NECI Executive Chef Mark Molinaro Receives Prestigious “Executive Chef Certification” from ACF

Certification Mark of Achievement and Assurance of High Quality and Professionalism in the Kitchen

MONTPELIER, VT – January 14, 2008 – New England Culinary Institute (NECI) Executive Chef Mark Molinaro received the prestigious “Executive Chef Certification” on Jan. 8. 2008 from the American Culinary Federation (ACF), the largest professional chefs’ organization in North America.

ACF certification means quality in the kitchen. It is a symbol of professionalism and a guide by which a “culinarian” can shape his or her career, according to the ACF. Employers know that ACF-certified “culinarians” possess a thorough knowledge of culinary nutrition, food safety and sanitation, and culinary supervisory management — a necessity in today’s restaurant and foodservice kitchens.

“Certification is a stepping stone and a mark of achievement for me,” said Molinaro. “After six months of rigorous practicing, training and testing, it’s gratifying to meet my goal of achieving Executive Chef Certification — the second highest level of certification. The process has certainly sharpened my skills and given me a new perspective on what it means to be professional,” he said.

There are 14 levels of ACF certification, and each requires specific qualifications, in addition to knowledge of culinary nutrition, food safety and sanitation, and culinary supervisory management.

“This also benefits NECI because it demonstrates professionalism and high standards, which is also a primary focus of the college and the state of Vermont,” explained Molinaro. “Being high quality is what the college and the Vermont food industry prides itself on, so this certification reinforces that.”

Molinaro will attend an ACF “train-the-trainer” session so he can become an ACF trainer at NECI. “This will enable our school to certify our faculty and students, along with local industry professionals who are ACF members, to prepare them to achieve various levels of ACF certification too,” he said.