Do you have the goal of attaining the ranks of Certified Master Chef? It is a level in the industry that few have reached but, make no mistake, it can have a meaningful impact on your career, both in the quality of opportunities one experiences, as well as driving higher monetary compensation for your expertise. But it is not a designation easily acquired.
Historically, this exam has built upon the reputation of being nearly impossible to pass. We aim to change that by offering principles and methodology that anyone can learn. Like any craft, your training is the single biggest influencer as to what the outcome will be. The quality of your learning and direction goes hand in hand with your performance. Rich will share with you his relentless passion for food and the craft of cooking. And you will also learn invaluable strategies on how you can organize your kitchens, as well as how to plan for a training regimen that suits you and delivers results.
This class is taught by Rich, one of less than 100 certified master chefs in the United States. He has over 55 international cooking awards under his belt. He has trained with some of the country's top culinarians and is regarded as one of the country's most highly trained chefs. No one offers the depth of training, combined with his range of skill and passion for teaching. This is not just an investment in preparing for the exam but will deliver a level of training that will help you blossom as a chef.
This three-day workshop covers the following:
- Creating a plan for the exam
- Healthy cooking
- Prep buffet and catering
- Presentation buffet and catering
- Global cooking
- Baking and pastry
- Continental and Northern Europe cuisines
- Market basket
This is a professional hands-on workshop for chefs. Participants will receive a welcome letter with the schedule two weeks prior to the course. All participants will receive an electronic file with recipes and the course material upon completion. We supply all of the food and material for the workshop. This class is a tremendous value.
Still not sure?
Here’s what chefs are saying about Rich's class:
“Chef Rich not only teaches the basics and advanced techniques of sous-vide cooking…he made sure he understood each participants business needs and showcased techniques specific to them."
Lou Bastian- VP Corporate Chef Levy Restaurants
TOOLS AND ATTIRE: Each attendee may bring his or her own knives and notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (EACH DAY/LOCAL TIME)
8:15 to 8:30 – (Continental Breakfast) 8:15 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)
OPTIONAL EVENING DINNER PACKAGE: We also offer the evening dinner package hosted by Chef Rich. For and additional $125 we invite you to dinner with the group at a local restaurant after the first day of the class. This includes food and gratuity (Alcohol is on you own). If you are interested select this option before adding to your cart. We will notify you prior to the class of time and location for the dinner.
CLOSEST AIRPORT: Cleveland Airport
RECOMMENDED HOTEL: TBA
ADDRESS FOR THE CLASS: Lander Rd, Cleveland, OH 44124
This will be a smaller class. Space is limited.
CANCELLATION/REFUND DATES: 100% – 60 Days Out
NO REFUNDS – Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WANT A CLASS IN YOUR CITY? - CONTACT firstname.lastname@example.org