Why did you decide to
pursue ProChef Level I certification?
BJ: My decision to pursue this certification was based on a couple of
factors. I wanted to move forward with my career in the culinary industry and
this was a chance to do that. Also, my love for food will never end and the
more you know the more you grow.
WK: I took part in ProChef to better myself as a person and
a culinarian, and to prove to myself that my work was up to the standards of
the top chefs and teachers at the CIA. The fact that you took and passed such a
course also looks good on any résumé.
What are some of the
challenges you faced during the certification process?
WK: The biggest challenge I faced was getting over the fear that I would be
tested by the same people who taught professionals I admire and respect.
Another challenge was not being familiar with the kitchens. But when you work
for a company like Aramark, who manages kitchens all over the world, getting
used to strange kitchens comes quickly.
BJ: I have to admit that I felt every emotion a person could
feel going through something like this. I was proud, disappointed, confident,
sad, and frustrated. One of the biggest challenges for me was being critiqued
by the palates of some of the greatest chefs I have had the pleasure of
meeting. Their knowledge of food ran so deep that I was intimidated, to say the
least.
Tell us a little
about your career prior to undergoing ProChef certification.
BJ: I have always been involved in some facet of the culinary industry,
mainly banquet facilities. I was blessed with the talent to feed the multitudes
and enjoy every minute of it. I worked at NCR Country Club for a few years and
then became a sous chef at Aramark. From there, I worked hard and trained for
the position I have now as the executive chef at the Dayton
Convention Center in Ohio.
WK: I've worked in the culinary field for 24 years, starting
as a pizza delivery boy at 16 and working my way up to my current position as
executive chef at the Winston-Salem Entertainment-Sports Complex. Before moving
to North Carolina, I was sous
chef at many restaurants in western New York.
How will having the
ProChef Level I credential help you achieve your career goals?
BJ: Having this credential is just the beginning—my first "stepping stone,"
so to speak. I know it will open some doors for me and I will continue to
pursue all the levels until I am at peace with where I want to be in my career.
Having the CIA and ACF both recognize this certification is such an amazing
thing.
WK: With accreditation from the CIA
and the ACF, it can only help. The
credential can open up many opportunities for me within Aramark and the
culinary field. This is just the beginning, though. I'm looking forward to
taking Level II.
What feedback have
you received from your employer since returning to your job?
WK: It's been nothing but positive. I've received congratulations from the
group president of our company, the director of culinary standards, and other
chefs. They've told me how happy they are that I did well and that they are
proud to have us working for the company. My inbox was full when I returned
home from taking the course.
BJ: Aramark has been so supportive of ProChef Certification
and provided me with all the tools I needed to pursue it. I would like to think
that I was able to bring something back not only for myself, but for my company
also. I am more determined and more critical of my work, and my food quality
will only improve from here on out.
What is one of your
favorite memories of the experience?
WK: Pointing out one part of the experience as a favorite is close to impossible.
I think meeting the other chefs and people at the CIA was a real treat, and
seeing the dedication of the staff and faculty was truly awe-inspiring.
BJ: My favorite is walking around the campus and realizing
that some of the greatest culinarians in history walked those halls, put their
souls out there for all to see, and became masters of their craft.
What advice would you
give someone considering ProChef certification?
WK: For the written exams, I would tell them to study hard and be prepared.
Take your time, read every question twice, and be sure you are giving the
answer they are looking for. For the practical exams, try to think of it as a
taste testing. Make sure you season and taste what you are serving, and don't
try to go over the top—just give what's asked for and show some of your own
style. Be honest in your critique and review, and don't get discouraged with
yourself. Take what the instructors say and grow from it.
BJ: I would tell them to go into it with an open mind and a
steel heart. Pursue the certification with everything you are, cook like you
have never cooked before, and learn from the instructors. They know food. Do
not feel ashamed if you don't know something—be determined to learn, learn,
learn. I can attest that you will leave the experience with so much.
<< Back to ProChef Success Stories
|
