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Transforming From Marine Cook to Marine Chef
By Staff Sergeant Guy Winks
January 05, 2009
The start of the New Year here at The Culinary Institute of America finds ten Marines at a starting point of their own, on the path to
ProChef Certification. This particular group of Marines varies in many ways; like age, rank, and background. There are two Gunnery
Sergeants First Class, some Staff Sergeants, Sergeants, and even a trio of Corporals. Some are Aides to Generals or high ranking
civilians, while others come straight here from feeding troops at various Marine Corps dining facilities around the world. A few are at
the beginning of their career and a few are closer to retirement. But despite their differences, they all have one thing in common: a
passion to plan, prepare and serve the best meals possible for their diners, whether they are wearing one stripe on their collar, or
four stars.
GySgt. James Graham, GySgt. Antonio Cortez, SSgt. Phillip Harrison, SSgt. Tekyron Williams, SSgt. Charles Cox, Sgt. Brian Kauten,
Sgt. Richard Polanco, Cpl. Matthew Russell, Cpl. David Arnold, and Cpl. Christian Mitchell are all embarking on a six week journey
that culminates with an intense four-day exam. Each day of the exam includes both practical cooking and numerous written tests. If
they succeed, they will receive dual certification from The CIA and the American Culinary Federation (ACF). It is called the ProChef
Immersion program and I can tell you from personal experience- it isn’t easy.
The Marines’ first week is spent in a course called “Culinary Foundations for Military”. This course was designed specifically for our
troops to help bridge the gaps between civilian and military cooking. It includes classroom study in areas like culinary terms, math
and ratios, as well as hands on training in knife skills and basic culinary methods. The course is now taught in tandem by a civilian
chef instructor and a military chef instructor, which further ensures an easier transition.
Week two finds our Marines in double trouble with both morning and afternoon classes. At 0700 hours they report to “Soups, Stocks
& Sauces”, which runs until after lunch. After short break, the Marines then report to “Cooking Principles I” at 1400 hours, which
goes until well past dinner, often as late as 2100 hours. “Cooking Principles I” concentrates on performing basic culinary principles
perfectly. Things like roasting, grilling, braising, poaching and frying.
Weeks three and four are back to single classes, giving the Marines a bit of breathing room and more time to study for their written
exams and product identification test. Week three’s class is “Accompaniments and Side Dishes”, where chefs learn to look beyond
the protein. Week four is “Breakfast and Brunch Cookery”, which includes egg cookery, among many other topics.
Week five is a course called “Cooking Principles II”. This course is very similar to “Cooking Principles I”, but ramped up and more
stressful, with major emphasis on time management, safety and sanitation, as well as basic culinary principles. The classes
throughout the entire program average about seven hours per day and spend roughly two of those hours in a classroom setting and
the rest of the time “hands on” in the kitchens.
This brings us to week six, exam week. The four-day ProChef Certification exam will test the Marines’ culinary experience, leadership
qualities, and financial proficiency using a combination of hands-on practical and written examinations. As I stated earlier, upon
successful completion of the exam, the Marines will receive dual certification from The Culinary Institute of America (CIA) and the
American Culinary Federation (ACF). In addition, they will be awarded 4.8 CEUs (Continuing Education Units) from The Culinary
Institute of America. To achieve ProChef Level I Certification, they must demonstrate proficiency in foundational culinary
applications, interpersonal skills, and financial aptitude. Successful candidates must also display a sense of responsibility and
dedication in all facets of their work. The practical exams include knife skills, stock production, demonstration of food safety
principles and competency-based menu execution. The written tests include food costing, food safety, nutrition, weights and
measurement conversions, recipe conversions, yields and culinary ratios, and product identification. To earn the title “ProChef”,
these Marines must prove that they can “perform the basics brilliantly”. And once they have done so, then it is time for the next level.
And thus begins the long and difficult journey, salted with stress and peppered with passion that is the path of the professional chef.
We must constantly learn and evolve. And that, my fellow military chefs, is the true difference between a “chef” and a “cook”.
http://www.ciaprochef.com/prochef/
By Staff Sergeant Guy Winks
January 05, 2009
The start of the New Year here at The Culinary Institute of America finds ten Marines at a starting point of their own, on the path to
ProChef Certification. This particular group of Marines varies in many ways; like age, rank, and background. There are two Gunnery
Sergeants First Class, some Staff Sergeants, Sergeants, and even a trio of Corporals. Some are Aides to Generals or high ranking
civilians, while others come straight here from feeding troops at various Marine Corps dining facilities around the world. A few are at
the beginning of their career and a few are closer to retirement. But despite their differences, they all have one thing in common: a
passion to plan, prepare and serve the best meals possible for their diners, whether they are wearing one stripe on their collar, or
four stars.
GySgt. James Graham, GySgt. Antonio Cortez, SSgt. Phillip Harrison, SSgt. Tekyron Williams, SSgt. Charles Cox, Sgt. Brian Kauten,
Sgt. Richard Polanco, Cpl. Matthew Russell, Cpl. David Arnold, and Cpl. Christian Mitchell are all embarking on a six week journey
that culminates with an intense four-day exam. Each day of the exam includes both practical cooking and numerous written tests. If
they succeed, they will receive dual certification from The CIA and the American Culinary Federation (ACF). It is called the ProChef
Immersion program and I can tell you from personal experience- it isn’t easy.
The Marines’ first week is spent in a course called “Culinary Foundations for Military”. This course was designed specifically for our
troops to help bridge the gaps between civilian and military cooking. It includes classroom study in areas like culinary terms, math
and ratios, as well as hands on training in knife skills and basic culinary methods. The course is now taught in tandem by a civilian
chef instructor and a military chef instructor, which further ensures an easier transition.
Week two finds our Marines in double trouble with both morning and afternoon classes. At 0700 hours they report to “Soups, Stocks
& Sauces”, which runs until after lunch. After short break, the Marines then report to “Cooking Principles I” at 1400 hours, which
goes until well past dinner, often as late as 2100 hours. “Cooking Principles I” concentrates on performing basic culinary principles
perfectly. Things like roasting, grilling, braising, poaching and frying.
Weeks three and four are back to single classes, giving the Marines a bit of breathing room and more time to study for their written
exams and product identification test. Week three’s class is “Accompaniments and Side Dishes”, where chefs learn to look beyond
the protein. Week four is “Breakfast and Brunch Cookery”, which includes egg cookery, among many other topics.
Week five is a course called “Cooking Principles II”. This course is very similar to “Cooking Principles I”, but ramped up and more
stressful, with major emphasis on time management, safety and sanitation, as well as basic culinary principles. The classes
throughout the entire program average about seven hours per day and spend roughly two of those hours in a classroom setting and
the rest of the time “hands on” in the kitchens.
This brings us to week six, exam week. The four-day ProChef Certification exam will test the Marines’ culinary experience, leadership
qualities, and financial proficiency using a combination of hands-on practical and written examinations. As I stated earlier, upon
successful completion of the exam, the Marines will receive dual certification from The Culinary Institute of America (CIA) and the
American Culinary Federation (ACF). In addition, they will be awarded 4.8 CEUs (Continuing Education Units) from The Culinary
Institute of America. To achieve ProChef Level I Certification, they must demonstrate proficiency in foundational culinary
applications, interpersonal skills, and financial aptitude. Successful candidates must also display a sense of responsibility and
dedication in all facets of their work. The practical exams include knife skills, stock production, demonstration of food safety
principles and competency-based menu execution. The written tests include food costing, food safety, nutrition, weights and
measurement conversions, recipe conversions, yields and culinary ratios, and product identification. To earn the title “ProChef”,
these Marines must prove that they can “perform the basics brilliantly”. And once they have done so, then it is time for the next level.
And thus begins the long and difficult journey, salted with stress and peppered with passion that is the path of the professional chef.
We must constantly learn and evolve. And that, my fellow military chefs, is the true difference between a “chef” and a “cook”.
http://www.ciaprochef.com/prochef/
