To those who dont know the excellence and demands of a CMC:
Certified Master Chef (CMC)
Certified Master Pastry Chef (CMPC)
The consummate chef, possesses the highest degree of professional culinary knowledge and skill. These chefs teach and supervise their entire crew as well as provide leadership and serve as role models to the ACF apprentices.
THIS IS STRAIGHT FROM THE ACF (american Culinary fedaration) PAGE:
History of the Certified Master Chef (CMC) program
The CMC program was initiated in 1981. The driving force behind the program was Ferdinand Metz, CMC, AAC, who was chairman of the Master Chef Committee. Chef Metz was president of The Culinary Institute of America (CIA) 1980-2001 and ACF national president 1979-1983. He has held several other ACF offices.
The purpose of establishing ACF certification and, ultimately, the Master Chef program was to provide a wider range of certifications while requiring educational classes in addition to culinary skills and experience. The Certified Master Chef level is the highest and most demanding level of achievement of all the certification levels, granted only after the candidate has passed an intensive 10-day test of culinary skills and knowledge.
In October 1981, five ACF chefs were granted CMC: Byron Bardy, Milos Cihelka, Anton Flory, Dieter Kiessling, and Richard Schneider. As of February 2005 there were 59 Certified Master Chefs and 13 Certified Master Pastry Chefs.
In 1982 the program was presented to the World Association of Cooks Societies congress in Vienna, Austria, and granted official recognition by that body.
The Master Chef test is held annually-providing there is a minimum of six registered candidates-and judged by a panel of Certified Master Chefs and Certified Master Pastry Chefs. Presently, there are two approved test sites: The Culinary Institute of America in Hyde Park, N.Y., and Greystone, the CIA's West Coast campus in Napa Valley, Calif.
Applicant Qualification Guidelines
Must be a CEC or CEPC in good standing. (CCC can be considered under certain circumstances.)
Possess the practiced skills to perform culinary art to the very highest standards.
Have a foundation of quality experience and education.
Be physically and mentally prepared to perform 10 long days under pressure.
Be aware of all expenses involved: application fee, tuition, travel, housing, meals, miscellaneous (approximately $4,000 - $6,000)
The candidate should carefully review the information contained in the CMC Handbook. The Handbook provides a fairly detailed overview of the program and what it will take to prepare for the test. Make sure you qualify and are willing to prepare for the examination. Complete the Candidate's Application found in the front of the book and. Attach all documents and mail to the ACF education office together with a $100.00 non-refundable application fee. Applicants who have not included all necessary documentation will be notified by mail as to what additional information is needed.
The ACF education department will review the application, and verify all documentation. If all is in good order, the applicant will be designated as an "Approved Candidate." Candidates may remain at this status indefinitely. This enables candidates to prepare according to their own needs and time frame. Once approved, the candidate will receive the Certified Master Chef Candidate Manual. The manual contains complete and detailed information needed to prepare for the ten day test.
Candidates who are ready may request advancement from "Approved" to "Active Candidate" status. This request must be in writing and include a $200 non-refundable processing fee. Candidates may remain on "Active" status for only two(2) years or two(2) scheduled tests. Candidates who do not take the test within two years (or two scheduled tests) will be returned to "Approved" status. They will be required to pay an additional $200 to return to "Active Candidate" status.
The last step is to register for a CMC test. Test dates are advertised in the National Culinary Review. Active candidates are notified by mail of pending test dates. ACF must have a minimum of six (6) active candidates enrolled for a test date in order to schedule a test. At present, ACF administers one test per year.
Tuition Payments, Refunds and Other Expenses
Tuition for the Master Chef or Master Pastry Chef examination is $3,000 (subject to change). Candidates remit $100 with their initial application ($3,000 - $100 = $2900 balance).
When an Approved candidate elects to be placed on Active status they remit $200 ($2,900 - $200 = $2,700 balance).
Active candidates must attend one of the next two scheduled tests. Should an "active" candidate not attend either of the next two tests, they will revert to "approved" status and must pay an additional $200 to regain their "active" status.
When an active candidate is accepted for a test date, they must remit the balance of their tuition ($2,700) thirty days prior to the test date. Candidates who have not paid tuition in full by the scheduled test date may not take the test.
Candidates accepted for a test date, but who can not attend, must submit a written withdrawal no later than one month prior to the testing date. Tuition will not be refunded as the candidate will be rescheduled for the next available test date.
Seventy-five percent of the paid tuition balance ($2,025) will be refunded to an Active candidate who has paid the full balance of their tuition, but must withdraw before the schedule test begins.
Fifty percent of the tuition balance ($1,350) will be refunded to a candidate who withdraws (voluntarily or for other reasons, see Test procedures) from the test within the first five days of the test schedule.
Candidates who must withdraw from the test after five days will not receive a refund of their tuition. They remain an "Active" candidate and may attend the next scheduled test.
All other expenses associated with taking the test (travel, room and board, etc.) are the responsibility of the candidate. This includes any charges required by the host institution for make up tests.