CMC Exam Day 4: Classical Cuisine 

Candidates were evaluated on their ability to understand, interpret and execute the philosophy of Auguste Escoffier and classical cuisine demonstrated in Le Guide Culinaire, from which they developed a menu. Candidates prepared 10 portions and platters appropriate for Russian service that included a soup, fish course and entrees, with four plated portions and six portions on a platter. Time format: four hours preparation and 30-minute service window.