CERTIFICATION MATTERS
Certification is a benchmark for personal and professional achievement. Chefs and employers recognize the advantages
of certification as it cultivates industry competitiveness, valuable contributions and greater earning potential.
SALARY SURVEY
TOTAL CERTIFICANTS
4.3%
RECERTIFICATION RATE
3.4%
INITIAL CERTIFICATIONS
13.4%
ACF CERTIFICATION INCREASES
AVERAGE COMPENSATION
More than 2,700 ACF members
responded to a recent salary survey
conducted by Industry Insights, Inc.,
Dublin, Ohio. The survey offers
valuable individual and employer
data, and confirms that certification
matters to chefs and adds value to
employers. Overall, certified chefs
earned $4,800 more than chefs not
certified, a 7% increase, and Certified
Executive Chefs® made $13,250,
or 18%, more than executive chefs
who were not certified at that level.
Certified Culinary Educators® made
$12,000, or 20%, more than educators
who were not certified at that level.
Employers found value in chefs who
had validated knowledge and skills
through certification and were able to
contribute quickly to the success of
the organization.
CERTIFICATION ON THE RISE
In a down economy, chefs are doing
what comes naturally in tough times.
They are being proactive. Chefs are
taking steps to further their careers
and distinguishing themselves through
certification. Comparing year-end
results from 2010 to 2011, three
important metrics improved: The total
number of ACF certificants was 11,742,
a 4.3% increase over the previous year.
The percentage of eligible certificants
who recertified during 2011 was 64.5%,
a 3.4% increase from the previous year
(excluding CC and CPC levels). 1,851
cooks/chefs earned initial certification,
a 13.4% increase from 2010.
MAJOR EMPLOYER PERCEPTIVE
“For the military, ACF certification
is becoming more important. It helps
distinguish professional foodservice
members who are furthering their
education and those who have accepted
the challenge of becoming certified.
Having certified military chefs on staff
demonstrates added value, personal
commitment and pride by the chef. It
encourages and provides a teaching
platform for others, as well as affords
quality assurance to the service
members we feed.”
—CW4 RUSSELL CAMPBELL, CEC®, CHIEF, ADVANCED
FOOD SERVICE TRAINING DIVISION, JOINT CULINARY
CENTER OF EXCELLENCE, FORT LEE, VA.
SEEING IS BELIEVING
The following certification videos are available at
www.acfchefs.org/Certification-Matters:
ACF Certification
Demonstrate your skills, define your
career and differentiate yourself.
Certified Master Chef® Exam
Strive to achieve the highest and
most demanding certification.
ACF Certification: Mentorship
Find a mentor and share in his or
her knowledge and experience.
Becoming a CMC®
Learn how professional chefs
become Certified Master Chefs.
TOP RIGHT: Sgt. Matthew Flemister, U.S. Army, received a silver medal in F1 competition, fulfilling the practical
exam requirement to earn his Certified Chef de Cuisine® (CCC®).
