Testimonials

Jeff Simms, Executive Chef, The Breakers Palm Beach, Palm Beach, Fla.

“The greatest benefit we have realized is that as an individual progresses through each station, they are developing a high level of skill they can take with them as they move on to the next station. As they rotate throughout all of our kitchens, they become an integral part of our culinary team. In their third year, we start to assess where they will end up after graduation, taking into consideration their aptitude and goals and also our internal needs. Two of our restaurant Chefs are graduates of the program and have made a tremendous contribution to our company. The three years we put into their development has definitely paid dividends in the long run.”

Dean A. Thomas, CEC, CCE, Executive Chef, Barona Valley Ranch Resort & Casino, Lakeside, Calif.

“We are proud to offer the ACFEF Apprenticeship Program at Barona Valley Ranch Resort & Casino. The culinary development in our apprenticeship program has inspired managing chefs in all departments to search for professional growth and certification levels. In order to teach the apprentices, our chef managers must know twice as much knowledge on each topic. All the learning has been contagious and definitely allows our property to serve at a higher unsurpassed level to our guests.”

Daniel Pliska, CEC, Executive Chef, University Club/University Catering, Columbia, Mo.

“Only through repetitive practice coupled with education can one truly become proficient in the culinary and pastry arts. ACFEF apprenticeship is, in my opinion, the best way to do that. I only wish more top chefs would offer apprenticeships to help the program grow, for giving back to the next generation is what we should all strive to do.”