My Path to ACF certification began 25 years ago as a student. This video I take a few minutes to discuss some of the twists and turns.
Why did you want to pursue Master Chef certification?
The reason I started becoming a cook was that I watched a CMC prepare a roasted chicken, mashed potatoes, green beans, and pan gravy and all of those things were better than anything I ever had. That was at a point where I knew I loved cooking and realized that my passion could become my profession as well. Working to accomplish that goal has consistently provided me with some of the deepest learning experiences and the largest periods of growth throughout my career. The ACF CMC certification sets a standard and gave me a tangible path to pursue.
How did you prepare?
I started preparing for the exam 15 years ago. Working for master chefs, apprenticing for the exam, watching an exam, interacting with master chefs, and developing really high-level habits were great ways to begin the preparation. For the last 5 months, I’ve spent 50 hours a week working on the exam. In order to put myself in the best physical condition, I exercised 6 days a week. As for the mental aspect, I meditated, listened to really hard metal, and ran myself into the ground every chance I got.
Why do you feel this is important for your culinary career?
I feel that reaching for greatness is about a process, developing great habits, and then keeping to consistent action. Successful completion of the exam reinforces my belief in what I do every day and the standards I hold my team to.
What was the exam like?
The Master Chef exam was the hardest challenge I have ever ventured into and every aspect of my ability was tested, every day. There is no time to be anything other than what you are as a chef. Mentally, the test pushed me right to the edge. I think that the mental aspect is the hardest part to deal with. The test puts you in a position to question things you are normally confident in. Ultimately, it’s the greatest process I have ever been a part of.
What was the most challenging aspect for you?
I think the greatest challenge for me was looking at each day as its own day. It became necessary to move on very quickly from the day just completed, good or bad, in order to put the focus where it was most needed. That was a real challenge for me.
What would you say to other chefs who might like to learn from your experience?
I would say that there is simply no shortcut to passing the exam, don’t waste time looking for one. Spend your time cooking properly and learning from the right people. Get criticism from chefs who have passed the exam and fail as much as you can in preparation so you don’t have to during the exam. Set the goal and stop at nothing to get
My channel is here to help you focus on mastering culinary techniques and growing your skills. Join me on this channel for insights, the equipment uses, and processes, all from a Certified Master Chef and IKA, International Culinary Olympic medalist.
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Gerald Ford is one of 73 Certified Master Chefs and former Captain of the National Culinary Team USA.
He believes High-Performance Chefs aren’t born, they’re Trained and that’s why he created Legit Concepts.
To help Chefs improve the quality of their lives by sharing his tools, systems and tactics that he has developed over 3 decades of becoming a Master of the Craft.
Chef Ford is committed to evolving Professional Chefs into High-Performance Masters of the Craft through strategic coaching and training.
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