American Culinary Federation Answers
Labor Settlement Dispute : Am I wrong here ?
Q. I recently settled a labor grievance with my employer. Back pay was paid. The second part of the settlement was the following. The Company agrees that, if *** enrolls in and attends culinary school, the Company will make him a Chef In Training, placing him at the twelve month rate. Unless and until this occurs he shall remain a clerk paid at the applicable clear rate. To remain at the Chef in Training rate, the associate must maintain attendance and/or successfully complete the culinary school program in question. After this settlement I enrolled in a online culinary program at Chefcertification.com for CRT 2016 Culinary Nutrition. This school is run by Southwestern Oregon Community College and Oregon Coast Culinary Institute. Per their… [cont.]
Asked by Devoted father - Thu Jul 1 23:34:23 2010 - Law & Ethics - 3 Answers - Comments
A. While you feel the online course meets the requirements of the settlement, the company does not. You might have to go to court to have this decided. It would have been better to have the course approved BEFORE you started it. My personal opinion is that you are trying to get around the attendance requirements of a course just so you can get the pay raise. And maybe to thumb your nose at your employer. Does not make for an ideal working relationship.
Answered by - Fri Jul 2 07:56:09 2010
Q. I recently settled a labor grievance with my employer. Back pay was paid. The second part of the settlement was the following. The Company agrees that, if *** enrolls in and attends culinary school, the Company will make him a Chef In Training, placing him at the twelve month rate. Unless and until this occurs he shall remain a clerk paid at the applicable clear rate. To remain at the Chef in Training rate, the associate must maintain attendance and/or successfully complete the culinary school program in question. After this settlement I enrolled in a online culinary program at Chefcertification.com for CRT 2016 Culinary Nutrition. This school is run by Southwestern Oregon Community College and Oregon Coast Culinary Institute. Per their… [cont.]
Asked by Devoted father - Thu Jul 1 23:34:23 2010 - Law & Ethics - 3 Answers - Comments
A. While you feel the online course meets the requirements of the settlement, the company does not. You might have to go to court to have this decided. It would have been better to have the course approved BEFORE you started it. My personal opinion is that you are trying to get around the attendance requirements of a course just so you can get the pay raise. And maybe to thumb your nose at your employer. Does not make for an ideal working relationship.
Answered by - Fri Jul 2 07:56:09 2010
Is there a book on the study of flavor profiles of food?
Q. What is Flavor Profile? Is there a book on the study of flavor profiles of food? I really want to have a deep understanding about it. Here's what I read about it: I learned that cooking is an extreme sport. And that competing in this full-contact cook-off requires repeating the phrase "flavor profiles" as often as possible. -Top chef if you study the flavor profiles of food and condiments, as well as ethnic cuisines and seasonal foods, you will have no trouble creating flavorful, tasty and sensible dishes that are sure to score you big in competition and at work everyday -American Culinary Federation's Guide to Culinary Competitions Cooking to Win! You will need a solid understanding of how to build flavor profiles in order to… [cont.]
Asked by Culinary Artist - Thu Jul 3 22:17:36 2008 - Cooking & Recipes - 1 Answers - 1 Comments
A. The flavor profile of an item (food, sauce, whatever) is the balance of flavors that go into it. The primary flavors are : Sweet, Sour, Bitter, Salty. The Japanese claim there is a fifth flavor : Savory, which they call "umammi". Umammi comes from foods which are high in glutamates (MSG is the purest form readily available). Truffles are unusually high in glutamates. These four (or five) flavors are the only ones we can taste with our mouth. All other flavors are actually scents. The balance of the four basic flavors and how they relate is the "flavor profile" of the item. One can also discuss the added other flavors (which are actually scents) and how they relate to the primary flavors as part of the flavor profile.
Answered by Cister - Thu Jul 3 23:47:00 2008
Q. What is Flavor Profile? Is there a book on the study of flavor profiles of food? I really want to have a deep understanding about it. Here's what I read about it: I learned that cooking is an extreme sport. And that competing in this full-contact cook-off requires repeating the phrase "flavor profiles" as often as possible. -Top chef if you study the flavor profiles of food and condiments, as well as ethnic cuisines and seasonal foods, you will have no trouble creating flavorful, tasty and sensible dishes that are sure to score you big in competition and at work everyday -American Culinary Federation's Guide to Culinary Competitions Cooking to Win! You will need a solid understanding of how to build flavor profiles in order to… [cont.]
Asked by Culinary Artist - Thu Jul 3 22:17:36 2008 - Cooking & Recipes - 1 Answers - 1 Comments
A. The flavor profile of an item (food, sauce, whatever) is the balance of flavors that go into it. The primary flavors are : Sweet, Sour, Bitter, Salty. The Japanese claim there is a fifth flavor : Savory, which they call "umammi". Umammi comes from foods which are high in glutamates (MSG is the purest form readily available). Truffles are unusually high in glutamates. These four (or five) flavors are the only ones we can taste with our mouth. All other flavors are actually scents. The balance of the four basic flavors and how they relate is the "flavor profile" of the item. One can also discuss the added other flavors (which are actually scents) and how they relate to the primary flavors as part of the flavor profile.
Answered by Cister - Thu Jul 3 23:47:00 2008
Calling all real chefs...I have a few question about culinary school...?
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:41:21 2010 - Food Service - 1 Answers - Comments
A. Umm...I'm not an official chef myself, but I have experience in the field. And like any other good chef/bakers out there, you will have to go to school or get some experience in doing that sort of thing. Apprenticeship is pretty common when you want to do something as skillful as cooking. What I would recommend you do is learn from a school first before you become an apprentice. Learn your basic skills before you head out into the battlefield. It's going to be tough, but it'll pay off. As for schooling, I'm not sure if there are any regular culinary arts schools. Probably CIA or Le Cordon Bleu is your best bet. If you're going to work as a pastry chef or baker in the professional world, you're gonna have to spend that kind of money to… [cont.]
Answered by Game Player - Sun Feb 7 22:14:04 2010
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:41:21 2010 - Food Service - 1 Answers - Comments
A. Umm...I'm not an official chef myself, but I have experience in the field. And like any other good chef/bakers out there, you will have to go to school or get some experience in doing that sort of thing. Apprenticeship is pretty common when you want to do something as skillful as cooking. What I would recommend you do is learn from a school first before you become an apprentice. Learn your basic skills before you head out into the battlefield. It's going to be tough, but it'll pay off. As for schooling, I'm not sure if there are any regular culinary arts schools. Probably CIA or Le Cordon Bleu is your best bet. If you're going to work as a pastry chef or baker in the professional world, you're gonna have to spend that kind of money to… [cont.]
Answered by Game Player - Sun Feb 7 22:14:04 2010
When at a restaurant do you prefer large or small portions?
Q. Reuters claim small servings of food have become the hottest new trend in U.S. restaurants. Or is this a marketing plot by the American Culinary Federation (ACF) to charge more for less?
Asked by Peter V - Thu Nov 29 16:29:32 2007 - New York City - 10 Answers - Comments
A. My mouth says "large" but my hips say "small"... It's an eternal internal struggle!
Answered by Buff - Thu Nov 29 16:34:44 2007
Q. Reuters claim small servings of food have become the hottest new trend in U.S. restaurants. Or is this a marketing plot by the American Culinary Federation (ACF) to charge more for less?
Asked by Peter V - Thu Nov 29 16:29:32 2007 - New York City - 10 Answers - Comments
A. My mouth says "large" but my hips say "small"... It's an eternal internal struggle!
Answered by Buff - Thu Nov 29 16:34:44 2007
Can anyone tell me how much the ACFF scholarship is for??
Q. For both highschool and college students. ACFF stands for American Culinary Federation Foundation
Asked by LunasAngel - Tue Oct 30 18:00:59 2007 - Financial Aid - 1 Answers - Comments
A. Please contact the Academy office at (800) 624-9458, ext. 102 or
Answered by - Tue Oct 30 19:32:46 2007
Q. For both highschool and college students. ACFF stands for American Culinary Federation Foundation
Asked by LunasAngel - Tue Oct 30 18:00:59 2007 - Financial Aid - 1 Answers - Comments
A. Please contact the Academy office at (800) 624-9458, ext. 102 or
Answered by - Tue Oct 30 19:32:46 2007
A few questions for real chefs about culinary school...?
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:42:18 2010 - Other - Food & Drink - 1 Answers - Comments
A. +++ Don't spread yourself too thin -- your studies might suffer -- by going to school and doing your apprenticeship at that same time. Best Wishes in your endeavors.
Answered by NewBerlin - Sun Feb 7 21:41:37 2010
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:42:18 2010 - Other - Food & Drink - 1 Answers - Comments
A. +++ Don't spread yourself too thin -- your studies might suffer -- by going to school and doing your apprenticeship at that same time. Best Wishes in your endeavors.
Answered by NewBerlin - Sun Feb 7 21:41:37 2010
Questions about culinary school...?
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:42:52 2010 - Higher Education (University +) - 1 Answers - Comments
A. You're dying to be a pastry chef...but are you any good at it? The apprentice idea has a lot of merit, and if you have talent could get you into CIA or Johnson & Wales. Find a good bakery and make some connections. The pay might be poor, but eventually you'll be rolling in the dough.
Answered by d1denney - Sun Feb 7 20:59:25 2010
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:42:52 2010 - Higher Education (University +) - 1 Answers - Comments
A. You're dying to be a pastry chef...but are you any good at it? The apprentice idea has a lot of merit, and if you have talent could get you into CIA or Johnson & Wales. Find a good bakery and make some connections. The pay might be poor, but eventually you'll be rolling in the dough.
Answered by d1denney - Sun Feb 7 20:59:25 2010
Professional chef looking a new job. and tutoring?
Q. I'm a chef with more than 12 years of experience, it's really difficult to find a job now. I'm trying to find another job or the possibility of tutoring to hlp me to pass the examination for my American culinary federation certification as executive chef CEC.
Asked by galiano115@YAHOO.COM - Sat Oct 25 12:12:25 2008 - Food Service - 3 Answers - Comments
A. hunting for a job is difficult, especially if it's ages since you last did it! I was jobless over the past few weeks, but I uncovered the resource in the box below which is really helpful in so many ways. By using their methods, in a short while I soon got myself a job.
Answered by Derek S - Sat Oct 25 12:34:38 2008
Q. I'm a chef with more than 12 years of experience, it's really difficult to find a job now. I'm trying to find another job or the possibility of tutoring to hlp me to pass the examination for my American culinary federation certification as executive chef CEC.
Asked by galiano115@YAHOO.COM - Sat Oct 25 12:12:25 2008 - Food Service - 3 Answers - Comments
A. hunting for a job is difficult, especially if it's ages since you last did it! I was jobless over the past few weeks, but I uncovered the resource in the box below which is really helpful in so many ways. By using their methods, in a short while I soon got myself a job.
Answered by Derek S - Sat Oct 25 12:34:38 2008
Simple Chicken Recipe?
Q. I joined a club in the beginning of the school year call ACF (American Culinary Federation). And we haven't been very active this year, so we're going to have a cook off. So we put the names of items into a bowl and pick. I picked chick, but I cant seem to find a simple chicken recipe. Could you please help?
Asked by nightwalker21492 - Thu Apr 10 18:58:06 2008 - Cooking & Recipes - 9 Answers - Comments
A. Chicken Cordon Bleu ingredients 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 6 slices Swiss cheese 4 slices cooked ham 1/2 cup seasoned bread crumbs Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to… [cont.]
Answered by caroline - Thu Apr 10 19:06:11 2008
Q. I joined a club in the beginning of the school year call ACF (American Culinary Federation). And we haven't been very active this year, so we're going to have a cook off. So we put the names of items into a bowl and pick. I picked chick, but I cant seem to find a simple chicken recipe. Could you please help?
Asked by nightwalker21492 - Thu Apr 10 18:58:06 2008 - Cooking & Recipes - 9 Answers - Comments
A. Chicken Cordon Bleu ingredients 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 6 slices Swiss cheese 4 slices cooked ham 1/2 cup seasoned bread crumbs Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to… [cont.]
Answered by caroline - Thu Apr 10 19:06:11 2008
(Culinary Arts) Class Description, what does this mean?
Q. Hi, I have decided to change my major to Hospitality Management and have to take this Sanitation class. The description explains that I may be eligible for a Certificate, or get points towards one, and "may satisfy a certificate requirement", please read it and let me know what this means, basically, my question is: Once I successfully complete this class, will I be given this Certificate? (here is the description, thank you so much in advance) formerly CULH-1150) CULH-1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food… [cont.]
Asked by This Guy - Mon Jul 11 19:49:04 2011 - Higher Education (University +) - 1 Answers - Comments
A. This reads to me such that you would have at least equivalent to accreditation/certification. You may be able to get a summer job working with a food preparation (health) inspector going to kitchens in restaurants and other businesses to make sure they meet the standards set by the state for having a clean environment for preparation of foods. If you are unclear about this I would recommend asking for further information even while taking the course (if not before). You will not be the only one wanting to get such information. I think the course could help you find a source of income while you are attending college - especially during vacation months. This could also help you come to know the way inspectors think and what they expect.
Answered by spiffer1 - Mon Jul 11 20:40:05 2011
Q. Hi, I have decided to change my major to Hospitality Management and have to take this Sanitation class. The description explains that I may be eligible for a Certificate, or get points towards one, and "may satisfy a certificate requirement", please read it and let me know what this means, basically, my question is: Once I successfully complete this class, will I be given this Certificate? (here is the description, thank you so much in advance) formerly CULH-1150) CULH-1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food… [cont.]
Asked by This Guy - Mon Jul 11 19:49:04 2011 - Higher Education (University +) - 1 Answers - Comments
A. This reads to me such that you would have at least equivalent to accreditation/certification. You may be able to get a summer job working with a food preparation (health) inspector going to kitchens in restaurants and other businesses to make sure they meet the standards set by the state for having a clean environment for preparation of foods. If you are unclear about this I would recommend asking for further information even while taking the course (if not before). You will not be the only one wanting to get such information. I think the course could help you find a source of income while you are attending college - especially during vacation months. This could also help you come to know the way inspectors think and what they expect.
Answered by spiffer1 - Mon Jul 11 20:40:05 2011
What are my chances of getting into the universities I applied for?
Q. Hello everyone! (: I'm in the process of filling out my college applications and I was wondering what were my chances to get into these colleges. The universities I am applying to are UCLA, UCBerkley, UCI, USC, UCSB, UCR, UCSD, Boston U, Washington U (in Seattle), NYU, Cal State Long Beach, Cal State San Diego, and Cal State Fullerton. My main priorities are UCBerkeley, Boston U, UCLA, USC, UCSD, and UCI. 4.08 Weighted GPA, 3.67 Unweighted GPA 2240 SAT (710 M, 750 CR, 780 W), 34 ACT I took physiology, anatomy, and calculus 1 at a community college. I took 8 out of 11 ap classes at my high school. (4 junior year, 4 senior year) I'm in the top 10% of my class/school. Photographer of my school's yearbook staff Track & Cross Country Vice-Pr [cont.]
Asked by nancynn12345 - Tue Jul 6 03:00:40 2010 - Higher Education (University +) - 4 Answers - Comments
A. Wow, awesome ECs!!! And great SAT scores!! the only weakness I really see is in your GPA. Understanding that you took a lot of AP classes, but remember there is strong competition to the schools you are applying to. You're going to be a senior next fall right? If so, there is still time to boost that GPA. Everything else is amazing!! Focus on your grades!! They are the first and most important component when it comes to applying to colleges - especially to the UCs where there aren't possible interviews or teacher recommendations to help you, so your stats and essays matter a great deal. Best of luck!!!
Answered by meera - Tue Jul 6 03:58:43 2010
Q. Hello everyone! (: I'm in the process of filling out my college applications and I was wondering what were my chances to get into these colleges. The universities I am applying to are UCLA, UCBerkley, UCI, USC, UCSB, UCR, UCSD, Boston U, Washington U (in Seattle), NYU, Cal State Long Beach, Cal State San Diego, and Cal State Fullerton. My main priorities are UCBerkeley, Boston U, UCLA, USC, UCSD, and UCI. 4.08 Weighted GPA, 3.67 Unweighted GPA 2240 SAT (710 M, 750 CR, 780 W), 34 ACT I took physiology, anatomy, and calculus 1 at a community college. I took 8 out of 11 ap classes at my high school. (4 junior year, 4 senior year) I'm in the top 10% of my class/school. Photographer of my school's yearbook staff Track & Cross Country Vice-Pr [cont.]
Asked by nancynn12345 - Tue Jul 6 03:00:40 2010 - Higher Education (University +) - 4 Answers - Comments
A. Wow, awesome ECs!!! And great SAT scores!! the only weakness I really see is in your GPA. Understanding that you took a lot of AP classes, but remember there is strong competition to the schools you are applying to. You're going to be a senior next fall right? If so, there is still time to boost that GPA. Everything else is amazing!! Focus on your grades!! They are the first and most important component when it comes to applying to colleges - especially to the UCs where there aren't possible interviews or teacher recommendations to help you, so your stats and essays matter a great deal. Best of luck!!!
Answered by meera - Tue Jul 6 03:58:43 2010
should i get my associates degree or bachlors?
Q. well im 17 and im going to johnson and whales next year im majoring in culinary arts. i will get an externship and when i graduate im trying to work there also im getting certified thru the american culinary federation. so if i get the bachlors the last two years will be all bussiness classes which will not help i think. and it will cost 52,000 dollars more that i dont have so i got so far a 12,000 scholarship and 12,000 for fafsa and my first year will cost 36,000 and my second year 26,000 so now im just trying to decide what to do.
Asked by - Tue Feb 28 17:22:48 2012 - Higher Education (University +) - 1 Answers - Comments
A. Food is a hard buissness and its all about who you know. If i were you i would get a bachelor's degree at a university not a private school. sure you could get the same skill in an associates degree but you are going to need the time to socialize and make good friends who will have your back in the future. plus BA degrees are far more valuable and professional to HR hirrings.
Answered by - Tue Feb 28 17:25:00 2012
Q. well im 17 and im going to johnson and whales next year im majoring in culinary arts. i will get an externship and when i graduate im trying to work there also im getting certified thru the american culinary federation. so if i get the bachlors the last two years will be all bussiness classes which will not help i think. and it will cost 52,000 dollars more that i dont have so i got so far a 12,000 scholarship and 12,000 for fafsa and my first year will cost 36,000 and my second year 26,000 so now im just trying to decide what to do.
Asked by - Tue Feb 28 17:22:48 2012 - Higher Education (University +) - 1 Answers - Comments
A. Food is a hard buissness and its all about who you know. If i were you i would get a bachelor's degree at a university not a private school. sure you could get the same skill in an associates degree but you are going to need the time to socialize and make good friends who will have your back in the future. plus BA degrees are far more valuable and professional to HR hirrings.
Answered by - Tue Feb 28 17:25:00 2012
Can you help me with my resume?
Q. Ok, I have been working on my resume and i think that it is too short. I changed some things around what do you think? Objective Seeking full-time employment in a Food Service Management related field allowing me to work to improve current business conditions. Work History 06/08-02/09 Accounting Clerk Keith Pierson Toyota Jacksonville, FL Handled various car deals and organized the deals for contracting to various banks and other service loans. Work with various title and vehicle registrations and title checks were needed. Various other tasks delegated by office manager and controller. 12/07-05/08 CSS/TSS The Answer Group Margate, FL Documented and answered subscriber s questions for billing and phone support. Monitored follow-up calls… [cont.]
Asked by Antonya H - Tue Jun 2 11:37:26 2009 - Words & Wordplay - 1 Answers - Comments
A. Your resume looks sufficient. You shouldn't worry about how much you have, as the main objective is to be as honest as possible. Good luck with the job! :)
Answered by Scoot tu - Tue Jun 2 11:42:32 2009
Q. Ok, I have been working on my resume and i think that it is too short. I changed some things around what do you think? Objective Seeking full-time employment in a Food Service Management related field allowing me to work to improve current business conditions. Work History 06/08-02/09 Accounting Clerk Keith Pierson Toyota Jacksonville, FL Handled various car deals and organized the deals for contracting to various banks and other service loans. Work with various title and vehicle registrations and title checks were needed. Various other tasks delegated by office manager and controller. 12/07-05/08 CSS/TSS The Answer Group Margate, FL Documented and answered subscriber s questions for billing and phone support. Monitored follow-up calls… [cont.]
Asked by Antonya H - Tue Jun 2 11:37:26 2009 - Words & Wordplay - 1 Answers - Comments
A. Your resume looks sufficient. You shouldn't worry about how much you have, as the main objective is to be as honest as possible. Good luck with the job! :)
Answered by Scoot tu - Tue Jun 2 11:42:32 2009
Culinary School Question?
Q. I want to go to a culinary college in southern california, i was wondering if anyone knows of any good ones, i know the california Culinary Arts and The art institute but the art institute is not accredited with the American Culinary Federation. Does anyone know of a good place to go? money is no object it just has to be in southern california Thank you!!!
Asked by cindy k - Thu Feb 15 12:34:08 2007 - Higher Education (University +) - 1 Answers - 1 Comments
A. My sister in law went to California School for Culinary Arts Cordon Bleu for their Patissiere and Baking program in Pasedena. Check them out. They have a great reputation and many of their students go on to have amazing careers fresh out of school. Good Luck!
Answered by 2Girlsmom - Thu Feb 15 12:43:12 2007
Q. I want to go to a culinary college in southern california, i was wondering if anyone knows of any good ones, i know the california Culinary Arts and The art institute but the art institute is not accredited with the American Culinary Federation. Does anyone know of a good place to go? money is no object it just has to be in southern california Thank you!!!
Asked by cindy k - Thu Feb 15 12:34:08 2007 - Higher Education (University +) - 1 Answers - 1 Comments
A. My sister in law went to California School for Culinary Arts Cordon Bleu for their Patissiere and Baking program in Pasedena. Check them out. They have a great reputation and many of their students go on to have amazing careers fresh out of school. Good Luck!
Answered by 2Girlsmom - Thu Feb 15 12:43:12 2007
Culinary school choices?
Q. My husband is interested in going to culinary school. In our area, we have a few options. He could attend Le Cordon Bleu or the Art Institute (both of which are VERY expensive) or he could attend a local technical college (basically for free). The technical college offers the same degree (Associates level) and is accredited by the American Culinary Federation. This seems like a no-brainer to me, but I would like to hear from someone with experience whether it matters if he attends the technical program rather than Le Cordon Bleu (which is a well-known institute). We spoke with a good friend who attended LCB (who seemed to think it was too expensive for the training he received), but would love to hear other opinions from people in the… [cont.]
Asked by Amy B - Tue Mar 17 14:41:18 2009 - Higher Education (University +) - 1 Answers - Comments
A. My Wife went to LCB in Atlanta and would agree that it is expensive for the training provided. We own a bakery and we get externs from LCB's Pastry Program about 4 a year and they pretty much have to be retrained to be any help to us. My wife has a lot of connections with the Chef Instructors and they were very helpful with info when we started our business 4 yrs ago. A few people that applied with us went to AI, their experience was similar to LCB. Work experience (IMHO) is better than either school, but the diploma will open some doors especially with great references from the chefs. Any other questions about the schools e-mail or PM me.
Answered by sydzephyr - Fri Mar 20 11:37:17 2009
Q. My husband is interested in going to culinary school. In our area, we have a few options. He could attend Le Cordon Bleu or the Art Institute (both of which are VERY expensive) or he could attend a local technical college (basically for free). The technical college offers the same degree (Associates level) and is accredited by the American Culinary Federation. This seems like a no-brainer to me, but I would like to hear from someone with experience whether it matters if he attends the technical program rather than Le Cordon Bleu (which is a well-known institute). We spoke with a good friend who attended LCB (who seemed to think it was too expensive for the training he received), but would love to hear other opinions from people in the… [cont.]
Asked by Amy B - Tue Mar 17 14:41:18 2009 - Higher Education (University +) - 1 Answers - Comments
A. My Wife went to LCB in Atlanta and would agree that it is expensive for the training provided. We own a bakery and we get externs from LCB's Pastry Program about 4 a year and they pretty much have to be retrained to be any help to us. My wife has a lot of connections with the Chef Instructors and they were very helpful with info when we started our business 4 yrs ago. A few people that applied with us went to AI, their experience was similar to LCB. Work experience (IMHO) is better than either school, but the diploma will open some doors especially with great references from the chefs. Any other questions about the schools e-mail or PM me.
Answered by sydzephyr - Fri Mar 20 11:37:17 2009
Few questions about culinary school...?
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:45:26 2010 - Cooking & Recipes - 1 Answers - Comments
A. where do you live. i want to be a pastry chef too. i live in san amtonio, texas and i go to st. phillips community college that offers culinary degrees. i'm doing my basics right now. (you do need them here) and some culinary classes. it is a very good school. you should check it out!
Answered by - Sun Feb 7 20:52:40 2010
Q. I'am 24 years old and Im dying to be a pastry chef and I now that for some years I will have crappy pay (and thats a little scary to me), but I dont care. Im 24 and I want to go to culinary school for baking/pastry arts. I was thinking I would go for a four year degree(I do have general education credits and would not like for them to go to waste), but Im not sure if that is necessary or not. I would like to be an executive pastry chef eventually though. I was talking to this chef that I work with he isnt a pastry chef, but he said that I should also do an apprenticeship. So I thought it would be a good idea that while in school I could do an informal apprenticeship so that way I can get a solid foundation in culinary education and have… [cont.]
Asked by GoldenAgeHollywoodGirl - Sun Feb 7 20:45:26 2010 - Cooking & Recipes - 1 Answers - Comments
A. where do you live. i want to be a pastry chef too. i live in san amtonio, texas and i go to st. phillips community college that offers culinary degrees. i'm doing my basics right now. (you do need them here) and some culinary classes. it is a very good school. you should check it out!
Answered by - Sun Feb 7 20:52:40 2010
From Yahoo Answer Search: 'american culinary federation'
Fri Mar 30 21:25:53 2012