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Calling all Chefs and Chefs of Tomorrow...
Hello Chefs,
My name is Erica Lattimore. I'm currently a CC who serves on ACF's Certification Commission. I've been given the opportunity to write an article in the National Culinary Review for the month of December. The article will have emphasis on the importance of certification, especially that of CC's considering to obtain their CSC. Many CC's are falling through the cracks because many of us don't see the value of certification and what benefits it could bring.
That's why I need your help. What advice would you give to someone, a CC such as my myself, whose looking to pursue a career in the food industry? And wants to strive for higher credentials, but doesn't know how to get there? But most importantly, why do you think certification is important?
Your comments will be greatly appreciated! Thanks again for everyone's help. I look forward to writing this article and hope you all will get the chance to read it.
-Erica Lattimore, CC
My name is Erica Lattimore. I'm currently a CC who serves on ACF's Certification Commission. I've been given the opportunity to write an article in the National Culinary Review for the month of December. The article will have emphasis on the importance of certification, especially that of CC's considering to obtain their CSC. Many CC's are falling through the cracks because many of us don't see the value of certification and what benefits it could bring.
That's why I need your help. What advice would you give to someone, a CC such as my myself, whose looking to pursue a career in the food industry? And wants to strive for higher credentials, but doesn't know how to get there? But most importantly, why do you think certification is important?
Your comments will be greatly appreciated! Thanks again for everyone's help. I look forward to writing this article and hope you all will get the chance to read it.
-Erica Lattimore, CC
Replies to This Discussion
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Permalink Reply by Russell L. Neff, CEC on -
Chef Erica,
Certification in today's society is extremely important. More and more employers are looking to hire those who have credentials behind their name. All Certified Culinarians should keep in mind that our profession is one of constant learning that is never fininshed and if they work hard and stick with it that it will not be long until they become a CSC and then a CEC. As an Executive Chef within a Country Club I cannot express enough just how important it is to have the designation as a CEC. But one must always remember that earning that designation does not mean you've learned it all and in many cases it only opens your eyes to how much more there is to take in. The ACF is a wonderful organization that has helped me grow my career by connecting with other great Chefs who have already gone through certain trials and tribulations and they are always willing to give advice to help me become a better chef and hopefull someday earn the designation as a CMC. I wish you luck in your article and look forward to reading it.
Sincerely,
Russell L. Neff, CEC
Executive Chef
Highland Country Club
Fayetteville, NC
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Permalink Reply by Erica Lattimore on -
Thanks Chef Russell for responding. You are right about there being something to learn on a constant basis. I am very hopefully about my culinary career and I hope many CC's such as myself, are too. There are many things I have yet to learn, but am very excited about learning from many great chefs such as yourself in the near future.
Thanks again,
Erica Lattimore, CC
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Permalink Reply by Mark M Kneeskern on -
Erica, the part of certification that gets missed is not the piece of paper that documents what you know, it is the relationships and networking opportunities you make in the process.
The Hospitality business is more influenced by the people you have been mentored by: as well as the experience you gain working with some phenomenal chefs than what you learn in class. The basics are critical in driving your future, but the direction you take is given by the chefs who mentor you and give you the drive to succeed.
The chef is driven by passion and inspiration, and a shear love for food and their craft. I learn something every day from the team who works for me as well as the chefs who have mentored me. It is the doors that are opened by knowing some of the major players of the game. You cannot put a price tag on the connections you make for a lifetime, but from a survivor of a 20 plus culinary career mostly attributed by the experiences gained through the American Culinary Federation...GET CERTIFIED...
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Permalink Reply by Erica Lattimore on
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Hello Chef Mark! Thank you for responding to the post. You are absolutely right about the relationships and networking opportunities a person can make in this field. One thing I've always learned is, it's about who you know...b/c the right person can put you in the right position at the right time. So networking is very important. That's why I'm so in love with this website, you can network with fellow chefs from all over.
And another thing you said that I want to point out is, you must be driven by passion & inspiration/love for food. If you don't have that, whatever you do will become boring/stagnant after awhile. But shear passion keeps the fire alive for wanting to learn more about food and their craft. So thank you for your comment...it was very helpful.
Sincerely,
Erica Lattimore, CC
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Permalink Reply by Mark Webster, CEC, CCE on -
Chef,
I believe that being a certified Chef is very important. I know Chefs that are not certified and yet they are still Chefs. If you own your own restaurant for example you can call yourself anything you would like.
But...for me:
** When I am sick I go to a nurse or a doctor that is licensed, not just somebody who read a book on medicine and stayed at a Holiday Inn last night.
** During tax season although many people can do taxes I go to a CPA because they are probably more up to date on the different tax laws/codes that come out yearly.
**I know many people that work on cars, but when my car needs major repairs I take it to someone certifed to work on my type of car.
In nearly every walk of life there are people who know alot about many things. One reason that being certifed has helped me is the fact that prospective employers recognize the fact that I have documented work experience, have taken courses on nutrition, sanitation etc, and have taken tests to show that I know my profession. Most employers have never met you before and they are looking for ways to find out more about you, than a resume or an interview can sometimes offer. I truly believe that the credentials we gain with certification means alot.
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Permalink Reply by David Stoner on -
Chef Webster I agree with you 100%. Although I am just begining my studies here at Johnson and Wales. My wife and I just completed a 20 year military career's. It was our way of life to strive for the next level. I think that if you achieve higher certifications then that also shows that you are passionate enough about your field to seek more education and are not limiting yourself to the status quo.
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Permalink Reply by Mark Webster, CEC, CCE on
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David,
Congratulations on finishing up your militay career. Thank you both for your service to our country. Best of luck at J&W, it is a great school.
I am retired military myself (USN) and if I can be of any help with your certification please let me know.
Mark
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Permalink Reply by Damon Giancola CEC, FMP on -
I agree with Chef Mark. I take my certification very seriously and I believe that anyone who is thinking of or is already part of this industry should be certified.
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Permalink Reply by Erica Lattimore on
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Hello Chef Mark! Thank you for the response! That is so true. Certification is key in any profession. The more skilled/current you are, the more reliable and safe a person feels about going to that person. Very good advice!
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Permalink Reply by Michael Mahr CEC on -
Erica,
There are some very good tips below from some very experienced professionals and I agree with them. I also think you must remember that any successful career will involve steps progressing forward(often times even backward) that lead you to the ultimate goal of being a certified chef in a profession you love. People that disregard certification as useless most often times are not serious about there goal to be on top. Certification should be viewed by the individual as a professional achievement first-- and a useful tool to move up the ladder second. In the field any employer that understands the requirements for certification will realize they are hiring someone that has passed the test to get where they are. Anyone can fill out an application but you have a certificate or card showing your level of certification you will always have the tie-breaker on your side. Good luck to the future---I'll look forward to seeing your CEC on your jacket.
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Permalink Reply by Erica Lattimore on
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Thanks Chef Michael for responding. I am very excited and optimistic about my culinary career! You are right, a successful career invlves steps forward, and some backward. One of the things I've learned in life is that you try, fail, adjust, & then move on. Realizing the mistakes we make along the way, can be a stepping stone to build upon. I have a long way to go, but I'm excited about the journey! Btw..thanks for the luck!
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