“CMC is a lifestyle, not a cooking test.” We recently talked with Chef Lawrence McFadden, CMC, about Chef Arnaud Berthelier’s completion of the CMC exam and what it means for their kitchen.
In business — especially business that involves face-to-face interaction with customers — all of the details are important and are cumulative. A guest’s experience is defined by the “small stuff.”
ACF’s apprenticeship program, founded in 1974, was the first culinary apprenticeship program in the U.S.
Thirteen Jamaican college students tested for various levels of ACF certification, and three of Jamaica’s certified chefs were certified as ACF Evaluators, a first for the ACF.
The environment of the kitchen and the demands of leadership are constantly evolving, requiring kitchen leaders to be agents of change.