ACF CEC exam?

[panini]

Kuan,
I should not have used the word joke. Mkaing mother sauces and things of that nature is what I'm all about. I'm not sure how you do that out of a mystery box.
I visit many young chefs in restaurants and clubs. I just smile when the young chefs are very proud of the sauces they have just created in the blender on the line. I see no stock pots, a raft is something you use in Colorado etc. I'm jesting sarcastically of course but I see a lot of the basics of cooking going by the wayside and the ACF helping to draw a line in the sand between the generations. I'm thinking the old timers would have difficulty with a mystery box as well as the newbies having trouble with classical recipes. Just my 2 cents. Sometimes I feel so young in my creating but so old in my views.

[kuan]

The mystery box is actually not that much of a mystery. It will be posted on the website a month before the exam schedule. So much for mystery!

Kuan

[Pete]

I am not so much against their style of testing as I am the fact that they now require some of your points to be earned by the whole competition thing.

By the way, my first bad experience with ACF was in Atlanta about 7 years ago. I called the head of the local chapter wanting some more information about the ACF and the first thing out of this guys mouth was "How soon can you send me your dues?" I told him I was just seeking some information and hadn't made up my mind whether I wanted to join or not. After that he seemed very disinterested and not overly helpful. I have gone on to hear this same type of story from many other people-that ACF often times seem more interested in their dues than anything else. It was at that point that I decided that I would rather not join their "club".

[chef1x]

Thanks for all the input guys. I can't say that I'm more clear about what I want to do, but at least I feel more informed.

Yesterday, I spoke to a career counselor about this and he just kind of shrugged and said "It all depends on what you want to do...," and then proceded to shred my resume. Actually, he did say belong to a national org. just to belong, then belong to a more local org. that you are active in. Active? I have to be active? Talk with other people???

And here I thought somebody was going to decide all these things for me!

Can anyone else relate ACF experience?

Thanks,
1X

[kuan]

Well, I can claim I've cooked next to Jean-Louis Palladin But seriously, our chapter does lots of stuff. We give away $1,000 and $500 scholarships every year. We also do at least two big events a year, one's a brunch and one's dinner. I don't participate anymore because I moved to Minnesota. I'm still in that chapter because all my friends are there. It's quite fun. A way to get away and hang with other chefs. Like a real life cheftalk every month.

Kuan

[mirepoix man]

I have been a CEC for the past 5 years. It is something that I am very proud of. I am also in the process of getting my CCE ( Certified Culinary Educator). One of the reasons that ACF certification is important is the fact that you must re-certify every five years. You can not rest on your laurels. You must constantly particpate in continuing education programs, simillar to what several professions, such as medicine do. In Canada, whereI live, once you obtain your Certified Chef de Cuisine status, you have it for life, with no continuing education required.

Like any organization, the ACF does have problems. However, certification is an important function of the ACF, and I welcome the new testing standards.

Enough said, but not a rant on my part!

[chef1x]

Mirepoix guy,

Thanks for giving another side!!!

I've already decided to go ahead with it anyway, I'm just not in as much of a hurry; more time to prepare and all. So you say it's been 5 years, which would mean you need to re-certify? How will you prepare?

Also, I'm very curious to hear from those who attend ACF meetings, events, competitions etc., strangely, I've never come across anyone who has extensive experience with this kind of thing.

1X

[kuan]

Did you join the national chapter or local? There should be some people in your local chapter who do these things.

Kuan

[mirepoix man]

I belong to a local chapter, although I do have the option of being a "member alt large" since I don't live in the USA. I do get to one or two chapter meetings per year, since it is a 2 hour drive. I enjoy the meetings and have expanded my culinary "network". I have competed on an international level and local level, enjoying both. Every chef should try to compete at least once, not for the medals, but as a test to see how far you can go/push yourself. The local and national conventions are a fun time as well...my fondest memory being about 10 years ago, when over 1000 chefs were given bibs, wooden hammers and crabs for lunch...you can only imagine what it was like.

Hope all of this offers some perspective.

Mirepoix, Mirepoix
Roux, Roux, Roux
Slice 'em up, Dice 'em up
Cook 'em in a stew!

[stacland]

Very interesting thread! I just joined the ACF after being out of school for almost 7 years and being too busy to attend meetings. I finally thought I'd give it a go...wanted to be in touch with others who share my interest in food. Couldn't believe the membership is $170.00! It has been a personal goal of mine to get my certification, although I don't think it's necessary for my current or future jobs (although, I've always played around with the personal chef idea and being certified might help there). Now with the new testing procedures I'm excited and nervous...need to brush up on my fish filleting but I'm going to work with a co-worker (graduate of JW in Charleston) and we're going to go for it together....at least once....may never renew or rejoin. The competition thing is tough...I don't have time or interest in foo-foo presentations at culinary competitions but will check it out....be some ones go for and see what it's all about. Nothing ventured/nothing gained.

[shroomgirl]

I've done Personal cheffing for 7+ years...no potential client wanted to know about any certification.....they want to know what referrences you have, if you can cook, if they can afford you and if you appear honest enough to hand the keys to their house a blank signed check and codes to various alarm systems....

[chef1x]

Did you join the national chapter or local? There should be some people in your local chapter who do these things.

Joined the local, and finally did receive some correspondence. They have a web site etc. Looks ok.

My impression, however, is that these are mostly club geezers and have a lot of misdirection as far as what to do with the state of our respective fields in the contemporary world. They want to attract new members, yet refuse to change outdated methods requirements etc. There are virtually no women, extremely few minorities, and I don't think very representitive of the state of culinary arts as they stand today.

So, I'm a little wary of contacting these people 'cause I'm afraid they'll immediately dismiss me, but I will most likely do it anyway. All part of the experience

[kuan]

Reason why there's not much diversity is because of that silly sponsorship requirement. If someone likes you, they sponsor you. If they don't, then you don't get into their club.

Kuan

[chef1x]

I thought you didn't need a sponser for ACF??

Now I know for the Chefs de Cusine assoc. (OMG, I just got censored for using the abbreviation ***.. )I was sponsered by a guy I never see anymore. I think it's basically the same group of guys anyway, which is another thing I don't get.

Regardless, don't you think that kind of environment is shooting themselves in the foot?

[kuan]

I dunno, it's been like 3 years since I saw a membership form. I think I like open membership a little better.

Kuan