed by all of the different functions and tasks they must handle.

On top of that, if you’re renting office space, you are likely spending tons of money that could be better used in other areas of your business operations. This is where virtual offices come in.

The busy life of the entrepreneur is fraught with distractions. No matter how hard you try to get things done, different situations arise that demand your attention. For this reason, you must always make sure you focus on your MIT — Most Important Task.

Each day, you must have a goal in mind that you want to accomplish before packing it in.

One of the best ways to become more productive is to follow the twominute rule. This concept was created by author and time management consultant David Allen. The rule says: “If you determine an action can be done in two minutes, you actually should do it right then because it’ll take longer to organize it and review it than it would be to actually finish it the first time you notice it.”

There are plenty of services that offer virtual office solutions for the busy business owner. They provide you with a physical address while also giving you administration services, and they are far less expensive than renting an office. These services can be used for receiving mail, redirecting phone calls, and some offer the use of private offices that you can utilize when you need to meet with an important client or business partner.

If you are thinking about using a virtual office, it’s important to make sure you choose the right service.

Each service offers something different, so you must make sure that you are picking the one that best fits the needs of your business.

Along with a virtual office, you might also consider using a virtual assistant. You can typically hire one on Upwork or other such services.

These individuals will help you with your more basic tasks such as making phone calls, appointments, and other clerical tasks.

You will likely have a number of tasks you wish to complete each day, but you’re only human. Before starting your day, identify the absolute most important thing you need to get done before quitting for the day, and make sure you complete that task. Sure, some of the less-important duties might fall by the wayside, but if this happens, you still have the peace of mind knowing that you did what was most important. This can give you another small win to celebrate when the day is over.

Every day is full of smaller tasks that need to be addressed at some point.

If these small things can be done in two minutes, what better time is there to do it than now? This is the perfect way to prevent smaller jobs to pile up into a monster that will be more difficult to deal with later on. This will help you save time and become more productive, and less stressed.

You Can Do It! Part of being a successful business owner is to adopt habits that make you more productive. By using these techniques, you will find that you are better organized and more effective.

Remember, if you want to grow a successful business, you must work smarter, not harder.

The hacks in this piece will help you eliminate much of the hindrances that make it harder to accomplish your objectives. Not only will these tips make you more effective, but they will also help you avoid the inevitable stress and anxiety involved in business ownership.

www.USPCA.com | 19

7 WAYS FINANCES THIS ARTICLE ORIGINALLY APPEARED ON THE NEWS POCKET

As a business owner, your main aim in the like of business should not be about making a profit but you should find a way through which you can make your business grow and get the best out of it. Any business you get involved in no matter how small is an investment and there is a need to take proper care for your investment so as to always get the best of all the services that you will be providing.

Here, I will make you understand the top seven ways through which you can pump a huge amount of money into your own business and progress at an encouraging rate.

1

Loved ones: In the recent world, seeking for funds is best done through friends and families, your loved ones. However, if you are starting such a business with your loved ones being involved, you should always make sure that you explain what is in it for them in the business I’d they agree to fund your business.

3

Future Earnings: There is a way in which people now get money for their own use. There is a platform referred to as the “Thrust fund” where you can offer a particular percentage of your future earnings, that is, income for a particular amount of money as upfront.

5

401k You can always tap into your 401(k) account even if you are unemployed and you plan on starting your own business to sustain your own life. It is important to note that this investment method is very possible if you follow the right step, however, you should give it all you have so as not to lose out.

7 20 | Personal Chef Magazine

TO FINANCE YOUR SMALL BUSINESS

2

Angel Investors: You must be well versatile about what you are doing before you can actually approach this type of individuals. You must be a very smart and diligent one who knows what he or she wants to be able to win an angel investor over. You need to be succinct, smart and strategic in your dealings so as to get the best out of them.

4

Crowdfunding:This is a platform which allows individuals, those you know and do not know, can actually pledge their money for a particular project one has in mind for a particular period of time. This investment or business finding method is usually dependent on how interesting your project is.

6

Bank Loans Banks and other financial institutions are now starting awesome businesses that can actually help those who need money to start up a particular business.

As long as you have a good and encouraging business plan, you should be able to make the necessary benefit out of it.

Credit Cards If you are a wise business owner who knows what you want for yourself and your business, credit cards can actually be of great help in getting you out if serious issues that you never thought of.

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www.USPCA.com | 21

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ExpertVOICE.com 22 | Personal Chef Magazine

Key Tax Tips for Small Business Owners Small businesses are often so focused on generating revenue and keeping operations running smoothly throughout the year that tax-related concerns are procrastinated until tax day comes. Tax mistakes carry some pretty costly expenses, including penalties, a hefty tax bill, or even leaving money on the table in the form of untaken tax deductions.

Here are key tips from business tax experts:

1. Pay the correct amount of estimated taxes

2. Stay ahead of retirement account contributions

Especially true for new solopreneurs and independent contractors in gig economy positions, just underestimating taxes and creating tax debt can cause significant issues later.

Crystal Stranger, EA, President of 1st Tax and the author of “The Small Business Tax Guide,” says that the limit to contributions in a Simplified Employee Pension Plan (SEP), is generally 25 percent of net income or up to $53,000 for the 2015 tax year, depending on your plan.

She cautions that not being mindful of this and not staying on top of net income tallies “can easily lead to making excess contributions, subjecting the taxpayer to an excess contribution penalty in addition to the amounts not being deductible.”

Furthermore, “if that excess contribution is not removed, you can be penalized for this every year until the amount is withdrawn.”

Justine Lackey, founder of Good Cents Bookkeeping Inc. says, “When people make their first foray into entrepreneurship, they do so rather blindly, and they fail to discuss the tax implications with their CPAs or bookkeepers. If it’s someone first rodeo, they may not pay estimated taxes at all, and they end up with a huge, and often unmanageable tax bill when they file their return.”

“A great way to make sure you can pay your taxes, is to squirrel away money,” Lackey advises. “A good ballpark is to save 25 percent all money earned in a separate tax account. Then, once each quarter, remit the money to federal and local tax agencies.”

3. Document amounts paid to independent contractors Businesses that outsource specific jobs to contractors are required to file 1099-MISC form with the IRS when payments of $600 or more have been made to the contractor throughout the year. Dave Du Val, VP of Customer Advocacy at TaxAudit.com warns that “without proof of payment these amounts are unlikely to be allowed in an audit.” In addition, “if the required 1099-MISC forms are not issued, penalties are likely.”

The flipside to this is worker misclassification. While classifying an employee as 1099 can have advantages to the business owner, they should be classified as a W-2 employee if the worker is an actual employee with set hours.

Failure to classify workers correctly can leave the business liable for past taxes and penalties.

4. Keep great documentation “Many small businesses keep poor records that end up costing them money in the long run. If good records aren’t kept, the IRS may disallow some deductions and credits, or worse, decide that the company isn’t a business, but actually a hobby. In that case, you end up with all of the tax with none of the deductions!” says Christopher Jarvis of Lone Wolf Financial Services.

FINANCES DAWN GLUSKIN THIS ARTICLE ORIGINALLY APPEARED ON CHASE.COM

“SMALL BUSINESSES ARE OFTEN SO FOCUSED ON GENERATING REVENUE AND KEEPING OPERATIONS RUNNING SMOOTHLY THROUGHOUT THE YEAR THAT TAX-RELATED CONCERNS ARE PROCRASTINATED UNTIL TAX DAY COMES. ”

Part of poor record keeping is often a result of commingling personal and business bank accounts. Jarvis advises, “The IRS is going to want to know how you differentiate between personal funds and business funds. Ideally, the company should have its own bank account, and all income resulting from work that business does gets deposited into the business bank account. Then the company writes a paycheck to the owner, who deposits it into his personal account.”

His suggestion to small businesses?

“Invest in some inexpensive software or apps to help track your records, or pay a professional. The cost of a professional bookkeeper or accountant is often the best investment a company can make.” www.USPCA.com | 23

Change You r Morning Routine MOTIVATION

This morning, I got up at 5 a.m. and was going to immediately start working on a project. As an entrepreneur, writer, and father of five — I have far more to do than time in my day.

But instead of jumping immediately into one of my many projects, I decided to give myself some space.

BENJAMIN P. HARDY This article originally appeared on Medium.com

“YOU CAN HAVE A GREAT DEAL OF EXPERIENCE AND BE NO SMARTER FOR ALL THE THINGS YOU’VE DONE, SEEN, AND HEARD.”

There are certain high-performance habits that ensure you’ll operate at a 10x higher level than if you simply just get to work.

Success is not about how many hours you put it, but the quality of those hours.

In the book, The 7 Habits of Highly Effective People, Stephen Covey explains the importance of “sharpening the saw.”

Most people go throughout their days as a dull saw, putting more and more time in but getting little back from that time.

It’s really not about how much you work.

It’s not about how much effort you put it in.

It’s about the quality and precision of your efforts.

For example, there are millions of blog posts written every single day. But 99.99% of those blog posts will be read by less than 10 people. On the flip-side, some blog posts are read by millions of people.

Most people operate throughout their day putting lots of time and energy in. But they aren’t actually getting better at what they do.

In the book, Turning Pro, Steven Pressfield said something brilliant. He said, “Addictions embody repetition without progress. They produce incapacity as a payoff.”

24 | Personal Chef Magazine

Most people’s days embody repetition without progress.

Every day they live, but they aren’t actually getting better. Their future is a repetitious reinforcement of the past.

But there’s another problem in most people’s days beyond repetition without progress, and that is that most people’s days are quite aimless.

They aren’t being guided by a higher power — or by the highest power within themselves — to do the right things in a powerful way with their time.

In other words, most people reactively respond to the demands of their day. The urgency of everything takes over and it’s not apparent that their daily efforts really moved the needle. It’s not apparent that their efforts really made a difference.

10-Minute Morning Routine There are many applications to morning routines. However, there is one thing that is essential to a morning routine to ensure you spend your time on the best things, and that your efforts are impactful on those best things.

Said again — your morning routine should ensure you’re spending your limited time on the right things. But also, your morning routine should be a process of putting yourself in the right frame of mind to execute at your highest level.

Actually, if you tap into the spiritual and subconscious, you can put yourself into a position where you are executing beyond your highest level on a daily basis. Where your efforts are expanded by a higher power.

It’s really simple.

Before you jump into anything else, give yourself some space. Your compulsion

will be to get moving on the urgent.

you’ve done, seen, and heard. Experience alone is no guarantee of lifetime growth.

Don’t do this.

But if you regularly transform your experiences into new lessons, you will Give yourself space for the important. make each day of your life a source of growth. The smartest people are those The 80/20 rule is a productivity who can transform even the smallest principle explaining that most of the events or situations into breakthroughs things you spend your time doing aren’t in thinking and action.” really making an impact.

Every day, your life should be improving.

80% or more of your results come from 20% or less of what you do.

Your decision-making should be improving.

Yet, you continue spending 80% or more of your time on the stuff that doesn’t Your skills and intelligence should be really matter. improving.

Giving yourself space — even 10 minutes — allows you to think clearly about your goals. To think clearly about your priorities. To think clearly about what matters most to you. And to think clearly about where and what you should be putting your energy into that day.

Your ability to prioritize and focus your time on those things which truly matter — there and then — should be improving.

But in order to improve, you need a process for putting yourself in the right place.

If you have kids or a morning job — then you should wake up before your kids How you start something usually wake up. I have 5 kids. I know what it determines the direction and quality it feels like to be woken up to my kids will go. being awake.

Take 10 minutes before anything else In those instances, I don’t have 10 to get yourself in the right place, and to minutes to get my head and heart in ensure you focus on the right things that the right place. I just have to get up and day. get moving. And when I do this, I’m operating like the millions of blog posts Here’s a simple outline of how you that won’t get any reads. can do it. But I recommend you develop your own system over time.

I’m going to be working but ineffectively.

• Wake up My kids deserve better. I deserve better. • Drink some water (your brain will You deserve better. Your kids deserve thank you) better.

• Go to a quiet or peaceful place • Say a prayer or do some form of meditation The pu rpose of life is to advance • positive If you decide to pray, ask God forward every single day (or whatever you call the higher power) to inspire you with clarity, In the book, The Laws of Lifetime Growth, discernment, and direction for what Dan Sullivan and Catherine Nomura you should be focusing on that day have 10 amazing laws.

• After your prayer and meditation, pull out your journal and answer One of those laws is to always make your a question — Sean Stephensen, learning greater than your experience. the famed speaker and therapist Here’s specifically what they way about explains that journaling is often that: more effective when answering a “You can have a great deal of experience • question Your journal entry, then, could be and be no smarter for all the things you free-writing to the question:

What should I be focused on today?

• Here are some other questions you could answer as journal-prompts: Who do I need to show up for today?

How can I be most helpful? What needs my attention most? What is currently on my schedule today that I should uncommit to?

Answering these types of questions gives you a little space to open your mind to clarity.

You really don’t need that much time. You can get life-changing and SIMPLE clarity in a few seconds.

The problem is, most people don’t give themselves those seconds. They rush forward.

Those few seconds will come consistently and daily if you make time for them. But you need to create an environment and a mindSET — your “set” and “setting” — that can create powerful insights.

Once you’ve nailed down what you should be focused on, the second half of the journaling session and morning routine is about COMMITMENT. You want to commit to yourself that you will execute. That you will followthrough. That you’ll operate at the highest level.

You need to make a definitive decision about how the day will go. When you make a decision the universe conspires to make it happen.

Therefore, your morning routine is about getting clarity for the decisions you should be making, and then truly committing to making those decisions real.

Ready to upg rade I’ve created a cheat sheet for putting yourself into a PEAK-STATE, immediately. You follow this daily, your life will change very quickly.

Get the cheat sheet at PeakStateChecklist.com/checklist

www.USPCA.com | 25

26 | Personal Chef Magazine

CREAM OF MUSHROOM SOUP Amy Casey, Sparta, NJ

I love making a big batch of homemade soup. Not only are most soup recipes easy to prepare but, there is no comparison to the store-bought canned versions. The most difficult task associated with making soup is the chopping that is involved.

RECIPES

To speed up the slicing and cutting involved, I enlist my food processor to do the work. In just a few pulses of the super sharp blade, all the vegetables are ready to be added to the soup pot. I use the slicing blade when making my Cream of Mushroom Soup. The food processor makes quick work of thinly slicing 2 pounds of mushrooms.

As the name suggests, Cream of Mushroom Soup contains cream. If cold cream is added to the hot soup, there is a chance it will curdle. Just warm the cream in the microwave for 30 seconds to remove the chill. When the warm cream is stirred in, the result will be a velvety, smooth soup.

The soup can be prepared up to 4 days in advance and stored in the refrigerator. Before serving, gently reheat in a sauce pan over medium low heat. Stir occasionally to ensure the soup heats evenly.

Makes 8 one-cup servings

INGREDIENTS

2 tablespoons butter 1 tablespoon olive oil 1 medium onion, about 1 cup diced 4 garlic cloves, minced 2 pounds cremini mushrooms, thinly sliced 1 cup red wine 1 cup light cream 4 cups low sodium chicken stock 1 tablespoon fresh thyme leaves 1 tablespoon Worcestershire sauce 3 tablespoons cornstarch Salt and pepper to taste

DIRECTIONS

1. Heat a large pot over medium heat and add the butter and olive oil. When the butter has melted, add the onion, garlic, and mushrooms. Season with salt and pepper. SautĂŠ the vegetables for 8 to 10 minutes or until the mushrooms are tender and the onions are translucent.

2. Stir in the red wine. Bring to a boil and reduce the wine for 4 to 5 minutes. Warm the light cream in the microwave for 30 seconds before adding it with the chicken stock, thyme leaves, and Worcestershire sauce to the pot. Bring the mixture to a simmer.

3. Combine the cornstarch with 1/3 cup cold water in a small bowl. Stir until the cornstarch is dissolved and the mixture is smooth.

4. Stir the cornstarch mixture into the simmering soup. Continue cooking and stirring the soup for 3 to 4 minutes or until the soup just begins to thicken. Season to taste with salt and pepper.

5. Ladle soup into warmed bowls and serve.

www.USPCA.com | 27

RECIPES

GLUTEN-FREE ITALIAN BASMATI RICE SALAD Vedam Clementi, Chef Vedam, Hiawassee, GA

This recipe was a winner the first time I created it! There is one warning regarding this recipe - it makes a lot!

I cannot tell you how much our family has enjoyed this salad; it is a complete meal, in and of itself! If you are like my family (transitioning from eating meat so regularly), you will not feel cheated in any way. And if you are already familiar with eating a vegetarian diet, give this all-in-one dinner salad a try, and you too will be hooked!

Serves 6-8

INGREDIENTS

Dressing Ingredients: 1/4 cup White Wine Vinegar 1/4 cup Olive Oil 1/4 cup Mayonnaise 1/4 cup Sour Cream or Greek Yogurt 2 tbsp Honey 1/4 tsp Salt 1/4 tsp Pepper 1/4 tsp Garlic Powder 1/2 tsp Vedam’s Seasoning Blend 1 tsp dried Basil 1 tsp dried Oregano 1 tsp dried Parsley Salad Ingredients: 4 Hard Boiled Eggs 3 cups cooked Basmati Rice 1 Orange Bell Pepper 1/2 cup Red Onion (chopped) 28 | Personal Chef Magazine

1 cup Cherry Tomatoes (halved) 1 - .75 oz package Fresh Basil Leaves 1 - 14 oz can Artichoke Hearts (drained and roughly chopped) 5 - 7 oz Mixed Greens 1/2 cup Raisins 1 - 3 oz jar Capers (drained) 1/2 - 1 cup Parmesan (fresh grated)

dressing ingredients together in either a large mixing bowl (whisking), a jar with a top (shaking), or a blending in a food processor.

4. Dice, cut or chop bell pepper, red onions, cherry tomatoes, fresh basil and artichoke hearts, and set aside.

5. In a large bowl, mix mixed greens, raisins, capers and the other previously DIRECTIONS cut vegetables. Top with eggs, rice, and 1. Hard boil eggs in boiling water for 10 Parmesan. minutes. Rinse in cold water and once 6. Top with Gluten Free Creamy White cooled, remove shell. Using a fork, Wine Vinaigrette Dressing, mix, serve and crumble hard boiled eggs and set aside ENJOY! while preparing the rest of the ingredients. Note: Do not dress the salads until it is time to 2. Prepare, following manufacturer’s serve - that keeps it from getting soggy! directions, 3 cups of basmati rice, and once done, set aside.

3. While eggs are boiling and basmati rice is cooking, prepare Creamy White Wine Vinaigrette Dressing simply by mixing all

BUTTERNUT SQUASH POTSTICKERS WITH SOY-CHILI DIPPING SAUCE Karen Scola, Karen Scola Personal Chef - Worcester, MA

Spicy butternut squash dumplings are crispy Chinese dumplings hiding a delicious sweet & spicy pumpkin filling.

Makes 40 servings.

INGREDIENTS

Soy Dipping Sauce 1/2 Cup soy sauce 2 tbsp rice vinegar 1½ tsp sesame oil 2 tbsp sweet hot chile sauce 2 slices, ginger peeled Wonton Filling 1 each butter nut Squash - 1 1/2 pounds 1/2 cup water 1/2 cup ricotta cheese 3 tablespoons Parmesan cheese, grated 2 tablespoons bread crumbs 1/4 tsp salt 1/4 tsp black pepper 1 tbsp water 40 wonton wrappers 1/4 cup vegetable oil, divided 1 cup chicken stock, divided

DIRECTIONS

1. To prepare sauce, put all of the ingredients in a small saucepan and bring to a boil. Remove the pan from the heat and set aside.

2. To prepare filling, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375° for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined. Lay a wonton wrapper on a work surface. Place 1 heaping teaspoon of the filling in the center of the wrapper. Bring the sides of the wrapper up around the filling to a point at the top, sealing each of the sides. (Look more like purses). Repeat with the remaining wrappers and fillings.

3. In a large, nonstick saute pan, add the oil and heat over high heat until very hot. Gently place the dumplings in the pan and cook until browned, about 2 minutes. Add the chicken stock and water and steam for about 2 minutes, or until tender. Remove the dumplings from the pan, repeat as necessary. Serve hot with the dipping sauce.

Recipe Description Spicy butternut squash dumplings are crispy Chinese dumplings hiding a delicious sweet & spicy pumpkin filling.

Serving Instructions Serve these on Asian Soup Spoons with the dipping sauce underneath the potsticker.

Make these to look more like purses and serve them on Asian Soup spoons with the dipping sauce underneath. They are a great passed app because they can eat it right from the spoon it is served on.

Servers should always have a basket on their tray for used spoons.

Reheating Directions Steam with a little water and chicken stock until heated, approximately 1 to 2 minutes.

www.USPCA.com | 29

PINEAPPLE CRISP

Shelley Nachum, Short on Thyme, Delray Beach, FL Gluten-Free, Dairy, Free

INGREDIENTS

1 pineapple 4 Tbsp. sugar ¼ cup coconut water 1 cup finely chopped or ground almonds 1 cup finely chopped or ground pecans or walnuts 1 cup shredded coconut (unsweetened) 2 egg whites ½ cup sugar

FRIED POLENTA BITES John Gifaldi, Sweet Memories Cooking, Cibolo, TX

INGREDIENTS

Purchase the pre-made polenta (1 or 2 tubes) 3 Tbsp. Extra Virgin Olive Oil 2 tsp fresh lemon juice ½ cup finely chopped arugula 1 Tbsp. chopped olives Kosher salt and pepper 3 Radishes – very thin sliced 1 cup Panko bread crumbs

DIRECTIONS

1. Open the polenta and cut the rounded edges creating a rectangle then cut into bite size pieces.

2. Pour the Panko into a large flat dish then press each polenta piece into the Panko coating all sides.

3. Next, heat 1 Tbsp oil in a non-stick pan and then cook the polenta until crispy – 2-3 minutes.

4. Remove and let cool on a rack.

5. In a bowl, mix the remaining olive oil, with the lemon juice arugula and olives.

6. Toss with salt and pepper.

7. Assemble: First, top each piece of polenta with 1 or 2 thin slices of radish then add the arugula mixture.

30 | Personal Chef Magazine

DIRECTIONS

1. Peel pineapple and cut into 1” chunks.

2. Sprinkle sugar and coconut water on pineapple and refrigerate until ready to use.

3. Mix nuts, coconut, sugar and egg whites 4. Place pineapple with some liquid into individual ramekins or one 9” baking dish. Top with coconut-nut mixture.

5. Bake at 350 for approx. 20-25 minutes or until topping is golden brown and crunchy.

6. Serve with vanilla ice cream.

NOTE: Use any combination of fruit such as apples, strawberries, rhubarb, mangoes, peaches, blueberries, or pears.

This recipe comes from an old Kosher cooking “Bitayavon” magazine.

POTATO CROQUETTES WITH SAFFRON AIOLI Heather Zaida, Chef Zaida, Carlsbad, CA

Makes 12-15 croquettes INGREDIENTS

CUCUMBER CUPS WITH MEDITERRANEAN FILLING

Sue Clair Bruccoliere, The Healthy Gourmet, Philadelphia, PA This is a recipe that is really delicious any time of year, but for some reason, my family only makes it during the holidays.

Serves 6-8

INGREDIENTS

2 whole euro cucumbers, peel, cut into 3/4� sections Mediterranean Filling: 1 box of pasta di pepper 1/2 cup of balsamic vinegar 1/3 cup of olive oil 2T capers 1/3 cup green onions, chopped 1/3 cup black olives, chopped 1/3 cup red onions, small dice 1/4 cup goat cheese or feta 1/3 cup Parmesan cheese Garnish: fresh chopped parsley

DIRECTIONS

2 Idaho Potatoes Tab of Butter Splash of Milk or Heavy Cream 5 Chives, chopped 2 T Flat Leaf Parsley, minced 1 garlic clove, finely minced Sea Salt Cracked Black Pepper Paprika 1 egg 1/2 cup Panko Bread Crumbs 1/4 cup Flour Canola Oil

SAFFRON AIOLI

Saffron Aioli 4 T Mayo Squeeze of Lemon 1/2 T Saffron Threads 1 small garlic clove, finely minced Sea Salt Cracked Black Pepper Mix together Taste and adjust seasoning as needed

DIRECTIONS

1. Boil Potatoes and run through ricer. Mix riced Potatoes with Butter and Milk until mashed. Add Herbs and gently mix. Season with Salt, Pepper and Paprika. Taste and adjust seasoning as needed 2. Whisk Egg, place in a pie pan.

3. Mix together Panko and Flour, place in a pie pan 4. Season both Egg and Panko mixture with Salt, Pepper and Paprika.

5. Roll medium sized croquettes with the mashed Potato mixture 6. Dip into Egg then Panko mixture, coating all sides. Set on hotel pan. Refrigerate minimum 30 minutes 7. Heat Oil in stock pot, filling 1/2 of the pot with oil 8. Gently place Croquettes in Oil, do not overcrowd pot 9. Flip to ensure all sides become golden brown 10. Remove and place on rack. While hot, sprinkle Sea Salt on top.

11. Serve with Saffron Aioli and garnish with Chive

1. Take euro cucumber, peel both. Cut into 1/2� sections.

With melon baler, scoop out inside (hollow out), leaving bottom of cucumber intact. Place on baking tray. Place in fridge for several hours.

2. Make pasta according to package instructions. Drain and rinse in cold water.

3. In bowl, combine vinegar, capers, green onions, black olives, red onions.

4. Add pasta and incorporate all together. Add olive oil, goat cheese and Parmesan cheese. Add salt and pepper to taste.

Mix. 5. Take cucumber cups and fill each one with a tablespoon of pasta mixture.

6. Place in fridge until you serve. Garnish with fresh chopped parsley and sea salt. www.USPCA.com | 31

BEET DIP IN FILLO SHELLS

ORZO WITH BUTTERNUT SQUASH AND CRISPY SAGE

The dip can be made up to 2 days before, and the fillo cases filled up a couple of hours before the event starts. The vibrant color off the beets is always impressive as well. Guests love it!

INGREDIENTS

Valerie Faure, Valerie’s French Kitchen, Edina, MN

Susan Ytterberg, Golden Plum Personal Chef Services, LLC , Winter Park, FL

2 boxes Mini Fillo shells (15 each) 2 Medium Beets - scrubbed & trimmed 1/2 Cup Walnuts - plus an extra handful for decoration 1 Garlic clove - minced 1 tsp Salt – plus extra to taste.

3/4 Cup Greek yogurt 3 Oz Goat cheese Lemon juice - 2 tbsp or more to taste 2 Tbsp

3 tbsp butter, browned. ½ lb Orzo ½ Onion Diced 1 Tbsp EVOO 2 Tbsp Butter 1 bag of butternut squash cubes or 1 whole butternut squash peeled, seeded, and cubed.

20 sage leaves ¼ cup EVOO 1 ball of goat cheese, cubed ½ cup hazelnuts, chopped

DIRECTIONS

DIRECTIONS

INGREDIENTS

1. Cook the unpeeled beets in a large sauce pan of boiling water, uncovered for about 45 minutes.

2. Drain and let cool, then peel and chop coarsely 3. Using a food processor, mix the beets, walnuts, garlic and salt.

4. Scrape down sides of bowl and add the yogurt, 2 oz of the goat cheese and lemon juice.

5. Pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed.

6. Using a small spoon, scoop some dip and fill the fillo shells.

7. Decorate with walnuts pieces and the remaining of the crumbled goat cheese.

This dip can be served with crackers or toasted baguette, in fillo shells or used as a dip for vegetables.

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1. Cook orzo, drain and place in a mixing bowl, toss with browned butter. Set aside.

2. Heat butter on stove in sauté pan, cook onions til soft.

Add to bowl with orzo, stir in.

3. Cover a baking pan with foil and place your squash cubes and sage leaves on pan. Pour EVOO over these ingredients, toss to ensure everything is coated with the oil. Sprinkle with salt and pepper and place in oven. Bake for 20 to 30 minutes until squash is caramelized and sage is crisp. Remove from oven and pour everything from the baking pan into the bowl with the cooked orzo.

4. Add the cubed goat cheese and hazelnuts immediately to the warm bowl of orzo and roast vegetables, toss until well mixed and goat cheese is melting and blending in.

5. Sprinkle bacon salt or truffle salt over top, mix gently and serve. If you don’t have either, use Kosher salt and serve.

SUMMERTIME DUTCH BABY WITH STRAWBERRIES Hannah Cook, Coming Home Personal Chef, Seaside, CA

This recipe is super fun for summertime brunch. It’s a Dutch baby pancake with fresh strawberries and mint. I’m so fortunate to live in Monterey, California and we get amazing produce, especially strawberries! This was one of the first things I made when moving into my new house last summer and it’s a favorite with guests and friends alike.

INGREDIENTS

For the Dutch Baby 3 eggs ¼ cup granulated sugar small pinch sea salt 1/2 cup whole milk 1/2 cup all-purpose flour 1 teaspoon vanilla extract 3 tablespoons butter For the Strawberry topping 1 pint strawberries (washed well) 3 Tbsp. fresh mint leaves ½ lemon juiced ½ lemon zested 3 Tbsp. granulated sugar Optional: Maple Syrup or Powdered Sugar

DIRECTIONS

1. Preheat oven to 400 degrees. Put 10inch cast iron or oven safe skillet in oven to preheat.

2. Whisk together milk and eggs.

3. Add the flour, sugar, salt and vanilla extract to milk/egg mixture. Whisk quickly and remove all lumps. This may also be mixed in a blender if preferred.

4. Add the 3 Tbsp. of butter to the hot skillet and evenly coat the pan. Be careful at this stage, butter may pop and skillet will be very hot.

5. Pour batter in hot skillet and place in oven. Bake 15-18 minutes or until golden brown and no longer raw and jiggly in the center.

6. While Dutch baby is baking, half or quarter the strawberries depending on size. Chiffonade the mint leaves and mince into small pieces. Toss fresh mint and strawberries with the sugar, lemon zest and juice. Let sit and macerate while Dutch baby bakes.

7. Remove Dutch baby from oven and pour strawberry mint mixture over top. Serve immediately. If desired, drizzle with maple syrup or sprinkle with powdered sugar.

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CARNE ASADA TACOS Karen Doman, Dishin’ It, Somers, NY

Roasted Brussels sprouts are mellower than their boiled counterparts, and when combined with intense roasted grapes, toasted walnuts and balsamic vinegar you have a perfect dish that you have to taste to believe. Try it with your Thanksgiving feast, or on a night when you want to make ordinary extraordinary. Inspired by Whole Living.

INGREDIENTS

For the steak 4 cloves garlic coarsely chopped 1 jalapeño, stemmed seeded and coarsely chopped 1 1/2 cups fresh cilantro leaves 1/2 cup extra virgin olive oil 1/4 cup fresh orange juice 2 Tbs. fresh lime juice Kosher salt ground black pepper 2 lb. skirt steak trimmed of excess surface fat For the quick pickled onion 1 medium red onion, halved and thinly sliced 1/4 cup kosher salt 2 tsp. granulated sugar 1/2 cup distilled white vinegar

For the salsa verde 1 lb. tomatillos husked and rinsed under warm water, halved 6 sprigs fresh cilantro leaves chopped and stems reserved 1/2 small yellow onion coarsely chopped 1 jalapeño stemmed, seeded and coarsely chopped 1 medium clove garlic peeled 1 Tbs. fresh lime juice Kosher salt For serving 18 corn tortillas 1 cup fresh cilantro leaves 4 oz. (1 cup) crumbled cotija cheese or queso fresco 4 limes cut into wedges

DIRECTIONS

Marinate the steak: Pulse the garlic and jalapeño in a food processor until finely chopped.

Add the cilantro and pulse a couple more times. Transfer to a baking dish or zip-top bag large enough to hold the steak. Add the oil, orange juice, lime juice, 1/2 tsp. salt, and a few grinds of pepper and stir to combine. Add the steak and marinate for at least 1 hour at room temperature or up to 3 hours in the refrigerator.

Pickle the onion: In a medium bowl, toss the onion with the salt and sugar to coat well.

Let sit at room temperature until the onion softens, 15 to 20 minutes. Transfer to a fine-mesh strainer and rinse under cool water while tossing with your fingers to remove the salt and sugar. Pat dry on paper towels. In a small bowl, combine the onion and vinegar. Cover and refrigerate until needed.

Make the salsa verde: Put the tomatillos, cilantro stems, onion, jalapeño, and garlic in a 2-quart saucepan. Add 1-1/2 cups water and cook over medium heat until the onion is translucent and the tomatillos are tender, about 30 minutes. Using an immersion blender, regular blender, or food processor, purée until almost smooth. Allow the mixture to cool. Add the chopped cilantro leaves and lime juice and season to taste with salt. Refrigerate until needed. (Leftover salsa will keep for a week.)

Grill the steak and serve: Prepare a high (500°F to 600°F) charcoal or gas grill fire. Remove the steak from the marinade, season with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, warm the tortillas on the grill until light grill marks form on both sides and they soften, about 30 seconds. Slice the steaks with the grain into 4- to 5-inch-long pieces, then against the grain into thin slices no wider than 1/4 inch.

Assemble the tacos with the tortillas, steak, salsa, pickled onion, cilantro, and cheese. Serve with lime wedges for squeezing over.

Tip: Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.

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CONTAINERS ARE HERE!

Discounted pricing is available for Premier, Provisional, and Corporate Owner members on the four most popular Personal Chef containers available in the store

Black and Gold Diamond Foil 16, 23.3 and 47.4 oz

Smooth Silver Foil 16 oz

Round Microwavable Heavyweight 16 oz black and white

For instructions on how to order, visit www.USPCA.com/Webstaurant

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PERSONAL CHEF MAGAZINE provided by the United States Personal Chef Association P.O. Box 56 Gotha, FL 34734

RECIPES IN THIS ISSUE • Beet Dip in Fillo Shells p32 • Butternut Squash Potstickers with Soy-Chili Dipping Sauce p29 • Carne Asada Tacos p34 • Cream of Mushroom Soup p27 • Cucumber Cups with Mediterranean Filling p31 • Fried Polenta Bites p30 • Gluten-free Italian Basmati Rice Salad p28 • Magical Rainbow Popcorn p8 • Orzo with Butternut Squash and Crispy Sage p32 • Pineapple Crisp p30 • Potato Croquettes with Saffron Aioli p31 • Summertime Dutch Baby with Strawberries p33

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