dave the mad baker,
Although I respect the certification procces of the ACF, I think it is more important for young chefs as well as seasoned pros to really understand what they are working with.
Many of the great Chefs/Pastry chefs who work in the USA are not certified and are amazing at what they do.Go down a list of the most accomplished chefs in the world,Girardet,bocuse,robuchon,Waters,Kamman,Ducas se,Bouly,boulud,ripert Just to name a few, Are not certified. Are they master chefs? In my eyes they are.Their is nothing wrong with striving to be the best you can,and for many the "Certificate" they recieve gives them a boost.I know alot of pastry chefs as well,Are they certified ? No,Are they incredile?Yes. I guess what i'm trying to say is you don't need to be a "CEC" or "CMC" or "CMPC" To be a "SGC" super good chef or a "SGPC" super good pastry chef.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן