The very word brings a glow to our eyes and a softness to our countenance. And despite the stress that the season brings, the manic rush as the day draws near, the interminable wait for one’s turn to pay at the checkout counter, the race to cross out every name on one’s gift list, and the rush to complete orders, there is still that warm, fuzzy feeling within us we once had when we were kids, alive once more to the prospect of renewing ties with relatives and friends, the good times to be shared with loved ones, and the excitement of watching the wee ones unwrap their gifts with glee.
A passion for cooking naturally leads you to a lifelong learning of just how to give more, be more, and excel more. This, I guess, is a vital ingredient in anyone’s recipe for success, whether in the field of foodservice or just about any other endeavor: Love what you do with such zeal and fervor, and it will reward you endlessly.
Learning is a lifetime mission, which makes me a believer in continuing education. No matter how long one is in the business, an active involvement in education and training will spell the difference between simply having a job and a career.
From Aug. 28-31, I returned to the campus of the Culinary Institute of America, eager, excited, and nervous about the arduous challenge that loomed before me: that of passing the CIA ProChef Certification Program. For over six decades, the CIA has established itself as one of the leaders in its field with a distinguished faculty of culinary icons dedicated to the highest standards of excellence and teach with such passion that they leave me in awe. For four straight days, four other examinees and I would have to undergo a series of exams, practical and theoretical, hoping to pass ProChef Certification Level 1 from CIA, and attain the title certified culinarian, which is also accredited by the ACF or the American Culinary Federation, the nation’s foremost organization of chefs. By strict definition, a professional culinarian makes a living from the practice of his/her craft. All professional culinarians must first master the foundations of their craft: handling ingredients and equipment, as well as benchmark techniques and recipes. And yes, for me, a chef’s basic skills should become almost second nature, just like brushing one’s teeth. Completing our batch was chef David Bruno, CHE, CIA assistant professor, who passed the exam to Prochef Certification Level III, with the title of certified executive chef. I can just imagine all the hard work he put in to achieve this status. From here, he has one more level to attain, and that is certified master chef (CMC), or you may say the consummate chef, who possesses the highest degree of professional and culinary knowledge and skills! Only a handful have earned this certification.
At work, I have often been described as a calm person who can withstand pressure and the demands of the business with bearing and poise. But studying and taking the exams is totally something else. This time, it really tested my stress levels to the limit. For four straight days, we were given written and practical exams covering the following: the formulation of a food order list, food cost forms and work flow plans; culinary math, such as principles of weights and measurements, recipe yields, and recipe conversions and food costing; and principles of sanitation and nutrition. In the kitchen, we were tested on knife skills, preparation of various stocks, soups and sauces, and menu execution using different cooking techniques. Sounds easy? I was under fire.
(To be continued)