The Professional Chef’s Alliance (PCA)
connects resume building certifications, training, career advice
AND has the contacts to help with your job search.
We want the Executive Chef to become the F&B Director,
the dishwasher to become the line cook, line cook to Sous Chef.
Dave & Ed - Leaders of the revolution in Chef’s Career Growth

More Than a Title - A Path Forward

Dave (l) and Ed (r) built PCA for everyone in the operation who want growth, recognition,
opportunity to up, and to do that the words on your resume need to clearly state your skills,
don’t expect the software or HR to know what is behind it.

It’s about collaboration with all the associations, all the certification possibilities - not what does ACF and NRA and FSI sell, but what is right for your desires - all members having input.

i.e. CEC tells early screeners you are a chef thus can cook. But they’re also having food safety and
guest service issues, so maybe with HACCP and Guest Service you get that or a better job.
Dave was looking for a chef job with Winn-Dixie but,
they saw HACCP and gave him regional food safety manager and later store manager.

Words on your resume are compared to words on the job posting to narrow down interviews.
Also, we’ve tested 3800 nursing f.s. mangers, you may want to do that
and we have all the contacts to get you jobs there.

WHAT WE AND OUR PARTNERS OFFER
*Industry-recognized certifications - FSI 18,000 certifications granted to 10,000 people
Other than food safety, that’s more than all the associations combined, because that’s our 1 job/passion.
* Career advancement pathways, personalized guidance from our staff
* Professional recognition with our PCA lapel pin (Silver or Gold after 2 certifications)
* $99 for any FSI Certification ($199 regular price); invitations to presentations
*This is not an Association, this is a Collaboration - working together, speedy results

WHAT MAKES PCA UNIQUE

I managed IFSEA for 16 years, like every association, we had committees, boards, haters, who had to wait till the next board meeting, then ask questions to be discussed at the NEXT board meeting.
I suggested to an Assn. Exec. collaborating our certification programs but ……..so, I got up at midnight and created the PCA and 48-hours later it here it is. So, if Dave, Ed or YOU have an idea, and we ALL like it - BAM - done! You find out on Saturday you got an interview on Monday, you can always reach us with a combined 60 years in the business, and earn a certification in one day.
A Chef or a F&B Director here are passionate about helping you,
for $49 per 12-months of membership.
It’s about making a difference, not about the money.

Entrepreneurial passion, speed, Ai, less decisions, more action to help YOU grow NOW.
Your interview is next week, no time to delay - we get you HACCP in a day!

👉 Training + Certifications = Career Advancement
PCA is partnered with Ed Manley and the Foodservice Institute. Ed has traveled the world teaching over 10,000 people who earned over 18,000 certifications and counting - White House, Camp David, Iraq, Germany and now certifying a nursing home f.s. manager every day. NEXT YOU?

See how & why PCA was built - PPT or pdf

https://tinyurl.com/Assn-vs-Collaboration-PPT

https://tinyurl.com/Association-vs-Collaboration

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Using the Manley Method - “What you NEED to know,” fact after fact with examples, in 6 hours
so you can remember what you learned for interviews and on-the-job!
F.S. Management - HACCP Implementation - Guest Service - Beverage Management - Daily Use Ai
ANSI level Food Safety, Certified Food Manager, Certified Healthcare FS Manager, Nutrition Certified, Culinary Specialist and final exams covering multiple tests:
Master Certified F&B Director (MCFBD)
Certified F&B Manager (CFBM)

Professional Chef’s Alliance
Herndon, Virginia
Inquiries to:
Support@prochefsalliance.org
Phone - 561-929-4765 PST

How we’ve promoted chefs - Culinary Competition at Fall Festival 8th & I, DC; Enlisted Aide of the Year competition; Fort Polk proud graduates. 20 years of bad food, I got chefs out of restaurants and bam, award winning food; How can we show people the talent chefs have - that’s how, and YOU are next to be promoted.