Becoming a CRC: Kurt Kulzer

Q:  WHEN AND HOW DID YOU FIRST HEAR ABOUT CERTIFIED CULINARY SCIENTIST (CCS) CERTIFICATION?
A:  I first heard about the certification process almost 4 years ago while attending the RCA Annual Conference and Tradeshow in New Orleans.  

Q:  WHEN DID YOU DECIDE TO PURSUE CERTIFICATION?
A:  I did not intend to pursue certification at first. I simply wanted to attend the Culinology® 101 classes, which were offered at Rutgers. I was so impressed by the caliber of the people that I was with, that I decided to pursue the CRC after my first session.  It was the idea of learning the information while studying, rather than the certification itself, which attracted me. Gaining the certification was just a bonus.

The application process itself was pretty normal, although waiting for the acceptance decision was a little intimidating. My application overlapped a bit with the Savannah Conference, where I had originally wanted to take the exam.  So I ended up being accepted after the Conference had ended, then I re-read the textbook and took the exam the following year in Montreal.

Q:  HOW FAR IS CRC CERTIFICATION RECOGNIZED AT WORK?
A:  Wegmans Food Markets does an excellent job of recognizing their people as a standard practice. Currently, I am the Product Development Chef for Innovation, but I have also worked for Wegmans as a Department Manager, a Quality Assurance Culinary Specialist, and a Culinary Team Member for Menu magazine.  I was already practicing Culinology in my career and being recognized for it, not only throughout our company, but it also showed in some of the products that we were developing with our vendor partners.  My boss was very supportive and helped to spread the message, and project results spoke for themselves. I was able to convey the principles of Culinology throughout our different departments and assist in speeding projects to shelf in a more efficient manner.

Q:  HOW DO YOU THINK CERTIFICATION WILL HELP YOU IN YOUR CAREER?
A:  Since it is very rare to have a CRC in the grocery industry that remains to be seen. However, using the knowledge gained is now commonplace in my communications with our vendor partners.  First, I think it sets a common ground, and second, I think that it helps to set Wegmans apart. It shows that we take great pride in our Wegmans Brand products.

Q:  HOW DID YOU PREPARE FOR YOUR EXAM?
A: I attended all four sessions of the Culinology 101 workshops. But most importantly, I read the material three times from cover to cover and highlighted areas that I thought I needed to work on or wanted to understand better.

I think it depends on the individual whether or not a CRC candidate should take the workshops. I thought that they were helpful, but not necessary to take the exam. Part 4 was my favorite; I thought that the hands-on education was valuable.

Q:  WHAT WOULD YOU RECOMMEND CERTIFICATION CANDIDATES DO TO STUDY?
A:  I would recommend that candidates don’t downplay the importance of understanding the material. Do the work, and then do it again.

Q:  DID YOU FEEL THE EXAM COVERED THE CORE COMPETENCIES OF A CRC?
A:  Yes, I think it actually covered an excellent range of disciplines, some of which I will probably rarely use in my field, but it is good to have been exposed to them.

As noted in the Winter 2006 Issue of Culinology Currents