CERTIFICATION
®
CMC® Exam: Real, Unscripted, Intense By Brad Barnes, CMC, CCA, AAC
The CMC exam is sponsored by McCormick for Chefs.
Becoming an American Culinary Federation
Certified Master Chef® (CMC®) is one of a
chef’s greatest achievements. This prestigious
title is earned by demonstrating a mastery of
all the skills that make up the consummate
chef: all things cooking, as well as mentoring,
sanitation, nutrition and organization.
The primary skill set required during the
comprehensive exam is the fundamental
methodology and skills required for all great
cooks. These competencies, along with a
well-honed group of craft-based abilities,
comprise the basic requirements successful
candidates demonstrate:
• butchery of meats, fish and poultry
• knife work, classical cuts and the ability
to manicure all foods to achieve a clean,
well-presented food item
• a thorough understanding of plate and
platter presentations appropriate for the
highly crafted service of many genres
• intensity of flavor development, enhancing
the dishes to a clearly definitive
profile controlled by the chef’s intentions
• a broad-stroke knowledge and
understanding of today’s haute cuisine,
global and historical cookery
®
• understand the principles covered in Le
Guide Culinaire
• be able to conceptualize and execute
well-refined dishes and the appropriate
preparations of them
• practice flawless timing and adept, quickly
executed skills
• know yourself and your work
Currently, there are 61 ACF Certified Master
Chefs® (CMC®). When a chef sets a goal
of becoming a certified master chef, he
or she does so for myriad reasons: career
advancement, to increase knowledge, to
hone skills or to increase earnings.
Attaining the CMC designation is not, as
many would believe, the final rung on the
certification ladder. Instead of representing a
standard industry job classification, the CMC
represents significant skill in the culture,
craftsmanship, science and art of cookery.
To aptly prepare themselves for this stress-filled demonstration of technique and culinary
understanding, chefs must first decide that
the ideologies encompassed by the exam
are important to them as professionals. Then,
they must dedicate themselves to the pursuit
of consistent practice to attain significant
control in the mastery of cooking.
Fourteen candidates will participate in
the eight-day CMC exam at The Culinary
Institute of America, Hyde Park, N. Y., Oct.
23-30. Forget the culinary shows you see
on television. This exam is real, unscripted
and an intense reflection of the skills
required to earn the prestigious CMC title.
The competencies and skills executed in
the organized and efficient preparation,
with flawless sanitation, need a measurable
amount of talent. While seemingly a
daunting task, it is not insurmountable
when correctly prepared for by the chef.
In October, 14 chefs are embarking on a
great journey to become CMCs. They are
committed to this huge undertaking, and
you will be able to follow their progress and
success on the ACF website. And while
they have practiced and studied and then
prepared even more, they have the same
passion and philosophy that ultimately makes
all chefs successful: Make food a part of
everything you do, relish the preparation of a
meal, live for delicious food and love the fact
that you make others happy when you cook.
The candidates will demonstrate their
culinary mastery in eight major segments:
healthy cooking, buffet catering, classical
cuisine, freestyle cooking, global cuisine,
baking and pastry, Continental and Northern
European cuisine and market basket.
Preparation for the CMC exam requires time,
concentration and an unwavering dedication
to be the best cook you can possibly be. Best-practices preparation techniques include:
• know and master preparation of all food items
• achieve a gold medal in cold-food salon
Brad Barnes, associate dean at The Culinary
Institute of America, Hyde Park, N. Y., is chair
of the CMC/CMPC Subcommittee.
So, how did the dozen chefs who will take
the CMC exam know they were ready for
this challenge?
ACF CERTIFICATION COMMISSION Meet your CMC/CMPC Subcommittee Brad Barnes, CMC, CCA, AAC, chair Stephen Giunta, CMC Thomas Griffiths, CMC Gunther Heiland, CMPC, AAC Steven Jilleba, CMC, CCE, AAC David Kellaway, CMC John Kinsella, CMC, CCE, WGMC, AAC
Edward Leonard, CMC, AAC
Derin Moore, CMC
Aidan Murphy, CMC, AAC
Russell Scott, CMC, WGMC
Rudolph Speckamp, CMC
Peter Timmins, CMC
