Master Chef Test

Chef showed us a video in class yesterday that followed the 10-day testing phase of becoming a certified Master Chef through ACF. It was interesting to watch – scary, intense and fascinating. The statistics were astounding; I didn’t write them down, but remember the ratio of executive chefs who have tested and failed was high, and the list of CMCs was male dominated. Chef said he could only think of one female chef that passed, and he wasn’t sure if even that was accurate.

Watching the video, it was easy to recognized where Top Chef, Next Iron Chef, and the myriad of other competitive cooking shows found their inspiration. The video was still full of drama, but sans the sarcastic Alton Brown commentary.

After class, I took a look at all of the testing guides on the ACF web site to see what I might qualify for, if anything, or might be ready to take. On paper, the guidelines for a certified culinarian (the first certification) seemed reasonable — cut mirepoix, cut up a chicken to show your boning and butchery techniques, make chicken broth, saute a chicken breast. But when a time constraint is put on those tasks, they became frightening to think about. I don’t think I could do all of those things perfectly in 2.5 hours while keeping control over mise and cleaning and organizing. Not yet, anyway.

One of my classes for next semester is called “competition class.” It’s the one class that will force me to practice my knife skills, charcuterie, butchery mise, and organization skills, with consequences if I don’t do well. I hear it’s one of the toughest, most demanding classes, and it’s one of the classes I’m looking forward to most.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            2 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits