From what I’ve been told, I am comfortable with the direction the Certification Commission is heading and upon completion, it will make our certification process credible. It is my hope that it will become the standard in all foodservice operations across the United States. Of course, we will need our Federal Government to sanction our program.

As for the expense, I realize the cost for preparing yourself for certification is expensive, but there has to be a cost associated with improving your status as a certified culinarian. The goal is to enhance our program and recommend that our industry demand a certified culinarian which will bring us higher wage scales in the future. As for the internal cost for certification, I am not able to comment why the cost is as high as it is currently, but if elected … I will research this and hopefully make it more cost manageable for ACF Members. I personally believe that membership has its privileges and want to make that my top priority during my administration.

Regarding your comment about a chef that has been a chef for over 20 years or manages/operates a multi-million foodservice business … We are in need of standardizing the criteria for each level of certification. Being in charge of a multi-million foodservice operation, does not necessarily mean that you have the knife skills, cooking or baking techniques, sanitation skills, and proper management skills for your business. What I have heard through the grapevine is that the commission is exploring the possibility of a chef/culinarian to receive life time certification in the certification level they are currently in, IF they are certified in that specific level for three consecutive initial and renewal processes.

In regards to evaluating outside their certification status, that could be very challenging … especially if you are in the pastry field. There are less pastry evaluators than cooks.

I certainly would look into your comments when elected and hope that you will continue to be part of our certification process … NOW and in the FUTURE!

Warm regards,

Michael Ty, CEC, AAC

http://chefmichaelty.wordpress.com/2009/04/30/prostart-skills-usa/#comments

Michael Ty

Michael Ty

http://chefmichaelty.wordpress.com/2009/03/22/conferenceconvention-classes/#comments

Michael Ty

http://chefmichaelty.wordpress.com/2009/03/22/certification-exams-for-all/#comments

Michael Ty

http://chefmichaelty.wordpress.com/2009/04/12/373/#comments

Michael Ty

My position would be to partner with the military, not just the Army … but all branches of the Services. Please be mindful that the military would not be the only one to be given this opportunity. We have many sister organizations in our industry and I would like them to serve on the industry council as well.

I would like to see us have representation from the Armed Forces sit on an Industry Council that would meet with the elected officers of ACF. It is my suggestion that each council member be given voting privileges. This would require approval from the Board of Directors and Board of Governors, and a by-law change.

My proposal is to be inclusive within reason with all our entities in the ACF. This includes Culinary Team USA. As I mentioned to Chef Turcotte, I would like to see a competition of our Armed Forces at our national convention similar to what was done in Salt Lake City, Utah during the 2008 ACF Western Conference.

Therefore, it would be my recommendation to form an Armed Forces Committee, which would include all branches of the military. This Committee would elect their representative to the council.

With this being said, we need a major overhaul of the current teams, which include but is not limited to a change in philosophies. At the Southeast Regional Conference, last year in Williamsburg, VA, I made a request (with Joe Aiello present) of Chef Kinsella that he allow the next elected President to appoint a new team manager, of course with his assistance.

Chef Kinsella agreed that he would do this; that was in February of 2008. Now, it is my understanding that (prior to this election), he plans to name the new team manager, separate the team from the ACF, and make a separate foundation. If he is successful, this NOT only will be detrimental to the team, but will pull the team further away from the members.

Additionally, you can view my blog post on this topic at the link below:

http://chefmichaelty.wordpress.com/2009/04/12/373/#comments

You could assist us in developing a better alliance with the Federal Government by obtaining contacts with the Department of Labor, Education, Commerce and Agriculture. We must be associated with them in order for us to build our reputation in the “World of Food.” This is a major stepping-stone for the growth and recognition of our federation.

With your assistance, I feel we could apply for and receive government grants, which could help us with our certification status, and potentially receive grants for our Culinary Team USA and our very own Chef and Child Foundation.