Sponsored by
McCormick

Meet the Evaluators

More than 20 Certified Master Chefs® (CMC®) from across the country will evaluate the candidates at the 2012 CMC Exam, sponsored by McCormick For Chefs, held at The Culinary Institute of America, Hyde Park, N.Y., Aug. 4–11. The evaluators are:

  • Olivier Andreini, CMC®, Executive, Chef, Merion Cricket Club, Haverford, Pa.
  • Kenneth Arnone, CMC, WGMC, Owner, KA-CMC LLC, Poughkeepsie, N.Y.
  • Brad Barnes, CMC, CCA®, AAC®, Senior Director of Continuing Education, The Culinary Institute of America, Hyde Park, N.Y.
  • Ronald G. DeSantis, CMC, AAC, MBA, Director of Culinary Excellence and Quality Assurance, Yale Dining at Yale University, New Haven, Conn.
  • Dieter Doppelfeld, CMC, Retired, Saint Helen, Calif.
  • Mark Erickson, CMC, Provost, The Culinary Institute of America, Hyde Park, N.Y.
  • Victor Gielisse, CMC, AAC, CHE, Vice President of Advancement & Business Development, The Culinary Institute of America, Hyde Park, N.Y.
  • Thomas Griffiths, CMC, Senior Executive Chef/Director, Campbell’s Culinary Institute, Camden, N.J.
  • Gunther Heiland, CMPC®, AAC, Pastry/Confectionery Consultant, Pottstown, Pa.
  • Helmut Holzer, CMC, WGMC, Vice President/Corporate Executive Chef, Atlanta Foods International, Atlanta
  • Daniel G. Hugelier, CMC, Professor of Culinary Arts, Schoolcraft College, Livonia, Mich.
  • John Kinsella, CMC, CCE®, AAC, WGMC, President/CEO, Smart Chefs LLC, Cincinnati
  • Edward Leonard, CMC, AAC, WGMC, Vice President Culinary Education/Corporate Chef, Le Cordon Bleu North America,Schaumburg, Ill.
  • Noble Masi, CEPC, AAC, HOF, CMB, Retired Ambassador, The Culinary Institute of America, Hyde Park, N.Y.
  • Lawrence McFadden, CMC, Group Director of Food & Beverage, Shangri-La International Hotel Management Ltd., Quarry Bay, Hong Kong
  • Derin Moore, CMC, Executive Chef, The Broadmoor, Colorado Springs, Colo.
  • L. Timothy Ryan, CMC, AAC, President, The Culinary Institute of America, Hyde Park, N.Y.
  • Russell Scott, CMC, WGMC, Director of Education, The Culinary Institute of America at Greystone, Saint Helena, Calif.
  • Fritz Sonnenschmidt, CMC, AAC, HOF, culinary dean, emeritus, The Culinary Institute of America, Hyde Park, N.Y.
  • Rudolph “Rudy” Speckamp, CMC, senior culinary consultant, The Culinary Institute of America, Hyde Park, N.Y.
  • Thomas Vaccaro, CMB, associate dean pastry/baking, The Culinary Institute of America, Hyde Park, N.Y.
  • J. Kevin Walker, CMC, AAC, executive chef, The Vintage Club, Indian Wells, Calif.