[kuan]

Originally Posted by Gladyce France

I have one credential on my right hand at all times...it's a two inch long, half inch thick callous on my finger that took 12 years to get.

The chef handshake.

[shroomgirl]

personal scarring....who needs tattoo artists we scar ourselves.
It's been suggested by several that an investment in elbow length oven mits would be a good purchase.....HUH? gotta wear shtuff?that takes more time.....

[BombayBen]

I was busy talking to customers in the cafe and completely forgot that I was frying - not washing! so dipped my whole hand in the hot oil!! - deep fried fingers! and had to fire up another fryer to serve more customers!! Man it hurt for days!

[rat]

Is any of the accreditation worth it? I would like to join the ACF just for the recognition and certification. My dream would be one day to hold a master chef certification. As the only chef in the family I feel kind of lame considering all my other brothers and sisters all have some sort of doctorate or masters degrees and I always feel kind of like I let my family down being in their eyes just a "cook". Is it worth it? Do these credentials open any doors that ordinarily would stay shut? I have 25 years in the business and have competed internationally and won a few awards and medals but, I have nothing like a master chef title. It in my opinion is way harder to obtain than a masters degree. It would be cool bragging rights, but if bragging rights are all they are, like I said, is it worth it??

[rat]

On a side note I think the master chef stuff is like the Navy Seals, for every real one you meet there are 1000 people out there who claim to be a Navy Seal. LOL

[kuan]

You need to know how to cook and think about food in a certain way, food sense so to speak. You also need to get your CEC first. YOu don't have to be a member of ACF.