So here I am 20 years in kitchens from bus boy to sous and now I have my own kitchen. Its a small 120 seat Grill and Pub, but its mine. My only bit of doubt is simple. I came up without an apprenticeship or a school education learning from who ever would teach me something new and moving about the US to learn and master my profession. My only concern is that the Owner hired me in as "Chef". Do I even have a claim to that title without the formal education or training most people try to get before getting to this level. And would it behove me if I want to advance more in the industry to try for my ACF certifications? Sorryif this seems to be a ignorant question but, This is all I've ever worked toward or wanted for the last 20 years and I'm mostly seeking the best path for myself to advance even farther in my career.
My Boss had the Jacket Embroidered for me after I finished a 5 day stage...to let me know I got the job. Wasnt my idea.
Edited by CoastalWanderer - 4/20/12 at 11:52pm