Chef Michael Ty's ACF Election Blog

Certification Levels

chefmichaelty — Sun, 17 May 2009 12:02:44 +0000

I have been going through the process of certification and have found it to be a interesting experiment of contradicting standards of execution. I have had the opportunity to both observe the process and participate in it. It has left me dissapointed and feeling that the ACF can certainly do a better job of it.

I know the organization has made great strides in standardizng the process and making it fair to all who pursue the noble certification level status. But, “one size doesn’t fit all”!

It is an expensive process. The cost of planning and practicing, time off from work, in addition to travel costs can add up to a major expense.

I feel there needs to be considerations made for years of experience. There is a differnce with a chef with three years of experience and one with over 20 years. There is a difference between a chef who manages mutimillion dollar sales compared to the chef who does not. There should be a recognition process given to the level of responsibilty and execution of the job.

I feel consideration should be made to the chef with many mutliple years of experience by waving the practical exam. I certainly have much respect for all chefs who have endured the rigors and rewards of our profession.

I feel that no chef should evaluate out of their certification status. Culinary for culinary. Pastry for pastry.

I am hoping Chef Ty that you will take my recommendations under consideration if you are elected president of the ACF.

CremePuff 17

Programs for the Military

chefmichaelty — Thu, 30 Apr 2009 23:07:47 +0000

Lastly, while the ACF has never been closer to the Army Program than what Chef Kinsella has brought it, we would like to know where you will take this professional relationship from here.

Military Member Benefits

chefmichaelty — Thu, 30 Apr 2009 23:05:09 +0000

How will the military members benefit from you being president?

Culinary Team USA

chefmichaelty — Thu, 30 Apr 2009 23:01:10 +0000

Why hasn’t the United States Army Culinary Arts Team (USACAT) been under the ACF National Team umbrella in past Olympic and World Cup years?

Military Involvement

chefmichaelty — Thu, 30 Apr 2009 22:58:32 +0000

What would you like the military to do for you to be a successful president?

Economics and Positioning for the Future

chefmichaelty — Thu, 30 Apr 2009 22:55:13 +0000

There are currently some tough issues that the new ACF President will face. Members want to know how you would address some of the following issues. As the military division grows, what programs need to be put in place so that our division can insure that our members are the best that they can be in this great profession?

Leadership Skills and Execution

chefmichaelty — Thu, 30 Apr 2009 22:52:51 +0000

What are your skills and how do you plan to apply them to better the ACF?

Comparing Candidates’ Qualifications

chefmichaelty — Thu, 30 Apr 2009 22:47:44 +0000

What differentiates you from the other candidates? How do your qualifications set you apart from the competition?

Michael’s Qualifications

chefmichaelty — Thu, 30 Apr 2009 22:42:39 +0000

Fellow military members would like to know what qualifications you possess that make you the right person hold the position as the ACF President.

Certification

chefmichaelty — Thu, 30 Apr 2009 04:35:36 +0000

I totally agree there needs to be change. As a business owner it is very hard to accomplish the certification process, I beleive our status as a business owner should receive recognition as well as the other requirement for certification. As Chef Ty said in his he email “my business needed me” so does mine.

Mary Ellen