2012 CMC Exam Updates

Congratulations to Certified Master® Chef Jason Hall, who was awarded his CMC® designation on Aug. 11, after successfully completing the 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 basket of 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 friends watched and waited. The final plate was presented to the tasting evaluators at 6:25 p.m. After the scores were tabulated, Test Administrator 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 Hall's certification.

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 retake.

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 staff, 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 talents. 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 items.

  • 10-plated servings of a hot or cold kitchen dessert
  • One, two-pound recipe of a yeast-leavened product of the candidate's choosing
  • 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 bouchées

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 evaluators.

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 Truffle
  • Hazelnut Praline Bavarian with Summer Strawberry Sorbet, Fresh Fruit Vanilla Mint Sauce and Crisp Cookie
  • Chocolate Pave with Brandied Cherries and Vanilla Bean Ice Cream
  • 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 success.

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 cuisines.

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 occasion.

  • Latin America/Argentina: Matambre (rolled stuffed flank steak)
  • Mediterranean/Greek: Moussaka (vegetarian with eggplant and custard)
  • 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 sanitation.

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 candidate:

  • Summer Artichoke and Vegetable Soup with Farro
  • Baked Flounder with Scallop Mousse, Savoy Cabbage with Smoked Bacon and Clams
  • Fava Beans and Spiced Tomato Beurre Blanc
  • Radicchio and Crisp Romaine with Melon, Ricotta and White Balsamic Vinaigrette
  • Herb and Roasted Garlic Flat Iron Steak with Corn and Braised Short Rib Ravioli
  • 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, AAC.

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 reference.

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 followed correctly.

Scoring for the tasting evaluation was as follows:

  • 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 prior day.

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 thank them.

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. tomorrow.

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 appropriate sauce.

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 food.

Basket 1

  • Veal Top Round
  • Turkey
  • Pork Butt
  • Cured Olives
  • Jumbo asparagus
  • Honshemji mushroom
  • Gold beets
  • Tsat Tsoi
  • Sugar Peas
  • Pleasant Ridge Cheese

Basket 2

  • Red Drum
  • Shrimp
  • Mussels
  • Watercress
  • Trumpet Royale
  • Baby Artichokes
  • Fennel
  • Cauliflower

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:

Basket 1

  • Herb Seared Cod with Spaghetti Squash, Zucchini and Poached Oysters
  • Lolla Rossa and Fennel Salad with Marinated Apples and Goat Cheese Vinaigrette
  • Roasted Duck Breast with Farro, Red Peppers, Cipollini Onions and Mushroom Ragout
  • Honey Spice Cake with Rhubarb Frozen Yogurt and Strawberry Relish

Basket 2

  • Shallow Poached Skate Wing with Fennel, Mussels, Saffron Red Pepper Sauce
  • Summer Millet and Beet Salad with Bibb, Frisee and Citrus Vinaigrette
  • Roasted Loin of Pork, Braised Greens, White Corn Polenta with Chanterelle Mushrooms and Jus Lie
  • Yogurt Panna Cotta, Georgia Peach & Plums, Pistachio Biscotti

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 p.m.

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!

Basket 1

  • 3 Whole Ducks
  • 1 Whole Cod
  • 30 Oysters
  • Farro
  • Spaghetti Squash
  • Pistachios
  • Tangerines
  • Apples
  • Rhubarb
  • Lolla Rossa

Basket 2

  • Bone-In Pork Loin
  • Bone-In Skate Wing
  • 30 PEI Mussels
  • Millet
  • Red Beets
  • Almonds
  • Peaches
  • Lemons
  • Plums
  • Bibb Lettuce

Basket 3

  • Lamb Saddle
  • 1 Tile Fish
  • 2 Lobsters
  • Amaranth
  • Macadamia Nuts
  • Jerusalem Artichokes
  • Strawberries
  • Pineapple
  • Papaya
  • Arugula

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!