Raw Chef/Teacher Certifications

[greenrunner]

Why is it that every raw restaurant offers a "certification" for x,y,z? IMHO, without any standards/certification board/body, why not call it what it is - a class? I'm all for marketing, but if it isn't industry wide then what is the point/value?

[Eva]

The value is what people make of it. It's funny, I offer the rights to teach one of my classes but do not offer a certification with it. I had a conversation with a woman today who felt like what she really needs is certification.

My thought was, "Really? Certification vs. Information?" Many certifications would give her very little that could help her, whereas the point of what I am offering is that it actually takes you through step by step to prepare you to teach a class and to master the material.

I'd rather have mastered material than a piece of paper any day of the week!

But it is what it is. This is how it works with many people. They want the paper b/c they have given it value. Kind of like money. It only is still in circulation and the system we have is still in place because people still perceive cash to have value even though it can be printed up at will.

It's all crazy to me! But I go with it and try to be my best help!

[Eva]

OH -- and the funny thing is that I *can* certify her. Heck, my grandma doesn't even DO raw and could certify her!

But it's just not my choice to "certify" people who have not put in the work and mastered the material.

[speltrong]

i agree with both of you! my initial thought is probably that it's easier to charge more if you call it a "certification". And just like Lani said, people love things that come with a piece of paper.

[greenrunner]

My thought was, "Really? Certification vs. Information?" Many certifications would give her very little that could help her, whereas the point of what I am offering is that it actually takes you through step by step to prepare you to teach a class and to master the material.

I'd rather have mastered material than a piece of paper any day of the week!

Absolutely. You paraphrased my post perfectly, that's the thought that ran through my head.

But it is what it is. This is how it works with many people. They want the paper b/c they have given it value. Kind of like money. It only is still in circulation and the system we have is still in place because people still perceive cash to have value even though it can be printed up at will.

That's the second part of the Q - money has value because it represents a common currency. Do restaurants, resorts, etc recognize certs individuals print folks for the most part, particular ones, etc?

[Eva]

That's the second part of the Q - money has value because it represents a common currency. Do restaurants, resorts, etc recognize certs individuals print folks for the most part, particular ones, etc?

Depends on the restaurant and the certification. But for the most part, restaurants have no interest in a chef certification you can get in a day or week. I know this as someone who has worked with several raw restaurants in different capacities (although mostly as a teaching chef) and have traveled to help open or rawify places too.

And honestly, to EVERY place I've been, a 1-day certification is as worthless as my grandma hand-writing it.

But to people who don't know... sure... they might find value in it. Until they know anyways!

[Eva]

AH, I will say... if you can DEMONSTRATE you have mastered the material... that is another story. Then if you have the paper too. Well, I dunno, maybe a place would be more likely to care.

But in this kind of situation, if you are teaching a class, you better know the material! And if you are working in a restaurant, you better know what you are doing! A 3-week or 2-month program will get you STARTED in that direction. A 1-day thing will not help with any of it. It just won't. It's just like you said -- a class with a piece of paper.

It's all good, though. I say all this... but I still thought it was kind of cool when I attended a 4-hour class and came out with someone else saying I was a "chef" even though I'd just figured out what a food processor was and couldn't make my own recipe for squat. lol!

[greenrunner]

thanks again!

[Revvell]

My question is ~ Who certified the certifier?

I've been through so many classes; gotten that piece of paper.... some of the classes worthwhile... the paper? Not so much. It often depends on the teacher how much respect one might received.

I took a teacher training in hooping recently. Got the paper and was sent an email telling me that I could get licensed from them as a certified teacher for $99 and I'd get my name on their website for referrals if anyone was interested in learning from someone in my area. I told them I'd be embarrassed for them to call me a teacher when I couldn't even do the moves.. ask me again in about 6 months.

In the meantime, I'm taking about 5 classes most weeks from various teachers; going to a hooping retreat and a hoop camp. By October, I'll figure I'll be competent to teach others.... if I do my personal practice as well... We'll see!

[MysticTree]

I find the concept of "certified" quite amusing and fully agree that in a lot of cases this bit of paper means nothing except money to those running courses. $99.00 might be better spent on advertising/set-up when you feel you are at a teaching level.