Culinary specialists complete culinary qualifications

"They were judged on a three-course meal and at the end of the qualifications they will either be advanced to sous chef, chef de cusine or executive chef," said CWO2 Ruth Alecca, food service officer for the Flight Line Café. "Different menus are used during each qualification process and it depends on what each person has to cook for the level they are qualifying for."

According to Alecca, the CSs had to create their own menu, which must be approved by their supervising chef. The menus must include a soup, salad, vegetable dish, starch item and meat. The final menu is given to the judges for review.

CSC Alfredo Martinez of the NS Mayport Galley, shows off the salad he prepared before giving it to the judges. Photo by MC3 David Didier

There are several steps taken before the judges arrive that help the CSs prepare for the evaluation, including a written exam. "They go through classroom instruction first, which teaches them about sanitation and other practical knowledge and then they have hands-on training," said Alecca. "They take the written exam first, which usually takes two to three hours to complete."

The qualifications begin with a certified sous chef (CSC) who supervises a shift or stations in a food service operation. A CSC must supervise a minimum of two full-time people in the preparation of food. CSs must be at least a petty officer second class to try for the sous chef qualification. The next level of certification is a? certified chef de cuisine (CCC). A CCC is a supervisor in charge of food production in a food service operation. This could be a single unit of a multi-unit operation or a freestanding operation. A CCC must supervise a minimum of three full-time people in food production.

These are just a few of the dishes prepared for the judges. Photo by MC3 David Didier

The top level of certification CSs can attain is certified executive chef (CEC) who is usually a department head responsible for all culinary units in a restaurant, hotel, club, hospital or food service establishment, or the owner of a food service operation. A CEC must supervise a minimum of five full-time employees and pass a practical exam in front of peers. All of these qualifications are recognized by the ACF in the civilian sector.

"The pressure was extremely high because it was basically a competition against your own skills and the judges were watching the whole time," said CS2 Michael Luzunaris who is vying for his chef de cuisine qualification.

Luzunaris and his peers still await the results of the qualifications, which according to Alecca will come out at the end of the month.

Judges from the American Culinary Federation, evaluate the salads submited by the participants. Photo by DCFR Jeanette Morton