C.C.C or C.S.C

My food and beverage director advised me to get my C.E.C. The only requirement I am missing is the fact that I have only held the position of executive chef for a little over a year. An old mentor told me "just get certified in something", meaning Sous chef or chef de cusine, "just to get the ball rolling". I was wondering which certification to pursue since I meet the employment requirements for both. If anyone has any helpful opinions I would really like to hear them.
Thanks

By Charles on Friday, May 19, 2000 - 06:05 pm: Edit

I have only held the position of executive chef for a little over a year.
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Taking the above into consideration you will not qualify for C.C.C. Depending on your past positions you may be able to apply for C.S.C.
Apply for the highest level you can but be sure to have the proper documentation to support your application. The A.C.F. does call past empoyers for verification.

Respectfully,

Charles Rivers, CEC