In addition to my opening duties at Casey’s I have the added duties of inventorying the kitchens’ 6 coolers and freezers and keeping them stocked. My knife skills, which I felt were poorly lacking as I left school have improved significantly as has my organization in the kitchen. I’m not saying that those shortcomings have been completely overcome, just improved on.
As part of my daily strives to get to the next level in the culinary field, I have decided to join the American Culinary Federation as a Student Culinarian. I am very excited about being a part of the ACF and its’ various components and competitions. It looks as though ACF certification will certainly be expensive but I don’t see any alternative. I feel that completing my Culinary Arts program and not getting certified would be very foolish