CMC Prep Course Three Day Workshop, August 3rd-5th, DC Metro Area, RC Culinary Lab

$ 2,250.00 translation missing: en.products.product.regular_price $ 2,500.00
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Do you have the goal of attaining the ranks of a 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. However, 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:   

Class Topics

Day 1

  • Creating a plan for the exam
  • Healthy cooking
  • Prep buffet and catering

Day 2

  • Presentation buffet and catering
  • Classical
  • Global cooking

Day 3

  • Baking and pastry
  • Continental and Northern Europe cuisines
  • Market basket
  • Freestyle


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.


Dulles International Airport
1 Saarinen Cir, Dulles, VA 20166


- Best Western Leesburg Hotel & Conference Center (726 E Market St, Leesburg, VA 20176)
- Hampton Inn & Suites Leesburg (117 Fort Evans Rd NE, Leesburg, VA 20176)
- Homewood Suites by Hilton Leesburg, VA (115 Fort Evans Rd NE, Leesburg, VA 20176)


RC Culinary Lab
75 Lawson rd. Unit 203
Leesburg VA, 20176

Space is limited.


Less than 90 days prior - 100% refund to original form of payment will be offered for the total amount paid.

Less than 60 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.

Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Anytime (past participants only)- 100% class credit offered (based on the amount paid) and can used only for regular class price and cannot be applied to early bird prices or discounts.

Each situation will be evaluated by Chef Rich Rosendale and/or Chef Christopher Rieloff. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.