I am currently in the process of studying for it. Some much less motivated colleagues
say "Certification is worthless. What really matters is if you know how to do your
job" or "I don't have time to study".
I am pursuing this as it will lend further credibility to my resume and compliment (or
condiment) my other certs, such as SCFA (Sabrett Certified Frankfurter Associate),
TCFFT (Thin Cut French Fry Techician)and the lesser known NCS (Nathan Certified
Specialist).
Yes, you can self study, or if you really want to pay someone else, you can go to an
acredited school such as DeepFry Technical Institute.
For the lab, keep in mind that they will try to stop you up. They do things such as
clogging the mustard containers. Many people deploy similiar techniques, such as those
to unclog the Elmer's Glue bottle to get around this one.
As Shawn mentioned, the 2.0 exam does have an emphasis on Mayonaise Deployment. Keep
in mind that mayonaise fails rather rapidly when mixed with other condiments, possibly
leading to the poisoning of the judges, which will lead to a definite failure.
Also, there arae time limits on the ketchup deployment section of the exam. I heard of
several mechanisms that allow for more rapid deployment, such as leaving the bottle
turned over for several minutes prior to use and I have also heard of people putting
sharp objects such as knifes in the bottle to help the flow. DO NOT GET THE KNIFE
STUCK IN THE BOTLE, AS THIS WILL ASSURE FAILURE!!!
DO NOT HIT THE BOTTOM OF THE BOTTLE, AS THIS MAY CAUSE THE KETCHUP TO FLY
UNCONTROLLABLY, POSSIBLY PELTING A JUDGE OR TWO.
Tom Kager
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