Brian Beland
Brian Beland, CMC

Press Release

Brian Beland Receives Certified Master Chef® Certification from the American Culinary Federation

St. Augustine, Fla., November 2, 2010—Brian Beland of Sterling Heights, Mich., joined the elite group of chefs known as Certified Master Chefs® (CMC®) Saturday, Oct. 30, following an eight-day cooking exam at The Culinary Institute of America, Hyde Park, N.Y. Beland is executive chef at Country Club of Detroit in Grosse Pointe Farms, Mich.

“Passing this exam was a goal that I set for myself at a young age, and I questioned if I deserved or was ready to be there this year,” said Beland. “It was the most challenging week—emotionally, mentally and physically—with the greatest professional payoff of my career so far. Having passed, I now look forward to continuing my culinary journey and dedication to our craft because, at this point, it is just the beginning.”

Twelve chefs from across the country took the exam, sponsored by McCormick For Chefs. Five chefs passed, bringing the current number of CMCs to 66 in the nation.

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, they 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.

Beland earned a bachelor’s degree from the School of Hospitality Business at Michigan State University, East Lansing, Mich. After graduation, he continued his education at The Culinary Institute of America, Hyde Park. He has worked directly with several Certified Master Chefs®, serving as an apprentice at the 2000 and 2004 IKA, or “culinary Olympics,” in Erfurt, Germany. He has also earned numerous medals in culinary competitions. Beland, who specializes in ice carving, is an adjunct faculty member at Oakland Community College, Bloomfield Hills, Mich. He is a member of ACF Michigan Chefs de Cuisine Association.

To view photos from the exam and to read daily summaries, visit www.acfchefs.org/CMCexam.

About the American Culinary Federation

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 & 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.

Contacts: Leah Craig
(904) 484-0213
lcraig@acfchefs.net

Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net