Okemo Mountain Resort Executive Chef Michael Breen was
recently designated Certified Executive Chef by The American Culinary
Federation. The Executive Chef certification identifies those chefs who
have demonstrated a level of culinary competence and expertise through
their education, work experience, culinary knowledge and skills
consistent with the executive chef level. The ACF Executive Chef
certification is the fourth level of official recognition in the
organization's Cooking Professional category. It is eclipsed only by the
elite Master Chef designation.
In addition to educational and work history requirements, Candidates
must complete a written examination and a three-hour practical
examination demonstrating skill proficiency before a panel of judges.
"it's not quite Iron Chef," said Chef Breen, "but the timed practical
examination required me to create a fish course, a salad course and an
entrée, using 17 or 18 items from a market basket, in front of ACF
judges who were observing my organization, sanitation and utilization
skills."
Chef Breen has held the position of executive chef at Okemo since the
resort broadened its culinary offerings with the opening of The Jackson
Gore Inn and Coleman Brook Tavern in 2003. He began his culinary career
as an apprentice at The Westin Copley Place, Boston, at the age of 27.
He was promoted to sous chef at the Westin before accepting a position
as banquet sous chef with the Equinox, in Manchester, Vt. Prior to
Okemo, Chef Breen held the position of executive chef at the Shawnee Inn
and Golf Resort, in Pa.
Chef Breen pauses when he considers how to categorize his culinary
style. He describes his cooking as comfort food -- hearty American
cuisine. He is quick to add that he utilizes many influences and doesn't
like to label his culinary approach.
When he is not working behind "the line" in the kitchen of Jackson
Gore's Coleman Brook Tavern, Chef Breen likes to cook comfort food for
his wife and two children, Jonah, age 11, and Cecily, age 8. He admits
that he owes a lot to his wife, Kristine, and identifies her as the
inspiration behind achieving his certification.
The American Culinary Federation, Inc. was established in 1929, the
combined vision of three chefs' associations in New York City. The
organization provides accredited educational
programs, certifications, competitions and networking designed to
enhance professional growth for all current and future chefs and pastry
chefs.
For more information about Okemo Mountain Resort, call (802) 228-1600 or
visit okemo.com.