Chef Vince Likar, national director of the United States Personal Chef Association (USPCA) was selected to participate on a panel for the National Registry of Food Safety Professionals (NRFSP) to develop and review safe food handling examinations and course content with 23 other experts in the areas of food safety, the FDA food code and food product management. The panel convened October 6-8 in Orlando, FL to begin the task of reviewing national examination standards.

In addition to duties as USPCA national director Chef Likar instructs the Personal Chef Undergraduate Course for the Culinary Business Academy at the New Mexico headquarters campus, and has been involved with culinary career development since 1994. “Logic says that safe food handling practices would be pretty well set in stone, but in reality all testing and training materials need to be reviewed to apply to the standard of practices and the FDA food code properly” stated Likar.

The Culinary Business Academy is proud to have instructors of the highest caliber, and whom remain at the forefront of the industry. The Culinary Business Academy is also the only provider of professional Personal Chef business training to be licensed by a Private Post-Secondary Commission On Higher Education. Instructors, syllabus, curriculum, materials and all aspects of the training process conducted by the Culinary Business Academy are reviewed on a regular basis. Only the Culinary Business Academy meets the high standards worthy of a license and recognized educator status.