In ordinary conversation the term “master chef” is often used
casually, and applied to anyone who is a notably good cook. What
many people do not realize is that the term is also a
professional classification, like a Certified Public Accountant
or Registered Nurse. To be a Certified Master Chef (CMC) is the
highest qualification in the American professional culinary
world.
The certification to become a CMC is provided by the American
Culinary Federation (ACF), the largest and most prestigious
organization dedicated to professional chefs in the United
States. The goal of the ACF is to promote the professional image
of American chefs worldwide through education and certification
programs for chefs of all levels. The AFC certification program
was established in 1981 to further that goal and improve the
quality of professional competency throughout the industry, and
ACF chef certification is the only kind currently recognized by
the U.S. Department of Labor.
The Certified Master Chef level is the highest and most
demanding of all the ACF’s certification levels. CMC
certification is granted only after the candidate has passed an
intensive 10-day practical test of culinary skills and
knowledge. The practical test covers food safety and sanitation,
organization skills such as work flow, timing of service and
follow-up, proper utilization of all ingredients, etc., cooking
skills and culinary techniques, and taste and presentation
skills.
Becoming certified is important because it provides
documentation and proof of your skills and gives you a
competitive advantage when job-hunting. There is a growing trend
among many restaurants, chains, hotels, and other culinary
service providers to hire only certified chefs, and many
employers offer incentives and financial assistance to encourage
their employees to advance professionally through certification.
A passion for food is the most important characteristic for any
aspiring chef, but being a chef is a complex job that includes
not only cooking, but also managing kitchen staff and a
business. As a result, for most people the path to becoming a
CMC begins with a culinary arts degree.
The best starting point
for aspiring chefs is generally an associate's or bachelor's
degree in the culinary arts from a community college, 4-year
college, or culinary institute. These degrees generally combine
cooking courses with classes in business and personnel
management, nutrition, and other subjects designed to improve
not only your culinary talents, but also your business acumen
and management skills, traits just as important to your future
success as a true Master Chef.
