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I Passed!!!!!

post #1 of 13
Thread Starter 
I took my CEPC Practical Exam (Certified Executive Pastry Chef) at Le Cordon Bleu in Atlanta last weekend and passed! It is a 4 hour cooking exam with 2 executive chefs and a master chef present as judges. Overall it was a tough but fair test with really good feedback and critique given.
post #2 of 13
Way to go!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #3 of 13
congratulations...
post #4 of 13
Ditto what Jim said!
post #5 of 13
Hurray!!!! So, what did you make?
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 13
What does the exam entail? Details please!!!
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #7 of 13
Thread Starter 
The practical for the CEPC is as follows:
2 cakes, one flat iced with a minimum of 2 styles of piping and the second one enrobed in either fondant or ganache. The cakes may be brought in pre-baked but all icings, fillings, and decorations must be made during the test. Next is a plated cold contemporary dessert, 4 plates must be made, then a hot restaurant style, 4 plates. Finally 3 varieties of rolls, 8 of each one. There are 4 hours allowed for the test.
As a teacher in an ACF accredited school I had the time and facilities at my disposal for practice. I practiced for a solid 2 months, with 3 actual timed attempts.
My advice, do everything else first, get the written out of the way, make sure you have all of your hours documented and then make up a plan. My first 2 practices I wrote everything down that I did, including every piece of equipment that I used. Then I tool lots of pictures and had co-workers critique my work. I contacted other CEPC's to ask advice then started to confer with the chef at my testing site 2 months out. Prepare and Practice!
The number one reason for failure is SANITATION!
Wear gloves, bring clorox wipes, put your sanitizer in a spray bottle, use paper towels for hand wiping, and wash your hands every time you turn around.
My food was pretty good, the cakes were a little too sweet, and the decoration could have been finer. The cold dessert needed a little height, and maybe a contrasting texture, and the hot dessert had good flavor ( a rustic apple tart with clavados sauce, french vanilla ice cream and candied pecans) but the tart crust did not come out as goo as I wanted it too. Finally my bread was judged as perfect! A simple yeast roll, done in knots, balls and batons, but they just turned out great.

If you have any other questions you can e-mail me at
pashman@gulfcoast.edu

thanks
Paul Ashman CEPC
post #8 of 13
Thread Starter 
Sorry, I forgot, I did:

White cake, simple buttercream filled and iced with multiple piping styles and because it was one of the judges anniversary's, I wrote "Happy Anniversary" in tempered chocolate.
Second cake, white cake filled with chocolate mousse, then crumb iced with buttercream, chilled, then enrobed in chocolate ganache and finished with borders and rosettes (weak, I should have decorated it different)
Both cakes were soaked with simple syrup as I went ( It is a habit, bit they were judged too sweet)
The cold dessert was a ring of dark rum flavored chocolate mousse poured onto a circle of cake (trimming from the cakes above), chilled and then topped with ganache. It was plated with a free form chocolate piping desicn on the plate, a raspberry sauce and a chocolate sauce, topped with mousse filled fresh raspberries and then gold leaf to finish (it needed more height)
The second dessert was also made in a ring.l I made a batch of pie dough, rolled it our and prepped 8 rings, into 4 of them I stacked a mix of cinnamon sugar and calvados soaked apple slices, golden delicious and granny smith. baked all of them off and used the 4 plain pieces of baked dough as lids for the tarts, I reduced the leftover juice and spooned some onto the finished tarts, then caramelized some pecans in the remains and topped my fresh made vanilla bean ice cream.
Finally the bread is the soft yeast rolls straight out of the new edition of Labensky's " On Baking"

Hope this helps

chef paul
post #9 of 13
Congratulations,
You sound very proud of yourself, and with good reason. I liked the Happy anniversary touch.
It's great that you went into detail as im sure it will help others going through the same thing.
All the best for the future
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 13
thank you for the details.....if it's not too much trouble would you post the breakdown of what you did when......

ie, made the pie dough, let rest
made the yeast dough, let rise.
made buttercreams....

Just very curious.....

I used to go watch ACF competitions, with some of the chefs it is a beautiful dance......Master Chef Aiden Murphy, ranked top ACF in the US and has won numerous international competitions, is from STL. To watch him in action is a learning experience. He'll duct tape wetwipes onto the side of the table. EVERYTHING....equipment, supplies are all outrageously organized. He is able to talk to the crowd, looks like he's having fun.....it all comes down to experience and massive amounts of practice. Still.

Some of the techniques used in competition are adaptations that increase speed. It's just really cool.


Any tips you have to increase speed, or solutions to problems that cropped up in practice would be appreciated.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 13
Congrats!!
...I wish......
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...I wish......
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post #12 of 13

Isn't being a Chef the best

:roll:Although I am sure it was one of the most stressful things you've had to endure in your professional career, but man there just isn't anything out there that compares to being a Chef is there? Big congratulations!!!!!!!!
post #13 of 13
Congratulations, I'm also considering doing the same and also take the Retail Bakers Cake Decorating Certification exam!
Food may bring us together, but a CAKE makes it a PARTY!!
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Food may bring us together, but a CAKE makes it a PARTY!!
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