Certified Master Chef Exam

The CMC level is the highest and most demanding level of achievement of all American Culinary Federation certification levels, granted only after the candidate has passed an intensive 8-day test of culinary skills and knowledge.

[@thesmittenchef]

I will never tire of this video!

[@ChefMackWhittier]

I will one day be here!

[@liowkelvin5971]

Are u there yet?

[@HoppoLOL]

I believe I see Chef Hanlin in this video. He's the Director at the culinary school I'm attending.

[@michaelchamp3093]

It’s nice to attain this credential. But, I don’t think you can name a top chef in this country or abroad that has any certification. Thomas Keller, Boulud, Achatz, Blumenthal, etc. They are all master chefs without paying to take an exam.

[@irishpotato8786]

It doesn't cost much to get certified. It's not like culinary school.

[@684dinopona]

I graduated with rob mancuso & daniel dumont

[@cladeward]

So awesome the see Chef Hanlin represent OCCI!!!

[@rckyi]

someday that would be me! :)

[@cyrusgraham292]

I applied for work at Charlie's Steak House in year 2005 New Haven, Connecticut.

[@ChefStevenHalliday]

ok, this was cool only because Chef Rosendale is a badass in the kitchen!

[@RichPD16]

I went to his Sous Vide workshop in New a few years ago. I thought I new about Sous Vide cooking before this, but after listening to him go in detail about HACCP aspect of it and Pasturizing meat. The whole class just blew my mind.

[@toughlikerocks]

He's a legend 👑

[@lyonesslife9354]

the baby chef coat!!!!!

[@cyrusgraham292]

I Never worked in any restaurants in Arizona.

[@josephlumayot8476]

I like this so much,.. I am a kitchen crew

[@dharambhatt7722]

Really nice

[@cyrusgraham292]

Unscripted is definitely the key word.

[@xdgamerkid]

can you just like... make me one

[@joshmatheson1543]

I absolutely hate the chef's hats because I can never fit under the hood. Being a 7 ft tall chef you barely fit under the hood as it is without a chef's hat on

[@praveenkulasi9836]

me want one master chef

[@SangMarocain]

My dream

[@GuvernorDave]

And gain a certification that means absolutely nothing to restaurant owners.
Can you do good work in the kitchen to a set menu? That's all most employers give a shit about.

[@ShamblesMD]

Except banks all of a sudden talk about loans for a restaurant that people wouldn't have had a chance for before.

[@RichPD16]

I would agree with you that most restaurants don't care about any ACF or the Bakers association certification, but those are the same people who have never heard of the ACF and don't even know there's a Culinary Olympics.
This certification really means someone in the education part of the Culinary world, High end Hotels and Country Clubs, pretty much any Food service establishment that has a Appreciatship or Internship would kill to have a CMC.
I worked under Peter Timmins CMC at the Everglades Club, and when he passed away, the Country Club was only interested in hiring another CMC.