Personal Chefs Network - Become a Personal Chef

Bill Waring

The Pacesetter Personal Chef Award® is a wonderful achievement at Personal Chefs Network®, and the person who receives this special recognition has been carefully selected by Personal Chefs Network and nominated by their peers due to their own personal or business success. Many are chosen due to their successful marketing ideas, their wonderful recipes, their activity in the ~Member's Online Community~®, networking abilities, leaders in the industry, or willingness to share innovative ideas. We like to think outside of the box at Personal Chefs Network® and we encourage our members to do the same.

Enjoy reading about these successful startups and we know these Personal Chefs Network® Pacesetters will inspire YOU to take the first step today and JOIN Personal Chefs Network®!

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Chef Bill Waring of Thyme 'n Wine, A Personal Chef Service, grew up in Massachusetts and now resides in San Antonio, Texas. Chef Bill worked for a couple of national restaurant chains while completing his education. The Chef has also worked for a meat processing company and a bakery.

Upon completing school, the Chef worked for several national companies in Information Systems and was president of the Data Processing Managers Association in San Antonio, Texas.

One day there was an article in the local newspaper on Personal Chefs. As they say, 'that's all she wrote'. Bill knew how he wanted to spend the rest of his working life. So after years in the corporate world he decided to pursue his passion for cooking and make it available to others in their home. The Chef's bride, Karen, has a stressed-filled career in commercial real estate and it has been a pleasure for him to prepare dinner each day and see first hand what home-cooked meals mean at the end of a busy day.

The Chef and his Bride have been entertaining with sophisticated meals for their friends and business associates. This is where his great creativity shines through. He has an herb garden that he uses for fresh ingredients and is always looking for a new twist on an old recipe.

Chef Bill travels extensively to Sonoma, Napa, The Great Northwest and regional wineries to compliment his knowledge of fine food and stay abreast of the latest releases from the wine country. He has a modest wine cellar where he collects vintages to enjoy as they reach their prime.

Bill has appeared on an Atlanta radio program to pair food with recipes used on the show, is the Moderator of the Beverage Forum at Personal Chefs Network and the Head Chef of the San Antonio, TX Chapter of PCN. He believes that mentoring or offering assistance to any new Chef is an important part of an established chef's responsibilities. He has a passion to elevate the recognition of the Personal Chef to that of other food/nutritional professionals. "As Personal Chefs can make a significant difference in peoples' lives by offering healthy, home-cooked meals for busy families".

Bill does frequent food demonstrations for ChefsUSA and holds the world record for selling a quarter of a ton of Alaska Salmon in three hours. Chef Bill has a monthly wine column at www.ChefsUSA.com where he offers information on wines, food pairings, and proper serving of wines. He and his Bride have been members of a monthly wine tasting group for the past 20 years.

The Chef and his Bride spend much of free time pursuing their other passion, the game of golf. They have traveled to several countries in search of fine golf. The Chef has had 4 holes-in-one and his Bride has had 2. Bill is also a licensed Real Estate Broker in the State of Texas.

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