Press Release
Five Chefs Receive Certified Master Chef®
Certification from the American Culinary Federation
St. Augustine, Fla., November 2,
2010—Five chefs from Florida, Massachusetts, Michigan, New
Hampshire and West Virginia joined the elite group of chefs known as
Certified Master Chefs® (CMC®) following an eight-day cooking
exam, sponsored by McCormick For Chefs, at The Culinary
Institute of America, Hyde Park, N.Y., Oct. 23–30, bringing the
current number of CMCs in the U.S. to 66.
“This exam was the strongest showing by a group of candidates
in recent history. Every day showed growth and refinement within the
candidate pool,” said Brad Barnes, CMC, CCA, AAC, chair, Certified
Master Chef Subcommittee. “I believe those who were unsuccessful
will regroup shortly and begin their plans to retake the exam. This
scenario is not unusual, and the CMC community welcomes chefs to further
their skills and return a second time. On behalf of the CMC community,
we congratulate these new masters.”
Chefs who passed the exam are:
- Brian Beland, CMC, of Sterling Heights,
Mich., executive chef, Country Club of Detroit, Grosse Pointe Farms,
Mich.; ACF Michigan Chefs de Cuisine Association
- Daniel Dumont, CMC, of Hampton Falls,
N.H., corporate chef, Ocean Properties Ltd. Hotels and Resorts,
Portsmouth, N.H.; ACF Piscataqua Chapter
- Robert Mancuso, CMC, of Dedham, Mass.,
executive chef, The Country Club, Chestnut Hill, Mass.; ACF Epicurean
Club of Boston
- Richard Rosendale, CMC, of White Sulphur
Springs, W.Va., executive chef, The Greenbrier, White Sulphur Springs;
ACF national member
- Brian Sode, CMC, AAC, of Palm Beach
Gardens, Fla., executive chef, The Bear’s Club, Jupiter, Fla.; ACF
national member
The process to earn CMC certification is as follows: First, chefs
applied for the CMC exam, showing documentation that they were a
Certified Executive Chef® or Certified Culinary Educator®,
providing two letters of recommendation from current CMCs and meeting
rigorous education and experience requirements.
Then, 12 candidates took the practical exam, which is administered in
eight segments: healthy cooking, buffet catering, classical cuisine,
freestyle cooking, global cuisine, baking and pastry,
Continental/Northern European cuisines and market basket, demonstrating
that the candidate is well-rounded. Each category was graded on kitchen
skills/presentation and tasting. The minimum passing score for the exam
is 75 points out of 100. For chefs to keep the CMC title, they must
recertify every five years, documenting 80 hours of continuing
education.
To view photos from the exam and to read daily summaries, visit www.acfchefs.org/CMCexam.
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 20,000 members in 225 chapters nationwide, ACF is the culinary
leader in offering educational resources, training, apprenticeship and
programmatic accreditation. In addition, ACF operates the most
comprehensive certification program for chefs in the United States. ACF
is home to ACF Culinary Team USA, the official representative for the
United States in major international culinary competitions, and to the
Chef &38; Child Foundation, founded in 1989 to promote proper nutrition
in children and to combat childhood obesity. For more information, visit
www.acfchefs.org.
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Editor’s Note: To arrange an
interview or to request a high-res photo, contact Leah Craig at (904)
484-0213 or lcraig@acfchefs.net, or Patricia
Carroll at (904) 484-0247 or pcarroll@acfchefs.net.
Contact: Leah Craig
(904) 484-0213
lcraig@acfchefs.net
Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net