The Canadian Personal Chef Association (CPCA) was established during the summer of 1999 in response to a growing demand for training and support of a fledgling industry in Canada.

During the first four years, the CPCA trained over 250 new personal chefs from coast to coast, using the industry's most widely-recognized and respected training system developed by our partner organization -- the United States Personal Chef Association and now available from the Culinary Business Academy.  Since 2003, CPCA members have had access to the industry's only recognized certification from the USPCA, with a program endorsed by the US Federal Government.

Our standards are high.  Members must complete a comprehesive training program, carry liability insurance, and operate according to a Code of Ethics.  CPCA Personal Chefs must abide by Health and Safety Regulations and do not cook in their own homes.  Certified members must upgrade their education on an annual basis in order to stay current, even after completing a rigourous two-year certification process.

The Canadian Personal Chef Association's mandate is to promote the personal cheffing industry as a quality and healthy in-home cooking service, and its members as leaders in their field.

For more information about certification, visit the USPCA 's information on Credentials.