FEA marks ten years of CFSP training for industry professionals

Dan Pratt, left, with Megan Nesbitt and Simon Frost

FEA celebrated the tenth anniversary of the CFSP (Certified Foodservice Professional) training programme with a special event during the HRC Show.

The event was attended by many foodservice professionals who have taken the course since 2009, including the latest class of graduates.

Simon Frost, chair of FEA’s Education Advisory Group, hosted the event standing in front of the CFSP Wall of Fame, which now lists 586 UK persons who have passed the exam.

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“CFSP is all about raising the professionalism of the whole foodservice industry,” Frost remarks.

CFSP began in North America and Deirdre Flynn, executive vice president of FEA’s USA equivalent, NAFEM (North American Association of Food Equipment Manufacturers) joined Frost on stage. She spoke about FEA’s huge role in taking CFSP to the next level, by exporting it to countries around the globe, including Sweden, Dubai, Austria and India.

At the end of her speech Frost presented Flynn with a glass trophy in recognition of the ten years partnership between FEA and NAFEM.

With so many graduates past and present on hand, the occasion was used to the best of the best over the last decade.

“We are delighted to announce that the two people who gained the highest score in passing CFSP are here today,” Frost revealed on the night. “They are Megan Nesbitt of FEM and Dan Pratt of Foster and Gamko.” He then presented both with trophies in recognition of their hard work.

“CFSP has such a wide scope, you learn about everything, front of house and in the kitchen,” said Megan Nesbitt on the night. “It means you can understand customers’ challenges and can relate to them, so you can suggest what would be best to solve their problem. CFSP is a lot of work but you get a lot out of it.”

“CFSP has given me more confidence and knowledge to talk to end users,” added Dan Pratt. “It helps me to spot potential pain points and suggest solutions.  I’d absolutely recommend it to other foodservice professionals.”

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