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ProChef Success Stories – Igniting Inspiration
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"I cannot say enough good things about the faculty at the CIA. Many have been both role models and mentors for me on my journey."
Tyler Lyne |
ProChef Level III Success Story:
Chef Tyler Lyne '05, P.C. III, C.E.C.
I was fortunate that at an early age I discovered what I was really passionate about. Cooking simply fulfills something inside of me. I love how it teases all the senses with the smell of fresh herbs, the feel of heat from the fire, the sound of meat being seared, and the sight of the "controlled chaos"—that is, the professional chef's kitchen. After I graduated from the CIA in 2005, I became a teaching assistant at the Ristorante Caterina de' Medici working for Chef Scappin. The experience helped me to mature, solidify my career goals, and appreciate the hard work necessary for true success.
I cannot say enough good things about the faculty at the CIA. Many have been both role models and mentors for me on my journey. It was Chef Anita Eisenhauer who introduced me to the ProChef Certification program and recommended I take the Level II Certification. For the next eight months, I prepared myself for the four days of cooking practicals and written exams. I got lots of support along the way, and after passing, I found out that I was the youngest person to earn the ProChef Certification of Chef de Cuisine.
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But, the hospitality and foodservice industry is becoming even more dynamic. It's important to think about what is going to give a chef the competitive edge in the future; a major factor will clearly be continuous development of culinary skills and knowledge. So last Fall, I set my sights on the ProChef Level III Certification. I had decided to take it on not only as a personal challenge, but to see where my skill level was compared to the standards set by the American Culinary Federation (ACF). I was well aware that I did not have the experience level most chefs have when taking the Level III assessment, but I love a culinary challenge.
To prepare myself, I participated in "ProChef Immersion"—the set of key continuing education courses designed to serve as a refresher for the Level III Certification. The whole process was both invigorating and humbling! As I passed each day of the actual ProChef Assessment, I felt no real relief. There was no light at the end of the tunnel because I had to get up the next day and do it all over again. The expectations of the judges were so high. Even the last day, when there was no cooking or test taking, I had to present a financial analysis and management plan for a hypothetical business. It was hard to know what the judges were looking for. And when it was all over and I heard the word "congratulations, you've passed" it felt like I'd been hit by a freight train! I'm now a Certified Executive Chef—a young one at that—but I have lots of years ahead of me before I bring everything that designation means to my own work.
I absolutely, unequivocally love the restaurant business. I want to be an industry leader—someone who really pushes the hospitality industry forward—so I'm pursuing a degree at the Cornell University in Hotel Administration. My degree from the CIA and now ProChef III Certification will definitely support my goals.
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