The Morning Journal (Lorain, OH)
Culinary Arts Institute hosts chef certification
Culinary Arts Institute hosted world-class chefs during American Culinary Federation certification testing.
The Lorain County Community College Culinary Arts Institute, 1005 N. Abbe Road in Elyria, hosted three world-class chefs April 30 during an American Culinary Federation (AFC) certification testing.
The Culinary Arts Institute was approved as a testing facility for professional chefs in February, solidifying its role as the epicenter for culinary arts and hospitality in Northeastern Ohio, according to a news release from LCCC.
Several LCCC culinary students will observe and run plates for the candidates.
The Culinary Arts Institute at LCCC is led by a team of chefs with global training, experience and expertise that spans the culinary industry, the release said.
One of LCCC’s head chefs, Brad Ball, obtained the high-level national credential of certified executive
chef status himself in January.
“Chef Brad has become a driving factor in the ACF and the reason we are now recognized as one of the few institutions in Ohio that offer this extraordinary partnership,” said Chef Adam Schmith, director of LCCC’s Culinary Arts Institute.
“Obtaining the certified executive chef certification is an important step for growth,” Ball said. “The two-year journey gave me the chance to refine the skills I already possessed.
“The program also provides a pathway for young cooks to grow by setting skillset benchmarks. Part of the motto of master chefs and true culinarians is that you are forever the student.”
The chefs participating in the four-hour certification testing were Kevin Gumbarevic, certified sous chef (CSC); Stephen Hahn, certified
executive chef (CEC); and Mark Wagner, certified executive chef (CEC).
Each was seeking the next level of American Culinary Federation certification and were required to bring all of the ingredients necessary to prepare a meal of their choice with them to the certification.
LCCC becoming a testing center gives the College national recognition by attracting more high-level chefs to the space, Ball said.
“As this program grows, it will help us grow beyond Lorain County,” he said.
With a rich background of executive chef roles and experience working alongside chef extraordinaire Michael Symon, Ball said he is proud to have started his own journey at a community college, Bal said.
His goal is to continue helping local students make their culinary career dreams become a reality.
“At LCCC, we are committed to education, and being an ACF testing center gives the students a window into the industry by watching chefs test to achieve a nationally recognized credential, as well as the chance to listen to critiques of chef evaluators,” Ball said.
LCCC’s Culinary Arts Institute, ultimately a collaboration between worldclass chefs, a talented student pool, and farm-to-table initiatives, is located in the Ben & Jane Norton Culinary Arts Center, between the college’s Spitzer Conference Center and Stocker Arts Center.
Students in the Culinary Arts program have the opportunity to hone their skills in the student-run restaurant, Sage & Seed, each spring semester.