Re: I am not o sure that I agree!

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Posted by Terry Casey on August 11, 1998 at 11:45:45:

In Reply to: Re: I am not o sure that I agree! posted by Tom Recinella on July 21, 1998 at 18:54:44:


: : 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 m

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