Ever dream of joining the ranks of such notable Certified Master Chefs as Gordon Ramsay, Jamie Oliver, Anthony Bourdain, Paul Boluse, Rocco DiSpirito, Wolfgang Puck, Emeril Lagasse, Todd English or Charlie Trotter? Well, this just might be your chance. An 8 day Chef exam, very similar to the exam for Master Sommelier in the wine industry. The American Culinary Federation is holding the exam this year. In 2012, out of seven starters of the 8 day ordeal, only one succeeded in finishing, Chef Jason Hall, CMC from the Hammock Dunes Club in Florida. It is a grueling 8 day experience and one that is loaded with high stress. But the rewards in the cooking industry are tremendous. Here is some more information that Robin found from the ACF. Enjoy!

The title of Certified Master Chef (CMC), presented solely by the American Culinary Federation (ACF) in the U.S., is the highest level of certification a chef can receive. It represents the pinnacle of professionalism and skill. Today, there are only 67 CMCs and 11 Certified Master Pastry Chefs® (CMPC) in the nation. The last CMC exam was held in 2012 at The Culinary Institute of America, Hyde Park, New York. Jason Hall, CMC®, executive chef at Hammock Dunes Club, Palm Coast, Florida, was the only candidate out of seven to pass the exam.

Eleven chefs from across the nation will soon vie for the chance to join the ranks of Hall and the other 66 CMCs during an eight-day exam held Oct. 26–Nov. 2, at Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, California. Candidates for the CMC exam must possess proficiency in a broad range of styles and techniques, and have the ability to perform for eight days under extreme pressure.

To apply for the CMC exam, a candidate must be a Certified Executive Chef® or Certified Culinary Educator®, provide two letters of recommendation from current CMCs or CMPCs, and have completed education courses on sanitation and food safety, cost management, management and wine. The candidate must also secure funding for the cost of the exam process including the exam fee, travel expenses and practice materials.

During the eight-day exam, candidates must maintain an average score of 75 out of 100 points to be eligible to continue. Scores are tallied based on kitchen skills, plate presentation and taste. Candidates are tested on the following subjects by ACF-certified chefs:

Healthy cooking
Buffet catering
Classical cuisine
Freestyle cooking
Global cuisine
Baking and pastry
Continental and Northern Europe cuisines
Market basket

This credential is considered the highest and most demanding achievement level of ACF certification and successful candidates will join an elite group of only 67 chefs in the United States.

Did you notice that they consider wine as part of the testing curricula and therefore a part of the exam and the candidates for the Certification must have “… completed education courses on … wine”. Wine and food – The perfect Match.