About Us
BIRTHDAY GIFT IDEAS
The perfect gift for your friend or loved one this year... a Gift Card for a Chef Experience conducted by their own Personal Chef in the comfort of their home.
Check out details on our wide range of Chef Experiences, and Contact Us to purchase.
CHEFS SAVE MONEY
The Chef Alliance's money saving program reduces your business costs and increases profits. See the Chef Discounts and Benefits of Joining the Chef Alliance
YOU NEED A PERSONAL CHEF
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The Chef Alliance has helped thousands of professionals and families that don't have the time, ability or inclination to cook to eat well. Having a Personal Chef is affordable. It costs less than eating out and gives you over 20 hours a week to do the things you love!
Call Us to see how we can help you!
REDEEM CHEF EXPERIENCE
Complete our simple booking form to begin your Chef Experience. Contact Us for details.
CHEF HIRING TIPS
Our comprehensive checklist will answer all the questions you have, and those that hadn't even occured to you!
25% OFF GIFT CARD PRINTING
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Starting your own gift card program is easy and inexpensive.
Create a new revenue stream, attract new customers, maintain existing customers and increase profits. Find out how you can obtain high definition gift cards for your business at a low cost with no minimum printing requirements.
Contact Us for details.
In The News
life, etc Magazine, Article - 2008-10-01
Published in life, etc magazine, RBC Rewards Magazine
Written by Anita Draycott
Millions of Royal Bank Visa Cardholders are familiar with the 'life.etc with RBC Rewards' magazine, the glossy magazine highlighting the very best rewards offered through the program.
The Fall/ Winter 2008 magazine featured 6 of the 20 Experiences by RBC Rewards on pages 14 and 15, including The Chef Alliance’s
Written by Anita Draycott
Millions of Royal Bank Visa Cardholders are familiar with the 'life.etc with RBC Rewards' magazine, the glossy magazine highlighting the very best rewards offered through the program.
The Fall/ Winter 2008 magazine featured 6 of the 20 Experiences by RBC Rewards on pages 14 and 15, including The Chef Alliance’s
Caterers, A WNetwork Article - 2008-01-01
Published on W Network's Website, www.wnetwork.com
Written by 'The Shopping Bags'Excerpts from: http://www.wnetwork.com/tv_shows/shows/the_shopping_bags/ViewProduct.asp?ID=342&View=INTRO
Introduction
Whether you’re planning a gala event or something more modest at home, sometimes hiring a caterer is the way to go when it comes to feeding your guests. Not just food purveyors, many caterers can
Written by 'The Shopping Bags'Excerpts from: http://www.wnetwork.com/tv_shows/shows/the_shopping_bags/ViewProduct.asp?ID=342&View=INTRO
Introduction
Whether you’re planning a gala event or something more modest at home, sometimes hiring a caterer is the way to go when it comes to feeding your guests. Not just food purveyors, many caterers can
Make Life Easier - And More Delicious - 2006-11-29
Printed in The Paris Star
November 29th 2006
Have you ever wished you could simply go home after work and find a delicious home cooked meal ready to be served at the table?
Or perhaps you are a retired person who is looking for ways to make it easier for you to live independently. You want tasty and nutritious food, but you find it harder to shop and prepare meals.
You might be planning a dinner
November 29th 2006
Have you ever wished you could simply go home after work and find a delicious home cooked meal ready to be served at the table?
Or perhaps you are a retired person who is looking for ways to make it easier for you to live independently. You want tasty and nutritious food, but you find it harder to shop and prepare meals.
You might be planning a dinner
I do...Let's Eat, Food Network Canada Appearance - 2006-11-01
Appearance on Food Network Canada's Show, 'I do...Let's Eat'
Episode: Karla & LouieLong-timeChef Alliance member, Chef David Paquet of Niagara Gourmet, was recently featured on Food Network Canada
"For the past five years, [David's] run his own catering company, Niagara Gourmet. Completely self-taught – "I learned with my hands and experience" – Chef Paquet has quickly
Episode: Karla & LouieLong-time
"For the past five years, [David's] run his own catering company, Niagara Gourmet. Completely self-taught – "I learned with my hands and experience" – Chef Paquet has quickly
Who's Making Dinner Tonight? - 2006-02-16
Accounting Life Magazine
February 16 2006
By Pauline Braithwaite‘Who’s making dinner tonight?’ Who hasn’t heard or said this before? I heard it myself last night! It is a question that’s reverberating in households across the country. Dual income households, increased commuting time and demanding work and home schedules, has led to an acute need to find ways to eat healthy meals and spend
February 16 2006
By Pauline Braithwaite‘Who’s making dinner tonight?’ Who hasn’t heard or said this before? I heard it myself last night! It is a question that’s reverberating in households across the country. Dual income households, increased commuting time and demanding work and home schedules, has led to an acute need to find ways to eat healthy meals and spend
Waves, Emagazine - Featuring Personal Chefs - 2006-02-15
Chef Sonia, President of the Canadian Personal Chef Alliance and Sonia’s Spicy Secrets, is highlighting the benefits of using the services of members of the Alliance to over 30,000 Canadian subscribers of a new emagazine, ‘Waves.’
‘Waves’ was launched in January 2006 on www.wayspa.com. “WaySpa is the leading online retailer of Spa Treatments, Packages and Gift Certificates. WaySpa is the best
‘Waves’ was launched in January 2006 on www.wayspa.com. “WaySpa is the leading online retailer of Spa Treatments, Packages and Gift Certificates. WaySpa is the best
Love of Home Cooking Became a Profession - 2005-02-10
Written by Betty Goodfello, Feature Writer - Roundabout- Paris Peddler
February 10 2005.
If Nancy Rowley-Panasiuk had her way, she'd be providing nutritious, home cooked meals to all the busy households in Paris.
The registered personal chef just loves to cook and considers hearty home-cooking her forte. "I love making soups, hearty meals and comfort foods," said Panasiuk with a wide grin. "I'm
February 10 2005.
If Nancy Rowley-Panasiuk had her way, she'd be providing nutritious, home cooked meals to all the busy households in Paris.
The registered personal chef just loves to cook and considers hearty home-cooking her forte. "I love making soups, hearty meals and comfort foods," said Panasiuk with a wide grin. "I'm
The Timeliest Gift - 2004-12-24
Published in The Globe & Mail Newspaper, December 24 2004
Written by Gayle MacDonald(Personal Chef Sonia Thapar of Sonia's Spicy Secrets, cooks up a wonderful meal for Gayle MacDonald of the Globe & Mail Newspaper, Canada.)
There is no other time of year that is so joyously jumbled.
Take Sunday. I wake at 6 -- ruing the wine and boisterous carol-singing of the night before -- to ferry three
Written by Gayle MacDonald(Personal Chef Sonia Thapar of Sonia's Spicy Secrets, cooks up a wonderful meal for Gayle MacDonald of the Globe & Mail Newspaper, Canada.)
There is no other time of year that is so joyously jumbled.
Take Sunday. I wake at 6 -- ruing the wine and boisterous carol-singing of the night before -- to ferry three
Airbourne Magazine - In House Chef - 2003-11-01
By Barbara Ramsay Orr from AIRBOURNE In-flight Magazine Winter 2003/04
You’d never know that guests are scheduled to arrive in an hour for a dinner party. The hostess, Rachael, is putting the finishing touches on her make-up while host James is still in the shower. Where’s the last-minute rush, the scramble to set the table, the worrisome doubts that the hors d’oeuvres won’t be
You’d never know that guests are scheduled to arrive in an hour for a dinner party. The hostess, Rachael, is putting the finishing touches on her make-up while host James is still in the shower. Where’s the last-minute rush, the scramble to set the table, the worrisome doubts that the hors d’oeuvres won’t be
What's For Dinner? - 2003-10-08
Article from The Sudbury Star
By Lara Bradley
Published October 8 2003
What's for Dinner?
For the Henri family, this question and the panicky feeling that comes with it starts mid-morning and then extends into early evening. Julie Henri and her husband will usually exchange two to three calls over their workday concerning dinner. Who's going to pick it up? What will it be? "I get home at around
By Lara Bradley
Published October 8 2003
What's for Dinner?
For the Henri family, this question and the panicky feeling that comes with it starts mid-morning and then extends into early evening. Julie Henri and her husband will usually exchange two to three calls over their workday concerning dinner. Who's going to pick it up? What will it be? "I get home at around
Focus on Education - Chef Careers - 2003-06-10
Printed in Toronto's 'Metro News'
June 10th and August 19th 2003 The Foodservice Industry reaches 1 million employees ….The CRFA (Canadian Restaurant and Foodservice Association) reported recently that the hospitality industry has reached a record number of employees making it one ofCanada Canada continues to fear a shortage of skilled
June 10th and August 19th 2003 The Foodservice Industry reaches 1 million employees ….The CRFA (Canadian Restaurant and Foodservice Association) reported recently that the hospitality industry has reached a record number of employees making it one of
Kitchen Confidential. - 2003-04-28
From Canadian Business Online, April 28, 2003. Written by Alicia Androich
Kitchen confidential
Recipe for a home-cooked meal: hire a personal chef
When Gord Baker and Meredith Agnew start their hectic day, the last thing on their minds is what's for dinner. "I don't have time in the morning to think about anything other than getting up and going," says Agnew, a stockbroker at Research Capital in
Kitchen confidential
Recipe for a home-cooked meal: hire a personal chef
When Gord Baker and Meredith Agnew start their hectic day, the last thing on their minds is what's for dinner. "I don't have time in the morning to think about anything other than getting up and going," says Agnew, a stockbroker at Research Capital in
A Personal Chef Is What we All Need! - 2003-01-01
Author UnknownDon't we all love to be pampered? The ultimate dream, for me, has always been a spa week-end --staying at a beautiful inn somewhere with nothing to do but relax in a hot tub, eat wonderful gourmet meals and wile away the hours with a massage, a manicure, a pedicure, a mud wrap and a facial.That was the ultimate until, that is, a press release crossed my desk extolling the virtues
Let the Chef Do It - 2002-12-31
Excerpts: The National Post
2002
By: UnknownWho says things aren't tough in Toronto? Personal chefs are so busy in the metropolis that it's hard to find one who can take new clients. After a long day at the office, the last thing on most people's minds is whipping up a gourmet meal from scratch.Hiring a personal chef might sound more like an extravagant daydream than a viable solution, but a
2002
By: UnknownWho says things aren't tough in Toronto? Personal chefs are so busy in the metropolis that it's hard to find one who can take new clients. After a long day at the office, the last thing on most people's minds is whipping up a gourmet meal from scratch.Hiring a personal chef might sound more like an extravagant daydream than a viable solution, but a
Dining Star, A Flare Magazine Article - 2002-11-26
Published in Flare MagazineWritten by Nancy LePatourelFrom personal chefs to personalized eating plans, these are just three celeb tips and tricks
that can work for you.
1. The Newest Information
Any diet book worth its price has a well-conditioned star singing its praises. Can you mention The Zone without images of Jennifer Aniston’s buff bod flashing through your head? This year, a new way of
that can work for you.
1. The Newest Information
Any diet book worth its price has a well-conditioned star singing its praises. Can you mention The Zone without images of Jennifer Aniston’s buff bod flashing through your head? This year, a new way of
Cooking with Spices - 2001-01-14
Published on W Network's website, www.wnetwork.com
Written by Julia Rim
How many times have you slaved over a culinary creation to find it was missing that certain something? Skip the salt and instead add some savoury spices to transform the dull to the delectable!Lisa Slater, Bakery Team Leader for Toronto’s Whole Foods Market, says people overlook spices because they’re afraid they won't
Written by Julia Rim
How many times have you slaved over a culinary creation to find it was missing that certain something? Skip the salt and instead add some savoury spices to transform the dull to the delectable!Lisa Slater, Bakery Team Leader for Toronto’s Whole Foods Market, says people overlook spices because they’re afraid they won't