We are about six weeks away from opening our restaurant and it’s time for something I have been putting off…hitting the books to study and take my CPFM exam. What, you ask, is a CPFM? Well, here in Florida that’s a Certified Professional Food Manager.
All food service establishments in Florida must have at least one CPFM on staff, so in our place, that’s me! I thought I was done with studying years ago, but alas, it’s back to the books for me. All the “running a kitchen”, etc. stuff comes easy, as I know that, but all this science-speak about bacteria, virus and fungi comes a little slower and harder for me, so I am burying my nose in the books and learning everything I can about the on-going battle to keep these critters out of our food sources!
On a more interesting note, one of my dear friends from a few years ago when I did my year-long roadtrip for a food magazine and dined at some of the best restaurants across the country (pre-recession), called to ask if I would consider doing a “Dining on a Dime” cross-country trip/article for her magazine. Boy did I hate to turn that assignment down, since my philosophy has always been that it doesn’t have to cost a fortune to make an elegant meal, but I did turn the assignment over to another writer who has the time for it right now, as I certainly don’t between this studying and getting the restaurant open.
In the meantime, while she is off on a tasty adventure, I will be spending my time with the various bacteria, virus and fungi…oh my!