Newtown Chef Appointed To Culinary Institute Panel

By Nancy K. Crevier

Newtown resident and chef Patrick Wilson was surprised when he opened a letter this past July and found an invitation to serve on the newly formed Culinary Institute of America’s (CIA) ProChef Advisory Committee.

“It’s a huge honor. I was very humbled. I look at myself as a craftsman out here doing my craft. I try to stay kind of low key, I think.”

The ProChef Certification program is a demanding, three-level certification process that was designed in conjunction with the American Culinary Federation. Not only do students learn in detail about world culture and cuisine, but the newest technology for the food industry is also addressed, as are employee relations and labor matters.

ProChef I results in a degree as a Certified Culinarian. At Level II, the chef is recognized as a Certified Chef de Cuisine. The Level III ProChef certification improves a chef’s marketability, said Chef Wilson.

Chef Wilson completed the Level III Certification in 2005 and has been preparing for the Master Chef level exam since then, which he plans to take in February of 2009. He is a 1991 graduate of the CIA and is currently the executive chef and clubhouse manager for The Saint Andrew’s Golf Club in Hastings-on-the-Hudson, N.Y.

It was not surprising to Tama Murphy, director of continuing education at The Culinary Institute of America, that Chef Wilson was among those qualified to serve on the new committee.

 “The advisory committee is made up of various leaders in the hospitality industry representing the various industry segments: restaurants, hotels and resorts, education, health care, manufacturers, contract food service, and Patrick represented country clubs,” said Ms Murphy. “The committee also has individuals from various level of culinary skills and each had a different reason for being involved with the ProChef Program. Some actually have received one of the three levels of certification. Others represented senior management who sponsored individuals in the program. Patrick is a graduate of all three ProChef levels. Therefore, he is aware of the progression of the program and could comment regarding the nuances of each level,” she added.

The 20 high-level chefs will travel periodically to the three CIA campuses in Hyde Park, N.Y., Napa Valley, Calif., and San Antonio, Texas, to advise the schools in what is needed in the industries and the levels of certification most desired.

“We’ll help point out the areas to improve the program and help the schools turn out the kind of chefs that will be marketable,” said Chef Wilson, who has served as a practical examiner for the American Culinary Federation and has judged ProChef examinations. The advisory committee will also suggest modifications or rewrites of the ProChef courses that lead up to the ProChef exams, if it is deemed necessary, he said.

“Being a chef now requires so much more,” said Chef Wilson. “Chefs need technical skill, financial skills, health and nutrition skills. They need to know about management, safety, and marketing. It has really evolved.” Ultimately, he said, the ProChef program strives to produce successful candidates with skill sets that match the industry needs.

“Plumbers and electricians all must be licensed, but chefs do not need to be. We try to educate the public on the value of having a certified chef,” said Chef Wilson.

As a member of the CIA ProChef Advisory Committee, he hopes to contribute management perspective, for one thing. “I can bring chefs more into the forefront with a global view of management,” said Chef Wilson, who has traveled extensively in competitions and training for the Master Chef level.

“I also hope to bring the insight of having gone through all three levels of training for ProChef,” he said. “I am quite humbled by this request and look forward to serving on the committee.”