The History of the Personal Chef Industry

Personal Chef HistorySusan Titcomb-MacKay worked in the food service industry for many years in various capacities. Since cooking was a passion for her, she attended culinary school to further her knowledge. After graduation, she went on to pursue her dream of working as a head chef in a restaurant. Unfortunately, as many food service workers know, this "dream" can turn into a nightmare. In most restaurants, to be promoted to head Chef you have to, as the saying goes, "pay your dues." Working nights, weekends, holidays, long hours and, of course, the low pay, are all a part of this progression.

Susan realized the restaurant scene was not for her. Like most food service workers, she was burned out to a point where she didn't even like cooking at home for her family! To help relieve some of the pressure and perhaps change her surroundings, Susan and her husband, David MacKay, considered buying or opening a business of their own. Desiring to stay in the food industry, they looked at delicatessens, small restaurants, and even catering businesses, all of which were capital-intensive and, of course, required a lot of long days and nights to make them succeed. Not satisfied with what they saw, they kept looking.

A Personal Chef?

One evening in early February 1987, David and Susan were having dinner with some friends, Steve and Jill Wightman. Steve commented, “David, you are really lucky having a chef as a wife.” David responded with, “Oh, why?” Steve said, “Well, you get to enjoy all of Susan’s great-tasting meals every night.” David responded, “Due to Susan’s schedule, she is rarely home to help with the evening meal. So on her days off, she prepares several dinners for me and the children and puts them in the freezer as our solution for the what’s-for-dinner problem.” The Wightmans were fascinated with that idea and expressed interest in having Susan do that for them.

David and Susan pondered the idea and then approached Steve and Jill with the concept of a personal chef service. The Wightmans signed up immediately and became Susan’s very first client. Steve and Jill quickly became accustomed to the added time they had each evening and the outstanding food that they were now able to enjoy. The personal chef service concept had been born.

Over the next few months on Susan’s days off, she went to clients’ homes and became their personal chef for a day. The concept was so well received that Susan quit her job at the restaurant and started Personally Yours Personal Chef Service – the first personal chef business dedicated exclusively to preparing dinners for families in their homes. Within a year, Susan was booked with clients and had a waiting list. Soon thereafter, many of Susan’s peers (people she had worked with or had known from Culinary School) began asking her if she could show them how to do the same thing. The idea of teaching and supporting others in their quest to become personal chef service business owners became David’s reality while Susan continued to perfect the operations for owning and operating a personal chef service Business.

The United States Personal Chef Association

The first Organization Dedicated Exclusively to Personal Chefs

David and Susan spent two years developing standardized techniques, procedures, and recipes. The result was the first training system devoted exclusively to teaching others how to start a personal chef service business. In 1991, the United States Personal Chef Association was founded.

In 1994, after being profiled on the CBS Morning Show, the demand for personal chef services skyrocketed. In many areas of the country, there were not enough personal chef services to handle the demand. A national advertising campaign was implemented to find people who loved to cook and who wanted to start a personal chef service business. Today, over 5,000 personal chef service businesses throughout the United States and Canada utilize the recipes, methods and techniques developed by David and Susan MacKay.

Personal Chef Industry Timeline

What began as an experiment with one chef cooking for one family has blossomed into a full-fledged service industry. The following timeline depicts the growth and milestones realized since this unique service business concept was conceived. Please contact the United States Personal Chef Association should you desire further details about any particular time period.

November 1987
Inspired by a love and a passion for cooking, Susan Titcomb-MacKay, a "burned out" restaurant Chef in San Diego, California, humors a friend's request and prepares meals for them in their home.
February 1988
Susan and her husband, David MacKay, started Personally Yours Personal Chef Service in San Diego, California. The first personal chef service in the country.
November 1989
Personally Yours, Personal Chef Service is wildly successful. Susan has a waiting list and her peers are asking her to teach them how to start a personal chef service.
January 1990
Susan and David have a vision: They want to create a new industry by teaching thousands of people how to start personal chef services. A new industry concept is born.
September 1991
The United States Personal Chef Association is established to support others in their quest to start a successful personal chef service Business.
April 1994
Personally Yours® and the USPCA are profiled on the CBS Morning Show. personal chef services, a fledgling industry, is finally gaining recognition.
December 1994
485 personal chef service businesses are operating. Local chapters of the Association are beginning to be established.
June 1995
David and Susan MacKay completely revised the original training manual with the latest, updated information.
October 1996
The United States Personal Chef Institute is formed as the educational division of the USPCA, and begins developing new training classes and continuing education opportunities.
February 1997
The United States Personal Chef Institute introduces two new personal chef training systems containing the most up-to-date materials and information.
August 1997
The first ever Personal Chef Conference is held. Members of the USPCA come from around the country to receive training and test for the honor of becoming the first Certified Personal Chefs (CPC).
August 1998
The United States Personal Chef Institute’s "Deluxe 2000 Training Manual" is unveiled and is heralded as the new 'bible' for the Personal Chef Industry.
October 1998
The industry reaches 2100 personal chef services in operation including a record 250 Certified Personal Chefs (CPC)
February 1999
The USPCA is contracted by the U.S. Government to develop a custom program for flight attendants aboard the Diplomatic Fleet including Air Force One—teaching how to be in-flight personal chefs. The contract is for 5 years.
February 2000
The USPCA finds that a personal chef service business works equally well in Canada. To assist the growing ranks of Canadian personal chefs, a sister organization, Canadian Personal Chef Association (CPCA) is formed with headquarters in Toronto, ON.
May 2000
The first mentorship class of the United States Personal Chef Institute graduates sixteen new personal chef service business owners. The first of hundreds in the next seven months to earn a personal chef career diploma.
March 2001
The United States Personal Chef Association is profiled on a Food Network hour-long special program highlighting the personal chef service industry.
June 2001
The United States Personal Chef Institute (the educational division of the USPCA) opens new training facilities in Phoenix, AZ, Atlanta, GA and Cherry Hill, NJ.
July 2001
MenuMagic Personal Chef Software debuts as the industries only all in one software program designed exclusively for the personal chef combining menu planning, recipe management, client management functions.
August 2001
The United States Personal Chef Association 2001 Conference marked the 10-year anniversary and was the largest gathering ever of personal chefs from around the globe.
November 2001
The United States Personal Chef Association introduces industry standard liability insurance for all members included in membership fees. A first for the industry! Made possible by the size, strength and credibility of the USPCA and its members.
April 2002
USPCA develops interactive educational program titled Culinary Inspirations. Multiple training locations are designated across the country. Personal chefs adapt a new option as an educator in addition to a provider of excellent culinary delights.
September 2002
Personal chef textbook and student workbook are developed for college use and implemented for field testing at the Art Institute of Atlanta.
September 2002
The United States Patent & Trademark office recognizes that the Certified Personal Chef and CPC designations are industry recognized and awards the USPCA the federally registered trademarks for those designations.
October 2002
The United States Personal Chef Institute, headquartered in Phoenix, AZ, receives approval of its Personal Chef Mentorship Program from the AZ State Board of Private Post Secondary Education - the only government approved personal chef training programs in the country.
January 2003
The American Culinary Federation (ACF) finally recognizes the personal chef service industry and introduces a personal chef Certification modeled after the USPCA certification program.
July 2003
Personal Chef Magazine, the official publication of the personal chef industry, releases its 50th issue.
August 2003
The 7th annual personal chef conference held in Kansas City, MO hosts special guest and FoodTV icon Chef Alton Brown.
January 2004
The United States Personal Chef Institute (training division of the USPCA) takes on a new name and a new look and is renamed the Culinary Business Academy specializing in personal cheffing, catering, entertainment cooking and commercial kitchen operations.
November 2004
Personal chef Monique Porshe-smith (member USPCA) is profiled on the Food Network series "Recipe for Success"
April 2004
The Culinary Business Academy releases a new training module titled "Dinner Parties As A Business" – opening the door for expansion for existing personal chef services.
August 2004
The Culinary Business Academy relocates its offices to New Mexico and becomes a licensed educator by the New Mexico Board of Private Post Secondary Education.
February 2005
The USPCA and the Culinary Business Academy partner with Cook Street School of Fine Cooking in Denver, Colorado and Cook Street becomes a regional training affiliate adding personal cheffing to their culinary educational offering.
April 2005
USPCA unveils a new website dedicated to personal chef conferences and training events; www.personalchefconference.com.
May 2005
Culinary Inspirations redefines itself and expands to an independent service option titled "Entertainment Cooking As A Business". More options offered in an easy to use home study training module.
August 2005
David MacKay announces company reorganization with David dedicating his time to training development and promotes John Moore to Executive Director of USPCA.
February 2006
USPCA decides on Rio Rancho, NM as its permanent world headquarters location and builds a new national headquarters and training facility.
June 2006
Atlanta, GA personal chef Carlin Breinig and David MacKay appear on CNN in a special lifestyles segment.
August 2006
At the 9th annual personal chef conference, the USPCA celebrates 15 years as an organization.
September 2006
Partners in providing professional personal chef textbooks for culinary schools, the USPCA and Culinary Business Academy, sign on their 10th school.