Chefs Gretchen Fayerweather, Kelly Wolfe, and Amy Morford were all newly certified over the past year. Chef Gretchen achieved Certified Executive Chef in November of 2014, Chef Kelly received Certified Executive Pastry Chef January 2015, and Chef Amy Morford achieved Certified Pastry Culinarian in March 2015. Congratulations, Chefs!
Congratulations to Chef Douglas J. Corcoran, CC; Chef Robert R. Greene CEC; Chef Steven Joyce, CSC; and Chef Bill Powell, MAE, CCC. With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Professional certification demonstrates skill, knowledge and professionalism to the food service industry.
Chef Corcoran completed his ACF Certified Culinarian recertification requirements in December 2012.
Chef Greene completed his re-certification for the Certified Executive Chef (CEC) designation. The CEC is a chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a food service operation. In addition to culinary responsibilities, other duties include budget preparation, payroll, maintenance, controlling food costs and maintaining financial and inventory records.
Chef Joyce completed his ACF Certified Sous Chef recertification requirements. The Sous Chef certification is designed to identify those chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge and skills that is consistent with a chef who supervises a shift or station(s) in a foodservice operation.
Chef Powell, MAE, CCC recertified as a designated Food Defense Coordinator. The certified Food Defense Coordinator is a physical security specialist who develops and implements a food defense program that prepares them to handle intentional contamination, workplace violence, and other crisis situations at their facilities. Chef Powell also recertified in February as Certified Chef De Cuisine. The CCC is chef who is the supervisor in charge of food production in a foodservice operation. This could be a single unit of a multi-unit operation or a free-standing operation. He or she is in essence the chef of the operation with the final decision-making power as it relates to culinary operations. Chef Powell is a faculty member at Owens Community College.
Rise above the competition by proving your skills. ACF certification proves culinary professionalism and can boost you to the next level of your career.
With thousands of chefs competing in the job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry.