Meet the Evaluators

More than 20 Certified Master Chefs® from across the country will evaluate the candidates at the 2010 CMC Exam, held at The Culinary Institute of America, Hyde Park, N.Y., Oct. 23–30, 2010. The evaluators include:

  • Kenneth Arnone, CMC, WGMC; KA-CMC LLC, Owner
  • Brad Barnes, CMC, CCA, AAC; The Culinary Institute of America, Associate Dean
  • Joachim Buchner, CMC; Chevy Chase Club, Executive Chef
  • Adam Busby, CMC; The Culinary Institute of America, Director of Education
  • Ronald DeSantis, CMC, AAC; The Culinary Institute of America, Project Director CIA Consulting
  • Victor Gielisse, CMC, AAC; The Culinary Institute of America, Associate Vice Pres, CIA Consulting
  • Stephen Giunta, CMC; Cargill Inc., Culinary Director
  • Friedrich Gitschner, CMC, AAC; Gitschner’s Productions, Chef Owner
  • Thomas Griffiths, CMC; Campbells, Corporate Chef
  • Gunther Heiland, CMPC, AAC; Pastry/Confectionery Consultant
  • Helmut F. Holzer, CMC, WGMC; Atlanta Foods International, VP, Corporate Executive Chef
  • John Johnstone, CMC; Ritz Carlton, Executive Chef
  • Edward Leonard, CMC, AAC, WGMC; Le Cordon Bleu North America, Vice President, Corporate Chef Culinary SBU
  • Noble L. Masi, CEPC, CMB, AAC; The Culinary Institute of America, Retired Ambassador
  • Lawrence McFadden, CMC; The Ritz Carlton Hotel Company, Hotel Manager
  • David J. Megenis, CMC, CCE, AAC; The Compass Group
  • Derin Moore, CMC; The Ritz-Carlton Resorts of Naples, Executive Chef
  • Thomas Peer, CEC; The Culinary Institute of America, Executive Director of Restaurant Operations
  • L. Timothy Ryan, CMC, AAC; The Culinary Institute of America, President
  • Daniel Scannell, CMC; Oak Hill Country Club, Chef
  • Russell Scott, CMC, WGMC; Isleworth Golf & Country Club, Executive Chef
  • Fritz H. Sonnenschmidt, CMC, AAC, HOF; The Culinary Institute of America, Culinary Dean Emeritus
  • Rudolph Speckamp, CMC; Culinary Institute of America, Senior Culinary Consultant
  • Peter Timmins, CMC; Gasparilla Inn & Club, Executive Chef
  • Thomas Vaccaro, CMB; The Culinary Institute of America, Associate Dean of Pastry & Baking
  • J. Kevin Walker, CMC, AAC; Cherokee Town & Country Club, Executive Chef