EDUCATIONAL FOUNDATION STARTED, THE MISSION WAS TO DEVELOP REAL EDUCATIONAL OPPORTUNITIES”
WHEN THE
AHMED SUBACTOGIN FCSI
“I was privileged to be one of
A RENEWED FOCUS ON STANDARDIZATION AND EDUCATION
Over the past three years, progress has been made on initiatives that long-time members have been pursuing for decades – such as greater standardization across the organization. In 2022, for the first time since 2011,
then Worldwide president Sequeira got the key leaders from all three FCSI divisions together for a strategic planning session in London. “Each region had its own criteria for evaluating new Professional members ‒ the German Chapter in EAME and Te Americas Division had their own exam, while in the other chapters in EAME and in the Asia Pacific Division there was no exam or academic test. You only submitted an application with your industry experience for the Division board review,” he explains. “Current and prospective members kept asking why we didn’t have a common professional exam standard, like architects and engineers do, so that we can get better recognized by government and other regulatory bodies. Tat led to the formation of a membership committee ‒ one of the key outcomes of the strategic planning session.” Since then, the committee has been
hard at work, first collating the various application protocols across the global organization and then considering a way to align membership standards worldwide moving forward. Te current consensus of the Worldwide board is to adopt the robust professional exam independently developed by Te Americas Division as a benchmark.
FOR MORE GO TO
FCSI.ORG
the few founder members of the Asia Pacific Chapter and later a trustee and board member of the Asia Pacific Division of FCSI upon its inception.
Tis will serve as a foundation for EAME and APD to consider, with region-specific adaptations built into the exam. On the education front, in January 2024,
the FCSI Foodservice Design Certificate Program kicked off at Western Kentucky University (WKU), the culmination of decades of work by members including Caruso and Jim Petersen FCSI (pictured above), president of C.i.i Food Service Design. “When the Educational Foundation started [in 1995], that was basically the mission assigned to them – to develop real educational opportunities,” Petersen explains. “So it was really rewarding to see that turn into something tangible with the program at Western Kentucky University.” No matter how diverse membership of FCSI has become, there is one thing on which everybody seems to agree ‒ the key to the Society’s future success lies in looking forward without losing sight of where it all began. Here’s to the next 70 years!
“What really stands out to me from my time with the Society is great fellowship, traveling to trade shows around the world under the FCSI banner; meeting industry leaders; giving professional talks and sitting on discussion panels, not forgetting the great lunches and dinners.
“As the membership has increased over the past 40 years, the resources of the Society have improved manyfold. I would like to see FCSI recognized and accepted as the leading professional Society in its field, to obtain accreditation and to be able to issue certification to professional members, to oversee and ensure that professional ethics are adhered to by all its members. To promote professional education and skill development for members at all levels.”
Since 2024, students at Western Kentucky University can join the Foodservice Design Certificate Program
35
WORLDWIDE
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