The Value of Being an Apprentice

By John Kinsella, CMC, CCE, WGMC, AAC

Thirty years ago, the American Culinary Federation was granted permission by the U.S. Department of Labor to initiate an apprenticeship program. A true apprenticeship program has three components: hands-on training under a well-trained chef; a strong educational component in either a vocational school or college; and a strong support system in the local chapter to enable the apprentice to grow and understand the importance of professional affiliations.

In hands-on training, apprentices should start at square one and learn each skill before moving to another area of the kitchen. The kitchen staff is responsible for ensuring that the apprentice learns well; this is accomplished by continual repetitive practice combined with effective coaching. Because of the size of today's kitchens, an apprentice will not work in each area of the kitchen to learn the different skills he or she needs to progress. A strong educational component will allow the apprentice to attain those skills.

At present, an apprenticeship starts after high school. I believe that it should start during high school, and preferably in the vocational component of the high school. That would provide a path into an associate-degree program, where the second level of skills can be taught. Also, the finite skills of becoming a manager should be part of this level of the apprentice's education. After graduating from a two-year degree program, an apprentice would end his or her final year with the training chef.

As more and more of our students go on to earn baccalaureate degrees, this component of education should come with a certification level, upon graduation, of chef de partie. This would enable the graduate to pursue higher certification levels combined with continuingeducation seminars and courses. Eventually, a student would be capable of taking the certified executive chef (CEC) exam and working toward the certified master chef (CMC) exam. I personally believe that this is the way to resolve the large gap between the CEC exam and the CMC exam.

As I write this message to you, our certification program is undergoing a comprehensive audit so that we can create a seamless process for all levels of certification. Yes, we have done wonders with our certification program, but we need to take it to a higher level so that we can remain the leading certification program in the world.

One of the most vital parts of the apprentice-education process is chapters that are dedicated to the educational growth of all members. From the start of their apprenticeships, we must ensure that there is a strong support system in the chapters to enable these young people to rely on ACF for their educational needs. Again, we must look at seamless transferability. At present, if a graduate apprentice or student from a culinary program decides to move to another part of the country, he or she could discover that the dues in a new chapter are sometimes double those of the previous chapter. I think this is a weakness, and I believe apprentices and graduating students are deeply affected by the lack of consistency in the dues process.

So, congratulations to all our ACF apprentices, and to all the ACF apprentices who have graduated and contribute so much to ACF and our industry. The chef who trained me once said that the value of being an apprentice is threefold: It is learning, developing relationships and, most of all, learning how to communicate and work within a community of chefs and cooks.

Let's work together to continually strengthen the ACF apprenticeship program so that young people always have a gateway into our profession.