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?
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Thread: Raw Chef/Teacher Certifications
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07-26-2011 06:49 PM #1
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Raw Chef/Teacher Certifications
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