USPCA Annual Conference 2022

USPCA 2022 conference Logo

The 2022 conference will be held at the:
Hyatt Regency Sarasota
1000 Boulevard of the Arts
Sarasota, Florida, 34236


Beautiful Sarasota Florida is the setting for the 2022 USPCA National Conference, which is back on track to move us out of our Covid World. Come connect with the colleagues you haven’t seen, learn what’s new in the world of personal chefs, and enjoy the excitement of Sarasota, FL. Early bird discounts and payment plans are available now.

The education and networking provided during the USPCA Conference has earned it the reputation as the premiere conference for individuals working in the personal chef profession. We invite you to take advantage of this opportunity to provide unique insights and share your experience, expertise, and knowledge.
Reconnecting with long-time friends, learning new skills, brainstorming business transformation...just a few of the reasons we gather as a group to learn from each other and from professionals in their fields.

Register Today!

Pricing 2022

Use the links below to register for the USPCA 2022 Conference in Sarasota.


Select the appropriate link to Register
For Conference Only:

2022 USPCA Conference Registration Member/Non Member Pay in Full
2022 USPCA Conference Registration Payment Plan Member Only
Currently offering a 2-month payment plan.
(Chapter Presidents - contact Vince Likar at [email protected] for your discount code)

For New Membership & Conference Registration:

2022 USPCA New Membership plus Conference Pay in Full
2022 USPCA New Membership plus Conference Payment Plan
Currently offering a 2-month payment plan for new members with the conference package.

For Conference Sponsorship Packages:

2022 USPCA Educational Conference Sponsorship/Exhibit Registration

For sponsorship inquiries or questions, please call Angela at(800) 995-2138 Ext 705 


The link below will take you to the USPCA Group booking site. The conference rate is $159 (plus tax and fees)The conference rate includes the resort fee, free Wi-Fi, and self-parking. The cutoff date is for the conference rate is June 16th, 2022
All attendees must make their reservations prior to this date. After that date rooms are subject to availability and the current rate.


Experience at the Hyatt resort-style hotel in Sarasota, FL. It is just minutes from the spectacular white-sand beaches of the Gulf of Mexico. With a dramatic bayside setting and modern amenities, this eco-friendly hotel introduces you to the very best that Florida has to offer, from natural wonders to unique culinary surprises and cultural discoveries. You’ll find the perfect blend of a beautiful waterfront setting, welcoming service and the comforts of home at Hyatt Regency Sarasota.The hotel is located at the edge of downtown Sarasota. There is a rich culinary culture with many restaurants and shopping with walking distance of this property.Enjoy a variety of special inclusions included with the hotel throughout your stay, including water-sports, scheduled shuttle service to St. Armands Circle, Lido Beach and Downtown Sarasota, and the free use of bicycles.


Add-On Classes - July 7, 2022

Add-on classes can be purchased with your conference registration.
Add-on class prices:
Chef Monica Session 1- A Day in the Life of a PC - $125.00
Chef Monica Session 2 - More Than Cooking - $125.00
Chef Monica Session 1 & 2 Package (best value) - $230.00

Chef Deb - Beyond your Stove to CEO - Full Day - $230

To add one or more of these classes to an existing registration, click on the link below:
2022 USPCA Conference Add On Classes

Essentials for New Chefs – Session One
"A Day In the Life of a Personal Chef"
Take a walk through a traditional “cook day” from menu planning through clean-up with details, tips, and exercises designed to help new personal chefs understand efficient and effective processes. Together with Chef Monica you will explore the importance of menu planning, creating an overall cook day game plan, grocery stores, how to manage your/client’s pantry, chef-carried essentials, set up in the client’s home, and timing for food prep, cooling and packaging.
What you will take away from this class:
• Practical tips for effective menu planning
• Hands-on practice creating such a menu
• Real-world advice for efficient prep before a cook day
• Hands-on practice organizing a cook day
• Questions answered throughout the session by a 10-year experienced personal chef

New Chef Essentials – Session Two

'"More than cooking!"
This stand-alone session will delve into the nitty-gritty of costing; provide an opportunity to check out containers you might use in your business; and explore marketing and business generating activities, and sales. In this session you will have the opportunity to flesh out how you go about the business of doing business. Not simply the business of cooking!
What you will take away from this class:
• Formulas for costing services including parties
• Traditional and non-traditional marketing ideas
• Additional income-producing work such as parties, teaching, and product sales
• Contracts – to use/not to use and why
• Value of volunteering
• Questions answered throughout the session by a 10-year experienced personal chef

Behind Your Stove to CEO - Deb Cantrell

Here’s the truth no one is telling you: you CAN build a profitable culinary business with less stress. Walk away with a strategic, prioritized plan to drive your business for 2022 so you can escape the feast and famine business cycle! Together, we’ll sharpen various aspects of your culinary business - including your foundations, branding, marketing, processes, operations, and much more. This is a full day class and includes six hours of instruction.

This is a hands-on, interactive workshop, which means we may dig in during some sessions & move quickly through others. The goal is to give you the tools you need to map out your food business through the end of 2022.

Check out the Workshop Schedule below or download it here
• Your Vision for Your Business to Set the Stage for Success. Are you on track?
• Does Your Business Run You? Are you proactive or reactive?
• Evaluate Your Current Income Streams for Profit: Are they still relevant? Or are you just staying busy?
• Building New Revenue Streams for Increased Cash Flow (Without More Employees) -
• Did Your Buyer Change, Or Did You and Your Business?
• Lifecycle of Your Business
• Hiring in Today’s Marketplace and Employee Questions
• Pricing and Raising Prices
• The Success Path
• Your Four Superpowers to Create a Team Managed Company
• Putting Together an Action Plan
• Question & Answer Session

Not sure if this workshop is right for you? Have any specific food business questions you’d like to see answered within the workshop?

Thinking through questions ahead of time will make this workshop far more powerful for you. Email [email protected] with your most burning and frustrating questions you need answered about your business … or ALL of them.
2022 USPCA Conference Add On Classes

Our Add-on Class Instructors:

Monica Thomas

Chef Monica Thomas of Tailored Taste Personal Chef Service has been putting delicious meals on the tables of busy folks in the Washington, DC area for over 18 years. Throughout her personal chef career, Monica has been active in her community – both the culinary community and the community at large. An active member and former president of the Capital Chefs Chapter of USPCA (2009 Chapter of the Year) and a Local Exchange Coordinator for Women Chefs and Restaurateurs for 6 years, she also found time to adopt an elementary school in 2010 as part of the White House initiative, Chefs Move to School where she ran a twice-monthly ‘chef’s club’ for elementary school students through 2016.

She is a current member of the by-invitation-only philanthropic association, Les Dames d’Escoffier and in 2012 was honored to be named Personal Chef of the Year by USPCA. During the last two years, Monica has shifted focus to online private cooking and travel-inspired classes working solo and in conjunction with several high-end travel advisors and international destination management companies.  As a natural extension of her business, Monica created Tailored Taste Coaching in 2014 for new chefs. Via Zoom, in person or over the phone Monica leads new chefs, one-on-one as well as through group Mastermind sessions, through the intricate details of starting up a personal chef business or honing areas of concern for current businesses.  

Deb Cantrell

Deb Cantrell

Chef Deb is a No B.S. Culinary Business Coach who shows food entrepreneurs how to go from behind their stove to CEO. Using her 7-step signature process, Chef Deb helps you execute and scale your culinary business to create more consistent income - but most importantly, the life and business you love.

As a serial food entrepreneur for the past two decades, Deb's experience spans from owning a restaurant to starting and growing Savor Culinary Services - a thriving, 20-year-old catering and meal delivery company. She has spent the last six years mentoring culinary business owners through One-on-One Coaching, VIP Day Intensives, her monthly Sharpen Membership, and an annual two-day Sharpen Workshop. Chef Deb is a #1 Amazon bestselling author, speaker and has made numerous appearances at chef conferences, local TV networks, and national/local magazines - quickly gaining recognition as an expert, a leader, and a breath of fresh air in the culinary industry.


Opening Keynote Speakers: Guy Mitchell & Woody Raber

Guy Mitchell  Woody Raber

Chef Guy Mitchell and Chef Michael "Woody" Raber to discuss their experiences in the White House, Vice Presidents residence, Air Force One and the Secret Service. They will educate everyone on how the White House operates and discuss the important protection protocols that insure the safety of the President and the people around him. They will share stories of traveling with different presidents, talk about the foods that they enjoyed eating and their experiences they had dealing with their families.

Guy and Woody will share many humorous anecdotes and  audience participation question and answer session. They will display interesting memorabilia and photos from their time working at the White House. They will also be available to meet and take photos with our attendees after the conclusion of their presentation.

Saturday Keynote Speaker: Dawn Sweeney

We are thrilled to announce that our closing keynote will be the just-retired CEO of the National Restaurant Association, Dawn Sweeney.  Dawn's success as President and CEO of one of the nation's largest trade associations underlies a humble start and a story that is inspirational to us all. Dawn spent her childhood years surrounded by people of just that caliber. Growing up in Westbrook, a community-oriented paper mill town near Portland, Maine, she was raised in the 200-year-old farmhouse where her father was born. Her mother was one of twelve, with lots of relatives living nearby throughout Dawn’s childhood. Thanks to their remarkable work ethics, her parents were solidly middle class. Her beloved father, a reserved and dependable accountant at a local dairy company, would come home to work on the farm each night. She also served as a city councilman and mayor of the town.

Taking and Editing Photos Like A Pro – Amanda Richardson

Amanda Richardson
This class will take a detailed look at lighting, angles, props, what apps to use to achieve the best photos plus how and why to edit your photos before posting them. This is a technical, hands-on class where you will apply what you are being taught. Editing guide provided.

Advanced - Personal Culinary Branding – Amanda Richardson
Learn why and how it is so important to niche down in your culinary field, then learn how to take that niche to the next level with personal branding and strong, quality imagery. Walk through each step of the personal branding journey with a Chef who has elevated their business brand by implementing these key lessons. Culinary Branding Workbook provided plus Q&A with instructor and Chef.

How to Get More Clients Instantly - Deb Cantrell

Deb Cantrell

I remember when the proverbial "sh*t hit the fan" in my culinary business a few times. I even had an employee sabotage my food - costing me 75 percent of my income in a single day. The bottom line is until you have a consistent business, instances like this will always seem earth-shattering. But they're not. Instead, they mark a significant turning point in your business because you get to decide if you'll give up and quit or do whatever it takes to make it grow. This workshop will equip you with 10 ways to instantly grab more clients. Trust me; one day, you'll need it.

360 Gluten-Free! - Vedam Clementi
Vedam  Clementi

Join Chef Vedam as he takes you full circle in the Gluten-Free world! This class will take you from the consultation (discovering how your client falls into the spectrum of eating gluten-free; is it a choice or for medical reasons, and what is their diagnosis and what that means). He will cover how to do a kitchen and home inspection, what and how to look for to ensure that you are truly giving them a gluten-free service. He will take you through the grocery store, how to shop, and explain how and where gluten hides. And, as personal chefs, we all have our favorite recipes, he will show you how to convert those favorite recipes to be gluten-free. This theory class is no joke; it is packed with so much incredibly useful information that is not only based on science, it is customized for the personal chef world!

Gluten-Free Bread Demonstration - Vedam Clementi

Chef Vedam Clementi is a gluten-free personal chef, the Executive Chef and owner of Vee Culinary LLC., and the author of “Vedam's Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” After suffering for over two decades with misdiagnosed health issues, Vedam was finally diagnosed with Celiac Disease and had to learn to cook a new way - completely gluten-free. Staying true to his Southern heritage, Vedam knew that he would have to convert his recipes for his favorite down-home comfort foods to match his new dietary needs. As he began to share his unique recipes, he soon realized that many people were in the same situation as he and needed help. He began to compile his recipes into one concise resource, and “Vedam’s Gluten Free & Fabulous!” became a reality. The cookbook offers not only Southern dishes but also includes gluten-free basics and how to set up a gluten-free kitchen and home, alongside breakfasts, soups, side and main dishes, desserts, and some of his and his husband’s favorite dishes. Vedam is a self-taught chef, and his philosophy has always been to make sure that, while his food may be gluten-free, you would never know in taste or texture. More than half of Vee Culinary’s clients aren’t gluten-free; they just love his food. Even though Vee Culinary focuses on the gluten-free lifestyle, the philosophy of Vee Culinary is based around the idea: “Food should create memories and not struggles.” This pairs wonderfully with Vedam’s philosophy: “Delicious food is an alchemy created from great ingredients and love!” After he published his cookbook and had so many requests from people to cook for them, Chef Vedam joined the USPCA in 2015 as a Preparatory Member. During that same year, Chef Vedam opened Vee Culinary, a Personal Chef and Concierge Catering Company predominantly serving the Atlanta area and the North Georgia Mountain.

 Corporate Culinary Team Building Events & Corporate Wellness Fairs - Susan Ytterberg
Learn to event plan, facilitate & lead large group cooking class events.
Susan Ytterberg
Beginning chefs will learn the basics of how to run a cooking class in a client’s home (starting small, learning and growing). Advanced Chefs will learn the concepts on how to run a corporate and team building event. This is a full 2 ½ hour session.

Overview of the class:
• The Pitch / Proposal & Pricing
• How to Menu Plan
• Planning Events
• Tools needed – lists of everything you need from aprons to pots and pans to kitchen equipment.
• Venues & Event Locations: Covers different Business models- Using existing cooking venues & commercial kitchens, vacation condo kitchens, and even the “Bosses Kitchen”.
•Open venues moving in model - using rental equipment, linens, table risers etc.,
•Day of event: Staging Food, organizing groceries by group and recipes, staff and assistants/dish washers.

Culinary Medicine 101: Science and Strategies for Optimizing Nutrition for Health, Sport & Life  - Lisa Dorfman, MS, RD, CSSD, CCMS, LHHC
Lisa Dorfman
Mission: To provide an informative, interactive presentation on Culinary Medicine to educate chefs on the nutrition principles and understanding of culinary medicine as it applies to prescriptive diets for the Prevention, Management or Recovery of Chronic Diseases to Performance Diets for those aspiring to win Olympic Gold in Health, Sport and Life.
1-Empower personal chefs with evidenced based information and skills to prepare optimal dishes for medical specific for specific dietary needs such as diabetes, high cholesterol, hypertension, cancer, allergies/food sensitivities, gastrointestinal issues (irritable syndrome, diverticulitis), bariatric surgery, pre/post sugery/sports injury and recovery.

2-Enlighten chefs on the influence of genes "epigenetics" of food on health, sport performance, life- ingredients to include or NOT, based on Nutrigenetics and Nutrigenomics- how genes influence food metabolism and absorption and how food influences genes for improving the health and lives of clients to help them to reach optimal health; including and/or excluding specific ingredients; including bioactive natural containing compounds optimizing health.

3-Engage chefs by preparing or walking through the prep for one specific dish; discuss food interactions, synergy and importance of ingredients specific to disease and or stealth.

Known internationally as The Running Nutritionist® (@TheRunningNutritionist , Lisa is an award-winning leader to industry, academia, the public & press for more than 3 decades. Lisa has built a global integrative culinary sports nutrition & performance private practice & corporate consulting business working with Olympian athletes, and prestigious luxury resorts such as Ritz Carlton, Sandals & Norwegian Cruise Lines. Lisa designs, writes, and speaks about delicious dishes, menus and diets and travels worldwide sharing the “gospel” of good food, fresh tastes, and plant-based cuisine. Her passion for food, fitness, emotional balance and for life is contagious. Founder of CHI Energy Bites ™  a chef created, sports nutrition formulated organic, vegan, gluten free, purpose driven snack line, Lisa embraces clean, locally sourced ingredients for optimal health and performance @CHIenergybitesoofical.

As a chef, she has been inspired by her colleagues and collaborations with some of the top chefs at spas, hotels, restaurants, as instructor at Johnson and Wales University & Miami Culinary Institute; as an intern at Culinary Vegetable Institute/Chef’s Garden. She is an inducted member of prestigious organizations such as Les Dames d ‘Escoffier, Board Director of American Culinary Foundation Miami, and the James Beard Foundation. Lisa serves as Chef Alliance Director for Slow Food Miami and consults as Chef Ambassador for Fullei Fresh® Sprouts & Culinary Wellness Consultant for Chic Bahamas Weddings.

A ’19 President’s Council National Excellence in Practice Award Recipient, Lisa is a Licensed Nutritionist/ Registered Dietitian, Board Certified Specialist in Sports Dietetics, Board Certified Professional Counselor, Certified Chef, Certified USAT&F & USA Triathlon Coach, Certified Reiki Practitioner, Certified Horticulturist & Fellow of The Academy of Nutrition & Dietetics. She served as the ’08 US Sailing Olympic Team Nutritionist for Beijing Olympics & Nutrition Expert for the Zumba Plate® program. She serves as a contractor for KBR as a Performance Nutritionist for Special Operations for the military at SOCOM South.

The author of 8 books, Lisa has appeared on 20/20, Dateline, Good Morning America Health, FOX News, CNN, MSNBC and ESPN & has been featured in numerous publications including: USA Today, Newsweek, Wall Street Journal, New York Times, Men’s Fitness, Outside & Runners World magazines. In her spare time, Lisa has competed in more than 35 marathons (PR 2:52:32), Ironman USA Lake Placid, and hundreds of running and multisport races from track to ultradistances. She was a member of TeamUSA for the ’04 World Long Distance Duathlon Championships. Lisa is a wife and mother of 3, her dog Cookie and Miami "native" since '80.

Who Are You?  Creating Your Brand Persona - Chef Amadeus
Living Your Brand    
Chef Amadeus
Overview of class:
We create a brand when we develop our business, the problem is it only becomes a standard.  A term that describes our website or Facebook presence. Don’t you think it’s time you resuscitated your brand and gave it life? Learn how to create your brand persona, making you, your food, and your style instantly recognizable. Learn how to develop products based on your brand and how to leverage those products in your business and to create new opportunities for you and your business.

What you will take away from this class:
• How to create a persona that mirrors your brand.
• How to differentiate yourself, your cuisine, and your talent. (Stand out from the crowd)
• Using Social Media to further develop your persona
• Cooking demo-connecting cuisine and style to your persona

Chef Amadeus, is a culinary instructor The University of Florida Professional and workforce Development, Partner with Mirror Image Leadership, Board Member Advisory Council Ronald McDonald House Gainesville, FL. Winner of the Food Networks Extreme Chef “Mexican Showdown, Founding Member of American Culinary Federation Mid Florida East Coast Chapter,  Past President of American Culinary Federation First Coast Chapter, recurring Guest Chef on The Low Down with James Yon, , creator of Southern Passion Spices, a salt-free line of spices. Chef was born and raised in Jacksonville, Florida. He grew up cooking with his grandmother who was from Puerto Rico and mother from Philadelphia. It was at the apron strings of his grandmother and mother that his love for cooking was ignited.

Chef Amadeus’ love of different cuisines and travel grew into a passion for cooking when he joined the US Navy in 1986.  During his stint in the Navy, Chef Amadeus traveled to several cities in the US and abroad therefore exposing him to the various cuisines he honors in his dishes today.  He has devoted over 25-years developing his culinary skills in Europe the Caribbean, Pacific Northwest and has returned to Jacksonville sharing those amazing flavors.

He enjoys mentoring high school culinary students, and regularly contributes his time to non-profit organizations, sits on 2 culinary advisory boards in Jacksonville and St. Augustine Florida.  Chef Amadeus is quickly becoming one the country’s favorite chefs to have in their home, stage, TV and restaurant.

Stealth Health - Christopher Strachan
Unhealthy Uncovered – Handling clients with special diet needs

Christopher Strachan is a Veteran of the United States Navy and The United States Marine Corps. I was awarded a Meritorious Unit Commendation for my unit's role in the GULF WAR. I graduated from The Naval School of Health Sciences, Hospital Corps School, and Field Medical Service School. I attended the college of Staten Island for my ambitions of becoming a medical doctor as a premed student, while working at Staten Island University. Cooking for friends and family for holidays and special events led me to The New York Restaurant School because it was the only 24-hour culinary school in 1999 so that I may work and attend school. I decided to change my "white coat" to another; a "chef’s jacket". Culinary school satiated my thirst for food knowledge and direction. I have worked for some of the "Best Chef's and "Food scientist's" in the country and now from my life's lessons and experiences I have the same recipe and ingredients I use every day! My ambiguity for health, service, food excellence, compassion and for those in need; together I have tossed together and dressed phenomenally with The United States Personal Chef Association which rounds out any meal.
Overview of class:
When a client says I need a special diet because of health reasons” what do you do?

What you will take away from this class:
• Knowledge of Lycogenic foods.
• Working with a dietician.
• Healthy alternatives to Ice Cream.
• Taming the “chocolate crave”.
• Healthy snacks

Additional Classes
Italian Cooking Demonstration - From Milan - Attilio Borra
Basic Bookkeeping - Scott Michael
Tax Law - Scott Michael
Karen Doman - Getting Your Virtual Cooking Classes Started
Senior Chef Panel - Bigger and better this year!


Cancellation Policy: USPCA Conference Cancellations will be refunded 50% of the registration fee through May 31st 2022. Cancellations after May 31st, 2022 are not refundable.