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Posted at December 27, 2015, 9:37 am: I know ya'll have probably heard all this before but here is my situation I work full time in a job outside of the kitchen. I work in a kitchen on the weekends and am fortunate enough to get paid for it, although I did offer to stage I want to eventually move up in the culinary world once I go full time which will hopefully be within the next 6 months. The issue is that I can't swing culinary school. It just isn't a possiblity that I can entertain Receiving certification as a culinarian is something that does interest me so I have been looking at joining the ACF as a member. They appear to have a fairly good chapter here and the ACF main office is also here where I live Can someone advise as to the pros and cons of belonging to the ACF. Does it truly help you achieve potential advancement in the field If any of you here are certified or have been certified can you advise me as to how it has helped you What are the odds of me being able to achieve certification without any formal culinary education? Basically doing all of this on my own Any advise you can provide would be greatly appreciated Thank Joe Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:new herePotato chips Buffet Ideas removing unused glasses Welcome David BBQ Cookbooks! What is the pizza brush for? pastry chef Trading a useless degree for another? Spinach Salad Tippins German Chocolate Pie Receipe skills, training, education required to be a chef...? Spinach Ban Lifted Gourmet Chocolate Commander's Palace reopens! Need some starter gear!! A steak question for you restaurant folks tomato-sniffing I'm new and has a question Hello everybody working with global and such companies Hello from cold and soon to be snowy Michigan Hello Everyone Suggestions on Xmas Holiday Recipes Orlando Culinary Academy Cold Springroll Wraps.... new member Your cleavers for everything. Hello :) Uniforms, Aprons... Chef Recipes Back On Line! I'm New! CIA wine program hello from boston Who do you think is the best chef? Sears customer Service BLOWS Rookie that needs help please! does the "Cordon Bleu" tittle make a difference? From Home Kitchen Cooking to the Big Time! Corn preserving Need help with Christmas buffet ideas please scale down a recipe Seasoning issues.... Fresh yeast source. Paprika Chinese Red cooking/Looing Susan Chupp's Sphagetti Salad working in a private chalet deli trays |