I apprenticed for this exam and let me tell you that anyone who has reached this stage of the game is a phenomenal chef to begin with. It is a grueling test of knowledge, patience, skill, coordination, and professionalism and most fail. There are plenty of incredible chefs throughout the world that are not certified nor went to culinary school and no certification or degree makes one chef 'better' than others, but this test is the highest level of certification that one can achieve. They truly are 'masters'.
I had the pleasure of working with a CMC, while attending Johnson & Wales Denver. Awesome and knowledgeable guy, who treated all of us students with respect.
Chef Leonard C.M.C is one of the finest Chef's I 've ever known and a true Gentlemen, and he is and has always been dedicated to all chefs' who seek to improved their skills, and develop into a knowledgeable culinarian who can thrive in various environment's, such as clubs, restaurants, intuitional venues, or some one who has the drive and fortitude to open their own establishment. Thank you chef for all you have done for the A.C.F AND CHEF'S WORLDWIDE!
I have nothing but the upmost respect for the tremendous hard work and fortitude of “hanging in there!” Great work! Outstanding and Bravo Zulu! Semper Fi
My dad had many medal and a ika gold from the 90s us team. But he for some reason refused to attempt this…wow…quarter of the way thru i see my dads friend shawn!
@@frenchlasagna8138 honestly though dude I would go to work at 730 am and wouldnt get off till 6 pm every day. Not only should you memorize your menu and everything it has but you also have to keep track of your ingredients, supplies, making sure you got the stuff you need for the day, keeping your station clean cuz fda lol and the customers bruh are annoying asf when they tell you how to do your job but honestly i love being a chef its fun. Creative and teaches you how to eat better 😂
Great question! The CMC apprentices help with gathering supplies for competing chefs, preparing mise en place and cleaning. Here's a story about the apprentices' experiences at the most recent CMC exam for some further reading: wearechefs.com/what-its-like-to-be-an-apprentice-at-the-worlds-toughest-culinary-exam/
+Zane Vest I'm well aware of this fact. But thats why I can only wonder what a restaurant would be like that was so exceptional, Michelin would award that an unprecedented four stars! It'd be a marketing boon of epic proportions if a single establishment was awarded such a honor. I guess you're thinking, 'Why are we talking about something that will never happen EVER?" lol. A man can dream, can't he?
As easy as they are to win, is as easy as your name can cease to exist from such an exam, and you will be back fighting to gain a commis chef possition... Lol
what's missing are quick reflexes: the US begins serious cook training three years after every other country begins their training. US cooks can't develope the genius of their mechanics.
It makes plenty of sense. In other words, the US usually starts training after high-school level instead of letting younger people begin training and honing their skills. Chef Eric Ripert, for instance, began cooking school at the age of 15 I believe. Here, you're lucky to get into a school at 18 and therefore missing the "muscle memory" you can acquire at a younger age.
vegasrenie Not exactly true it depends the US has really caught up to the european chefs just look at the bocuse dor we are on the podium, and the cooking here is a melting pot of diversity
vegasrenie I started my career at 14, Great chefs like Rich Rosendale by the way dominated competition over seas many times amassing over 40 gold medals and part of 2 USA Gold medal teams against teams from all over the world
the food looks nice but unhealthy unfortunately top chef or the one they call them self master chef should focus on how to reduce fatty products and let them customer enjoy their heath . Thankyou
I might agree to that if people eat out every day that may want to watch their fat intake, but my philosophy is customers go out to eat expect those great tasting foods because of the richness that are inherent in them. Who has the luxury to eat out every day maybe the wealthy in that case they may want to watch their fat intake. Having healthy low fat foods should be on the menu, but shouldn't be a primary focus either. I don't like how trendy fads these days have reduced my portions, altered how my food is prepared, and crowded the menu. if I want to diet I will eat a freaking salad but if I feel like a 20 oz rib eye smothered in a rich fond of my liking its my prerogative. Let the customer have the control after all its their money.... Cut all this healthy food talk! food is food its not toxic and chefs like this are more than likely going to accommodate, since most will be working with a diverse menu anyway.
Haven't you Heard....fat is no longer an enemy of health, monounsaturated and polyunsaturated fats are known as the good fats, they are good for the heart and ones cholesterol. But even natural saturated fats can be burned off through regular exercise, as long as its consumed in moderation. But margarines are not good and one needs to steer clear of them, its a product that should never have been invented. However this is not a health Food competition! This is an event to test a chef's food knowledge, various skills such as ; knife, pastries, operating machinery, management skill, business competence, enduring high pressure levels, also well versed in sanitation, nutrition, and supervision, to name some, but not all culinary competencies. These are the skills of the C.E.C. who is ready to move up to the coveted C.M.C. And as far as the customer is concerned, the chef in most establishments can offer so-called healthier options as they see fit. But ultimately it is up to all of us to determine what we consume.
I lost it at... "Certified master chef is a warrior"... Oh shut the fuck up.... These fucking certifications, michelin stars and shit... all of these critics pretending to know so much about how the dishes need to be made. Sorry to say but you dont need all that. For me personally a street vendor in china serving delicious roast duck or an Italian NANA is more of a chef than any of these standart issuing arrogant douchebags. Guys.. if you love food and you cook with your heart you are a chef. Fuck these standart's that everyone is pursuing. There is no pinnacle .. Cooking is a life long beautifull journey and you never stop learning. Does not fucking matter if u got stars or degrees or not :D
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 5](http://i.ytimg.com/vi/g5wpgeAIzMs/mqdefault.jpg)
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I apprenticed for this exam and let me tell you that anyone who has reached this stage of the game is a phenomenal chef to begin with. It is a grueling test of knowledge, patience, skill, coordination, and professionalism and most fail. There are plenty of incredible chefs throughout the world that are not certified nor went to culinary school and no certification or degree makes one chef 'better' than others, but this test is the highest level of certification that one can achieve. They truly are 'masters'.
respect.
That description sounds ALOT like working the line.
Great Food.❤❤❤❤❤❤.
I had the pleasure of working with a CMC, while attending Johnson & Wales Denver. Awesome and knowledgeable guy, who treated all of us students with respect.
Chef Leonard C.M.C is one of the finest Chef's I 've ever known and a true Gentlemen, and he is and has always been dedicated to all chefs' who seek to improved their skills, and develop into a knowledgeable culinarian who can thrive in various environment's, such as clubs, restaurants, intuitional venues, or some one who has the drive and fortitude to open their own establishment. Thank you chef for all you have done for the A.C.F AND CHEF'S WORLDWIDE!
A lot of tough criticism, but these guys kick ass. This is not easy!
Awesome and inspiring! So cute the little kids with the chefs coats on! lol
This is truly amazing, love it.
I have nothing but the upmost respect for the tremendous hard work and fortitude of “hanging in there!” Great work! Outstanding and Bravo Zulu! Semper Fi
Always love cooking. Want to find more ways in learning more.
nothing but respect
Im glad i watched this video and now know what to prepare for cmc here i come in 5 years lol
we all are going to hold you to it. remember this statement when u make it :) future chef
Amazing video. It has given me the motivation to go for my certification
good luck we believe in u.
inspiring!!!
your average chef would fail at the pastry part...including myself.
+landis69 not "average" I mean most chefs...even with 10 years experience.
sure as hell would lol. I enjoy cooking professionally but after enrolling in school and taking baking all i can say is wow!
Exactly, that's why restaurants who do pastry in-house have a pastry chef.
I was just saying this to myself. Im about to start
Way to go Chefs !
AAC means American Academy of Chefs. They provide scholarships and other things for culinary students, etc.
I love it.
Scholastica Niewald I also love it
3:07 Hey Chef DeSantis my favorite introduction to hot food instructor
ßßß
I thought the same thing straight away.
I could guess who passed based on the title CMC placed under their names during interviews prior to the announcement. Oh well...congrats!
I am from Bali Indonesia. Really want to learn cooking skill in America. How much does It Costs? If I am a foreigner?
My dad had many medal and a ika gold from the 90s us team. But he for some reason refused to attempt this…wow…quarter of the way thru i see my dads friend shawn!
Way cool!! Shawn is my dad!!
@shaymushanlin yes I remember you at my dad's once. 🤣 thats crazy bruh
@@shaymushanlin Tell your dad kyle says hi.
WOW
Am Chef Gideon. How can i become an ACF Certified Master Chef
can you please explain what the title AAC means? Congratulations to the CMCs
AAC- "American Academy OF CHEFS" It would be The ACF Hall of Fame and a life time achievement Accomplishment.
...is this job tiring and involve good memory and concentration?
I'm guessing this is rhetorical but if not. yes, very tiring. You will be lucky as a chef to not work less then 90 hours a week.
@@frenchlasagna8138 honestly though dude I would go to work at 730 am and wouldnt get off till 6 pm every day. Not only should you memorize your menu and everything it has but you also have to keep track of your ingredients, supplies, making sure you got the stuff you need for the day, keeping your station clean cuz fda lol and the customers bruh are annoying asf when they tell you how to do your job but honestly i love being a chef its fun. Creative and teaches you how to eat better 😂
Hi everyone! Anyone knows hat is the music @ 14:32 ? thanks for it! :)
Darude - Sandstorm
PachecoOwnz Thank you so much!!!
PachecoOwnz
Sorry bud, but I can hear a different song you posted. I can hear kinda breat beats @ 14:32.
Indeed, I wouldn't know what it is, but it's definitely not Darude - Sandstorm.
th-cam.com/video/dQw4w9WgXcQ/w-d-xo.html yea heres a link
how much does it cost? i did my master degree in germany and it was very expensive but the hotel where i worked sponsored me
6,000
A CMC isn't equivalent to a master's in education.
Hi am Valeria from Tanzania I want to become a professional chef but am still study
Which studies should I take
antiquated.....
Obviously the apprentices are there to assist, but what are they allowed to do? At what point does their fault become the chef’s fault
Great question! The CMC apprentices help with gathering supplies for competing chefs, preparing mise en place and cleaning. Here's a story about the apprentices' experiences at the most recent CMC exam for some further reading: wearechefs.com/what-its-like-to-be-an-apprentice-at-the-worlds-toughest-culinary-exam/
Got watches on?????
Health Dep., don't allow watches!
I wonder what a 4 Michelin restaurant would be like.
+Kaizen Supreme No such thing - 1 -3 stars
+Zane Vest I'm well aware of this fact. But thats why I can only wonder what a restaurant would be like that was so exceptional, Michelin would award that an unprecedented four stars! It'd be a marketing boon of epic proportions if a single establishment was awarded such a honor. I guess you're thinking, 'Why are we talking about something that will never happen EVER?" lol. A man can dream, can't he?
As easy as they are to win, is as easy as your name can cease to exist from such an exam, and you will be back fighting to gain a commis chef possition... Lol
where's the press?
Hi chef how are you im halwai sweet makers chat master Indian snack
what's missing are quick reflexes: the US begins serious cook training three years after every other country begins their training. US cooks can't develope the genius of their mechanics.
That comment makes no sense
It makes plenty of sense. In other words, the US usually starts training after high-school level instead of letting younger people begin training and honing their skills. Chef Eric Ripert, for instance, began cooking school at the age of 15 I believe. Here, you're lucky to get into a school at 18 and therefore missing the "muscle memory" you can acquire at a younger age.
vegasrenie Not exactly true it depends the US has really caught up to the european chefs just look at the bocuse dor we are on the podium, and the cooking here is a melting pot of diversity
vegasrenie I started my career at 14, Great chefs like Rich Rosendale by the way dominated competition over seas many times amassing over 40 gold medals and part of 2 USA Gold medal teams against teams from all over the world
Oof. A lot of bad memories from the CIA lol
63 awars im sorry bon appeit saluud
i am a chef with 63 personal chef for five5 stars for 25 years ACF
Chuck Norris failed the first time.
Wait till they have to cook for real. You be crying again
the food looks nice but unhealthy unfortunately top chef or the one they call them self master chef should focus on how to reduce fatty products and let them customer enjoy their heath . Thankyou
I might agree to that if people eat out every day that may want to watch their fat intake, but my philosophy is customers go out to eat expect those great tasting foods because of the richness that are inherent in them. Who has the luxury to eat out every day maybe the wealthy in that case they may want to watch their fat intake. Having healthy low fat foods should be on the menu, but shouldn't be a primary focus either. I don't like how trendy fads these days have reduced my portions, altered how my food is prepared, and crowded the menu. if I want to diet I will eat a freaking salad but if I feel like a 20 oz rib eye smothered in a rich fond of my liking its my prerogative. Let the customer have the control after all its their money.... Cut all this healthy food talk! food is food its not toxic and chefs like this are more than likely going to accommodate, since most will be working with a diverse menu anyway.
You have no understanding of what you just watched.
Lol okay
Haven't you Heard....fat is no longer an enemy of health, monounsaturated and polyunsaturated fats are known as the good fats, they are good for the heart and ones cholesterol. But even natural saturated fats can be burned off through regular exercise, as long as its consumed in moderation. But margarines are not good and one needs to steer clear of them, its a product that should never have been invented.
However this is not a health Food competition! This is an event to test a chef's food knowledge, various skills such as ; knife, pastries, operating machinery, management skill, business competence, enduring high pressure levels, also well versed in sanitation, nutrition, and supervision, to name some, but not all culinary competencies. These are the skills of the C.E.C. who is ready to move up to the coveted C.M.C.
And as far as the customer is concerned, the chef in most establishments can offer so-called healthier options as they see fit. But ultimately it is up to all of us to determine what we consume.
ok karen
I lost it at... "Certified master chef is a warrior"... Oh shut the fuck up.... These fucking certifications, michelin stars and shit... all of these critics pretending to know so much about how the dishes need to be made. Sorry to say but you dont need all that. For me personally a street vendor in china serving delicious roast duck or an Italian NANA is more of a chef than any of these standart issuing arrogant douchebags. Guys.. if you love food and you cook with your heart you are a chef. Fuck these standart's that everyone is pursuing. There is no pinnacle .. Cooking is a life long beautifull journey and you never stop learning. Does not fucking matter if u got stars or degrees or not :D