Culinary Specialists Strive for Chef de Cuisine Certification

Story Number: NNS110415-12Release Date: 4/15/2011 2:15:00 PM
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By Aviation Electronicís Technician 3rd Class Omari Janhrette, Naval Air Station Jacksonville Public Affairs

JACKSONVILLE, Fla. (NNS) -- Seven top culinary specialists (CS)from the Naval Air Station Jacksonville Flight Line Cafe participated in the American Culinary Federation Chef de Cuisine certification, April 13.

The ACF certification is designed to identify those chefs who have demonstrated a level of culinary skill and expertise through their education, work experience, and culinary knowledge that is consistent with ACF chef level.

The assessment for certification practical testing was divided into four general areas: safety and sanitation skills, organization, craftsmanship skills and finished product skills.

"All of our CS's here are levels above anyone who's not certified, because they've taken the initiative to get the training early in their career," said Chief Warrant Officer 4 Kathy Wiseman, NAS Jax Food Services division officer. "This certification will benefit them in both their evaluations and in their personal careers."

The top seven CS's were evaluated during a three-hour examination period through frequent monitoring by evaluators. The board of judges consisted of chefs who are active duty military members or culinary arts instructors at local schools. \

The evaluators included Master Chief Culinary Specialist Mike Carter, Naval Station Mayport, Fla., Food Management Team; David Bearl, First Coast Technical College director of College Advancement; Noel Ridsdale and Brett Harris, Art Institute of Jacksonville instructors.

"This was my first time participating in the chef certification," said Chief Culinary Specialist (SW/AW) Rosalind Holmes, Flight Line Cafe. "It means a lot for me to get this certification, because I can use this for the next five years if I plan on making this a career outside the Navy."

Chief Culinary Specialist (SW/AW) Rolando Pablo was also a first-time participant in the practical examination.

"Working with the three-hour time limit was not difficult," said Pablo. "We had a lot of training and preparation for months."

Culinary Specialist 2nd Class Jacob Settle has been through the evaluation process before, taking part in the Sous Chef certification in 2006. Sous chefs hold the second most senior position in a kitchen's chain of command. They are responsible for a kitchen's routine operations, including food preparation and production, and supervising kitchen staff. With this type of experience, Settle said that he was confident with being timed and eager to get his certification.

The next step will be the written exam later this month. The certification results are expected this summer.

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