Seriously considering certification through ACF

Discussion in 'Professional Chefs' started by ex navycook, May 14, 2014.

  1. ex navycook

    ex navycook

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    I'm considering getting the CCC certification with the ACF. I'm not really into the ACF or certification, but I need a goal. Something to strife for. I am taking this seriously and know it won't be easy. I'm currently a line cook but I have past management experience when I was in the Navy that meets the requirements for eligibility. Of course I have to prove it. I even took three practice written tests for CCC and my lowest score was an 80% which gives me a good base for studying at least.  Any advice? Did any of you that have certification notice any career improvement after getting certified?

    Thanks in Advance!
     
  2. chefboy2160

    chefboy2160

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    I have a good bud who did the CIA and then apprenticed at some pretty good spots back in the day and we both worked together as restaurant chefs at a hotel casino in Reno and he told me his schooling and degree had not given him much juice as far as money was concerned.Well I told him maybe we should expand our borders and I jumped to healthcare, started getting more money, less hours and a life. I brought him over in 2000 and he started @ 45k and is now up to over 100k. Did the papers make him money who knows. A lot of times its just having the right skills which include the rubbing of shoulders with CEOs and the like. Your own situation depends on your ability to jump when a job presents itself. Good luck with your decision and keep cookin. Doug..
     
  3. chefross

    chefross

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    There are some good positives about using the ACF for a goal. You will find like minded peers through the program.

    These ties become invaluable for things like job hunting, and other social media. You will make friends and business associations that can help you in your career. On the other hand there are those who see the ACF in other lights that are not as positive. The choice is yours.
     
  4. kuan

    kuan Moderator Staff Member

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    I would hold out a little longer and go straight for the CEC.  

    Prochef certification has no tenure requirement and has a good study and exam preparation system.

    Honestly, I do not see any downsides to ACF certification and participation.  Your experience may vary depending on the local chapter you join but you do not have to be a member to obtain certification.
     
  5. duckfat

    duckfat

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    Get involved with the ACF ASAP.  There's some politics but welcome to the real world. The only downside is that it takes a bit of time for meetings but cost is minimal and certification can be a bonus. At the very least there's a sense of accomplishment.

    The biggest gain with the ACF is the connections you make. As Kuan suggested you don't have to join a local chapter however being a member at large is counter-intuitive unless you are constantly travelling.
     
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  6. gsuchef

    gsuchef

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    I am going to agree with Kuan. Hold out until you have the work and management experience to go for a CEC. Start now with getting your approval packet together and look at the required online classes you have to take. They are 1) Food service Management, 2) Nutrition, and 3) Sanitation. ServSafe certification will exempt the sanitation course. These are all 33 hour class that you can take online at your pace. 

    I will be taking the practical this summer for my CEC. The written exam was tough. There were maybe 10 questions on cooking, the rest were HR/ Legal/ marketing/ and lot of costing and financial questions. So when you do study for it focus on the numbers.