Meet the Evaluators

ACF-certified Master Chefs® (CMC®) and Master Pastry Chefs® (CMPC®) from across the country will evaluate the candidates at the 2014 CMC Exam, held Oct. 26–Nov. 2, at Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, California. The evaluators are:

        
  • Brian Beland, CMC, executive chef/director of food and beverage, Country Club of Detroit, Grosse Pointe Farms, Michigan
  • Joachim Buchner, CMC
  • James Corwell, IV, CMC, executive chef, The Pacific-Union Club, San Francisco
  • Daniel Dumont, CMC, executive chef, The Country Club, Chestnut Hill, Massachusetts
  • Klaus Friedenreich, CMC, AAC, chef instructor, Le Cordon Bleu College of Culinary Arts in Orlando, Orlando, Florida
  • Kevin Gawronski, CMC, chef instructor, Schoolcraft College, Livonia, Michigan
  • Victor Gielisse, CMC, CHE, AAC, vice president of advancement and business development, The Culinary Institute of America, Hyde Park, New York
  • Stephen Giunta, CMC, culinary director, Cargill Inc., Naperville, Illinois
  • Thomas Griffiths, CMC, global vice president, Campbell’s Culinary & Baking Institute, Camden, New Jersey
  • James Hanyzeski, CMC, WGMC, culinary consultant, The Culinary Institute of America, Hyde Park
  • Helmut Franz Josef Holzer, CMC, WGMC, vice president corporate executive chef of research and development, Gourmet Foods International, Atlanta
  • John Johnstone, CMC, director of club operations, Augusta National Golf Club, Augusta, Georgia
  • David Kellaway, CMC, managing director, The Culinary Institute of America, San Antonio
  • Robert Mancuso, CMC, executive chef, Bohemian Club, San Francisco
  • David Megenis, CMC, AAC, vice president of supply chain, Blue Marble Brands, Providence, Rhode Island
  • Derin Moore, CMC, corporate chef/hospitality consultant, Performance Foodservice, Atlanta
  • Michael Robins, CMC, WGMC, director of culinary research and development, Southeastern Mills, Rome, Georgia
  • Brian Sode, CMC, AAC, executive chef, The Bear’s Club, Jupiter, Florida
  • Fritz Sonnenschmidt, CMC, AAC, HOF, culinary dean emeritus, The Culinary Institute of America, Hyde Park, New York; partner, Master Chefs Institute, Temecula, California
  • Rudolph Speckamp, CMC, assistant professor–culinary arts, The Culinary Institute of America, Hyde Park, New York
  • Frank Vollkommer, CMPC, technical advisor and education liaison, Hillcrest Foods, Saratoga Springs, New York