Professionalism in the foodservice industry has evolved, shaped by the

changing standards of the profession as well as by consumers’ expecta-

tions of what constitutes proper conduct and appearance. For example,
the current uniform of a professional (executive) chef at a fine-dining
restaurant is a double-breasted white jacket and toque blanche, the tra-
ditional tall, white chef’s hat. Chefs in the sixteenth century wore gray
caps to distinguish the culinary professionals from artisans and crafts-
men. In the mid-1800s, chefs began to wear white in an effort to denote
cleanliness and professionalism.
Chefs throughout history have made great efforts to earn respect
for the profession, and foodservice professionalism today
middle ages involves a great deal more than appearance. Of partic-
The first chef ular importance are high standards for culinary
guilds are formed. education and training, a positive attitude, a
A.D.1500
healthy work ethic, and an unwavering
Gray or black caps are commitment to quality.
worn by chief cooks; these
caps catch soot falling from
the chimney as they work over
open fires and serve to distinguish
professionals from other workers.
1793
The “toque blanche,” which resembles
the hat worn by a Greek orthodox priest, is
introduced by the French; master chefs continue
to favor the black cap until the 1820s.
1850
Chef Marie-Antoine Carême institutes the white uniform to
emphasize cleanliness; he also institutes different hat heights to
distinguish between cooks and chefs.
1941
The publication of “Gourmet” gives food its first journal.
1973
Johnson & Wales announces the opening of what is now the College of Culinary Arts.
 Learning the Trade
KEY TERMS
apprentice
discrimination
sexual harassment
Chefs learn the trade through formal education and on-the-job training.Experience,
dues
traditional food banks post-secondary education,continuing education opportunities,and certificate programs
Prepared and Perishable are hallmarks of professionalism in the industry.
Food Programs (PPFPs)
Getting an Education 25
Many career chefs began their education by enrolling in an associate’s or bachelor’s degree pro-
gram, such as the ones offered at Johnson & Wales University. Although it may be possible to
advance through the ranks in the industry without formal
study, a person with education and training is likely to
advance more rapidly. Students seeking formal education
demonstrate the desire for excellence and consequently are
well on their way to building solid careers in the foodser-
vice industry.
Associate’s Degree
Many colleges and universities offer associate’s degrees in
the culinary field. Johnson & Wales University offers associ-
ate’s degree programs in culinary arts and in baking and
pastry arts. A good associate program offers more than
classroom learning. It provides hands-on experience so that students can apply classroom tech-
niques in the kitchen or other foodservice areas.
Bachelor’s Degree
Bachelor’s degree programs prepare students for supervisory and management positions in the
foodservice industry. They provide in-depth training in one or more areas. Johnson & Wales
University offers bachelor’s degrees in the following areas:
• Culinary arts
• Baking and pastry arts
• Culinary nutrition
• Food service management
• Food marketing
• Food service entrepreneurship
While pursuing a bachelor’s degree, students also participate in cooperative education or work
experience programs. These programs match students with a company whose business is related
to their interests. Johnson & Wales students gain both national and international experience
through cooperative education, internship, externship, and term-abroad programs. The Ritz
Carlton, Foxwoods Resort Casino, Charlie Trotter’s, and Emeril’s are just a few of the many co-op
sites available to students. Internship and externship sites include the Radisson Airport Hotel,
Johnson & Wales Inn, the Bay Harbor Inn and Suites, Adam’s Mark Hotel, and Compass Group.
Opportunities abroad are available in both Europe and Asia. Experience outside the classroom
educates students about the industry and enhances their visibility to potential employers.
 Certification association, such as the American Culinary
Achieving certification, or proof of exper- Federation, Research Chefs Association, Continuing Education
tise, is an important way to document Retailer’s Bakery Association, or American As in most professional careers, learning
professional accomplishments and uphold Dietetic Association, the accomplishment is continues even after a degree or certifica-
the standards of professionalism in the a well-recognized designation of specialized tion is achieved. To maintain respect as a
foodservice industry. If the certification culinary expertise. See Figure 3-1. skilled professional and to attain success,
comes from a respected organization or chefs are committed to lifelong learning.
Many colleges and universities offer
continuing education courses for working
Figure 3-1
professionals in the foodservice industry
Ame r ican Culinar y Fe de rat ion Ce r t ificat ion Le vels

cert ified ma s te r che f / ma s te r past ry che f who want to supplement their education or
The highest degree of professional knowledge and skill; requires change a career focus. Some continuing
theoretical and practical examination of knowledge and skills education courses can be applied toward
completion of an associate’s or bachelor’s
cert ified culinary educator degree.
For chefs who are working as teachers in a nontraditional learning Advanced Degrees
environment; requires extensive post-secondary teacher education in
The educational experience gained from
addition to a minimum number of contact hours of teaching experi-
attaining a bachelor’s degree can provide
ence; must possess culinary experience/expertise of a certified sous chef
the appropriate background for an
cert ified secondary culinary educator advanced degree. The Alan Shawn
For chefs working in accredited secondary or vocational institutes Feinstein Graduate School at Johnson &
with experience in the development, implementation, administration, Wales University offers an M.B.A. in
and evolution of curriculum Hospitality and Tourism and in Global
Business Leadership with majors in
cert ified execut ive chef
Marketing, Finance, Event Leadership, and
For full-time chefs who are department heads and supervise a mini-
Tourism Planning.
mum of five full-time people
Research and Reading
cert ified execut ive past ry chef Self-guided research and reading should
For pastry chefs who are department heads, usually reporting to the become standard practice for professionals
executive chef or the management of the foodservice establishment in the foodservice industry in order to keep
personal cert ified execut ive chef up with industry trends and standards. The
For expert chefs who possess at least seven years’ experience; Internet and local libraries are excellent
work for a variety of clientele planning and developing menus sources for information on the industry.
and preparing meals Consider subscribing to foodservice trade
publications for articles on specific areas
cert i f i e d che f d e c u i s i n e of expertise.
For chefs who are supervisors of food production; must supervise a
Seminars, Workshops, and
minimum of three full-time people
Conferences
cert i f i e d s o u s che f Research, reading, and continuing educa-
For chefs who supervise a shift, station, or stations; must supervise a tion training are good sources of news
minimum of two full-time people; typical job titles include sous chef, about seminars, workshops, and confer-
banquet chef, chef garde-manger, and first cook ences that can provide in-depth, compre-
hensive training.These sessions are valuable
cert i f i e d wor k i n g pa s t ry che f in keeping abreast of the latest methods,
For pastry chefs responsible for a pastry section or a shift developments, and practices in the food-
personal cert ified chef service industry. Chefs take advantage of
For chefs with 3 years’ experience; cook, serve, and sort foods these opportunities to broaden their
as needed knowledge about important issues and
trends in the industry.
cert ified culinar ian/past ry culinar ian Internships
For people positioned in a station at a foodservice operation who Internships provide on-the-job training
prepare and cook meats, vegetables, soups, sauces, and other food
for college students and entry-level workers.
items; for people in a pastry station who prepare and bake pies,
Normally, classroom instruction and
cookies, cakes, breads, rolls, or other baked goods and desserts
job training are combined in internship
 programs. Internships are a valuable way for
students to gain hands-on, practical experi-
ence. At Johnson & Wales University, stu-
dents are assigned a one-term internship at
one of the university’s practicum properties.

Work Experience
From entry-level workers in fast-food
restaurants to chefs at fine-dining restau-
rants, nothing strengthens professional
development like on-the-job experience.
Solid work experience enhances mar-
ketability and chances for advancement.
Apprenticeships
An apprentice works under the guidance
of a skilled chef in order to learn a particular
skill. An apprenticeship can be an excellent
way to gain one-on-one training in a par-
27
ticular culinary skill. Instruction usually
involves a combination of hands-on expe-
rience and classroom learning.
The tradition of apprenticing originated
in France.It has a long history in Europe,and
the practice continues today.Apprenticeships
offer young people hands-on education from
master chefs. Apprentices work long hours
over a period of years to master and
progress in culinary skills.
Professional organizations and industry
associations,such as the American Culinary
Federation, now sponsor apprenticeships
throughout the United States.
On-the-Job Training
Employees never underestimate the value of
Professionalism in the
on-the-job training to both improve their
culinary skills and enhance their chances
for career advancement. Some large hotels
and restaurants offer no-cost, specialized
Foodservice Industry
The jobs of executive chef,chef de cuisine,and sous chef are now recognized by the
training programs for their employees.
These programs provide employees with U.S.Department of Labor as professional occupations that require substantial educa-
opportunities for advancement within the tional preparation (usually at the university,junior college,or technical institute level).
organization.
For many years,chefs did not hold this professional status.
Strategies for Success
To attain on-the-job success, be loyal and
trustworthy to an employer and an organi-
zation. Listen to coworkers, show them
respect, and be a team player. Remain calm
and level-headed in stressful situations;
maintain a positive attitude and a sense of
humor. Respect diversity among coworkers
and customers, and demonstrate a willing-
ness to take on new responsibilities.

Like a Professional
Developing a Healthy Work Ethic
Each year since 1990, the American Culinary Federation has
presented the National Chef Professionalism Award to the chef
who exhibits outstanding professionalism. Recipients exemplify
professionalism through certification, continuing education and
training, culinary competitions, and community involvement.
The award commemorates three people who worked to achieve
professional status for executive chefs: Dr. Louis Szathmary,
Dr. Lewis Minor, and General John D. McLaughlin.
The late Louis Szathmary, AAC, was former chef laureate of
Johnson & Wales University. In an address to the American
Culinary Federation’s 1968 annual convention, Szathmary asked
for support to request that the U.S. Department of Labor move
the title of executive chef from the domestic labor category to the
professional category. His dream of professional standing for culi-
narians became a reality in 1977 when the Department of Labor
moved executive chef to the job category of professional, techni-
cal, and managerial occupations. That change formally recog-
nized professional cooking in the United States.
The late Dr. Lewis J. Minor., AAC, worked for several food
companies before founding the L.J. Minor Corporation. There he
developed concentrates of beef, poultry, seafood, and vegetables.
These instant food bases met classical cooking standards and
could replace time-consuming traditional stock preparation.
Later he joined the faculty of Michigan State University’s School
of Hospitality Business, where he taught for 20 years. His work
was honored with many awards during his career.
The late General John D. McLaughlin, AAC, worked to improve
military food service throughout his career. He established the
Culinary Arts Program at the U.S. Army Quartermaster Center
and School, where he served as Commanding General. He also
developed the U.S. Army Culinary Arts Team, the winner of
gold, silver, and bronze medals in the international Culinary
Olympics. As a result of his efforts, the military has been
recognized as a foodservice industry leader.
Looking and Acting
To earn respect from customers and
coworkers, behave professionally on the
job via appearance, actions, and words.
Cordial relationships with customers and
coworkers are enhanced by a clear, friendly
manner of speaking and by active listening.
A healthy work ethic demonstrates commit-
ment to the job and to the foodservice team.
Several important elements come together to
form a strong work ethic.
Responsibility
Responsibility is understanding what a
particular situation demands and knowing
how to respond appropriately, including
showing up for the job on time and ready to
work, becoming familiar with the tasks of a
position, and carrying those tasks out cor-
rectly and with a positive attitude.
Responsibility is a key characteristic of
professionalism.
Responsibility to customers Respon-
sibility to customers includes preparing
and serving quality food. Ensure that the
food and service meets or exceeds expecta-
tions and that the food is safe and nutri-
tious. Be vigilant about food allergies
because some allergies can be fatal, and
respect special dietary needs and prefer-
ences, such as those for vegetarians and
members of certain religions.
Responsibility to employers Con-
tribute to the success of the organization by
arriving on time, working a full shift,
carrying out assigned tasks properly, and
taking on extra work if necessary. Avoid
working unsafely and putting yourself and
others at both physical and financial risk.
Responsibility to coworkers and
fellow students Carry out your tasks
completely. Never rely on others to do work
that is your responsibility. Support the
efforts of coworkers and fellow students,
perform assigned duties so that the whole
team succeeds, and encourage others to be
positive and professional.
Responsibility to oneself Accept
responsibility for personal actions. Take
constructive criticism with an open mind,
and do not compromise personal stan-
dards or ethics. One’s appearance and
behavior should always reflect profession-
alism. Most employers and schools have a
zero-tolerance policy for drugs and alcohol
use. Johnson & Wales strictly enforces its
policy, which prohibits the unlawful pos-
session or use of narcotics, drugs, other
controlled substances, or alcohol.
Commitment to Quality
and Excellence
To build a strong professional work ethic, it
is essential to demonstrate a high level of
commitment to oneself, the employing
organization, and the foodservice industry.
Commitment is the characteristic that dis-
tinguishes valuable employees. A strong
work ethic requires a commitment to
quality and excellence.
Quality Commitment to quality involves
striving to meet high standards, using
excellent ingredients, and preparing and
serving food in the most pleasing manner.
Excellence Excellence involves striving
to do one’s best at all times and making
the most of opportunities for continuing
education and career development.
Commitment to the Environment
To ensure quality food, a commitment to
the environment is essential. The amount
of energy used and the waste produced by
the industry is staggering. More than one
quarter of food in the United States, about
96 billion pounds per year, is wasted, and
the United States spends about $1 billion
each year disposing of food waste.
Impact of foodservice on the envi-
ronment Restaurants are one of the largest
consumers of energy, and they generate
enormous amounts of food waste each year.
Restaurants and other foodservice organiza-
tions that practice conservation efforts
can minimize their environmental impact
and make significant inroads toward saving
precious environmental resources.
Recycling The goal of recycling is to
reduce the vast amount of waste disposed
of in landfills. Restaurants should follow
locally recommended and/or enforced
recycling guidelines.
Some restaurants have reduced their
disposal costs by reducing the amount of
money they spend on garbage collection.
Waste disposal Nearly all restaurants use
large quantities of cooking oil,and much of it
remains as waste after use.Dumping used oil
in a sink can be dangerous to the environ-
ment. Store used cooking oil safely in closed
containers, and have it collected by grease
recycling or rendering companies.
Energy conservation According to the
Environmental Protection Agency (EPA),
saving on energy operating costs can
increase restaurant profits. Turn off appli-
ances and lights when not in use. Switch to
energy-efficient lighting—fluorescent bulbs
last longer and use less energy. Conserve
water and lower utility costs by reducing
unnecessary wastewater.
Working in a Culturally Diverse
Environment
Today’s workplace reflects the nation’s
growing number of ethnic citizens. Not
only are customers likely to be culturally
diverse, but coworkers may also come from
diverse cultural backgrounds. This cultural
diversity is likely due to the fact that most
chefs promote workplace tolerance and
respect for diversity and require these
qualities from all workers.
According to the National Restaurant
Association (NRA), the restaurant industry
employs more minority managers—13%
African Americans and 12% Hispanics—
than any other industry, and this figure is
expected to increase in the next decade.
The number of ethnic workers also is
expected to increase.
Avoiding Discrimination and
Sexual Harassment
Employers have a responsibility to protect
their employees from discrimination,
which is unfair treatment on the basis
of age, gender, race, ethnicity, religion,
physical appearance, disability, or other
attributes. There are a number of laws and
regulations that protect workers from dis-
crimination, including the Equal Pay Act
of 1963, Title VII of the Civil Rights
Act of 1964, the Age Discrimination in
Employment Act of 1967, Sections 501 and
505 of the Rehabilitation Act of 1973, the
Civil Service Reform Act of 1978, and
the Civil Rights Act of 1991. Contact the
U.S. Equal Employment Opportunity
Commission (EEOC) for more information
on discriminatory practices.
Gender discrimination, which includes
sexual harassment and pregnancy-based
discrimination, is prohibited in the work-
place. Sexual harassment, which is any
unwelcome behavior of a sexual nature, is
also prohibited in the workplace. It can
include direct requests for sexual favors as
well as workplace conditions that create a
hostile environment for persons of either
gender, including same-sex harassment.
Pregnancy-based discrimination laws pro-
tect workers by requiring that pregnancy,
childbirth, and related medical conditions
be treated in the same way as other tempo- 29
rary illnesses or conditions.
The Americans with Disabilities
Act (ADA)
The Americans with Disabilities Act of
1990 (ADA) guarantees equal opportunity
for individuals with disabilities in public
accommodations, employment, trans-
portation, state and local government ser-
vices, and telecommunications. It promotes
the education, rehabilitation, and employ-
ment of individuals with disabilities so that
they can lead more productive lives and so
that others can benefit from their skills and
talents. The ADA also prohibits employ-
ment discrimination against qualified
individuals with disabilities.
The Act prohibits discrimination in all
employment practices, including job
application procedures, hiring, firing,
advancement, compensation, and train-
ing, as well as other terms, conditions,
and privileges of employment. It applies
to recruitment, advertising, tenure, layoff,
leave, fringe benefits, and employment-
related activities. For more information,
contact the ADA, or visit the U.S.
Department of Justice’s ADA Web site.
 Figure 3-2

Professional

Professional Organizations
amer ican culinary fe derat ion
10 San Bartola Drive www.acfchefs.org

Organizations
St. Augustine, FL 32086
(904) 824-4468
(800) 624-9458

Professional organizations are made up of people already employed in amer ican dietet ic asso ciat ion
216 W. Jackson Blvd. www.eatright.org
a particular field.Participation in a professional organization has many Chicago, IL 60606-6995
benefits,including (312) 899-0040

• professional development and continuing education. inter nat ional asso ciat ion of
culinary professionals
• awards and peer recognition. 304 W. Liberty St. www.iacp.com
• networking arrangements and professional camaraderie. Suite 201
Louisville, KY 40202
• education about industry trends. (502) 581-9786
• job postings and placement.
inter national asso ciation of women
• scholarships and grants. che f s a n d re s tau r ateu r s
• publishing and research opportunities. 304 W. Liberty St. www.chefnet.com/wcr
Suite 201
• processes to establish and raise professional standards. Louisville, KY 40202
(502) 581-0300
• certification education and programs.
nat ional bar and restau rant
Annual dues,or regular fees,are usually required for membership in a asso ciat ion
professional organization.Often employers pay the dues for their senior 307 West Jackson Ave. www.bar-restaurant.com
Oxford, MS 38655
employees. (866) 368-3753

nat ional restaurant asso ciat ion

The Nature of Professional Organizations 1200 Seventeenth St. NW
Washington, DC 20036
www.restaurant.org

Employees and employers alike should not underestimate the value of partici- (202) 331-5900/(800) 424-5156
pation in a professional organization. Employers benefit because their workers
are more in touch with what is happening in the foodservice industry and can
nat ional so ciet y for healthcare
fo o d serv ice management
receive training and information about a variety of job skills. Important
204 E St. NE www.hfm.org
advantages for employees are career enhancement and development.
Washington, DC 20002
Professional organizations are known for having both novice members and
(202) 546-7236
members who are professional experts with a thorough knowledge of special-
ized areas of the foodservice industry. They offer student chapters, usually research chefs asso ciat ion
with reduced dues (for example, the Junior Chapter of the American Culinary 5775 Peachtree-Dunwoody Rd. www.researchchef.org
Federation, or the Junior Chapter of the International Food Service Executives Suite 500 G
Association) and engage in philanthropic and community service activities. Atlanta, GA 30342
(404) 252-3663
Professional organizations and trade publications There are many
professional organizations in the foodservice industry. Depending on specific retailer’s bakery asso ciat ion
areas of interest and expertise, consider joining any one of the well-respected 14239 Park Center Drive www.rbanet.com
organizations. See Figure 3-2. Laurel, MD 20707-5261
Many professional organizations publish trade magazines and newsletters (301) 725-2187/(800) 638-0924
for distribution to members only. Other trade publications are available to the
general public by subscription, and some can be found on the Internet or in
so ciet y of fo o dserv ice management
public libraries. These publications contain helpful articles on all aspects of the
304 W. Liberty St. www.sfm-online.org
Suite 201
foodservice industry and may list employment opportunities. Reading these
Louisville, KY 40202
publications regularly can help foodservice professionals stay current on
(502) 583-3783
industry trends and best practices.
 Figure 3-3

Social Involvement

Relief Programs
share our st rength
Activities
Americans waste an enormous amount of food each year.The foodservice industry Mobilizes culinary professionals to organize
events, host dinners, and teach cooking
supports a growing national movement that limits environmental impact and makes
and nutrition to low-income families.
a substantial difference in the lives of hungry people in the United States.Johnson & Members serve as anti-hunger advocates.
Wales is committed to helping people in need by reducing hunger in the United States. Contact Information
733 15th St. NW, Suite 640
This principle is reflected in the university’s dedication to service learning.An integral Washington, DC 20005
part of a student’s education involves learning how chefs can take leadership roles in (800) 969-4767
www.strength.org
helping reduce hunger.Faculty and students are encouraged to offer their time and tal-
ents in support of community endeavors,such as those sponsored by soup kitchens,and american culinary federation
chef and child foundation
are actively involved in food donation and waste reduction programs. Activities
Focuses on the nutritional development
Involvement in Local Community Activities of children in the United States. Provides 31
Donating surplus food to people in need is one way chefs make use of excess food to help solve nutrition education, children’s disaster
a growing national problem. There are two types of food donation programs. Traditional relief, and local grants to feed hungry
food banks distribute large quantities of nonperishable food that is dried, canned, or pack- children. Raises funds for local agencies
aged. Prepared and Perishable Food Programs (PPFPs), also called food recovery pro- that provide dietary assistance and
grams or surplus food distribution programs, redistribute small quantities of freshly prepared nutrition education.
foods and perishables. PPFPs are an increasingly common way for foodservice organizations Contact Information
and chefs to get involved in helping people in need. c/o the American Culinary Federation,
10 San Bartola Rd.
The Good Samaritan law, enacted in 1996, protects restaurants and stores St. Augustine, FL 32086
from liability for food they donate in good faith to food banks or other food (904) 824-4468
www.acfchefs.org
programs. All prepared food items are still subject to state requirements for
amer ica’s second harvest
safe handling and sanitation. The law states, “Immunity from liability for
Activities
food donors—a person, including but not limited to a farmer, processor, dis- Through a network of more than 200 food
tributor, wholesaler, or retailer of food, who in good faith donates food banks and food-rescue programs, provides
emergency food assistance. The nation’s
which appears to be fit for human consumption at the time it is donated to a largest domestic hunger relief organization.
bona fide or non-profit organization for the use or distribution to the Contact Information
needy shall not be liable for civil damages or criminal penalties for any 35 E. Wacker Dr., #2000
Chicago, IL 60601
injury or illness resulting from the nature, age, condition, or packaging (800) 771-2303
of the donated food unless the injury or illness is a direct result of the www.secondharvest.org

intentional misconduct or recklessness of the donor.” kids café

Activities
Ambassadors of Good Will in the Community One of the nation’s largest free meal service
Despite our general prosperity, millions of people go hungry every day in the United States. programs for children. Provides free pre-
Foodservice professionals and their establishments have taken leadership roles in reducing pared food and nutrition education to
hunger in their communities. Education and skills can be put to good use by helping others in hungry children. A program of America’s
a variety of ways. Second Harvest.
• Donate excess food to a local food bank.
Contact Information
• Volunteer to work at a food bank or other programs that support people who are hungry.
35 E. Wacker Dr., #2000
• Support programs that provide urban garden space where residents can grow their own food. Chicago, IL 60601
• Volunteer to teach a class about nutrition and healthful eating. (800) 771-2303
Hunger Relief Programs www.secondharvest.org/childhunger/
In addition to many excellent local hunger relief programs, several national organizations offer kidscafe.html
programs that help feed people who are hungry, raise money, provide relief, and offer nutrition
education. See Figure 3-3.