Chefs prepare for test of a lifetime

Twelve chefs from across the country will convene in the kitchens at The Culinary Institute of America (CIA), Hyde Park, N.Y., Oct. 23 to 30 for the American Culinary Federation's (ACF) eight-day Certified Master Chef (CMC) exam.

The last CMC exam was held four years ago. There are currently 60 CMCs and 12 Certified Master Pastry Chefs (CMPC) in the United States. In order for chefs to apply for the CMC exam, they must show documentation that they are a Certified Executive Chef or Certified Culinary Educator, provide two letters or recommendation from current CMCs and meet rigorous education and experience requirements. The practical exam is administered in eight segments: healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, continental and northern Europe cuisines and market basket. Each category is graded in two parts: kitchen skills and presentation, and tasting. The minimum passing score for the entire exam is 75 points out of 100.

The 2010 CMC candidates are:

• Brian Beland, CEC, executive chef, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association
• Daniel Dumont, CEC, vice president of culinary/corporate chef, Ocean Properties Ltd. Hotels and Resorts, Portsmouth., N.H.; ACF Piscataqua Chapter
• Randall Emert, CEC, CCA, executive chef, Great Oaks Country Club, Rochester, Mich.; ACF Michigan Chefs de Cuisine Association
• Jason Hall, CEC, executive chef, Hammock Dunes Club, Palm Coast, Fla.; ACF St. Augustine Chapter
• Shawn Hanlin, CEC, executive director, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon
• Shawn Loving, CEC, CCA, department chair/instructor, Schoolcraft College Culinary Arts Department, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association
• Robert Mancuso, CEC, executive chef, The Country Club, Chestnut Hill, Mass.; ACF Epicurean Club of Boston
• Jonathan Moosmiller, CEC, executive chef, Genesee Valley Club, Rochester, N.Y.; ACF Professional Chef/Cooks Association of Rochester
• Alan Neace Sr., CEC, AAC, culinary instructor, Midwest Culinary Institute, Cincinnati
• Richard Rosendale, CEC, executive chef, The Greenbrier, White Sulphur Springs; ACF National Chapter
• Brian Sode, CEC, AAC, executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter
• John Thompson, CEC, executive chef, Minneapolis Club, Minneapolis; ACF Minneapolis Chefs Chapter
  

For more information about the 2010 CMC exam, visit www.acfchefs.org/cmcexam. ACF will announce which chefs earned the CMC designation on its website Oct. 30.

CIA to open Singapore campus

The Culinary Institute of America (CIA), in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, has announced that it will begin offering its bachelor's degree program in culinary arts management in Singapore in January 2011.

The new degree program is available exclusively to graduates of polytechnic institutions who have earned their diplomas in hospitality and tourism management, leisure and resort management, or culinary and catering management, as well as to other hospitality, tourism, and culinary diploma program graduates. Temasek Polytechnic worked with the CIA to design a new 30,000-square-foot educational facility that includes three professional teaching kitchens. The new campus building will be completed in October.


The CIA has selected chef Eve Felder (pictured, above, courtesy of The CIA/Keith Ferris) to be the managing director for The CIA, Singapore. Chef Felder is a CIA graduate who has served the college over the past 16 years in various teaching and administrative capacities, most recently as associate dean of culinary arts. Prior to returning to the faculty of her alma mater in 1994, Felder was the chef at Chez Panisse Café in Berkeley, Calif., where she worked closely with chef Alice Waters.

For more information, visit www.ciachef.edu.sg.