Making the Jump to Certified Dietary Manager/Exec Chef

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Joined Mar 3, 2017
I am considering going for a cdm/cfpp (certified food protection professional)

Does anyone have this credential currently? My executive chef has this and is making close to $80,000.

I guess my only drawback would be that i never attended culinary arts or management courses.

I just worked my way up the ladder through on the job training.

What is your experience with jumping from Sous chef to Executive/cdm etc. Any advice would help me consider this decision.
 
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