Eleven Chefs Prepare for Certified Master Chef® Exam
Eleven chefs from across the nation are preparing to take the ultimate culinary test—the American Culinary Federation’s Certified Master Chef (CMC) exam. The eight-day exam will be held Oct. 26-Nov.2, at Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, California.
- Timothy Bucci, CEC®, CCE®, CHE, culinary arts instructor, Joliet Junior College, Joliet, Illinois
- David Daniot, CEC®, executive chef, Grosse Pointe Yacht Club, Grosse Pointe Shores, Michigan
- 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, Oklahoma
- Kevin Quinn, CEC®, lead chef instructor, Le Cordon Bleu College of Culinary Arts in Austin, Austin, Texas
- Timothy Recher, CEC®, executive chef/assistant general manager, The Army Navy Country Club, Arlington, Virginia
- Daryl Shular, CEC®, director of education/executive chef, Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia
- Kevin Storm, CEC®, CCA®, AAC®, executive chef, Bellerive Country Club, St. Louis
- Randy Torres, CEC®, AAC®, chef instructor, Oregon Coast Culinary Institute, Coos Bay, Oregon
- Percy Whatley, CEC®, regional executive chef, Delaware North Companies Parks and Resorts at The Ahwahnee® Hotel, Yosemite National Park, California
This credential is considered the highest and most demanding achievement level of ACF certification and successful candidates will join an elite group of only 67 chefs in the United States. Learn more about the exam and the candidates at www.acfchefs.org/CMC.