The 31st American Cheese Society conference has come to an end. If these annual meetings could last a few days longer it might be easier to take part in all the highlights–and spend more time with friends you only get to see once a year. But if the amount of work going in to executing the conference is taken into consideration, a shorter version might make more sense.
Each year’s conference seems to get better than the last; this places pressure on future conference organizers. How they manage to cram all the various highlights into a tight 72-hour agenda must be the greatest challenge. Before the keynote address gets the ball rolling the organizing committee has to set aside a day to administer the Certified Cheese Professional exam. If it took place during the formal conference the candidates would miss important meetings, sessions and other opportunities. This adds a day to the agenda: the afternoon before the start of the conference for the exam itself, and preparing for it the full morning before: allowing time to set up the registration area, giving the proctors their assignments and instructions, and outfitting the exam room with electrical outlets, microphone and monitors, as well as loading the exam software into the rental laptops. Continue reading ACS Wrap Up→
Tuesday was a monumental day for cheese, the thousands of hours the candidates studied for the ACS CCP exam – the third exam – was tested that afternoon. The exam-takers came from various fields within the industry: cheese makers, retailers, educators and distributors. The exam was administered and proctored by the ACS Education and Outreach Manager, Jane Bauer, the CCP committee members, and several current CCPs.
The candidates did not appear to be particularly nervous going into the exam. Most of them seemed to be cool, calm and collected, fully prepared. This suggested that this group had been studying the many facets of cheese for many months; their eligibility to sit for the exam was thoroughly vetted. Continue reading Exam Day #cheesesociety14→
If all the ACS CCP candidates can ace Tuesday’s exam it will make it a lot easier for the exam review committee. All perfect scores? It seems that everyone has been studying extra hard so maybe it could happen. There are around 230 scheduled to take the exam, about 50% more than last year! We are already looking at next year’s exam, thinking we may have to offer the exam twice to meet the forecasted demand.
Where the CCP project is headed is hard to say but we believe it has already contributed mightily to the cheese industry. The knowledge base has grown and cheese is being cared for better than ever. Quite simply, cheese is better understood and many cheese myths have been debunked. Producers may be more confident their cheeses are better represented and customers should feel more inclined to buy more cheese. The people behind the counters and cheese trolleys seem to know more than they use to; and there is a little more pride showing. The American Cheese Society’s Certified Cheese Professional program has taken the cheese wave and given it guidance and support, with positive ripple effects far beyond what is witnessed among the CCP’s themselves. Everybody’s doing it: getting to know cheeses.