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How do u become a chef ?

post #1 of 4
Thread Starter 
I just graduated culinary school and I I receive my ACF in a couple weeks I'm currently at red lobster right now for about 4 months I completed my extern hours with them.. I got a opprotunity as a line cook at a downtown waterfront venue.. Red lobster wants me to stay but I'm not trying to build into a manager I want to be a chef! Do u think I just leave RL and move on or what? Need sum advice and steps on reaching my goal as a chef
Edited by joshThaCook - 4/18/14 at 7:08am
post #2 of 4

Yes and no. At the lower level it doesn't matter too much.  It is however a recognition of achievement.  As you progress you can decide to do ACF or Prochef.  Prochef is newer but it is more rigorous and if I were in the industry nowadays I would do Prochef. 

 

ACF, if you are a member, is a lot about the chapters and hanging out with other people like you.  The conventions are great.

post #3 of 4
Thread Starter 
I finished culinary school for professional cooking we just get certified with an ACF is there a difference
post #4 of 4

 Yes there is a difference.  There are two ways to get a Certified Culinarian, or CC.  You can go to school that has an alliance with the ACF or you can do an apprenticeship and go to school at the same time.  Going to school basically bypasses the apprenticeship program.

 

But it's also an indicator that the school you attended had some kind of ACF approval.

 

I'm pretty sure some of your instructors are ACF certified.  Maybe ask them more specific questions?

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