Re: I am not o sure that I agree!

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Posted by Tom Recinella on July 21, 1998 at 18:54:44:

In Reply to: Re: I am not o sure that I agree! posted by Gerard on July 18, 1998 at 19:51:45:

: You've talked with restaurant owners Matt?
: What about Chefs?
: I've had the fortune to work with some of the very best ,none were certififed.
: And...who certifies the certifiers? Anwer..US Gvmnt. Somehow I'm not impressed.
: Along the same lines... Marriot Corp announced 2 months ago they intend to hire only certified chefs in future. Impressed yet?
: In the end it depends what level of excellence you aspire to.
: Students come out of school incapable of much but knowing a lot.
: ACF is happy the US gvmnt classifies Chefin as a Profession, thats nice but in reality its a trade.
: If you worked in kitchens which don't require the hands of a skilled tradesman you wouldn't notice.
: I don't hire grads because they have never paid their dues, they pay tuition but thats not acceptable.
: To learn from a master you gots to pay yer dues.
: Masters who teach in schools can only impart knowledge, not skill.
: Its only my observation but I think schooling better prepares students to be teachers than skilled tradesmen.
: A bit of school is OK, certification is a hoax and theres no substitution for long term training in an apprenticeship.
: Allow 5-7 yrs training and another 10 to really get rounded out.
: I could go and get certified tomorrow, for what?

: Cheers, Gerard.

Gerard,

I had to put in my two cents. I agree with a lot of what you say. And
I disagree with some as well. I do think that too many students
come out of programs thinking that they are chefs right off the bat.
Obviousley this is dead wrong. There is no substitute for
hands on experience. No question there. However I feel that the ACF
is, when at it's best all about education. I think there can be a good
partnership between those who subscribe to certification and those who
do not. I worked for almost 6 years before going into culinary school.
When I got there I actualy understood more of what was being taught then most others.
I was able to refine my technical skills and for several jobs I have had, the
degree is what got me in the door. The work experience is what
kept me around. I have enjoyed reading the many postings that
you contribute to this forum. It is plain to see that you know your
work well and are willing to share your knowledge. There are many
ACF members certified and not that are the same. I can not help
but think that the ACf chapter in your area is losing out by not
having you as a member.

Best regards to you,

Respectfully,

Tom Recinella



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