The CMC certification was established in 1981 and is considered the highest and most demanding achievement level of ACF certification. Master-chef candidates must possess proficiency in a broad range of styles and techniques and have the ability to perform for eight days under extreme pressure. Successful candidates of this exam will join an elite group of only 67 chefs in the United States.

“A CMC candidate has put themselves on the line to be tested in all levels of cuisine, baking and pastry, work methodology and proper practice,” said Edward Leonard, CMC, AAC, WGMC, vice president of culinary education, Le Cordon Bleu North America. “This test provides candidates the opportunity to showcase their skills, and more importantly, their passion and love of cooking. I believe the exam is not just about what is received when achieving a goal, but what a person can become with that achievement. Hosting the exam is an honor and a chance to give back on a larger scale.”

Traditionally held at The Culinary Institute of America (CIA), Hyde Park, N.Y., this is the first time that the CMC exam will be hosted by Le Cordon Bleu North America and the first time it will take place on the West Coast. The most recent CMC exam was held in 2012 at the CIA, and Jason Hall, CMC®, executive chef at Hammock Dunes Club, Palm Coast, Fla., was the only candidate out of seven to earn master-chef certification.

“This eight-day exam will test the very limits of each candidate’s skill and endurance,” said Ken Arnone, CMC, WGMC, chair, ACF CMC/CMPC subcommittee, and owner, KA-CMC LLC, Poughkeepsie, N.Y. “These 11 chefs have committed to a challenge that requires a combination of determination and expertise for a chance to attain the highest professional distinction available. We wish them the best of luck in accomplishing their goal of becoming a Certified Master Chef.”

To apply for the CMC exam, a candidate must be a Certified Executive Chef® (CEC) or Certified Culinary Educator® (CCE), provide two letters of recommendation from current CMCs or Certified Master Pastry Chefs, and have completed education courses on sanitation and food safety, cost management, management and wine. During the eight-day exam, candidates must maintain an average score of 75 out of 100 points to be eligible to continue. Scores are tallied based on kitchen skills, plate presentation and taste. Candidates are tested on healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, Continental and Northern Europe cuisines, and market basket.

In addition to the four educators taking the exam, the remaining CMC candidates are:

• David Daniot, CEC, executive chef, Grosse Pointe Yacht Club, Grosse Pointe Shores, Mich.
• Kevin Doherty, CEC, CCA, regional executive chef, Delaware North Companies Sportservice at TD Garden, Boston
• Joseph Leonardi, CEC, executive chef, Somerset Club, Boston
• Jonathan Moosmiller, CEC, executive chef, Southern Hills Country Club, Tulsa, Okla.
• Timothy Recher, CEC, executive chef/assistant general manager, The Army Navy Country Club, Arlington, Va.
• Kevin Storm, CEC, CCA, AAC, executive chef, Bellerive Country Club, St. Louis
• Percy Whatley, CEC, regional executive chef, Delaware North Companies Parks and Resorts at The Ahwahnee® Hotel, Yosemite National Park, Calif.

For more information about the candidates or the exam, visit www.acfchefs.org/CMC. ACF will announce which chefs earned the distinction of Certified Master Chef on its website and in a press release Nov 3. To access ACF press releases, visit www.acfchefs.org/pressreleases.