As a young girl, growing up in a "melting pot" neighborhood and experiencing a variety of cuisines, Chef Marcy Kaminski knew that cooking would some day be her profession. How correct that turned out to be. In the 70's and 80's, Marcy owned her own catering business employing a staff of 12 people at any given time. She also worked as a pastry chef in her friend's restaurant. She was mentored by her brother-in-law, a CIA honors graduate and strongly influenced by her mother-in-law, a Master Gardener and Canner. During this time, Marcy served as president of the local Junior Women's club where she developed a cookbook entitled "Cornucopia." Although pretty well worn, she still refers back to her cookbook today to cook for her clients.

When life's changes forced her to become a single parent, Marcy entered the corporate world to become an events coordinator - her new duties were not unlike those used in catering. She continued to cook for family and friends, something that she loved doing. She even entered recipe contests, where she eventually won the Better Homes and Garden™ award.

Health issues were the next reason for Marcy to make another career move, leaving the corporate world to stay home. While reading the back of a cooking magazine she saw an ad for the Personal Chefs Network^®. Within a few days, she was a proud member and on her way to a new career. "It saved my life," she claims. "I knew this was where I was supposed to be." And it didn't stop there. She became ServSafe certified through the MA Restaurant Association in safe food handling.

During the next few months, Marcy realized a need to bring all the area members of PCN together to form a chapter. She became Head Chef and founder of the New England Chapter of the Personal Chefs Network^® - a chapter that began with 12 members and now boasts over 60. It was during this time that Marcy also won an award for Best Marketing Materials at the Houston annual convention in 2002.

It was also during this time that she decided to go Boston University's Metropolitan College to receive her certification as a Personal and Private Chef. Under the direction of Chef John Vyhnanek, Marcy became certified. She returned each semester as a guest speaker, to the same course she took and watched the eager faces of students who took delight in hearing what they had to look forward to.

Shortly after completing her certification, Chef Marcy began working with a nutritionist and doctor to develop a program for diabetics and renal patients looking to eat and live a healthier lifestyle. She continues to be a diabetic and renal diet specialist - learning from her own 23 years of experience.

In 2004, Chef Marcy was chosen to be a restaurant critic for a local newspaper. She is currently working on several cookbooks and an eBook. Marcy also teaches in-home cooking classes and does dinner parties for small groups of people. "I never dreamed I would be working at something I loved so much. It's been a long road to get to where I am now, but when I sit in my office and look around, I am so proud of what I accomplished."