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
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 & Child Foundation, founded in 1989 to promote proper nutrition
in children and to combat childhood obesity. For more information, visit
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Editor’s Note: To arrange an
interview or to request a high-res photo, contact Leah Craig at (904)
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Carroll at (904) 484-0247 or email@example.com.
Contacts: Leah Craig