2019 Certified Master Chef Exam

"The American Culinary Federation’s Certified Master Chef exam is a one of a kind opportunity. Ideally for highly motivated culinary professionals, the CMC exam measures the sum total of professional experience against the industry’s highest benchmark/standard." - Russell Scott, CMC

Congratulations to ACF’s newest Certified Master Chef

Timothy Bucci

Timothy Bucci, CMC


Day 9 - Timothy Bucci, CMC is the ACF’s newest Certified Master Chef! Chef Bucci successfully completed the classical cuisine exam retest and has earned the CMC certification.

Day 8 - European and Market Basket Final Exam- the double major, Final Exam is the pinnacle of culinary certification exams. Chef Bucci performed well and successfully passed the final exam! We are all very proud of the performance of Chef Bucci!

Earlier in the week, unfortunately, chef did not score high enough on the classical cuisine exam major. According to the scoring methods, all of the exam majors must be passed to earn the CMC designation. Tune in Sunday, March 10 at 7:00 a.m. to see if Chef Bucci passes the Classical cuisine Exam retest and earns the CMC.

Day 7 - Baking and Pastry- after 6 hours of intense performance in the Baking and Pastry arts, Chef Bucci, CEC, CCE, scores high enough to cook in the final exam! The yeast bread, celebration cake, puff dough and plates dessert met the CMC standard and we are excited to watch him in the final. Tune in March 9 from 7 a.m.–7 p.m. EST.

Day 6 - Beef chow fun, paella mixta and snapper veracruzana were the dishes selected by the lead evaluator for the Global Cuisine Exam Major. Three hours to cook six servings and 30 minutes to plate up. Chef did well managing the stove top and we look forward to the Baking and Pastry segment on March 8th, 2019 cooking from 8 a.m.–2 p.m. EST

Day 5 - Freestyle cuisine is always a great exam major to watch. Candidates have four hours to create six portions using market basket ingredients to showcase their style. After the 30 minute window, all courses were served. In the final seconds, chef put out some beautiful courses. Next step is global cuisine where the food of the Americas, Asia and eastern Mediterranean will be prepared. Tune in at 8:30 a.m. EST to see the action.

Day 4 - As Chef Bucci entered the kitchen he was faced with chicken, Dover sole and #540. After three hours of cooking and a 30 minute plating window, chef served the required dishes in the classical menu. We are looking forward to the Freestyle exam major to see the chef’s individual style using squab, quail eggs and a vast array of incredible ingredients.

Day 3 - Buffet catering day 2 complete- it was an impressive, intense three hours as three candidates completed their edible cold platters demonstrating garde marge techniques. We are looking forward to watching chef Tim Bucci, CEC, CCE, advance to Classical cooking. Unfortunately, Seth Shipley, CEC, CCA, and Chef William Rogers, CEC, did not score high enough to advance in the exam. Stay tuned to see the Classical Exam Major on March 5, 2019

Day 2 of the CMC exam was a busy one with the four chefs entering the Schoolcraft kitchens at 7 a.m. to begin Part 1 of the Buffet Catering portion of the exam. The chefs and their apprentices spent 12 hours preparing to demonstrate a mastery of garde manger on Day 3 of the CMC exam. Candidates are required to prepare an edible platter for 8 plus 4 individual plates for tasting. The chefs will be back in the kitchen tomorrow morning, once again, at 7 a.m. Unfortunately at the end of day 2, one our CMC candidates, Michael Matarazzo, CEC, has had to withdraw from the exam. The ACF would like to thank Chef Matarazzo for his determination, skill and talent as well as his willingness to participate in the CMC exam.

Day 1 of the CMC exam began when the chef candidates entered the kitchen with market baskets that included items such as bison, pompano, tempeh and amaranth, as well as escarole, Moro orange and kiwi. All four chefs plated 6 servings of 4 dishes for the evaluators, including a hot appetizer, salad, main course and a dessert, served hot or cold. Day 1 focused on Healthy Cooking and dishes included a poached pompano with a coconut curry sauce, roasted pear and Mizuna salad, a coconut mousse with lime ice with strawberry coulis, spiced-rub bison all within the strict nutritional guidelines. Day 2 begins Buffet Catering (part 1) with all of the chefs starting at 7 a.m.

2019 Sponsors

Colavita Olive Oil KitchenAid Commercial Lowry’s Scorch Shield Red Goose Spice Company