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
            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.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
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            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
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            3 Program(s) Found
            • 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
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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