The CMC level is the highest and most demanding level of achievement of all American Culinary Federation certification levels, granted only after the candidate has passed an intensive 8-day test of culinary skills and knowledge.
I went to his Sous Vide workshop in New a few years ago. I thought I new about Sous Vide cooking before this, but after listening to him go in detail about HACCP aspect of it and Pasturizing meat. The whole class just blew my mind.
It’s nice to attain this credential. But, I don’t think you can name a top chef in this country or abroad that has any certification. Thomas Keller, Boulud, Achatz, Blumenthal, etc. They are all master chefs without paying to take an exam.
I absolutely hate the chef's hats because I can never fit under the hood. Being a 7 ft tall chef you barely fit under the hood as it is without a chef's hat on
And gain a certification that means absolutely nothing to restaurant owners. Can you do good work in the kitchen to a set menu? That's all most employers give a shit about.
I would agree with you that most restaurants don't care about any ACF or the Bakers association certification, but those are the same people who have never heard of the ACF and don't even know there's a Culinary Olympics. This certification really means someone in the education part of the Culinary world, High end Hotels and Country Clubs, pretty much any Food service establishment that has a Appreciatship or Internship would kill to have a CMC. I worked under Peter Timmins CMC at the Everglades Club, and when he passed away, the Country Club was only interested in hiring another CMC.
