2012 CMC Exam Updates
Congratulations to Certified Master® Chef Jason Hall, who was
awarded his CMC® designation on Aug. 11, after successfully
American Culinary Federation's (ACF) grueling eight-day Certified Master
Chef® (CMC®) exam, Aug. 4-11, sponsored by McCormick For Chefs.
Obtaining the CMC designation is an enormous accomplishment and Chef
Hall earned it. He is a consummate chef.
We sincerely thank The Culinary Institute of America team, the CMC
evaluators, the apprentices and our exam sponsor, McCormick For Chefs,
without them this exam would not have been possible. We also thank the
six other CMC candidates, as each of them displayed tremendous courage
and the qualities of a chef that make us proud.
ACF took you into the kitchens of The Culinary Institute of America
in Hyde Park, N.Y., with updates, below, photos and videos through Twitter
with the hashtag #ACFCMC and Facebook. Follow the seven candidates’
journey from start to finish.
August 11, 2012: Day Eight
It was an intense day of cooking for the three CMC candidates. Jason
Hall, CEC, started off the continental cuisine segment at 7 a.m.,
followed by Ryan Baxter, CEC, at 7:30 a.m. and Paul Kampff, CEC, 8 a.m.
The chefs had four hours to prepare and 30 minutes to serve
10-portions of the required three northern European cuisines. All three
candidates earned the minimum 70 points needed to continue
to the final afternoon segment, the mystery basket.
The candidates were back in the kitchen and received their mystery
ingredients after only a 30-minute break from completing the continental
cuisine segment. The mystery basket had many interesting items
and featured vegetables grown at the CIA. They had five hours and 30
minutes to develop, prepare and serve a five-course menu for ten people
that included an appetizer, soup, fish course, salad and main course.
Chef Hall's service window at began at 5 p.m., and chefs Baxter and
Kampff followed in 30-minute intervals.
The floor evaluators for both cooking segments were lead evaluator J.
Kevin Walker, CMC, AAC;
Ken Arnone, CMC, WGMC; and Russell Scott, CMC, WGMC. There were two
teams of tasting evaluators for the different segments that included
lead evaluator Helmut Holzer, CMC, WGMC; Brad Barnes, CMC, CCA, AAC;
Victor Gielisse, CMC, AAC, CHE; John Kinsella, CMC, CCE, AAC, WGMC;
Edward Leonard, CMC, AAC, WGMC; and Rudy Speckamp, CMC.
Anticipation and nervousness grew throughout the day, as family and
watched and waited. The final plate was presented to the tasting
evaluators at 6:25 p.m. After the scores were tabulated, Test
Chef Barnes was pleased to congratulate and announce the newest addition
to the CMC group, Jason Hall, CMC. Chef Hall received congratulations
from the other CMCs and was presented with a certificate, pin and patch.
It was a proud and memorable moment for ACF and everyone involved
with the exam. There are now 67 ACF Certified Master Chefs with Chef
The scoring system for this grueling,
non-stop eight-day exam involves numerous passing and retakes
thresholds. Chefs Baxter and Kampff had a tremendous week of cooking,
and while they had enough points to continue to the afternoon mystery
basket segment, they did not earn a cumulative average of 75
or higher on the two segments for the day. The exam standards state that
if a chef passes all segments with a 75-cumulative score for
the first seven days, but does not earn the required 75 average on the
final day, they have the option to retake the final day of the
exam at a later date. The scoring results for both provide them with
this opportunity. We wish them success as they plan ahead for the
ACF sincerely thanks Chef Barnes and his team at the CIA for hosting
a successful exam. The exam is a tremendous undertaking and the CIA
apprentices and assistants were extremely hospitable, showed great skill
and made the process seamless. Also, thank you to the CMC evaluators,
led by chefs Walker, Holzer and Lawrence McFadden, CMC. The exam would
not have taken place without these CMCs contributing their time and
Lastly, thank you to McCormick For Chefs for sponsoring the exam.
Please join us in congratulating Certified Master Chef Hall.
He showed perseverance, dedication and above all, mastery of cooking. He
has earned the right to wear and use the prestigious CMC title.
August 10, 2012: Day Seven
The aromas of vol-au-vents, pecan streusel banana muffins, brioche and
rosemary parmesan bread filled the hallways at the CIA on day seven, the
baking and pastry segment, of the CMC exam. Ryan Baxter, CEC, was the
first candidate to start at 8 a.m. Shawn Loving, CEC, CCA; Jason Hall,
CEC; and Paul Kampff, CEC; followed in 30-minute intervals. The
candidates had five hours to prepare and present the following four
- 10-plated servings of a hot or cold kitchen dessert
- One, two-pound recipe of a yeast-leavened product of the candidate's
- Two-dozen portions of a chemically-leavened quick-bread product of
the candidate's choosing
- Two-dozen portions of a puff pastry vol-au-vent or
Evaluation criteria included product size and shape consistency,
presentation, finishing and baking techniques, marketability, taste and
texture. Three pastry chefs, Thomas Vacarro, CMB; Noble Masi, CEPC, AAC,
HOF, CMB; and Gunther Heiland, CMPC, AAC; served as both floor and
tasting evaluators. John Kinsella, CMC, CCE, AAC, WGMC; Russell Scott,
CMC, WGMC; and J. Kevin Walker, CMC, AAC; also served as tasting
The candidates were able to present their bread items at any point
during their baking time, but the visual highlight was the plated
desserts presented toward the end of each candidate's service window.
Several of those desserts were as follows:
- Vanilla Bavarian with Almond Sponge, Raspberry Sauce and Pistachio
- Hazelnut Praline Bavarian with Summer Strawberry Sorbet, Fresh Fruit
Vanilla Mint Sauce and Crisp Cookie
- Chocolate Pave with Brandied Cherries and Vanilla Bean Ice
- Vanilla Bavarian Cream Slice with Bing Cherry Compote and Petite
Warm Cinnamon Churros
While Chef Loving did well on many segments of the exam, he did not
earn enough points today to accumulate the minimum average of 75 for the
week. Therefore, he will not continue to the final day of the exam
tomorrow, Aug. 11. It is difficult on everyone when a candidate leaves,
but even more so when it happens this far into the exam. ACF was proud
and honored to have Chef Loving as a candidate, and we wish him much
The three remaining candidates advancing to day eight, the final day,
attended a briefing on the continental cuisine segment facilitated by
Brad Barnes, CMC, CCA, AAC, and Chef Walker.
Day eight is an extremely intense day with each of the candidates
preparing two different menus in two separate cooking segments. In the
first session, continental cuisine, candidates will prepare the three
entrées below from different northern European countries.
- Italy: Osso Buco Milanese
- Switzerland: Fricassee of Porc with Pizokels
- Spain: Paella con Verduras
At the completion of the continental cuisine segment, the candidates
will start the second cooking segment, which is the mystery basket and
the final exam element. They will have five hours to plan and prepare a
five-course meal from a mystery basket of ingredients.
The CMC exam is approaching its end. The candidates are excellent
chefs and day eight will be an exciting culmination of years of practice
and preparation. Much success to all!
August 9, 2012: Day Six
The kitchens at the CIA turned international, as the objective of the
day was for each candidate to demonstrate their knowledge of global
cuisine by preparing three main dishes from different regions of the
world. They were evaluated on how they represented the traditions,
philosophies and methodology indicative of each of the regional
The candidates prepared the same three
entrées, but personalized them with accompaniments of their choice.
The three dishes below were to be designed for a festive, special
- Latin America/Argentina: Matambre (rolled stuffed flank steak)
- Mediterranean/Greek: Moussaka (vegetarian with eggplant and
- Asian: Cantonese-style steamed fish
Paul Kampff, CEC, again, was the first to start at 8 a.m. He was
followed by Jason Hall, CEC; Shawn Loving, CEC, CCA; and Ryan Baxter,
CEC, in 30 minute intervals. The candidates had four hours to prepare
and 30 minutes to serve 10-portions of the dishes. Chimichurri,
sautéed chard with raisins, sweet potato salad, ensalada rusa and
khoriatiki salata were a sampling of the accompaniments. Four portions
had to be plated and six presented on platters for Russian service. The
last service window ended at 2 p.m.
The floor evaluators were lead evaluator J. Kevin Walker, CMC, AAC;
Dieter Doppelfeld, CMC; and Edward Leonard, CMC, AAC, WGMC; as well as
apprentice evaluators Daniel Dumont, CMC, and Robert Mancuso, CMC.
Overall the candidates received favorable comments regarding
organization, preparation, cooking techniques, cleanliness and
The tasting evaluators were lead evaluator Helmut Holzer, CMC, WGMC;
Ken Arnone, CMC, WGMC; Victor Gielisse, CMC, AAC, CHE; and John
Kinsella, CMC, CCE, AAC, WGMC. They assessed each candidate’s
three entrées and scored them on taste and the traditional
integrity of the dish.
After evaluator scores were tallied, the four candidates learned they
had passed and would continue to day seven tomorrow, the baking and
pastry segment. CMC Test Administrator Brad Barnes, CMC, CCA, AAC, and
Chef Walker reviewed the day with the candidates and provided
suggestions as to how they should be thinking ahead to the final day,
Saturday, Aug. 11, of the exam. The candidates continued to closely
monitor their scores to ensure that they had enough points to continue
to the final day. A total of 450 points or a cumulative average of 75
points per cooking segment is required by day’s end tomorrow,
Friday, Aug. 10, to continue to the final day.
The candidates attended a briefing with Gunther Heiland, CMPC, AAC;
Noble Masi, CEPC, AAC, HOF, CMB; and Thomas Vaccaro, CMB, before leaving
the test site for the day. The elements and expectations of the baking
and pastry segment of the exam were outlined.
August 8, 2012: Day Five
The candidates were provided a market basket of 16 different items
comprised of six proteins, four vegetables, three starches, lettuce and
two supplementary items for the freestyle cooking segment. While they
could requisition other items, they were required to use each ingredient
in the basket.
Paul Kampff, CEC, was the first to start at 8 a.m. followed by Ryan
Baxter, CEC; Shawn Loving, CEC, CCA; and Jason Hall, CEC, in 30-minute
intervals. The freestyle segment allowed the candidates to showcase
their personal cooking techniques and talents in any food style they
desired. This was a big change from the confines of the classical
cooking segment yesterday. The chefs had to prepare 10 portions of a
four-course menu of soup, fish, salad and entrée. Four portions had
to be plated and six presented on platters for Russian service. They had
four hours to prepare and a 30-minute service window.
The following menu was presented by a
- Summer Artichoke and Vegetable Soup with Farro
- Baked Flounder with Scallop Mousse, Savoy Cabbage with Smoked Bacon
- Fava Beans and Spiced Tomato Beurre Blanc
- Radicchio and Crisp Romaine with Melon, Ricotta and White Balsamic
- Herb and Roasted Garlic Flat Iron Steak with Corn and Braised Short
- Mustard Scented Brussels Sprouts
All service was completed by 2:15 p.m. Chef Kampff had his
entrée course remaining when his service window closed at 12:30
p.m., so he had to wait until 2:05 p.m. and had 10 minutes to complete
his menu service.
Floor evaluators for the day were lead evaluator J. Kevin Walker,
CMC, AAC; Dieter Doppelfeld, CMC; Helmut Holzer, CMC, WGMC; and Brian
Sode, CMC. The tasting evaluators were lead evaluator Lawrence McFadden,
CMC; Thomas Griffiths, CMC; Dan Hugelier, CMC; and Tim Ryan, CMC,
All four candidates passed this section of the exam and will continue
to day six, global cooking. The candidates were keeping a close watch on
their scores, as a total of 450 points or a cumulative average of 75
points per cooking segment is required by the end of the day on Friday,
Aug. 10, in order to continue to the final day.
Brad Barnes, CMC, CCA, AAC, and J. Kevin Walker, CMC, AAC, conducted
the briefing for the global cooking segment tomorrow. The candidates
then drew for service order for the baking and pastry segment on Friday,
Aug. 10. Their menus and requisitions were due by 6 a.m. tomorrow. It
would be another late night of planning for the candidates.
August 7, 2012: Day Four
It was a successful day, as the four remaining candidates passed the
classical cooking segment of the exam and will continue to day five.
Classical cooking is not a style of cooking these chefs normally
practice in their daily operations, however, it is the foundation of
cooking and provides techniques for developing flavors.
Ryan Baxter, CEC; Jason Hall, CEC; Paul Kampff, CEC; and Shawn
Loving, CEC, CCA; were assigned a basket with either tenderloin and
monkfish or rack of lamb and cod. They had to interpret and execute a
menu according to the philosophy of Auguste Escoffier consisting of a
soup, fish and entrée. Because Escoffier does not have recipes for
monkfish, the candidates with that basket had to choose a recipe
featuring a fish with the same characteristics and use that as a
The candidates had four hours to prepare and a 30-minute service
window to present a 10-serving menu to the evaluators. Chef Loving, the
first candidate, started his setup at 7:30 a.m. Chef Kampff, the last
candidate, completed his service at 2 p.m.
Floor evaluators Thomas Griffiths, CMC; Derin Moore, CMC; Brian Sode,
CMC, AAC; and lead floor evaluator J. Kevin Walker, CMC, AAC, watched
the candidates’ techniques as they prepared various dishes.
Several of the dishes were Consommé aux Quenelles à la Moelle,
Cabillaud Crème au Gratin, Monkfish à la Française,
Côtelettes d’Agneau à la Navarraise, Tournedos
Maréchal and Pommes de Terre Noisette.
Lead tasting evaluator Lawrence McFadden, CMC; and Mark Erickson,
CMC; Helmut Holzer, CMC, WGMC; and Fritz Sonnenschmidt, CMC, AAC, HOF;
commented on the complexity of the flavors developed in many of the
plates. Throughout the day, evaluators referenced Escoffier Le
Guide Culinaire to ensure that the classical techniques were
Scoring for the tasting evaluation was as
- Classical serving method: 15 points
- Classical presentation: 20 points
- Classical cooking methodology: 20 points
- Portion size: 5 points
- Taste: 40 points
After each candidate received his critique from the evaluators and
learned his score, the candidates attended a briefing facilitated by Brad
Barnes, CMC, CCA, AAC; and Chef Walker. The requirements and
expectations for the next cooking segment, freestyle, were discussed,
and the candidates received their menus for the global segment on
Thursday, Aug. 9. Food and china requisitions for the global cooking
segment were due by 6 a.m. tomorrow.
August 6, 2012: Day 3
Paul Kampff, CEC, was the first to start in the kitchen at 9 a.m.
Following in 30-minute intervals were John Thompson, CEC; Ryan Baxter,
CEC; David Daniot, CEC; Alan Neace, CEC, AAC; Jason Hall, CEC; and Shawn
Loving, CEC, CCA. Each candidate had three hours to complete and present
their cold food platters; a culmination of 12 hours of preparation the
The last platter was presented at 3 p.m. While all the chefs met
their service window, it came down to the last minute for one chef who
finished with just seconds to spare.
The chefs were given the option to prepare their platters in a
separate cooler room rather than the kitchen, which could have adverse
effects on their platters. Four of the seven chefs chose to do so, while
three remained in the kitchen. CMC exam observers were able to view the
platters first hand as they were carried down the hallway to the
evaluator’s room, such as the menu below.
Basket 2 Candidate Menu
- Citrus Cured Red Drum with Herb Mousse and Swiss Chard
- Saffron Potatoes with Curried Apples and Fennel
- Shrimp and Drum Terrine with Leeks
- Mushroom, Wild Rice and Mussel Salad with Mustard Vinaigrette
- Red Drum Pastrami
- Cauliflower Mousse with Old Bay Cracker
- Herb-Watercress Aioli
- Cucumber Relish
The candidates received individual critiques from both the floor and
tasting evaluators. The floor evaluators for this segment of the exam
were lead floor evaluator J. Kevin Walker, CMC, AAC; Thomas Griffiths,
CMC; Oliver Andreini, CMC; and apprentice evaluator Brian Sode, CMC,
AAC. Tasting evaluators were lead evaluator Lawrence McFadden, CMC;
Helmut Holzer, CMC, WGMC; Mark Erickson, CMC; Fritz Sonnenschmidt, CMC,
AAC, HOF; and Derin Moore, CMC.
The candidates are also evaluated daily on their leadership abilities
and proficiency to coach their student apprentice. Each candidate
receives a different student apprentice, a student at CIA, each day. The
candidates are encouraged to talk with their apprentice prior to each
cooking session, and assign, as well as direct, the apprentice in
culinary activities that will best help them in completing their menu in
the allotted time. The floor evaluators observed that the candidates had
effectively coached their apprentices throughout the day and that the
apprentices were learning a great deal.
Criteria for kitchen scores include sanitation, station organization,
cleanliness, cooking fundamentals and use of the ingredients. The
tasting score is just that. With cold platters, the arrangement and
colors are part of the package, but flavor and texture determine the
majority of the tasting score.
Candidates are required to pass each cooking segment with a score of
70 or higher with a cumulative score of 75 to pass the exam. If a
candidate does not pass one segment but has a cumulative score of 75 or
higher on the last day, he/she can retake the one segment they did not
pass on a designated day, usually the day following the exam’s
conclusion. However, if a candidate does not receive 70 or higher on two
segments, then they do not continue the exam.
Unfortunately, that was the case for three of the candidates. Chefs
Daniot, Neace and Thompson will not be continuing with the exam. This
was a tough and disappointing outcome for these chefs and all involved
with the exam. These chefs put forth a valiant effort and we sincerely
The remaining candidates, Baxter, Hall, Kampff and Loving, met with
chefs Walker and Brad Barnes, CMC, CCA, AAC, for the classical cooking
briefing taking place tomorrow and were assigned apprentices. They also
received their market basket for the freestyle cooking segment on Aug.
8. The candidates menu, food and china requisition are due by 6 a.m.
August 5, 2012: Day Two
The candidates began their 12-hour garde manger/buffet catering
preparation at 6 a.m. It was a full day of action for the chefs and
their apprentices. The atmosphere in the kitchen was less intense than
the previous day, because service and tasting were not being evaluated.
Rudy Speckamp, CMC, and Olivier Andreini, CMC, joined lead kitchen
evaluator Kevin J. Walker, CMC, AAC, in managing the kitchen portion of
the evaluation for the day. It was determined that the temperature in
the kitchen could affect the aspic-chemise, so the chefs were allowed to
prepare this element in a separate room that was cooler with a more
appropriate temperature for the process.
The candidates had drawn one of two baskets and embarked on
demonstrating the required competencies. Today, the chefs built the
foundation for their 12-serving menu; four plated and eight served
buffet-style on a platter. The candidates were permitted to bring their
own platters for presentation. While it’s all about the food, the
variety of platters would add to the character and uniqueness of the
presentations being built tomorrow. The required presentation elements
were emulsified forcemeat, cured protein, cold salad, two-standing
garnishes, platter poured with chemise and aspic, cold mousse and
What type of menu would you develop and prepare based on the required
presentation criteria with the baskets below? As you decide what you
would do, consider that the score the candidates will earn after 15
hours of intense work over two days is based 20% on serving method and
presentation, 15% on cooking fundamentals, 10% on ingredient
compatibility, 15% on competencies and a critical 40% on taste. Buffet
platters are beautiful to look at, but it’s all about the
- Veal Top Round
- Pork Butt
- Cured Olives
- Jumbo asparagus
- Honshemji mushroom
- Gold beets
- Tsat Tsoi
- Sugar Peas
- Pleasant Ridge Cheese
- Red Drum
- Trumpet Royale
- Baby Artichokes
August 4, 2012: Day One
Shawn Loving, CEC®, AAC®, drew the first number and kicked
off the nutritional cooking segment at 8 a.m. after a 30-minute set-up
window. The remaining six candidates, John Thompson, CEC; Jason Hall,
CEC; Alan Neace, CEC, AAC; David Daniot, CEC; Paul Kampff, CEC; and Ryan
Baxter, CEC, followed in 30-minute intervals. The chefs had 4½
hours and a 30-minute service window to prepare the healthy cooking menu
they had developed prior to arrival. The buzz and intensity in the
kitchen slowly grew as each chef, their student apprentice and numerous
kitchen assistants started each cooking segment.
Below are two examples of the nutritional menus developed and
prepared for 10 people based on two of the market baskets provided. Four
are plated and six are Russian Style:
- Herb Seared Cod with Spaghetti Squash, Zucchini and Poached
- Lolla Rossa and Fennel Salad with Marinated Apples and Goat Cheese
- Roasted Duck Breast with Farro, Red Peppers, Cipollini Onions and
- Honey Spice Cake with Rhubarb Frozen Yogurt and Strawberry
- Shallow Poached Skate Wing with Fennel, Mussels, Saffron Red Pepper
- Summer Millet and Beet Salad with Bibb, Frisee and Citrus
- Roasted Loin of Pork, Braised Greens, White Corn Polenta with
Chanterelle Mushrooms and Jus Lie
- Yogurt Panna Cotta, Georgia Peach & Plums, Pistachio
J. Kevin Walker, CMC, AAC, lead floor evaluator, was joined by Ron
DeSantis, CMC, AAC, MBA, and Rudy Speckamp, CMC. Brian Sode, CMC, AAC,
participated as an apprentice floor evaluator. Lawrence McFadden, CMC,
lead tasting evaluator, also had a great team in Thomas Griffiths, CMC;
Helmet Holzer, CMC, WGMC; and Derin Moore, CMC. While admittedly, this
was not a stellar day for the candidates as a group; the evaluators
highlighted some quality techniques and menu items, as well as pointed
out areas where performance could be improved. The chefs were encouraged
to move forward with greater focus and attention to detail. With day one
and the stresses that accompany that behind them, the candidates were
anxious to move ahead to the next cooking challenge.
After both the group and individual critiques by the evaluators and
CMC test administrator, Brad Barnes, CMC, CCA®, AAC, and Chef
Walker reviewed expectations and requirements for the 12-hour garde
manger preparation day on Sunday, which will take place from 6 a.m. to 6
Although the candidates departed the CIA by 6:30 p.m., the night
ahead would be filled with preparing their classical cuisine menu and
food requisition by tomorrow at 6 a.m. Tonight the candidates will also
reflect on the experience and feedback from today in order to strengthen
their scores in the coming days.
August 3, 2012
While today was the first official on-site day of the exam for the
seven Certified Master Chef® (CMC®) candidates, the prelude to
the exam began on Tues., July 31. Candidates were provided their
nutritional market baskets and had 24 hours to submit a four-course
menu, provide a nutritional analysis verified by a registered dietician
and submit their food requisition. Brad Barnes, CMC, CCA, AAC, chair of
the ACF Certification Commission CMC®/CMPC® Subcommittee,
offered the candidates some guidance and words of wisdom, as they
embarked on this ambitious challenge of a lifetime.
“The CMC Exam is a test of you against yourself, and a simple
demonstration of your love for cooking. It is important to realize that
this exam is all encompassing; it will reflect upon your personality,
your standards, your organizational skills, and most of all, your
ability to operate as a Master Certified Chef. Attention to detail, your
deft at both giving and following direction, dissecting problems and
crafting answers, and then transforming those answers into reality will
all be challenged. Consider every aspect of the next eight days as an
exam question. Consider the situation, calculate the answer and then
execute into an achievable plan, which demonstrates your mastery of this
craft and your breadth as a professional culinarian,” said Barnes.
“I truly believe in each of you as culinarians and professionals.
If you can do what you love, cook what you know and always maintain the
attitude which has led you to be a Certified Master Chef candidate, I
believe you will succeed. Much success to everyone.”
Following an afternoon orientation conducted by Chef Barnes, J. Kevin
Walker, CMC, AAC, and Lawrence McFadden, CMC, the candidates toured The
Culinary Institute of America’s (CIA) storerooms to familiarize
themselves with the types and range of products available. Chef Walker
facilitated a discussion about the expectations and guidelines for the
healthy-cooking segment, and then the chefs took a nutrition quiz. There
was a brief time for the chefs to stage some equipment, tour the kitchen
and to reach out to the student apprentices that will be working with
them during the healthy cooking segment. As the last official item for
the night, the candidates were treated to a wonderful meal at Enoteca,
one of the restaurants at the CIA. Unofficially, the night was not over
for the candidates. They had until 6 a.m. Saturday to submit their garde
manger menu and food requisition that they were just assigned.
Would you like a challenge?
Choose from the three nutrition market baskets assigned to the
candidates and design a four-course menu that includes a hot appetizer,
salad, main course and dessert incorporating all the items in the
basket. When planning the menu, remember the meal cannot exceed 1,000
calories or 1,500 mg. of sodium. The balance should be 15–20%
protein, 45–60% carbohydrates and 25–30% fat. And if that
isn’t challenging enough, your menu must serve 10 people and be
completed in 4½ hours with a 30-minute service window. Welcome to
the Certified Master Chef exam!
- 3 Whole Ducks
- 1 Whole Cod
- 30 Oysters
- Spaghetti Squash
- Lolla Rossa
- Bone-In Pork Loin
- Bone-In Skate Wing
- 30 PEI Mussels
- Red Beets
- Bibb Lettuce
- Lamb Saddle
- 1 Tile Fish
- 2 Lobsters
- Macadamia Nuts
- Jerusalem Artichokes
August 2, 2012
The CMC exam officially begins Aug. 4, but the first assignment has
already been distributed. The candidates are making their way to The
Culinary Institute of America, Hyde Park, N.Y., for the grueling
eight-day exam. ACF wishes all the CMC candidates safe travels and much success!