The toughest day for me was the first. Becoming familiar
with my surroundings, learning the expectations of the chefs, and presenting
quality food—all while racing against the clock—was extremely stressful, and I
felt sure I was in over my head. But I regrouped, called my loved ones, and
started making my plan for the next day. It paid off, and with each passing day
my comfort level increased.
The most valuable skill I learned in ProChef was not to
underestimate myself. I also learned that to be a strong person in the
foodservice world, you have to keep investing in education and learn to adapt
to change and challenges. I was joined in this ProChef class by other foodservice people who wanted to be on top of their game. They
also knew that education is not a one-time thing, but a lifelong process.
Since I took ProChef, my staff has been impressed. They
respond to me much differently and are eager to learn from me and get my
approval. In this way, it has been easier to hold my staff to higher
expectations and feel confident that I am providing them with good information
and experience.
I would recommend ProChef to all of my colleagues in the
foodservice industry. In my four days at the CIA, I experienced a level of
professional growth I never felt before. In addition, I strengthened my own
skill set while preparing for two years to take the exam.
As for my future in the culinary arts, I just want to keep
up with the industry and keep on feeding my brain. There is so much to know,
and so many ways to apply that knowledge. I want to keep bringing food to the
table that makes people excited, and ProChef has helped me do that.
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