Chef Certification Is Valuable.

July 26, 2010

Dear All,

I would say the best place for me to do some thinking (other than the kitchen) is when I get to spend a week at home. I’ve been able to catch up on mail and really think about what our company is doing from a culinary perspective. We have a tough job as chefs, but I think Delaware North does a great job at the end of the day.

One of best things our company does is require all chefs to be professionally certified. Anyone can wear an apron that says, “Kiss Me I’m a Chef.” It’s another thing to earn it through a professional organization like the American Culinary Federation. There are many different levels of certification: Certified Sous Chef, Certified Pastry Chef and my favorite – Certified Master Chef, just to name a few. Read about how they are different here.

It’s not easy to earn certification. Chefs must pass tough tests and prepare for months in advance. One of my biggest jobs as Corporate Chef is helping our “up and comers” get ready for these tests.

In the end, it’s worth it. It helps these chefs professionally and it goes a long way to ensure our culinary teams are preparing the best food possible. To my knowledge, we’re the only company that requires all our chefs to earn these certifications.

It’s back to the road next week. I will blog again soon.

In Good Cooking Always,

Chef Roland Henin, CMC

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