There are several tales about the history and origin of garlic. Many historical records reveal that the crop has been cultivated for more than 5000 years. Some of the nations that have been growing garlic over the years comprise of India, China, and Egypt. However, it is believed that the garlic initially came from Central Asia. This is the only place where it was found growing wild. Most people cultivated garlic because it was easy to maintain.

Additionally, the crop was also capable of reproducing sexually and asexually. This made it attractive to its lovers because of its ability to produce seeds. Garlic also became one of the popular crops as it could adapt to several climatic conditions. Moreover, it was not prone to many diseases that attack other plants.

Garlic was mainly used as spices because it made foods tastier. It could be added to other foods such as vegetables and meat to make them delicious. Research indicates that the crop was used for other uses in different jurisdictions. In Greece, it was used to encourage warriors before going to war and athletes who were to participate in competitions. The Egyptians used to worship garlic while others used it as a local currency. Besides, it was used in China to treat men with intimacy problems. From the 19^th Century onwards the cultivation of garlic moved to several regions of the world including Africa. Currently, it is widely grown because of its medicinal value while others cultivate it for consumption. The latest statistics released in 2010 indicated that the world produced almost 18 million tons of garlic. Presently, China is the leading producer of garlic across the globe.

My certification

The American Culinary Federation is an organization that was established to give accreditation to chefs. In this case, there are several stages of endorsement. The staff members are endorsed according to their education levels, skills, and experience. The certification level that impressed me is certified fundamentals cook. This level was impressive as it only required high school diploma. This is a qualification that almost everyone who wishes to work in the hospitality industry may have. Therefore, it gives me an opportunity to apply for the position of a chef after graduating from high school. The job also requires any interested individual to attend a short course sanitation and nutrition food safety. One only requires thirty hours before completing the course. This requirement is advantageous to me because a full course might need a substantial period. Additionally, the course does not require any experience. As a result, it cannot limit young people willing to work as chefs from joining the hospitality industry. The level is a milestone for any individual ready to commence his or her career.

Moreover, the extra requirements such as performance certification valuations and written assessments are easy to attain. The accreditation also interests me because it is recognized in the entire US. It means that anyone with the qualifications can work in any part of America. Additionally, the requirement differentiates qualified cooks from those who have not been accredited.Besides, the endorsement indicates that a person is proficient in his or her tasks. Consequently, an employer might not doubt these qualifications thus, increasing one’s chances of getting a job. Finally, the accreditation interested me because it involves fewer costs to attain it.

 
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