#ThisIsWorldchefs

A lot of people ask me whether they should get certified or not, and I always say that certification really does matter. Those initials behind my name have really opened up a lot of doors for me. When you have that third party validation of your knowledge and your skillset can give you more opportunities and differentiate you from that other line cook or pastry cook who doesn’t have it.

Being a member of a culinary association demonstrates that you will continue to study. And the connections you make in the industry are priceless. I can go anywhere in the states and meet with other chefs from other chapters to learn from them, try their food, and create relationships in our industry.

Kimberly Brock Brown CEPC, CCA, AAC President, American Culinary Federation (ACF)