The American Master Chefs Order (AMCO), in conjunction with the the American Culinary Federation (ACF), proudly announces the Certified Master Chef® (CMC) Examination, taking place March 5–10, 2026, at Schoolcraft College in Livonia, Michigan. Recognized as the highest level of professional culinary certification in the United States, the CMC Exam is a rigorous, multi-day practical assessment where accomplished chefs demonstrate mastery of classical and contemporary techniques, leadership, organization, and culinary artistry under real-world conditions. Earning the CMC credential represents the pinnacle of the profession and reflects AMCO’s commitment to excellence, mentorship, and the advancement of the culinary craft. Come see how you can accomplish the apex of certification in the culinary world!
ACF and Schoolcraft College will provide a livestream from the CMC Exam Kitchen. Friday, March 6–Monday, March 9.
Scheduled live stream start times;
Friday March 6th 6:15 AM -Major: Plant-Based Cookery
Saturday March 7th 6:45 AM - Major: Contemporary Charcuterie & Garde Manger Preparation
Sunday March 8th 6:15 AM - Major: Cuisines of the World
Monday March 9th 6:45 AM - Major: Classical Cuisine
Tuesday March 10th 7:45 AM - Major: Chef's Market Basket Preparation
Wednesday March 11th 6:00 AM - Major: Classical Cuisine Retest by Chef Geo Lanez, CEC, MBA
View Livestream Replays
Meet the Candidates
Anthony Jung, CEC
Executive Chef at the University of Massachusetts (UMASS)/Amherst, Amherst, Massachusetts
Born to Korean immigrants in rural Hadley, Massachusetts, Chef Anthony’s culinary path began in his family’s Italian-American restaurant, the Aqua Vitae—a beloved local institution humorously known for having no Italian cooks, only Koreans living the American dream.
After studying political science and history at UMass Amherst, Chef Anthony found his true calling in the kitchen, joining UMass Dining in 1999. Chef Anthony later returned to complete his degree in hospitality with a minor in sustainable agriculture, blending his love of cuisine with a commitment to sustainability. Over the past 25 years, he has risen through every culinary rank to become a senior dining leader and decorated competitor. A 17-time ACF gold medalist, NACUFS National ACF Champion (2008), ACF judge and ACF Culinary Team USA member, he now hopes to become a Certified Master Chef.
Luis E. Young, CEC, CCA
Executive Chef at the Ford Field and River Club, Richmond Hill, Georgia
Chef Luis began his culinary journey as a teenager in Panama’s emerging dining scene before pursuing formal training at Johnson & Wales University, where he earned associate and bachelor’s degrees with highest honors. He later completed a master’s degree at the prestigious Basque Culinary Center in San Sebastián, Spain.
His professional foundation was forged in elite kitchens across the world. Chef Luis staged at the three-Michelin-starred Alinea, Martín Berasategui and El Celler de Can Roca. He then advanced to The French Laundry, where the standards of precision, organization and consistency became core to his leadership and culinary identity. After returning to Panama as Executive Chef of The Bristol Hotel, Luis moved back to Colorado to join The Broadmoor, progressing from Chef de Cuisine of Summit to Chef de Cuisine of the iconic Penrose Room, Colorado’s only Forbes Five-Star and AAA Five-Diamond restaurant. Luis later served as Executive Chef at The Carolina Yacht Club in Charleston, South Carolina, and currently leads the culinary program at The Ford Field & River Club in Richmond Hill, Georgia. He is a two-time James Beard semifinalist for Best Chef: Mountain Region (2020 & 2022) and member of the Club + Resort Chef’s 40 under 40 of 2024.
Geoffrey Lanez, CEC
Executive Chef at the Patterson Club, Fairfield, Connecticut
Chef Geo Lanez, CEC, MBA is the Executive Chef at The Patterson Club in Fairfield, Connecticut, delivering exceptional dining experiences for the club’s membership. A graduate of Johnson & Wales University, Chef Geo earned his MBA in 2014 after completing his bachelor’s degree in food service management. His passion for culinary excellence led him to compete at the highest level, including as a member of ACF Culinary Team USA, earning multiple medals at the Culinary World Cup and Internationale Kochkunst Ausstellung (IKA).
Beyond competitions, Chef Geo is a dedicated mentor, coaching numerous award-winning chefs and student competitors. Recognized among Club + Resort Chef’s 40 Under 40 and as a JWU Graduate of the Last Decade, he continues to shape the industry through mentorship, education and innovation in club dining.
2026 CMC Exam Sponsors
