once upon a time
there was a culinary student.
me.
in 2003 when I was still a wee lad in second year at the culinary school, I made a promise to my fine dining instructor, who was studying to be a master sommelier, that we would go to Hyde Park and take the CMC exam together in 2010. Why? Because I had read Ruhlman's, Soul of a Chef, and because it is the penultimate expression of expertise in our craft.
or is it?
Now that I have my 'degree', for what it is worth, and a few more years in the kitchens, is it really necessary for me to complete that goal? And is it still a goal? I mean back then, it was one of those answers to 'what do you see as your 5/20/15 year goals?'...you know that effing question that has no relevance on job interviews. It was easy to be glib and rattle off..."I want to be a certified master chef when I am 36.' But now?
How many master chefs do you know? Did you have one as instructor at culinary school? (possibly) Do you have one as your boss at the hotel? (not mine, but maybe yours) Do you have one as the boss at your restaurant? (Most likely not) This goes back to relevance. Is it important in this day and age to be certified as a chef?
I have been kicking around the idea of becoming certified for years now...based on the qualifications set down by the ACF, I could easily certify out as a CCC...maybe even as a CEC...but to what point? Does it help me in my career plans? Not really since I have no definite career plans right now...see previous post about becoming unemployed.
I can see the theory that there be a system of controls that if a chef certifies at a certain level then he/she demonstrates a level of skill accepted by the rank and file of the industries chefs. But if the majority of the industry is not certified then what is the point?
As I creep up on that 2010 deadline, I know in my heart more and more that, a)I am not at a CMC level...not being as well versed in escoffier's classic cuisine as needed to be...(see Ruhlman), b) I don't really think it is relevant any more to me, c) it is not going to get me where I want.
So what is?
I feel that I am a very well rounded American chef. I have an easy going rustic style of cooking. I like technically based but not technical cuisine...i.e. I like cooking sous vide...but I am not into molecular gastronomy...I have extensive experience in Italian cuisine, but have not cooked in Italy...unless you count feeding myself while attending classes there. I am a classically trained charcuterie and garde manger; I can carve ice, and aspic platters. I can do a la carte for 500 covers and I can do banquets for 3000. I don't get ruffled on expo, and I don't like BS. I have taught at a culinary school, have been taught at a culinary school, have been apprenticed, trained, coached, mentored, schooled (in the negative sense), and have picked up a few things along the way.
Does that make me any better/worse/less skilled/ badder ass than any other chef you meet? Absolutely effing NO! We all have what we do behind us and ahead of us; we make what we will become. And for some that includes certification...and some it does not. So what do the goals include now?
Once again to quote Scott Bryan..."The only thing I care about is that people say, ‘Scott Bryan is good at what he does,'".
The only thing I care about is that people say, 'Chef R is good at what he does and I respect him for it'.
me.
in 2003 when I was still a wee lad in second year at the culinary school, I made a promise to my fine dining instructor, who was studying to be a master sommelier, that we would go to Hyde Park and take the CMC exam together in 2010. Why? Because I had read Ruhlman's, Soul of a Chef, and because it is the penultimate expression of expertise in our craft.
or is it?
Now that I have my 'degree', for what it is worth, and a few more years in the kitchens, is it really necessary for me to complete that goal? And is it still a goal? I mean back then, it was one of those answers to 'what do you see as your 5/20/15 year goals?'...you know that effing question that has no relevance on job interviews. It was easy to be glib and rattle off..."I want to be a certified master chef when I am 36.' But now?
How many master chefs do you know? Did you have one as instructor at culinary school? (possibly) Do you have one as your boss at the hotel? (not mine, but maybe yours) Do you have one as the boss at your restaurant? (Most likely not) This goes back to relevance. Is it important in this day and age to be certified as a chef?
I have been kicking around the idea of becoming certified for years now...based on the qualifications set down by the ACF, I could easily certify out as a CCC...maybe even as a CEC...but to what point? Does it help me in my career plans? Not really since I have no definite career plans right now...see previous post about becoming unemployed.
I can see the theory that there be a system of controls that if a chef certifies at a certain level then he/she demonstrates a level of skill accepted by the rank and file of the industries chefs. But if the majority of the industry is not certified then what is the point?
As I creep up on that 2010 deadline, I know in my heart more and more that, a)I am not at a CMC level...not being as well versed in escoffier's classic cuisine as needed to be...(see Ruhlman), b) I don't really think it is relevant any more to me, c) it is not going to get me where I want.
So what is?
I feel that I am a very well rounded American chef. I have an easy going rustic style of cooking. I like technically based but not technical cuisine...i.e. I like cooking sous vide...but I am not into molecular gastronomy...I have extensive experience in Italian cuisine, but have not cooked in Italy...unless you count feeding myself while attending classes there. I am a classically trained charcuterie and garde manger; I can carve ice, and aspic platters. I can do a la carte for 500 covers and I can do banquets for 3000. I don't get ruffled on expo, and I don't like BS. I have taught at a culinary school, have been taught at a culinary school, have been apprenticed, trained, coached, mentored, schooled (in the negative sense), and have picked up a few things along the way.
Does that make me any better/worse/less skilled/ badder ass than any other chef you meet? Absolutely effing NO! We all have what we do behind us and ahead of us; we make what we will become. And for some that includes certification...and some it does not. So what do the goals include now?
Once again to quote Scott Bryan..."The only thing I care about is that people say, ‘Scott Bryan is good at what he does,'".
The only thing I care about is that people say, 'Chef R is good at what he does and I respect him for it'.
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