The Pursuit of Certification is Education

Since this article is all about the certification program of the ACF, let's first congratulate the newest CMC, Chef Jason Hall. Although Chef Hall was the only one to pass the exam I am sure the other chefs, who are all outstanding culinarians, disappointed as they may feel, also know they are better chefs for having gone through the exam.

Personally I always thought that the CMC exam was only a confirmation of the fact you were one of the elite chefs I the country. In other words, one must be a CMC physically, mentally and technically before taking the test.

Whatever level of certification you start at, your goal should be the highest level you are capable of achieving and one that compliments the field that will benefit you the most.

Many young chefs ask me if certification is needed at all. My honest answer is yes and no. The basic education in sanitation, management and nutrition will always serve you well no matter what segment of our industry you enter. I would say certification is mandatory for hotels, especially upscale chains, private clubs, educational facilitates, health care industry careers and culinary schools. For restaurants in my opinion only, the value is not as clear cut. Of course, one can capitalize on the reputation of a CMC after your name, but in general, many successful restaurant chefs eschew certification as unnecessary. This does not mean they are not great chefs. It means their interest is on their establishment. Most of them are just as interested in education as chefs who pursue certification- they just seek it in different ways.

As certification and the certification process has evolved, there are many more levels and most now have a compulsory practical test. These changes were made to reflect industry faces and to put the notion of cooking ability back into some levels that were without it.

The process can be a bit confusing when you consider there are about a dozen certifications now offered. The best place to start is on the ACF website, www.acfchefs.org, which does a great job in explaining each level, the exact requirements and ways to earn Continuing Education Hour (CEH) credits and initial education hours towards certification.

Our chapter's Certification Chair, Chef Kully Crean, CEC® is there to help guide you through the process. I also offer my services to any member who needs help and advice on certification. I have been a CEC® (Certified Executive Chef) since 1993 and I am about to go through my fourth recertification. I also have been a CSC™ (Certified Sous Chef) and was accepted as a fellow to the American Academy of Chefs (AAC) in 2010. I am also in the middle of finishing my Certified Culinary Administrator (CCA®), so I do have some experience to offer in the application, gathering of points and CEH stages.

Don't be intimidated by the process. The toughest part of the journey is the first step.

What you gneed to gnow about Gnudi

There is a considerable amount of confusion, even among experienced chefs about the difference between gocchi and gnudi.  

Gnocchi (literally "lump" in Italian) is usually made with potato, flour and eggs, with many variations. There are even gnocchi a la romaine and gnochi pariesienne which bear no resemblance to traditional gnocchi.

Gnudi  (literally "naked" in Italian) Originated in Florence, are made from ricotta and or sheeps milk roicotta, egg, pecorino romano and flour. They are almost like a ravioli filling without the dough. Frequently spinach is added.

To make matters more confusing there are gnoccho frito a specialty of Emilia Romagna made of flour, water, lard and deep fried. These are designed to be wrapped around pieces of salami and cured meats.

Here is a basic recipe. For spinach gnudi add 1/3 cup cooked, chopped thoroughly dried spinach. The key to the recipe is to drain as much moisture out of the mixture as possible.

For the Gnudi

One pound ricotta- drained for one hour

1 egg

1/3 cup pecorino romano

3/4 cup A-P flour

1/2 t. salt

1/4 t. white pepper

1/2 cup semolin flour for dusting gnudi.

Mix drained ricotta with cheese, salt , pepper  and egg. Stir well. Sprinkle flour over mixture and fold in lightly. Form into balls or quenneles shapes. Dust each one with semolina flour and let rest overnight.

When ready for service, bring a pot of salted water to a boil. Cook the gnocchi 7-8 minutes until tender. Drain and sauce and garnish as you would any ravioli. Dish pictured is gnudi with sage-tomato cream sauce and organic mushrooms with crisped sage. 

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