Culinary Faculty Lead National Certification Exam

Students gain industry insight at professional certification exam led by their own Clark instructors

Pictured: First-year culinary students and Chef Aaron Guerra observing Chef Lukas Doherty (R)

On the cold and rainy Saturday morning, Oct. 25, the kitchen inside the McClaskey Culinary Institute was warm, bright, and alive with activity. Stainless steel counters gleamed under the lights as a group of first-year culinary students stood across from a workstation, watching intently as Chef Lukas Doherty from Alaska moved swiftly through his Chef de Cuisine exam for the American Culinary Federation (ACF).  

Standing to the side, Clark’s Chef Sonny DeMartini and Chef Aaron Guerra observed every detail—Sonny as one of three evaluators assessing the candidate’s skills, and Aaron as the exam administrator. Though the test was for an external candidate, the experience highlighted how Clark’s culinary faculty are preparing students for these same professional milestones. 

Candidates are given three hours to cook their dishes and an additional 15 minutes to plate. Throughout the exam, Lukas never lost focus, even as Chef Earl Frederick and second-year culinary students busily prepared for an event around him. 

The ACF certifies industry professionals based on their educational and work experience. Each certification includes both written and practical exams that emphasize best practices and industry standards. The McClaskey Culinary Institute is one of only two testing sites in the Portland metro area, and Clark aims to host about three exams each year.  

Sonny recently became a certification evaluator, a title approved by the ACF after thorough training and shadowing other evaluators—time well spent, as the role closely aligns with his passion for teaching. 

“Mentorship drives our industry by passing down knowledge,” Sonny said. “Becoming an evaluator is another way I can pass down my experience both for my students and future ACF candidates.” 

Sonny, along with Aaron and Earl, are all Certified Executive Chefs. Aaron was also recently nominated for the American Academy of Chefs—ACF’s honor society, which represents the highest standards in the industry. He’ll learn next year whether he's been accepted. 

The depth of expertise these chefs bring to the table only enhances the experience for Clark’s students. Aaron made sure every moment of Lukas’s exam was put to good use for his students. He demonstrated proper knife technique for carving a carrot rose garnish, shared why it’s important to document the dishes they create, and explained the reasoning behind several exam requirements.

“Notice the candidate provided minimal descriptions,” Aaron told the students, pointing to Lukas’s menu. “Whatever you call out, you need to deliver precisely that.” 

To ensure students meet industry standards and are prepared for the next steps in their careers, final exams for first- and second-year students incorporate the criteria for ACF's Certified Culinarian and Certified Sous Chef, respectively. During the exam, Sonny also walked students through the evaluation sheet, explaining what evaluators look for. 

“It looks overwhelming because I’ve never seen this done before,” one student said, her eyes fixed on the candidate. “That’s why Chef Aaron encouraged us to be here, because we’ll be doing something similar for our midterm. But I think it’s fascinating!” 

Eyes turned to the clock as Lukas’s three hours came ticking to an end. When the evaluators sampled his dishes and gave their final thoughts, students offered their own review: “These are the best oysters I’ve ever eaten.” 

But they weren’t there just for the food. The experience left them excited about their own futures. One student even asked the evaluators for a mock written exam to gauge his current knowledge, which they were happy to provide. “I’m excited to do this myself one day,” he said with a smile. 

With experiences like these—and the continual mentorship of the culinary staff—students are receiving the preparation they need to one day find themselves on the other side of the table.

Learn more about Clark's Culinary Institute

The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region offering a two-year associate in applied technology degree. Students benefit from a rigorous curriculum, a seasoned team of instructors with real-world experience, a state-of-the-art culinary facility, and strong industry partnerships. Learn more about Cuisine Management at Clark College.

Photos: Clark College/Malena Goerl

Story by Malena Goerl, Staff Writer, Communications & Marketing