Brooklyn Native Fulfills Dream, Becomes Certified Chef at Age 81

After 40-Year Career Designing Commercial Kitchens Salesman Didn’t Know ‘How to Boil Water’
By Robert Reid, CEC, CCA
Special to the Brooklyn Eagle
American Culinary Federation

How old is too old to enter the American Culinary Federation’s (ACF) certification process? Have you pondered the idea of certification only to find yourself pushing it onto the back burner? I recently had the pleasure of working with Alvin Friedman, who at 80 years old, went back to the culinary classroom with the goal of certification in mind. After completing the written and practical exams, Alvin became one of ACF’s oldest members to earn the certified culinarian (CC) designation.

Alvin was born into the restaurant business. 1928 was a busy year as J.P. Friedman welcomed both his son, Alvin, into the world and opened a new restaurant equipment business in Brooklyn. Through the years, both son and business prospered. In the 1940s, Alvin enrolled at New York University (NYU), but the U.S. Government and Uncle Sam had other ideas. After serving his country proudly through the U.S. Army Air Force, Alvin was awarded an honorable discharge and returned to Brooklyn. His father, never one to mince words, gave him two options. “Son, come work with me, or get out of the house,” he said. Alvin promptly joined his father and spent many years selling equipment and designing commercial kitchens in the greater New York area.

Friedman & Friedman were well known throughout the industry for carrying only top-of-the-line equipment. At one point in his career, the president of Vulcan Hart tried to lure him away to a position as national sales manager, but Alvin remained loyal to the family business. But soon, both the family business and Brooklyn went through some changes. In 1978, a rash of burglaries to the establishment was the impetus for closing the doors.

Alvin was ready to make the big move. He brought his wife and children to San Diego, where he continued to represent large restaurant equipment manufacturers on the West Coast. He developed an expertise with the “cook-chill” method of food preparation and worked with his wife to bring this technology to many prison systems. Alvin jokes that they were known as the “prison couple.”

Upon his wife’s passing, Alvin knew it was time to retire and rekindle his desire for education. After spending his 40-year career designing commercial kitchens, he was curious to find out exactly how many mistakes he had made. He was pleasantly surprised to find out that the basics in a professional kitchen, although evolved, hadn’t changed much. Alvin breathed a sigh of relief to know that perhaps he really did know what he was talking about. But being able to survive in these well-designed kitchens was another story, especially since Alvin’s culinary knowledge was rudimentary at best. He needed to learn the basics; he needed to learn how to boil water.

It wasn’t long after that Alvin became involved with his synagogue’s foodservice and preparation. He quickly worked his way up from a volunteer to chief cook and bottle washer, aka the foodservice manager. He took his on-the-job experience and enrolled in an education program at North County Culinary Academy in San Marcos, Calif. The more he learned, the more his desire grew. He set his sights on becoming certified by ACF.

By the end of 2008, Alvin was ready to participate in the practical examination component of the certification process. As the site administrator for practical exams, I was contacted and thoroughly pleased to help make the necessary arrangements.

I don’t know that I’ve ever met a more dynamic and enthusiastic individual. Even at 80 years old, Alvin was prepared for the challenge and flew through the requirements. Shortly after his 81st birthday, Alvin received notification from ACF that he was now a bona fide certified culinarian.

After spending his life supporting the culinary profession, Alvin was now able to add the distinction of CC to both his résumé and his chef’s jacket. He is proud to be one of more than 4,000 culinarians with this designation. Never one to rest upon his laurels, he now has his sights set on the next level of certification, certified sous chef.

Alvin volunteers three days a week at a local synagogue and is assistant to the chef at Interfaith Community Services, Escondido, Calif., where he serves meals to fellow veterans. He is a proud member of ACF Chefs and Culinarians of San Diego.


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