I have 48 credit hours of education through an accredited culinary institute with a 3.58 GPA, I also have 18 weeks culinary education through the US Coast Guard and placed at the top of my class. Yet I don't meet the educational requirements to become certified as an Executive Chef. What's up with this? By the way, I have been an Executive Chef for years without your certification, and a very good one. 35 years in the BOH, yet I don't meet your requirements. To be truthful, I never even heard of your organization until I had 15-17 years experience. Many of us started out as a busboy or dishwasher when we were 15-16 years old, I started out that way in 1973 as a janitor, moved up to busboy and dishwasher, line cook and so on. In otherwords I paid my dues over and over again. Now in my early 50's it's hard to believe that people that are young enough to be my children are able to get certified as an Executive Chef, and I am not. Your certification is meaningless or I should say unfair when you exclude very capable people because of a formal education. Many of us learned on the job, and under some great Chef's. I can't count the number of 70-80 hour weeks I spent in the kitchens throughout my career. The ACF is simply a school promoter, a branch of the Culinary Institute of America, and other schools have bought into their program to boost their quotas of students. It is a very great business plan that has succeeded, yet leaves the ordinary guy out. If the ACF is legitatamate there should be a written and practicle test only. Who cares if you went to school or not!!! Many of us can't afford their outragous fees.
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