How important are certifications, like Certified Executive Chef (CEC), in the culinary profession?
In America, certification doesn’t mean that much because the ACF hasn’t effectively marketed to the industry. As an executive chef applying for a job, I have never been asked if I was certified; I was asked if I could do the job. My experience and educational background were reviewed. Some kitchens required that I have a certification in sanitation. It may eventually become important if the ACF begins to properly market it. My suggestion is to go for certification as a means to improve your professional skill level. Don’t expect it to land you a job even though the educational experience of doing it will enhance your ability to land a job. Above all, don’t hide behind certifications and diplomas. All that really matters is how well you can perform in the kitchen. In my 38 years of working in kitchens, I have come across many culinarians with diplomas/certificates etc. who could not cook well and many who didn’t have any diplomas or certificates and were amazing culinarians. Canada has
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