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ProChef Success Stories – Igniting Inspiration
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"The ProChef program has reignited my passion for cooking."
Bryan M. Tobias |
In His Own Words:
Bryan M. Tobias, P.C. II, C.C.C.
As a Hyde Park native and a culinary professional who has
worked in the local restaurant business for more than 20 years, I have always
had the greatest respect for the CIA and its standards of excellence. Because
of that, I've always made it a regular part of my business to hire CIA
students, and I've participated as an approved externship facility since 1993.
Although I did not attend the CIA myself, I grew up in the
restaurant business, starting back in 1970 at age nine. I worked my way through
each position in our family-owned business, beginning as a dishwasher, and
moving to pantry and salad, busboy, and waiter. I worked side by side with and
learned from CIA students whom my parents had hired. After graduating from high
school, I decided to leave the family business to go across country with
friends. While away, I utilized what I had learned from my folks and landed
jobs at various restaurants and had the chance to learn from a number of chefs
and become proficient in the kitchen. It was then that the restaurant business,
especially cooking, became a life ambition for me. Returning to Hyde Park in
1981, I began working my way up through the local restaurant scene. In 1993 I
opened my own restaurant in Staatsburg, NY, Portofino Ristorante, where I am the chef and manager. I opened
my second restaurant, Picolo, in Millbrook, NY in
2000 with a partner (a close friend and 1979 CIA graduate), where I ran the
front of the house. I sold the restaurant in 2005 to spend more time with my
family.
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During a visit to the CIA in early 2006, I became aware of
the ProChef program and it
instantly struck a chord. I went online and got some information about it and
decided that with the limited amount of time I was able to invest, it would be
a great way for me to enhance my skills and broaden my knowledge. I felt it was
a great opportunity to get advice and instruction, become more in tune with
current culinary trends and, just as important, advance my career by gaining
certification from not only the CIA but also the ACF.
After consulting with my ProChef advisor, Chef David Kamen,
I decided to pursue Level I certification to expand my knowledge of nutrition,
culinary math, and recipe costing and to renew my certification in sanitation.
I prepared myself by studying recipes, reading, and practicing, but was still
unsure of exactly what to expect when the test date arrived.
During the four days that I took the exam, what I learned
far exceeded my expectations. The instructors and judges who participated
demonstrated the highest level of professionalism and were there to answer
questions, give advice, and to help in any way they could. I also enjoyed
meeting and working with the other four chefs who participated—we spent a good
deal of time studying together, discussing food, and pulling for each other
throughout the exam.
Although the Level I practical exams were based on
fundamentals, having time constraints, working in an unfamiliar kitchen, and having
your work judged makes the experience challenging as well as rewarding. The
chefs' critiques of your work were detailed, thorough, and honest. Each item of
the participants' menus was discussed in detail, with an emphasis placed on
proper flavor, technique, food safety, and execution, so that you could get the
most out of the experience. The written exams were designed to test your
knowledge of a wide variety of subjects essential to any chef. Using the study
guide and the recommended learning materials enabled me to prepare myself
properly.
After having such a great experience in the ProChef Level I program, I went on to pursue and achieve ProChef Level II Certification. Simply put, the ProChef program reignited my
passion for cooking and boosted my confidence in my ability to run my business
more professionally. I would heartily recommend the CIA's ProChef Certification program for any restaurant professional who wants to advance his
or her career to the next level.
Bryan M. Tobias, P.C. II, C.C.C.,
Chef and owner of Portofino Ristorante
Staatsburg, NY
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