Three years of experience as a subchef. Pass the chef de cuisine exam. There are specialized culinary schools where that's all they do; there are community colleges that offer a certificate or degree in a more classroom-focused experience; and there are four-year degree programs that combine culinary arts with business and hospitality skills. The first thing required to become a CMC is certification as an executive chef or pastry chef.
Then you must pass the exam, which is held only once a year. The test is an exhausting eight-day experience. Candidates are expected to know and execute almost everything related to the classic technique. And it's not just about the cutting board and the pan.
You must also have exceptional food preparation skills and be well versed in kitchen safety and sanitation. In addition to the application, you must send a letter of intent and two letters of recommendation from other certified master chefs. ACF certifications are available for sub-chefs, chefs, executive chefs, kitchen teachers, personal chefs, pastry chefs, and more. Chefs must master the many technical skills of cooking, the professional skills to provide services and work as a team, and the business skills required to maintain the profitability of a restaurant.
