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ProChef Success Stories – Igniting Inspiration
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"The ProChef Level II exam opened my eyes – not only to a
new way of looking at my own food, but also the food of my employees."
James Lehman '04 |
ProChef Level II Success Story:
James Lehman '04, P.C. II, C.C.C.
I've been executive chef at Ironstone Vineyards in Murphys,
CA for several years—my most prestigious job since graduating from the CIA.
At Ironstone, I manage and write all the menus for the gourmet deli in our
tasting room and do the same for the catering side of the winery. I also meet
with clients to create their menus and enhance their dining experience here at
the winery.
I know all too well that professional training is an
important part of my career, especially in the foodservice industry, where
change is constant. Recently, I decided that post-graduate certification could
better my career. I thought it was time to put my skill to the test to learn how
far I had advanced since graduation.
I looked into several certification processes, but I decided
on the CIA's ProChef Certification program.
It seemed to be the one exam that would truly test the competencies and
knowledge of a chef at my level. I also knew that a certification like this
would add to my résumé; it would separate me from other chefs and raise my
desirability in the industry.
So I signed up, and it turns out I was right. The ProChef
Level II exam definitely tested my skills and knowledge. The chef-instructors
gave me positive feedback that made me reevaluate my cooking and plating
techniques in ways I hadn't done since school. That feedback, along with
motivation, new culinary ideas, and professional camaraderie, were just what I
needed to get back on the right track.
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For me, the most helpful part of the ProChef exam was the
healthy cooking portion. We had to create a three-course meal and make sure we
met certain percentages for the fats, carbohydrates, and protein while keeping
the sodium levels low. And the entire meal had to be 1,200 calories!
This is not the type of thing that I cook on a daily basis,
so I had to step out of my comfort zone. The challenge opened my eyes to another
world of cooking. I went back to the winery and immediately starting thinking
of my food and menu preparation in a new way. I now had the skills to make
great-tasting, healthy food.
Another important part of being a chef is writing menus.
When I wrote the menus for the
ProChef exam, my chef-instructors pointed out a problem: my
descriptions were vague. I only listed ingredients and didn't explain how the dish
was prepared or what it contained. These are things that I didn't think about
until I took the ProChef exam. Letting your customers know exactly what they
are getting is important. At Ironstone Vineyards, I write three menus a week on
average. Thanks to the advice from the chef-instructors at the CIA,
I am now better at writing them.
To sum it all up, the ProChef Level II exam opened my
eyes—not only to a new way of looking at my own food, but also the food of my
employees. After my culinary revival in Hyde Park, I returned to Ironstone
better prepared to teach my employees how good food is made, which we will pass
on to our guests. I will carry the skills I learned during the ProChef exam throughout
my career. The ProChef program definitely made me a better all-around chef.
James Lehman '04, P.C. II, C.C.C.
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