Zehnder’s Head Chef Mark Frank Earns Top Honors
Posted on Zehnders.com website August 30, 2013 by admin
On July 26, 2013, Mark Frank, Head Chef at Zehnder’s of Frankenmuth, was certified as a Certified Executive Chef (CEC) by the American Culinary Federation (ACF). The ACF is the largest professional chef’s organization in North America with more than 20,000 members who belong to more than 200 local chapters in four regions across the United States.
Chefs must complete a minimum number of continuing education hours as well as 30 hour courses in sanitation, management, and nutrition. Chefs wishing to obtain this designation must also have a minimum of 3 years experience as Chef de Cuisine in charge of food production in a foodservice operation as well as having overseen a minimum of three full time employees in the production of food. Once this criteria has been met and verified by the ACF, two more steps are needed for certification. First, candidates take a timed written exam which tests culinary knowledge. The last step is a practical exam where the candidate’s skill and culinary proficiency are judged by their peers in a three hour timed cooking exam. The candidate prepares a three course menu which must contain specific ingredients, show a minimum of four different classical knife cuts, show a minimum of three different cooking methods, and make a minimum of two different sauces as well as an emulsified vinaigrette. All courses must be made from raw ingredients brought in to the test sight.
Mark Frank, CEC Practical Exam Menu