CFSP Spotlight: Rory Clarke, CFSP

NAFEM’s Certified Foodservice Professional (CFSP) designation was established in 1987 and remains the most important industry certification for foodservice equipment & supplies professionals. Today, there are more than 1,300 CFSP-certified industry leaders, comprising a respected network of individuals equipped with comprehensive professional knowledge.  

In NAFEM’s bimonthly CFSP Spotlight, one CFSP designee’s story is featured. We discuss what the program means to them, why they sought certification and how it has affected their career.

For our June CFSP Spotlight, we talked to Rory Clarke, CFSP, COO, Avanti Restaurant Solutions, Inc., El Dorado Hills, Calif.   Avanti Restaurant Solutions has provided commercial kitchen design, equipment, project management and installation since 2003. As a privately held company, they’re accountable to their clients and strive for the utmost staff expertise.

Rory Clarke achieved CFSP certification in 2014 after working at Avanti for nearly 10 years. He explains, “At that time, a few of our senior employees decided to undertake CFSP certification together; we felt like it was a good way to integrate with our industry.”

The group spent a few months preparing for the exam. Clarke adds, “The study guide was a gigantic blue binder at that time! It’s been more than 10 years, but I recall that there was a lot more study time and memorization than we expected.” The Avanti team was impressed by the sheer volume of information that was covered and appreciated that certification wasn’t achieved by a simple exam. Clarke also says that “you know if someone is CFSP certified that they know a thing or two about this industry.”

Clarke believes that achieving CFSP certification demonstrates that you are committed to your career, “it shows your employers and peers in the industry that you take your career seriously.”  It also provides exposure to parts of the industry that you might not touch every day. Clarke goes on, “I’m still finding opportunities to show off my CFSP knowledge. I love to call out an eyebrow hood specifically when I see one in the field…how many people can do that?”

Additional benefits of being certified, according to Clarke, include exposure to a valuable network of industry CFSP designees, and access to the CFSP Business Center at NAFEM shows. Clarke sums up what the CFSP program means to him, “CFSP certification represents a comprehensive understanding of foodservice equipment & supplies, and that you are serious about your career in this industry.”

If you or someone in your organization is considering obtaining the CFSP designation, Clarke suggests, “Go for it! Plan for a few months to prepare and if you can take the prep class the day before, do that. You will learn things that you didn’t already know that you will find useful in your work.”

To start a CFSP group at your company, visit the CFSP page on NAFEM’s website.  If you have questions or would like to be featured in a future CFSP Spotlight, contact Kathleen Galeher, coordinator, member services, kgaleher@nafem.org;  +1.312.821.0216.