Certification

The History of the American Culinary Federation Chef Certification Program

An objective retrospective can be beneficial in forecasting impending trends, giving validation to the often quoted but because of substance-lacking, ignored saying that in order to project the future one must understand the past. At the time a barren landscape, devoid of certifying an individual’s competencies, as an apprentice, journeyman, cook or chef. There were no professional standards of qualification, competencies or skill levels. Anyone donning a toque could claim to be a chef. Those standards and qualifications, augmented and adopted by many published works, would in time become the building block for Chefs’ Certification and Apprenticeships. Over time, certification gained industry recognition, pointing to potential benefits such as improved career advancement and higher earnings potential. Subjected to the public’s unfortunate misconception that the title of “Chef”, can be earned by simply wearing a toque, opened the door to many imposters, often showcased and celebrated by the media. Especially in the ’60, it became abundantly clear that the title of chef needed to be linked to specific qualifications and skill sets, a difficult undertaking, given the diversity, culinary traditions and cultural backgrounds of chefs having immigrated from all over the world.

It was left up to the immigrant chefs from Europe, who relied on their diverse, but often contradicting culinary standards to lend some sense of structure to an otherwise chaotic setting.

It was not until Escoffier introduced his Le Guide Culinaire and his notion of structuring a brigade, corresponding stations and advocating for professionalism, however lacking a specific training and skill development component that we realized the need for, what is known today as chefs’ certification.

Licensure or certification was the question for the American Culinary Federation from the start. The ACF decided that they preferred certification because it is a credential awarded by a professional organization or a non-governmental body demonstrating that an individual has met specific standards of knowledge or skill in a particular field, often through an examination process whereas licensing is a legal authorization granted by a government authority that allows an individual to practice a profession. It is mandatory for certain occupations and ensures that practitioners meet established standards and it is highly regulated. Licensing brought with it government interference and ultimately government control. The ACF wanted to be the entity making the decision on what was relevant for chef certification not the government.

1930’s-ACF began creating standardized apprenticeship programs to train kitchen staff. This early work under first ACF National President Charles Scotto would outline his vision for the ACF Apprenticeship program and parallel to that the ACF Certification program.

Apprenticeship

1959 – Texas-Certification Levels of Attainment

Certification Levels of Attainment
Texas Culinary Society 1959

1959-The Texas Culinary Society establishes Certification Levels of Attainment for a variety of levels, Junior Culinarian, Certified Culinarian, Master Culinarian, Pastry Chef, Chef, and Executive Chef. These certifications were ratings attained based on experience and training with specific criteria and standards required. In 1959 Certifications were granted but available only to chefs in The Texas Culinary Society and therefore the program was short lived. However, it established one of the earliest documented chef certification programs and a desire for and recognition of the importance of having Professional Chef Certification. The Texas Culinary Society would become the Texas Chefs Association of ACF.

1968 Johannes G. “Jan” Verdonkschot CEC, AAC, HOF & the ACF National Board Meeting Dallas Texas

1968 - during an ACF national board meeting in Dallas, Texas, Johannes G. “Jan” Verdonkschot CEC, AAC, HOF ACF National Secretary and future ACF National Chairman for certification proposed a certification program for chefs and pastry chefs. At that time, culinary work was considered a trade, not a profession. His proposal was rejected. However, he was undaunted and would go on to become one of the founders and chairman of the ACF certification program. “He fought for, developed, and implemented the national chefs’ certification program, and helped to develop a similar program for the U.S. army. His efforts helped greatly in the US Department of Labor ultimately reclassifying culinary work as a profession, which provided many benefits to the chefs and to the industry.” (ACF Chefs de Cuisine of St. Louis chapter.)

1972- an important, active and impactful year for the fledgling ACF Certification program

1972- Chef Wolfgang Von Dressler, CEC, AAC brought to the ACF National Convention in San Francisco a certification program that the ACF Chefs Association of Greater Atlanta Inc. had instituted. His program blended the needs of chefs and the Club Managers Association of which he was a member at the time. It was found to be acceptable to the old guard of chefs and the new guard of chefs and it was adopted by the ACF delegates. “I found the middle ground.’ said Von Dressler general manager at the Old Warson Country Club in St. Louis MO in a National Culinary Review interview by Steve Beal in 1992. “The old timers felt that they didn’t need any tests or anything to prove that they were top of the line. They said that they should get it automatically, the opposing group of younger chefs wanted testing to prove their abilities.” Mr. Von Dressler was ACF’s first National Certification Chair for a short time in 1972.

1972- Chef Ferdinand Metz, Mr. L. Edwin Brown and Chef Jack Braun begin a collaboration to create the ACF Certification program. They built upon the proposed idea of Mr. Von Dressler that was adopted by the ACF delegates at the convention in San Francisco. This was done simultaneously with their early work on creating the ACF Apprenticeship program.

Apprenticeship

1972- Chef Verdonkschot took over the certification program from Chef Von Dressler in 1972. He and his family sat around the kitchen table and spent hours grading papers and checking references for applications. When an applicant was awarded certification, his name and other vital information was written on an index card and filed at Verdonkschot’s restaurant. He worked hard to make the certification program a success traveling throughout the country promoting the program. He even coined the phrase that came to represent the philosophy behind certification, “Improvement through education, not glorification.” (1992 interview of L. Edwin Brown by Steve Beal NCR).

Mr. Verdonkschot and Mr. Ferdinand Metz future ACF National President researched and thoroughly vetted the options of licensing and certification and concluded that certification was the more appropriate option for chefs. This question would arise many times over the life of the ACF Certification program. Long into his retirement years, Mr. Verdonkschot would find himself explaining the decision to another ACF National President again in 2007.

1973- In 1973 L. Edwin Brown develops a point system for chefs to use to earn certification. He worked on this phase of the program as a thesis to earn his Master’s Degree in foodservice management. They wanted to be sure that they had a well-developed program before they presented it to the ACF national delegates at the next convention. (1992 interview of L. Edwin Brown by Steve Beal NCR).

Left to Right;
Chef Ferdinand Metz, Mr. L. Edwin Brown and Chef John “Jack” F. Braun

1973-the ACF certifies its first Certified Executive Chefs- Mr. Brown teaches the first course in supervisory management to Richard Bosnjak, Romeo V. Lupinacci, and Baron Galand at the Community College of Allegheny County. “This was how I first got involved in the ACF. When we had a viable system Ferdinand presented it at the 1973 ACF National Convention in Miami.” said Mr. Brown in a 1992 interview by Steve Beal in the National Culinary Review. He continued “Thus, whereas the Atlanta Chapter is considered the “father” of ACFEI chef certification, the Pittsburg chapter is considered the founder of the modern-day certification program’.

ACF’s first Certified Executive Chefs in the United States are
Left to Right;
Ferdinand Metz, Richard Bosnjak, Romeo V. Lupinacci,
Jack F. Braun, and Baron Galand.

1973- The Beginning of the American Culinary Federation Certification Program conceptualized by Wolfgang Von Dressler and developed, refined and built by Ferdinand Metz, L. Edwin Brown and Jack Braun is realized. It is presented at the1973 ACF National convention in Miami by Chef Metz and although it is first met with defiance by ACF National President Jack L. Sullivan, AAC, HOF it is ultimately adopted by the ACF delegates and Chef Sullivan eventually comes around and warms to the idea.

1974 the modern ACF certification program is born. “An impatient Jack Sullivan, the then ACF President, and not a believer cut my presentation short by pulling the plug. Despite his demonstrative objection to certification, the Miami convention approved the program piloted by the Pittsburgh Chefs.” Chef Ferdinand Metz personal reflection. ̶l;Even Jack relented and became later a Certified Executive Chef.”

Overhead slide of Certification introduced at the Miami Convention in 1974

1979- Chef Jeff Larson is appointed to the position of ACF National Certification Chair. He would be involved with the beginning of the Certified Master Chef Exam and he would institute the five-year renewal for certification. “Everyone in this profession should dedicate themselves to a lifetime of education, and they have an obligation to both the profession and the dining public to continually improve themselves. Certified Chefs raise the status of the profession.” (1992 interview of Chef Jeff Larson by Steve Beal NCR).

Affiliated Organizations

1981- The first Certified Master Chef Exam.

Developed by Chef Metz and originally based on a very demanding 10-day test, requiring every morning for the candidate to complete a theoretical segment, dealing with cost control, food safety, supervisory development, among others. Following that was the practical test of assigned classical, ethnic, national or international dishes, charcuterie, pastry, etc.

On the final day the candidate had to prepare an assigned menu of four portions and a menu of their own choice, ingredients provided from a mystery basket. Of the first 10 candidates, only five chefs successfully became the first ACF CMCs in the country.

In ensuing years and in the name of accessibility and higher success rates the test was restructured, if not attenuated by dividing it into several segments, some of which could be completed online, while the actual practical test was reduced to 5 consecutive days.

Women Who Led the Way in ACF Certification

Left to Right;
Chef Edith S. Jerald, CEC Birmingham Alabama
Chef Carol Korgan, CEC Portland Oregon
Chef Ann Cooper, CEC Connecticut
Chef Nancy Lee Spilove, CEC Miami Florida
Chef Mary Brady, CEC Detroit Michigan

Chef Carolyn Haskins, CEC
1982 Detroit Michigan

1983- By March 1983 there are over 1,000 CEC’s. Per an interview of ACF’s Executive Director L. Edwin Brown in 1983 (by Linda Byam of the Detroit Free Press) in regards to Chef Carolyn Haskins, Michigan’s first woman to earn the Certified Executive Chef designation; “although 1,000 men share the ACF CEC certification there are only thirty-five women in the United States who have earned it. It’s a rare accolade for Chef Carol” L. Edwin Brown ACF’s first Executive Director

1988- Brings GROWTH in the support of ACF Certification

Chef Walter “Spud” Rhea, CMPC, CEC, CCE, AAC, HHOF takes over for Chef Larson who moves on to become the chairman of the ACFEI’s Board of Trustees. During his tenure Chef Rhea and the certification process experience a boom in growth and the ACFEI hires Patricia Ryan to work on verification at its national headquarters and it also appointed a vice chair Chef Webb Evans, CEC to help with the approval process. “When Pat came on board, we went from returning about 40% of the applications from our homes to 10-15%. Chef Rhea passed the chairman’s duties on to Chef Roland Henin, CMC, CCE, AAC in 1991. “I’m certain that Roland Henin is doing an excellent job and I know this because everybody is bitching. I’m hearing the same things that were said about me” (1992 interview of Chef Rhea by Steve Beal NCR).

The Committee Era 1972–2006
ACF National Certification Committee Chairs

ACF National Certification Committee Chairs
Top Row Left to Right;
Chef Wolfgang Von Dressler, CEC, AAC
1972

Chef Johannes G. “Jan” Verdonkschot, CEC, AAC, HOF
1972

Mr. Jacob Rosenthal
1972 -1973

Chef Johannes G. “Jan” Verdonkschot, CEC, AAC, HOF
1973 – 1979

Chef Jeff Larson, CEC, AAC
1979 -1988

Bottom Row Left to Right;
Chef Walter “Spud” Rhea, CMPC, CEC, CCE, AAC, HHOF
1988-1991

Chef Roland Henin, CMC, CCE, AAC
1991-1992

Chef Thomas E. Peer, CMC, AAC
1992-1997

Chef Walter N. Bronowitz, CCC, CCE, AAC, HOF
1997-2001

Chef Brad Barnes, CMC, AAC
2001-2006

November 1, 1999 the ACF Certification Department ends acceptance of general certification exams and only accepts level specific exams.

The early 2000’s The ACF Certification program is poised to take a HUGE step forward in its evolution and inevitably with it comes controversy…

…The Savory Split

Certified Working Chef is deactivated and the competencies are split into Certified Sous Chef® and Certified Chef de Cuisine®

2002- The Mandate…moving the ACF Certification Program Forward by Leaps and Bounds

2002- Practical Exam Testing for all levels of certification is mandated by the ACF. Chef Edward G. Leonard, CMC, AAC ACF ACF National President and Chef Brad Barnes CMC, CCA, AAC Certification Committee chair spearheaded the initiative. Until 2001 practical exams were mandated only in the apprenticeship and Master Chefs programs. Chefs who had earned certification prior to this change were grandfathered in and were not required to take a practical exam.

Incredibly there was a great deal of resistance to practical exams for all levels. Chef Barnes and Chef Leonard took a great deal of heat and backlash from those in the ACF who did not want to see it materialize. They held their ground though and stuck to their conviction that it was the best pathway forward for the future and legitimacy of the ACF Certification Program. History has proven them correct.

2003-The first ever ACF practical exams under the new mandate were piloted at the ACF National Convention in Washington DC the summer of 2003. They were evaluated by Chefs Brad Barnes CMC, AAC, Steve Jilleba, CMC, CCE, AAC, Joachim Buchner, CMC, Paul C. Jensen Sr., CEC, AAC, Roland E. Schaeffer, CEC, AAC, HOF, and Thomas F. Recinella, CEC, AAC.

Chef Barnes did an extensive amount of work for the practical exams to become a reality and debut at the convention that year. Exams would continue to be run at the ACF Region Conferences and National Conventions as a mechanism to get the membership engaged with the process. It was successful.

Evaluators for the first ever ACF practical exam under the new mandate
2003 National Convention Washington DC
Left to Right;
Chef Barnes, Chef Buchner Chef Jensen, Chef Jilleba, Chef Schaeffer & Chef Recinella

To begin the testing process a pool of qualified evaluators was needed. Chef Barnes built the evaluator program utilizing a mixture of highly regarded chefs from various sectors of the ACF. ACF certified judges, seasoned ACF culinary educators and seasoned ACF industry chefs. Some were a combination of all three. Chef Barnes set out to train evaluators in the proper objective evaluation of practical exams.

Success hinged on consistency and training new evaluators on how to be as objective as possible. Evaluators understanding the difference between evaluating a practical exam that requires 75% passing on competencies and judging a competition was also very important. Interestingly enough it was not the ACF certified judges who were asked to be evaluators who had challenges with the concept.

But rather it was the chefs coming in especially when the evaluator program was in full operation that seemed to experience the most challenges discerning the difference between exam and competition. This remained a challenge for years. It would eventually be eradicated through consistent thorough training and messaging. The extensive training coupled with effective messaging from the Certification Commission facilitated a much-needed paradigm shift in the prevailing practical exam evaluation philosophy during this period.

As he and his committee developed and fine-tuned the rubrics by which the exams would be scored, Chef Barnes simultaneously created the guidelines of how ACF chefs could become practical exam evaluators and trainers. This work would transition with him into his new role on the ACF Certification Commission.

2006 The Certification Committee Disbands

2006-The Certification Committee votes to disband and is reborn as the autonomous Certification Commission. For the National Commission for Certifying Agencies (NCCA) – governing body to recognize the certifications being tested and awarded by the ACF at the time (CSC, CEC, CEPC, CCE) one of the conditions was that a Certification Commission be formed and operate autonomously. Therefore, the committee at the time voted to disband the ACF Certification Committee to pave the way for the Certification Commission. The ACF Board of Directors approved unanimously.

2007 - The ACF Certification Commission as we know it today is born. The dissolution of the Certification Committee would open the door for the fledgling Commission now under the leadership of Chef Karl Guggenmos, CEC, AAC (Commission Chair 2007-2009) to begin the long road to preparing and working on submitting the paperwork to the National Commission for Certifying Agencies.

This submission would officially occur under Commission Chair Chef Derek Spendlove CEPC, CCE, AAC on September 30, 2009, when the ACF Certification Commission submitted an application to accredit the designation of certified executive chef by the National Commission for Certifying Agencies. Accreditation for CSC, CEC, CEPC, CCE began in 2011.

2007-The Era of the ACF Certification Commission Begins
2007- Present

ACF Certification Commission Chairs 2007- Present
Top Row Left to Right;
Chef Karl J. Guggenmos, AAC 2007 - 2009
Chef Derek Spendlove CEPC, CCE, AAC 2009 - 2011
Chef Ron Desantis, CMC, AAC 2011 - 2014
Chef Michael Garbin, CEC, AAC 2014 - 2015
Chef Christopher J. Dwyer, CEC, CCA, AAC 2016 – 2018
Chef Scott Parks, Sr., CC 2018 - 2020
Bottom Row Left to Right;
Chef John C. Schopp, CEC, CEPC, CCE, CCA, AAC 2020 - 2022
Chef David D. Voelz, Jr., CEC, CWPC, CCA 2022 - 2023
Chef Fernando Mojica, Jr., CEC, CCA, AAC 2023 - 2024
Chef Richard Brumm, CEC, CCA, AAC 2024 - 2026
Chef Derrick Connor, CEC, CCA Incoming Chair

The first commission is made up of fifteen members from different facets of the profession representing all ACF Certification categories. The chair is appointed. This differed drastically from the ACF Certification Committee which was composed of a national chair a region representative from each of the four regions and a few advisors.

Certification Commission Mission Statement

“The American Culinary Federation Certification Commission, being an autonomous entity within the ACF, is committed to developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals.”

Certification or Licensure the Debate is Rekindled

Left to Right; ACF National President Chef John Kinsella, CMC, CCE, AAC, HOF

Chef Johannes G. “Jan” Verdonkschot, CEC, AAC, HOF
ACF National Certification Committee Chair
1972 & 1973 -1979

Chef Brad Barnes, CMC, CCA, AAC
ACF National Certification Commission Member
2007-2012

Chef Karl J. Guggenmos, AAC
ACF National Certification Commission Chair
2007-2009

2007- ACF National President John Kinsella CMC, CCE, AAC, HOF wants to pursue changing ACF Certification to Licensure. He includes a lengthy president’s message in the July 2007 National Culinary Review regarding it. His message in part states that he believes “that every chef should be a practicing licensed professional.”

The now seventy-eight-year-old Chef Johannes G. “Jan” Verdonkschot CEC, AAC, HOF finds himself in the position, of having to explain the difference once again. He counters with an extremely frank yet professional letter in short explaining that the ACF has been down this road before and why certification is the correct choice. Mr. Verdonkschot questions the idea that the objective of licensing will achieve the desired result. “Will the chef lose his independence, the impartiality and expertise they now possess? Will it be replaced with centralized, discriminative governmental regulations? Chefs have a reputation for being innovative and pioneering.” Mr. Verdonkschot maintained that “certification would give the professional chef a well-established and generally recognized code of conduct. This cannot be overlooked in such a vital occupation as cooking.” He doubted that licensing would perform the magic transformation of an ordinary cook to a professional chef. He felt that certification; “certification by the ACF would be more apt to meet the aims.” The two chefs exchange letters and comments. Some of these exchanges are preserved in the archives of the Honorable Order of the Golden Toque.

Chef Brad Barnes, CMC, AAC ACF who has now transitioned from being ACF National Certification Committee Chair to a member of the newly formed ACF Certification Commission (till 2012) at the time researched the licensure option again at the request of the national president and concluded as well that certification was the better of the two options for many of the same reasons that licensure had been rejected at the very beginning. The question of certification or licensure ended at that time.

2004 – 2012-The outgoing ACF Certification Committee and incoming ACF Certification Commission trained over 400 evaluators throughout this time period. In the early years the Commission established the roles of Approved Certification Evaluators (ACE) and Lead ACE Evaluators. The ACE designation was deactivated and the Lead ACE was replaced by the Mentor Evaluator designation.

Mentor Evaluators—Approved to coach candidates during the apprenticeship process.

Trainers—Approved to facilitate training sessions and coach candidates during the apprenticeship process.

As of 2026 there are still over 400 ACF Certification Evaluators. 50 of which are Mentor Evaluators and 25 who are Trainers.

2014-2018- a new digital era begins for ACF Certification and it branches out

2014-2018 – ACF under National President Thomas Macrina, CEC, CCA, AAC, HOF, HBOT hires a fulltime Director of Certification Chef Jeremy Abbey, CEC CCE CCA CEPC AAC key advancements during the four-year period are many.

• Department of labor recognized the ladder of ACF Certifications as stackable credentials
• Learning management system for certification
• Certification Emeritus was created required by National Commission for Certifying Agencies (NCCA)
• Participates in modernizing the CMC exam
• Certifications launched in CEC & CSC Spanish
• First formalized international partnership with a foreign country Jamaica which led to their schools being accredited

2019- ACF hires Ms. Kivi Hermans now serving as the Program Manager of Continuing Education (Certification) (ACF Culinary Competitions), she was originally hired as an administrative assistant in the certification department. Within a few months of her hire, she would be leading the ACF Certification Department.

2020- ACF introduces digital badges, making certification more accessible online

2021- The ACF Certification Commission votes 9-1 to end National Commission for Certifying Agencies (NCCA) accreditation due to the enormous cost. This decision although not widely known by many members of the ACF is met with agreement from many individuals involved in the earlier days of the certification program. It certainly aligns with the original philosophy of Chefs Metz and Verdonkschot regarding no outside beyond Chefs influences on ACF certification.

2023- the ACF administers a Certified Master Pastry Chef exam however does not include any evaluators who hold CMC or CMPC certification. This brings with it controversy and many discussions and comments on social media. It ultimately facilitates the opportunity for the ACF and the American Master Chefs Society (AMCO) to come to the table and discuss parameters, procedures and policies pertaining to the CMC and CMPC certification exams in regards to the ACF and AMCO working more closely together. To this day it is still a hot button issue with many ACF members expressing very firm opinions about it, some who support the exam being run the way it was and some who do not.

Affiliated Organizations

2026- The ACF Certification Commission enters a rebuilding phase.

On a lighter note:

“As is often the case, successful programs attract resourceful imitators to profit from the established program. The ACF start-up Certification was not immune to such plagiarism, having to fend off impostures ready to hijack our hard work. A former disgraced secretary of a rival chef’s organization, turned entrepreneur, offering for a hefty fee his own “Executive Chefs Certification”. While lacking obvious credentials or reputation, several chefs signed up as this program only required submitting the fee, upon which candidates would receive a diploma, proclaiming them a “Certified Executive Chef”. Once his scheme was discovered some adventurous ACF members took matters into their own hand, submitted an application for a Certified Executive Chef, filled out all the proper forms and even included a photo of the applicant, which was subsequently approved and a corresponding certificate was issued.

 

Well, they proved their point questioning the certification process, because the applicant was a dog, dressed up as a chef (including his photo). From that point on ACF no longer had to worry about a competing certification scam.” Chef Ferdinand Metz personal reflection.

THE CERTIFIED MASTER CHEF PROGRAM

As the final step of the certification ladder, ACF needed to develop a Master Chef program to validate the highest professional qualifications, if not to expose the so-called TV-created master chefs, celebrated by an ignorant, compliant media. Developed by Chef Metz, the first 10-day test was a highly demanding, a mentally and physically exhausting program, which saw five of 10 candidates successfully graduate in 1981 as the first American Certified Master Chefs. Challenged by fewer qualifying candidates, ACF created assessment tests and provided for a progressive test structure, which better accommodated the candidates ’workload. Today, the program is administrated by the American Master Chef Order (AMCO), which is affiliated with ACF.

AMCO shares a legacy of excellence with ACF and subscribes to its vision, leadership, and unwavering dedication to the culinary profession. ACF provides not only the structure and integrity of the Master Chef and Master Pastry Chef certification process, but also the platform enabling excellence to continue to evolve. AMCO’s members proudly recognize that without the ACF’s enduring support, guidance, and commitment to education and professionalism, the pathway to mastery—and the very existence of the American Master Chefs Order—would not be possible. Mediated by Chef Metz, ACF President Rene Marquis and AMCO signed a MOU assigning the test criteria, timing, recruiting and financial responsibilities exclusively to AMCO.

Summary:

The Certification Program, administered by ACF, setting the standards, updating its requirements and implementing the various options to achieve certification are a classic example of a profession regulating itself, thus avoiding the bureaucratic meddling of a governmental agency, ignorant of any culinary knowledge or principles.

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