Are you considering using a personal chef to cater your wedding? We sat down with Chef Angela Rose Capanna, personal chef and founder of Eat Your Heart Out Edibles, and asked for some tips on working with a personal chef.
Caron Golden (APPCA founder) – I spend a lot of time on social media, much of it on behalf of APPCA. I started to notice a lot of interesting tweets coming from an APPCA member, Angela Capanna of Eat Your Heart Out Edibles. She serves South Jersey, Philadelphia and Pennsylvania, and Delaware. The tweets are engaging and fun. She clearly knows what she’s doing. So I asked her to share her strategy and approach.
“Just call me the Social Chef”
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Hired personal chefs are taking over their kitchen to create gourmet meals that are a far cry from Sunday’s leftover lasagna. When they are done, the kitchen is spotless and refrigerators and freezers have been stocked with dinners for the week, taking the guesswork out of the age-old question: What’s for dinner tonight?
From the Moxie Woman Magazine’s newsletter: Our Moxie Woman of the Week this week is a young chef by the name of Angela Capanna, who started Eat Your Heart Out Edibles, in 2009 at the age of 21.
So, you’ve just launched your personal chef business and are eager to recruit clients. What do you do when a boxer’s trainer calls up to inquire about your cooking for him while he’s training for a big fight? Oh, and he’s gluten free and vegan.
This was Angela Rose Capanna’s first client as a personal chef…
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Personal chef Angela Capanna’s cooking philosophy always leaned toward the healthy side.
So it wasn’t a huge surprise when a new company looking to deliver healthy meals to clients throughout the Philadelphia area came calling…