I would so love to watch this certification testing - what a demanding testing this is and so interesting.
http://www.acfchefs.org/Content/Navigati...efault.htm
August 2, 2012
The CMC exam officially begins Aug. 4, but the first assignment has already been distributed. The candidates are making their way to The Culinary Institute of America, Hyde Park, N.Y., for the grueling eight-day exam. ACF wishes all the CMC candidates safe travels and much success!
Their first assignment -
Choose from the three nutrition market baskets assigned to the candidates and design a four-course menu that includes a hot appetizer, salad, main course and dessert incorporating all the items in the basket. When planning the menu, remember the meal cannot exceed 1,000 calories or 1,500 mg. of sodium. The balance should be 15-20% protein, 45-60% carbohydrates and 25-30% fat. And if that isn't challenging enough, your menu must serve 10 people and be completed in 4 1/2 hours with a 30-minute service window. Welcome to the Certified Master Chef exam!
Basket #1
3 Whole Ducks
1 Whole Cod
30 Oysters
Farro
Spaghetti Squash
Pistachios
Tangerines
Apples
Rhubarb
Lolla Rossa
Basket #2
Bone-In Pork Loin
Bone-In Skate Wing
30 PEI Mussels
Millet
Red Beets
Almonds
Peaches
Lemons
Plums
Bibb Lettuce
Basket #3
Lamb Saddle
1 Tile Fish
2 Lobsters
Amaranth
Macadamia Nuts
Jerusalem Artichokes
Strawberries
Pineapple
Papaya
Arugula
Guess it wasn't a stellar day method-wise, but menus sure sound good to me.
http://www.acfchefs.org/Content/Navigati...efault.htm
August 2, 2012
The CMC exam officially begins Aug. 4, but the first assignment has already been distributed. The candidates are making their way to The Culinary Institute of America, Hyde Park, N.Y., for the grueling eight-day exam. ACF wishes all the CMC candidates safe travels and much success!
Their first assignment -
Choose from the three nutrition market baskets assigned to the candidates and design a four-course menu that includes a hot appetizer, salad, main course and dessert incorporating all the items in the basket. When planning the menu, remember the meal cannot exceed 1,000 calories or 1,500 mg. of sodium. The balance should be 15-20% protein, 45-60% carbohydrates and 25-30% fat. And if that isn't challenging enough, your menu must serve 10 people and be completed in 4 1/2 hours with a 30-minute service window. Welcome to the Certified Master Chef exam!
Basket #1
3 Whole Ducks
1 Whole Cod
30 Oysters
Farro
Spaghetti Squash
Pistachios
Tangerines
Apples
Rhubarb
Lolla Rossa
Basket #2
Bone-In Pork Loin
Bone-In Skate Wing
30 PEI Mussels
Millet
Red Beets
Almonds
Peaches
Lemons
Plums
Bibb Lettuce
Basket #3
Lamb Saddle
1 Tile Fish
2 Lobsters
Amaranth
Macadamia Nuts
Jerusalem Artichokes
Strawberries
Pineapple
Papaya
Arugula
Guess it wasn't a stellar day method-wise, but menus sure sound good to me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com