WHAT ARE YOU DOING TODAY - WAYDT (PICS)
-
I'm up early on a Sunday to drive up to Baltimore to evaluate two candidates for Chef Certifications. I'm an Approved Certification Evaluator (ACE) with the American Culinary Federation (ACF) and will watch these candidates cook for three hours attempting to achieve the level of Certified Executive Chef (CEC). It should be interesting as it's a rigorous certification process and out of the last 12 candidates I've been a part of evaluating, only 2 have passed.
The candidates will have 3 hours to prepare a 3-course meal, for four people. They will have to demonstrate butchery skills, knife skills, sauce making, sanitation, serious attention to detail, and flavor.
I'll post up some pictures later as the certifications begin.
-
Awesome brotha. Just watched Jacques Pepin do some amazing prep like it was a bodily function on Top Chef. I wish I had classic skills.
-
Bucklers Hard. This is where many of the ships that fought in the Battle of Trafalgar were built. These are the shipwrights homes, the water in the distance is the River Beaulieu where the boats (including 74 gunners) were built and launched, the sights, sounds and smells must have been amazing…..
-
Sorry gents. Everyone in the building had to sign a confidentiality agreement today. I'm not allowed to post pictures online. Once lawyers get involved, I'm out.
I actually evaluated Certified Executive Pastry Chef candidates today. What an amazing leaning experience working with pastry chefs today.
-
^sounds interesting, what pastries did they make?
-
-
I don't really agree with it either, but the exam is sanctioned by the American Culinary Federation, and everything that takes place in their "jurisdiction" is their legal property. That includes all of our notes that we took, photos of food, and score sheets. They hang onto everything in case someone appeals their failing grade so that they have all the evidence they need to support the failure. Maybe by keeping their photos proprietary, it strengthens their case?
-
"The first rule of Pastry Club is :…"
-
up on site
since we're refurbishing a school as some of you might know, work called cuz today's work couldn't be done during the week (too loud, too many schoolkids around, etc.), so i had to come to the site and check if things go the way they should…
the guys are doing this (pic) and i can finally do the paper work in the office...no phone calls coming through and i'm able to turn up the music as loud as i want to
-
Tying flies….Yes, I've made a little bit of mess, what's your problem?...
See if that porcine Belgian can clean that up.
-
