Date: April 12, 2013
SUBJECT: C OF O CHEF AND KITCHEN SUPERVISOR ATTAIN CERTIFICATION
By: Haley Jones
Keeter Center Executive Sous Chef James Braddock recently achieved his certification as Executive Chef, and Kitchen Supervisor Alden Griffus received her certification as Sous Chef through the American Culinary Federation.
The certification process was held in Little Rock, Arkansas. The three-hour long exam included preparing different food items that were judged by a master chef and three certified executive chefs.
The certification demonstrates a level of skill, knowledge and professionalism in the culinary industry that is important in a competitive field.
“Having professional goals are key to a productive and forward moving career,” Griffus said. “Attaining my certification was my three-year goal, and I finished early. You can’t achieve goals, if you don’t set them.”
Braddock was thankful for the practice he obtained while training for the certification alongside the College of the Ozarks College Culinary Team. “I would critique the culinary team’s performance,” Braddock said. “And in return they would critique my performance.”
The certification process was a learning experience, one that Griffus and Braddock will use to better teach and lead students at College of the Ozarks.
“This was a great learning experience for me,” Griffus said. “The most important part of attaining more knowledge and skill is to pass it on.”