Embark on a transformative journey into the upper echelons of the culinary world with our exclusive Certified Master Chef (CMC) Workshop, led by Master Chef Rich Rosendale. This immersive three-day workshop is meticulously designed for chefs who are serious about advancing their careers, refining their skills, and preparing for the prestigious CMC Exam.

With a core focus on creativity, innovation, and culinary excellence, this workshop covers essential techniques and knowledge to elevate your cooking to the next level. Each session is carefully structured to push your boundaries, challenge your abilities, and inspire you to think critically about every aspect of your craft.

In an exciting addition, we’re thrilled to announce that Master Chef Gerald Ford, one of only 75 Certified Master Chefs in the United States, will be joining us as a guest instructor. With 30 years of culinary expertise, Chef Ford brings a wealth of knowledge from his roles in luxury establishments such as The Mandarin Oriental, Four Seasons, Ritz Carlton, and Michelin-starred destinations. As the former Captain of the American Culinary Team USA and founder of Legit Concepts, Chef Ford now shares his insights and innovative systems for mastering leadership, efficiency, and creative excellence in the kitchen.

Together, Chef Rosendale and Chef Ford offer an unparalleled educational experience that will provide you with the practical skills, strategic insights, and inspiration to advance in the culinary industry. If you’re ready to take your craft to extraordinary heights, this is your opportunity to learn from two of the best in the business.

Day 1: Plant-Based Cooking, Garde Manger, Baking & Pastry

8:00 AM - 9:00 AM: Orientation and Welcome

• Introduction to the CMC exam process
• Overview of the schedule and objectives for the three days
• Distribution of materials and resources

9:00 AM - 10:30 AM: Plant-Based Cooking Overview

• Objective: Learn techniques to create center-of-the-plate vegan dishes.
• Discussion: Balancing flavor and presentation in plant-based cuisine.

10:30 AM - 12:00 PM: Plant-Based Cooking Practical

• Hands-on Practice: Prepare a center-of-the-plate vegan item.
• Evaluation: Feedback session on creativity and execution.

12:00 PM - 1:00 PM: Lunch Break

1:00 PM - 2:30 PM: Garde Manger Overview

• Objective: Develop skills in crafting Garde Manger dishes.
• Discussion: Techniques for flavor development, glazing, and menu inspiration.

2:30 PM - 4:00 PM: Garde Manger Practical

• Hands-on Practice: Create a main piece, salad, and sauce using a provided basket.
• Evaluation: Focus on teamwork, execution, and flavor.

4:00 PM - 5:00 PM: Baking & Pastry Overview

• Objective: Understand the principles of crafting successful exam-level desserts.
• Activities: Review key techniques and discuss dessert composition.

Day 2: Garde Manger (Final), Global Cuisine

8:00 AM - 9:00 AM: Open Q&A from Day 1

9:00 AM - 11:00 AM: Garde Manger Practical (Final Presentation)

• Hands-on Practice: Complete team projects—finalize, glaze, and present Garde Manger dishes.
• Evaluation: Team feedback on presentation and execution.

11:00 AM - 12:00 PM: Lunch Break

12:00 PM - 1:30 PM: Global Cuisine Overview

• Objective: Explore techniques and authenticity in global and European cuisines.
• Discussion: Research methods and the importance of respecting culinary traditions.

1:30 PM - 4:00 PM: Global Cuisine Practical

• Hands-on Practice: Prepare dishes inspired by global and European cuisines.
• Evaluation: Immediate feedback on authenticity and execution.

Day 3: Classical Cuisine, Freestyle Market Basket

8:00 AM - 9:00 AM: Classical Cuisine Overview

• Objective: Learn and apply classical cooking techniques.
• Discussion: Exploring traditional methods and their modern relevance.

9:00 AM - 11:00 AM: Classical Cuisine Practical

• Hands-on Practice: Execute a classical dish with a focus on precision and tradition.
• Evaluation: Feedback on technique and presentation.

11:00 AM - 12:00 PM: Market Basket Overview

• Objective: Develop freestyle creativity using diverse ingredients.
• Discussion: Strategies for improvisation and innovation in a timed environment.

12:00 PM - 1:00 PM: Lunch Break

1:00 PM - 4:00 PM: Market Basket Practical

• Hands-on Practice: Create freestyle dishes using a mystery basket.
• Evaluation: Focus on creativity, technique, and presentation.

4:00 PM - 5:00 PM: Closing Session

• Recap of the training
• Q&A session
• Providing additional resources and tips for further study and practice
• Certification of participation