Aspire to Learn

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Ketly D. Pierre

AMERICAN CULINARY FEDERATION PRESS RELEASE Ketly Pierre Receives Certifications from the American Culinary Federation St. Augustine, Fla. , September 4, 2009—Ketly Pierre of Hollywood, Fla., has earned the certified executive chef® (CEC®), certified executive pastry chef® (CEPC®), certified culinary educator™ (CCE™), and certified culinary administrator™ (CCA™) designations from the American Culinary Federation ( ACF ), Inc. Pierre is instructor, at Miami Dade College, Miami, Fla., and a member of ACF Greater Miami Chapter Epidurean Club.   ACF operates the only comprehensive certification program for chefs in the United States and currently certifies nearly 9,000 professionals worldwide. Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management.

A CEC® is a chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment, or the owner of a foodservice operation. A CEC® must supervise a minimum of five full-time employees and pass a practical exam in front of peers. In the practical exam, chefs use selected ingredients to write and produce a three-course menu, including fish, salad and main course. Chefs must adhere to strict guidelines, such as time, amount of ingredients, presentation and cooking techniques.   A certified executive pastry chef® (CEPC®) is a department head, usually responsible to the executive chef of a food operation, or to the management of a pastry specialty firm. A CEPC® has supervisor responsibilities as well as administrative duties. A CEPC® must have at least three years experience as pastry chef in charge of food production in a foodservice operation and supervise at least three full-time people in the preparation of food. A CEPC® must pass a written and practical exam.  In the practical exam, chefs use selected ingredients to create and present specified rolls, desserts, as well as two types of pastry garnishes. Chefs must adhere to strict guidelines, such as time, amount of ingredients, type of ingredients, presentation and cooking techniques.

A CCE™ is an advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility. A CCE™ must have a bachelor’s degree in any discipline or an associate degree in culinary arts with additional hours in education development. A CCE™is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. CCE™ certification includes a one-hour classroom demonstration video, a written exam and practical exam. In the practical exam, chefs are required to prepare and present a specified meal based on guidelines such as appropriate organization, safety and sanitization skills. In addition, a CCE™ must possess superior culinary experience equivalent to a certified chef de cuisine or certified working pastry chef.   A CCA™ is an executive-level chef who is responsible for the administrative functions of running a professional foodservice operation. This culinary professional must demonstrate proficiency in culinary knowledge, human resources, operational management and business planning skills. 

A CCA™ must supervise the equivalent of at least five full-time employees. CCA™ certification includes a 400-word, written narrative describing job duties and responsibilities, and a one-hour, written exam containing 100 questions. Chefs must also have certified executive chef certification to obtain this level.     Certified chefs in restaurants, hotels and other foodservice operations demonstrate commitment to quality foodservice and must renew their certification(s) every five years. ACF has awarded more than 20,750 certifications since 1973 and is the only certifier of U.S. master chefs and master pastry chefs.   The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America . With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States . ACF is home to ACF Culinary Team USA , the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. 

For more information, visit www.acfchefs.org.  

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