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ProChef Success Stories – Igniting Inspiration
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"The ProChef Certification process is intense, challenging, and rewarding."
Carol Murphy Clyne |
ProChef
Level II Success
In Her Own
Words: Carol Murphy Clyne C.C.C.
With a dream of
making a career shift from foodservice business owner to culinary instructor, I
realized that I needed a solid foundation in the culinary arts. And there was
never any doubt as to where I would get it—my education had to be from The
Culinary Institute of America. I wanted to be a part of the best and the
brightest at the forefront of influence and leadership in the culinary
profession.
Before coming to
the CIA, I had a very successful company, Clyne & Murphy, Inc., which grew
from a small corner store to a café and catering business synonymous with
quality, consistency, and reliability. As a team, my husband (the Clyne) and I
(the Murphy) never lost sight of our company's motto, "your personal caterers."
I handled the staffing, training, and food preparation, and my husband was
responsible for the accounting and purchasing. We did this with liberal arts
degrees and no formal business or culinary education. With each experience and
success, we incorporated what we learned into preparing for the next one. After
selling Clyne & Murphy in September 2004, I was ready to apply the
practical knowledge I had gained over the years to my next experience—ProChef
Certification at the CIA.
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The ProChef
Certification process is intense, challenging, and rewarding. Not only did the
program give me the opportunity to meet fellow students from around the world,
but it also exposed me to a group of brilliant chefs and instructors,
academics, and administrators—people who set the industry standard. The
chef-instructors, through their lectures and hands-on training, led me to
fine-tune my practical knowledge of the kitchen and develop a working knowledge
of food science. The solid values, high standards, and encouragement I received
enabled me to pass ProChef Levels I and II and become a Certified Chef de
Cuisine. The bar I had previously set had been raised and my passion for the
craft intensified.
The passion for
cooking and the sense of community at The Culinary Institute of America is
palpable. It is energizing, inspiring—even addicting. And my CIA education is
continuing, with classes in Mastering Wine, Culinary Communications, and Food
Styling to further hone my skills and prepare me to reach ProChef Level
III/Certified Executive Chef status.
By combining ProChef certification with my 20 years of business experience and my degree in Education, I'm able to realize my dream of becoming a culinary educator. Recently I was hired by Carl Schaedel and Co., Inc. to run the cooking school at the state-of-the-art Viking Culinary Center and Appliance Resource Showroom in Fairfield, New Jersey. I was also asked to join the CIA in the position of visiting instructor for the Food Enthusiasts program. In this role I will be teaching hands-on classes to teens using recipes that I designed independently.
I feel privileged to be part of the CIA and to be teaching young people the skills they need to integrate better food choices into their fast-paced lives. Ultimately, I hope to impart to them the same level of inspiration and encouragement that was offered to me by the CIA's chef-instructors, whose collective wisdom will continue to guide me through my newly expanding career.
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