ACE Trainings are typically two days in length, which allows ACE candidates to learn the necessary tools needed to evaluate and put those evaluation principles into practice while apprenticing under the leadership and direction of an ACE Trainer. How do I become an ACE (Approved Certification Evaluator)?
Day one: ACE candidates receive eight hours of classroom training detailing the evaluation process.
Day two: ACE candidates apprentice actual practical exams. Apprenticeship opportunities may be limited. ACE candidates will be accepted on a first-come, first-served basis.
|October 23–24, 2014||Ivy Tech Community College Central Indiana||IN|
|November 7–8, 2014||Le Cordon Bleu College of Culinary Arts- Boston||MA|
|November 8–9, 2014||Le Cordon Bleu- Atlanta||GA|
|November 8, 2014||Utah Valley University Canyon Park- ONE DAY ONLY||UT|
|November 14–15, 2014||Dabney Lancaster Community College||VA|
There is no fee to attend the ACE Training seminar; however, preregistration is required. Please complete the ACE Training Registration Form and return to the ACF national office. For more information, please contact the certification manager at (800) 624-9458, ext. 106.
If your chapter or school is interested in hosting a Training, please contact email@example.com for details.
Hosting an ACE Training Session
If you are interested in hosting an ACE Training at your location, arrangements can be made based on ACE Trainer availability and by meeting the following requirements.
- Minimum of eight ACE candidates
- Minimum of six Practical Exam candidates
- Requests and arrangements to be made through the national office. Contact the certification manager at (800) 624-9458, ext. 106
- Host sites are responsible for meeting space, A.V., breakfast and lunch for ACE candidates for both days
- Secure three Approved Certification Evaluators per six candidates, per kitchen, for practical exam
- ACF is responsible for ACE Trainer travel including applicable air, hotel and general expenses
- Minimum of 90 days advance request required
Chair of PEOSMichael Garbin, CEC, AAC
Executive Chef, Union League Club of Chicago
Central, Core MemberChris Dwyer, CEC, AAC
Executive Chef, Culinary Consultants Inc.
Central, AdvisorChristina Nicosia, CEPC, CCE
Chef Instructor, Louisiana Culinary Institute
Northeast, AdvisorElena Clement, CEPC
Owner, The Guiding Knife
Northeast, Core MemberMichael Vignapiano, CCE, AAC
Owner, Fresh Flavors Catering
Southeast, Core MemberMichael Bologna, CEC, CCE, AAC
Southeast, AdvisorTodd Kazenske, CEPC, AAC
Chef Instructor, Le Cordon Bleu College of Culinary Arts–Atlanta
Southeast, LiaisonBruce Ozga, CEC, CCE, AAC
Dean of Culinary Education, Johnson & Wales University
Western, AdvisorAlicia Boada, CEPC, CCE, CCA
West Coast Technical Advisor, Barry Callebaut
Western, Chair-Elect, Core MemberShawn Hanlin, CEC
Executive Director, Oregon Coast Culinary Institute