Master Chef, what does it take?

I need your knowledge, what does it take to become a Master Chef? I do know there is a series of 10 day practical/theory tests, what are the requirements/experience for this level of certification?
thank you ...
dmk

[mofo1]

David,
I recommend you read "The Soul of a Chef" by An author I can't remember right now. (too tired) It describe in great detail the whole process of taking the CMC exam. Someone help me out here. Who wrote that? Michael Ruhlman? Is that it? Anyway, it's a great book. Good luck.

[ August 26, 2001: Message edited by: mofo1 ]

Originally posted by mofo1:
<STRONG>David,
I recommend you read "The Soul of a Chef" by An author I can't remember right now. (too tired) It describe in great detail the whole process of taking the CMC exam. Someone help me out here. Who wrote that? Michael Ruhlman? Is that it? Anyway, it's a great book. Good luck.

[ August 26, 2001: Message edited by: mofo1 ]</STRONG>

Thanks mofo1

[mofo1]

Afra,
Have you tried asking your local library to get it in for you? I have never been disappointed in my library. They have always gotten what I've asked them for.

[chefjohnpaul]

I do know the test has turned otherwise competent chefs into a pile of quivering aspic.

[kuan]

There are lots of rumors about the Master Chef exam and it seems like most of it is myth. One of them is that you have to be a CIA grad or work closely with the faculty of the CIA. I doubt that's true, and I suspect it was started by those who felt they were given the short end of the stick.

Coupla years ago I attended a workshop about taking the CMC tests and what came up over and over again was that you had to make sure you could cook! Cooking ability is the most important! The rest is pure hard work and experience. I gotta go real quick... I might add more later as I recollect.

Kuan

[fodigger]

David - For alot of people the cmc test is pure ****. You have to know your basics, that is for sure. I took the test 14 yrs ago when I was full of piss and vinegar. 10 solid days of cooking at a cost of 10 grand. 10 chefs started the class 4 finished and 1 received his cmc grade. For although I finished I was unloaded upon on my presentation. I guess I should have went to cia instead of J and W(Opps, sorry for the bitter comment) In all sincerety though, I did my best and that is the most I can ask of myself. All in all if you want to pass you better KNOW the basics.

[kuan]

I recall the story of this guy who boned and served a WHOLE saddle of venison for 6 people. When asked why he said that in his restaurant, he said you can't serve less than 12-14oz of meat or else people would feel ripped off. Needless to say he did not pass the exam.

Kuan

[CampChef]

I suggest you check out the ACF website. www.acfchefs.org
There is an outline of the requirements listed there. The next round of exams is coming up in October. The basic requirements are:
You must be already certified at CEC.
You must know your stuff unbelievably well.
The test is $2,500 plus all your costs for travel, lodging, etc.
I read a story about a candidate who slipped less than 1/16" while slicing a terrine, and was admonished for sloppy knife skills. It's an incredibly tough 10 days, but that's why there's only fifty-some CMCs in the world. And not many are CIA grads.