Those with master-chef certification from the ACF possess a foundation of quality experience, practiced skills of the highest standard and the ability to perform for eight days under extreme pressure. In order to apply for the CMPC exam, candidates are required to provide documentation that they are a Certified Executive Pastry Chef® or Certified Culinary Educator®, two letters of recommendation from current CMPCs or CMCs, and proof that they have completed the rigorous education and experience requirements. They must also secure funding for the cost of the exam process, including the exam fee, travel expenses and practice materials.
“Embarking on the journey to become a Certified Master Pastry Chef is an accomplishment in itself,” said Ken Arnone, CMC, chair of the ACF CMC/CMPC subcommittee and owner, KA-CMC LLC in Poughkeepsie, N.Y. “These four chefs will undergo an intensive eight-day test of their culinary skills and knowledge knowing that if they succeed they will join a small group of chefs who have shown the commitment, hard work and expertise to accomplish this most challenging task. We wish them the best of luck on the CMPC exam.”
During the exam, candidates must demonstrate well-rounded expertise by passing each daily test with a minimum passing score of 70 points out of 100. Candidates may continue with the examination if they fail one segment, but they must maintain a cumulative average score of 75% or they are ineligible to continue. The eight segments are: nutritionally balanced baking; the artistic heart of baking; creative composition/freestyle and contemporary pastry mystery basket; classical tortes; symphony of plated desserts and presentation of pastry arts buffet; chocolates and petits fours with centerpiece; international pastries; and grand buffet. Scores are tallied based on kitchen skills and presentation and tasting. Candidates are evaluated by ACF-certified peers during each segment.
The four CMPC candidates are:
• Andy Chlebana, CEPC, CCA, culinary-arts instructor/pastry chef, Joliet Junior College, Joliet, Ill.
• Victoria German, CEPC, baking and pastry-arts instructor, SAIT Polytechnic, Calgary, Alberta
• Susan Notter, CEPC, pastry-arts program director, The Pennsylvania School of Culinary Arts—YTI Career Institute, Lancaster
• Orlando Santos, CEPC, executive pastry chef, MGM Grand Detroit
For more information about the candidates or the exam, visit www.acfchefs.org/CMPC. The ACF will announce which chefs, if any, earned the distinction of Certified Master Pastry Chef on its website and in a press release on August 25. To access ACF press releases, visit www.acfchefs.org/pressreleases.