Words From: Senior food editor Bret ThornWords From: Senior food editor Bret Thorn

It is not good to be “certifiable,” in the traditional sense of the word. It means you’ve been deemed officially in need of treatment for a mental disorder. And these days there are enough organizations looking to certify restaurants, their buildings, their employees, the food they sell or the products they cook to drive you crazy.

Some certifications are useful, important or even necessary. It’s good for employees to be HACCP certified so they understand how to avoid transmission of food-borne illness. TIPS — Training for Intervention Procedures — certification can help prevent problems arising from over-serving alcohol.

I’m told that being certified as an executive chef by the American Culinary Federation can be useful if you’re trying t...