Master chefs, Exec. Chef training, and other advanced training...

Long ago, when Jesus was a boy, there were only a few culinary educations that a student could attain without going overseas to Paris or London therefore I, like many others, took the routes that were available at the time. As I worked in the industry, longer and longer, I began to come across chefs who held titles that I had never heard of, Certified Executive Chef.  An organization called the American Culinary Foundation seemed to be at the heart of this accreditation.

ACF was founded by three chefs in New York to help promote culinary education, offer certifications and training, networking and the like. Here in Chicago, the ACF is getting more popular but as a hospitality industry worker for the last 20 plus years, it has only been within the last few years that I have noticed chefs using and working within this organization.

No matter where or when you receive your educational background that is focused in our industry, what you come away with is really determined by you as the student. I can take three kids to train and mentor, and after we are done, I will see three different skill levels within the students. Our industry is very skill based, and no matter who you are taught by, your skill level is truly your own. I say this, to many students, don't base your selection of schools based upon the price, famous chef instructors, or any other tangible matrix, but do so based upon your motivation and drive, and what you want to do with your career. What do I mean? It can get very expensive, well it has gotten in the last few years, seeking a culinary education. The popularity boom of chefs and the creation of the celebrity chef has opened many new schools who offer courses, certificates, and degrees in culinary.

No matter what is taught, and by who, the student's ability will grow with time and coaching.  If a student enrolls with no cooking experience,  they are somewhat behind than other students, but their raw ability can propel them to the top of the class. I entered into a culinary college with a very small population and without a huge reputation, 90% of what I do well, I learned from repetitive practice on-the-job.

The only advice I can give the aspiring chefs out there, study, practice, practice, practice. A school can teach technique and a foundation of skills. It is up to the chef to take off and sore. No two chefs have the skill or styles even after the same training. It takes time to realize what it is that makes you special and the only way to find it is to listen to customer and management critiques. I say this because if you are anything like me, most chefs only focus on the mistakes of a project, while other eyes see the glory. I am my own worse critic. I spend, literally, hours on a cake project and when I have stopped I can only see those things that could have been done better or those aspects that I would have liked to change, so often I am pleasantly surprised at the positive reactions of my clients. Go figure.

I am a huge supporter of higher educations. In my family, there was never any language of doubt about attending a college. It was always "when you go to college" not "if you go". I also know that not every person is suited to pursuing a PhD in philosophy. Trade skill are still needed and teaching programs are still required even with our nation's trending towards a intellectual model. Handcrafts will always be in demand.  

The best chef that I have worked for was one without any higher education. This titan of pastry had 40 plus years at the Palmer House. He began as a dishwasher and worked his way up to Exec. Pastry Chef. My chef was hardworking and hard on his staff, not in a mean fashion or abusive, he had one standard for us all, "Good work that is Palmer House good." We worked everything from butter, sugar, flour. We didn't use pre-made or mixes ever. The best days in that kitchen were days were we all worked in symphony and chef had nothing to complain about or correct. I learned a lot while there, including my passion for real scratch baking.

Chefs are broken before they are made, and the best instructors, will help students to build upon what they know as they teach them new tools in their toolboxes. Pursue your passion vigorously and wisely. Practice is the best teachers in this business and whenever you get to practice, especially with someone above your skill level, take it.

A chef has a lot of plates to spin, human resources issues, financial duties, order management, licencing, insurance, schedules, transportation, delivery, receiving, inventory management, vendors, networking, client requests, billing and invoicing, and all of this before the creation of sale items. We love what we do, no one would do this if they didn't, and we all take on much more work than can be done in a 8 hour workday.