COOS BAY, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College will be hosting a special event for potential Certified Master Chefs (CMC’s).  

The American Culinary Federation CMC Workshop will be held from Friday, February 12, 2010 through Monday, February 15. Chefs will learn from the some of the nation’s best in an effort to attain the knowledge and skills necessary to pass the CMC examination. As of Jan. 8, event organizers suggest there are two spots remaining.

The CMC certification committee is determined to see the success rate of potential candidates increase without jeopardizing the integrity of the test. These workshops are designed to assist potential candidates in their preparation for the CMC test. In the future, chefs will need to attend at least three of these workshops to be eligible as a candidate for the CMC test. The new criteria will enable the CMC’s a chance to assess the candidate’s potential for success.  

The workshop will be presented by Edward Leonard, CMC, AAC, WGMC. Chef Leonard is the past president of the American Culinary Federation and was team manager for the past three Team USA’s. He is also the Executive Chef of the famed Westchester Country Club in Rye, New York. Chef Leonard has generously offered his time to spearhead this new opportunity for chefs to learn and grow.

The Certified Master Chef Program offered through the American Culinary Federation is the pinnacle of culinary certification. In the past, many chefs have attempted this grueling eight day test and failed. There are only fifty-nine CMC’s in the United States. OCCI’s program is recognized by WACS (World Association of Chefs Society) and has an exemplary reputation.

Chefs will be traveling from all over the United States to take part in this prestigious event. Registration is $850, but space is limited. Those interested in more information or registration should contact Chef Shawn Hanlin of OCCI at (541) 888-1546.