What does it entail to become a true Chef

Years ago when I was in the trade you had to get a 4 year degree with a major in food arts. You then had to work for 2 years in a first class hotel under a certified chef. After all of this work you must take a series of certification tests. Then and only then can you call yourself a Chef. Is this still the case?


Gary

This must have been in Europe for none of those apply now - or back then - in the US.

This must have been in Europe for none of those apply now - or back then - in the US.

Yes sir. I did the thing in Italy back in the early 70"s. Great experience but a lot of work.

What does it take now in the US for certification?

This must have been in Europe for none of those apply now - or back then - in the US.

Yes sir. I did the thing in Italy back in the early 70"s. Great experience but a lot of work.

What does it take now in the US for certification?

Just woke up. I'll answer later in the day. Right now I have shoot up a pot of coffee.

Just woke up. I'll answer later in the day. Right now I have shoot up a pot of coffee.

Chef, when did you quit doing crank?

rwj

Most curious to see Chef''s response as his will be coming from the side of the kitchen. After that I'll post mine, from the side of the critic. I have the feeling that we will not be that far apart in our thoughts.

Best
Rogov

I got side tracked by a call from my son in Memphis.

The certifying organization in the US is The American Culinary Federation.

There are five "Cooking Professional" certifications. I achieved the Certified Executive Chef credential in 1985. Never had the time, inclination, or need to get the Master Chef credential.

Certified Culinarian, An entry level culinarian within a commercial food service operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items.

Certified Sous Chef, A chef who supervises a shift or station(s) in a food service operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.

Certified Chef de Cuisine, A chef who is the supervisor in charge of food production in a food service 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.

Certified Executive Chef, A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or food service 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.

Certified Master Chef, The consummate chef. A CMC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. A separate application is required, in addition to successfully completing an eight-day testing process judged by peers. Certification as a CEC or CEPC is a prerequisite.

Here are the specific requirements for Certified Executive Chef.

CEC Job Analysis

ACF conducted a job analysis resulting in a detailed list of the knowledge and skills required for today’s successful Certified Executive Chef. Review the Role Description and CEC Hypothetical Day (3.88 MB) for an overview of CEC responsibilities. Job analysis Domain, Task and Knowledge Statements as well as the Glossary of Knowledge Statements (5.46 MB) will provide information on the topics to be mastered for CEC certification.

Requirements

In addition to the requirements listed below, you must provide documentation of three 30-hour courses—one in Nutrition, one in Food Safety and Sanitation, and one in Supervisory Management. If these courses were taken more than five years ago, an eight-hour refresher course is required in each topic. These courses are available at Chefcertification.com or any accredited school.

* Minimum Job Experience: Three years as a Chef de Cuisine, Executive Sous Chef, Pastry Chef or chef in charge of food production in a food service operation. Must have supervised at least three full time people in the preparation of food. Experience must be within the past 10 years. Employment Documentation Forms
* Minimum Educational Courses: High school diploma/GED plus 150 hours of continuing education. If you do not have a high school diploma/GED, 250 hours of continuing education are required. Hours earned for mandatory courses and/or refreshers are included in the minimum CEC requirement.

The ACF Foundation offers certification training courses and practice certification exams on eCulinary. Courses contain study materials in all major subjects related to the ACF certification exams, including sanitation, nutrition, and supervisory management.

* Written Exam: ACF written exams are administered by Comira. The written exam fee is $75.00. You can register for the exam by calling (800) 947-4228 , Mon.–Fri. 6 a.m.–5 p.m. Pacific time, Sat. 8 a.m.–noon Pacific time, or you can register 24/7 at the ACF/Comira Online Registration Site. Please note that you must have a credit card to register online. Written exam scores are valid for two years.
o Candidates have 1½ hours to complete the 100 multiple choice question exam.
o No support materials other than pens, pencils, and stand-alone calculators are permitted.
o You will receive a scaled score. The passing score is 300.
o If you do not pass the written exam there is a 30 day waiting period before retesting is allowed after the first attempt and a 90 day waiting period after the second unsuccessful attempt.

I know there's a "practical" cooking exam involved, too. Don't know why it isn't listed here???

There are other certifications - pastry and educational - what I have listed are for the professional cooks.