I was wondering how you all feel about getting certified through a.c.f.? One of my bosses has suggested I go through the process and get a sous chef certification...My question is, is it worth the money and the effort in the long run? My banquet chef mocks me because I think it would be a great challenge for me, and she tends to think chefs do it to simply inflate their own ego. Thoughts?
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1/28/10 at 6:39pm