Every Day Is a Learning Experience

By Michael Ty, CEC, AAC

We have all heard it said that you learn something new every day. This is true not just in our profession, but in our daily dealings throughout our lives. But how many of us have missed a learning opportunity that we would later come to regret?

On visits to the country where I was born, I notice that education is a priority. The Philippines, and many other countries in Asia, require a college education for a person to even be considered for an entry-level position. My parents had a philosophy of providing an education for their children, and I, too, believe in this. My parents were professionals—my father, a physician, and my mother, a musician. They did not require me to take up one of their professions, but they wanted to ensure that I received a formal education in my chosen field. I am very grateful to them for affording me the opportunity to pursue an associate degree.

Education is an important factor in the growth of any career, whether it comes through formal training or professional enhancement to improve knowledge. Let me tell you about a decision I made to do with learning that I would do differently if I had the opportunity to go back.

Michael Ty, second from right, and Master Sgt. Mark Morgan, left, with Ben Grupe and Eddie Tancredi, who were doing a demo on behalf of ACF Culinary Team USA at the U.S. Army Culinary Arts Competition at Fort Lee, Va.

During the early years of my career, I was attending university to pursue a degree in management while working at Caesars Palace in Las Vegas. One day, I walked into the kitchen to be confronted by my chef, who asked where I had been. He said he was expecting me to be there earlier so he could teach me more about cooking. I told him I was in class, and he said if I would come in early, he would teach me everything he knew.

Well, I took his advice, but I completed the semester before I started learning from him. It was truly a great experience, and I learned a great deal. He was one of the many mentors who guided me through my culinary career.

What I would do differently, if I had the opportunity to do it again, is balance my time to be able to do both—learn in the kitchen and earn a bachelor’s degree. Looking back, I can see that not pursuing a degree at that time was a missed opportunity. Although many years later I did go back to college, it is much more challenging when you are in business, and more difficult to concentrate on your studies.

What I am saying is that formal education and actual experience go hand in hand. They are equally important, and they are vital to the success of any person in pursuit of a career. ACF has outstanding programs to keep us on the cutting edge of our craft, and we should all avail ourselves of opportunities to participate in these programs.

For the young, aspiring chef, the apprenticeship program is available. Apprenticeship combines classroom instruction with real-world kitchen experience. Apprentices work toward their associate degrees while being mentored by qualified chefs in the kitchen.

Left to right, Chief Warrant Officer 4 Russell Campbell, CEC; Michael Ty; Lt. Col. Ross Johnson; and Sgt. Maj. Mark Warren, CEC, AAC, at the U.S. Army Culinary Arts Competition at Fort Lee, Va.

Attending an ACFEF-accredited culinary program is another avenue that you can choose. More than 300 programs are accredited by ACF throughout the U.S. and internationally. What does accreditation by ACF mean for a student enrolled in a culinary program? It means the program has met industry standards set by the ACFEF Accrediting Commission. Any student who graduates from an ACFEF-accredited program and is an ACF member before graduation will receive ACF’s certified culinarian (CC®) or certified pastry culinarian (CPC®) designation.

Certification through ACF demonstrates skill, knowledge and professionalism to the foodservice industry. A recent salary survey confirmed that ACF-certified chefs earn more than noncertified chefs. Members can elevate their certification levels one at a time until they reach the pinnacle of the certification ladder, certified master chef (CMC®) or certified master pastry chef (CMPC®). Certification is proof that we are always learning.

We have competitions that assist us in honing our skills in the art of preparation and cooking. Recently, I was at the ACF-sanctioned 36th Annual United States Army Culinary Arts Competition at Fort Lee, Va., where I witnessed members of the military come from all over the world to compete. This year, there were more than 600 entries, and the success of this event is that each and every one of the competitors learned something new.

Finally, our four regional conferences and national convention are excellent venues for learning. We have just completed two of our four regional conferences, and they had great educational programs attended by many of our members. I encourage you to participate in one of the remaining two regional conferences or our national convention in Dallas.

Remember, you are investing in your future.