CMC

April 11, 2022 by mlemon

There are fewer than 80 Certified Master Chefs in the world

Schoolcraft College is on its way to having two members of its faculty become Certified Master Chefs® (CMC) as both Chef Paul Grosz and Chef Drew Sayes advanced out of Segment 1 of the recent American Culinary Federation’s (ACF) CMC exams.

The exams were held March 18-21 in the American Harvest restaurant in the VisTaTech Center on the main campus of Schoolcraft College. Segment 2 will be held later this year.

Chef Grosz and Chef Sayes — Chef Paul Grosz (left) and Chef Drew Sayes are each full-time instructors.

A CMC is considered the highest level of the profession, and demonstrates mastery of culinary competence and expertise through education, experience, knowledge and skills consistent with the master chef level. The exam was first commissioned and offered in 1981.

There are fewer than 80 Certified Master Chefs in the world, with Brian Beland, Schoolcraft College’s Department Chair of Culinary Arts, among those to hold this distinguished ranking. In addition, faculty member Joseph Decker is a Certified Master Pastry Chef® (CMPC).

Chef Grosz serves as full-time instructor and currently teaches classes associated with the American Harvest lunch service. He is co-proprietor and Chef of Cuisine Restaurant. Chef Sayes, a 2003 Oakland Community College graduate, has been a full-time instructor since January.

“We are extremely happy for the excellent results by Chef Grosz and Chef Sayes in Segment 1 of the CMC exams,” Chef Beland said. “We wish them the very best on Segment 2 and have every confidence they will do well.”

To apply for the exam, candidates must already be a Certified Executive Chef or Certified Culinary Educator, provide a letter of recommendation from current CMCs or CMPCs, and have completed education courses on sanitation and food safety, management, cost management and wine.

Chef Drew Sayes goes through one of the four modules in the Certified Master Chefs exam.

The exam modules included:

Freestyle Cuisine
Healthy Cooking
Global Cuisines
Pastry and Baking

Both Chef Grosz and Chef Sayes shared feelings of relief after the grueling exam wrapped up.

“When (it was over), I felt a bit of relieve and accomplishment, but only for a short time knowing that Segment 2 is not far behind,” Chef Grosz said. “The work is not done. We’ll take a short break, then start practicing for an excruciating next part of the exam.”

Chef Sayes echoed those thoughts.

“When the exam concluded, I was relieved and exhausted,” he said. “I was also slightly disappointed that it ended. I was gaining a lot of momentum and confidence going through each discipline; I wanted to continue and carry that into the next segment.”

Chef Grosz — In addition to teaching, Chef Paul Grosz is co-proprietor and Chef of Cuisine Restaurant.

Despite the intense pressure, each Chef felt the exam went well.

“It was the most intense experience I’ve had in my career,” Chef Sayes said. “It was challenging to adjust my mindset each day and mentally preparing for the next discipline. Lack of sleep caused by constantly thinking about what’s next also made it difficult to focus on the task at hand. Through all of that, it was a great experience and I ended up having a lot of fun throughout the process.”

Added Chef Grosz: “I feel the CMC exam went very well. What I enjoyed mostly out of it was the adrenaline during the cooking time period while we were being judged on every move we made. Cooking at the highest level in a time limited situation while experts in the field were scrutinizing everything you did was very nerve-wracking.”

Each is looking forward to the next phase of the exam.

“There’s still a lot of work to do,” Chef Sayes said. “Luckily, I’m able to take the summer and prepare. I’m looking forward to the next challenge.”

Chef Grosz also emphasized how learning never stops, taking the American Master Chefs’ Order’s motto of “Forever the Student” to heart.

“This has been 30 years in the making for myself because as a chef we continue to always learn,” he said. “Taking this exam has made me a better person, a better chef and ultimately a better instructor. I just want to thank everyone for all their support as we continue this journey. My family, Schoolcraft, my fellow instructors and the staff at Cuisine. Without their support, this would not be possible.”

Learn more about Schoolcraft College’s Culinary Arts program.

March 16, 2022 by Schoolcraft College

There are fewer than 80 Certified Master Chefs in the world

Schoolcraft College will be the site of Segment 1 of the American Culinary Federation’s (ACF) Certified Master Chef® (CMC) exams starting Friday, March 18, through Monday, March 21, in the American Harvest restaurant in the VisTaTech Center.

“Schoolcraft College was selected as an approved Certified Master Chef testing site by the American Culinary Federation,” said Jonathan Moosmiller, CMC and American Master Chefs Order (AMCO) President. “The criteria included excellence in educational programming and strong leadership. The Certified Master Chefs program has worked with Schoolcraft College for many years, assisting in providing CMC chefs as Schoolcraft Instructors. The American Master Chefs Order is proud to continue this partnership with Schoolcraft College and the American Culinary Federation.”

“We are honored to welcome this group of exceptional chefs to Schoolcraft as they look to demonstrate, and validate, their mastery of cuisine in their pursuit of earning the Certified Master Chef designation,” Chef Beland said. “Schoolcraft College Culinary Arts students have benefited from the world-class kitchens and instructional environment for many years, and we are excited to share what we have the privilege to experience daily with them.

“Hosting the CMC exam is a great opportunity for the students in the program as well. The students are able to experience highest level of practical culinary certification first hand by supporting the exam candidates and evaluators as kitchen apprentices and hospitality support services. This gives the students personal interaction opportunities and experience in ‘the arena’ feeling the pressure and seeing the intense focus.”

The facilities in American Harvest include:

70-seat full-service restaurant
5 fully outfitted kitchen labs dedicated to the various skill competencies of the craft
Collaboration with Schoolcraft Brewing and Distillation program
Retail Café Market space
Construction of a new Demonstration and Innovation Center recently approved with construction scheduled to begin later this year

three master chefs — Brian Beland (center), Schoolcraft College’s Department Chair of Culinary Arts; is shown with Shawn J. Loving (right), who previously held that role; and Michael Russell. Each is a Certified Master Chef.

The exam schedule begins on Friday, March 18, with Freestyle Cuisine. Healthy Cooking follows on Saturday, March 19, then Global Cuisines on Sunday, March 20. Pastries and Baking concludes the exam on Monday, March 21.

Schoolcraft College’s Proud Heritage of Culinary Arts

Herman Breithaupt is credited with establishing Schoolcraft College’s Culinary Arts program in 1966, with his son, Robert Breithaupt, directing the department later that year.

“We began the first year with 16 students,” Robert said. “After that we had a list of students waiting to get into the program, and it has continued that way to the present day.”*

Schoolcraft College is continuing to prepare its Culinary Arts students for the ever-evolving realities of the complex restaurant industry by updating several areas of the curriculum.

“With the help of industry experts who provided valuable feedback, data from surveys from students and employers, plus input from other valued sources within Schoolcraft College and beyond, we’ve adjusted our curriculum and programming to better train our students to become valued employees and leaders in the restaurant industry,” Chef Beland said.

The goal is to raise competency and improve skill sets in several key areas in cooking and operations, including:

Apply nutritional concepts to menus
Demonstrate fundamental cooking principles
Perform advanced butchery skills
Understand restaurant financial controls
Incorporation of alcohol service and accountability
Improve time management skills
Increased focus on baking/pastry

To reflect the updated curriculum, the program will be called Professional Culinary Arts and offer the following:

Professional Culinary Arts Skills Certificate – 21 credits
Professional Culinary Arts Certificate – 43 credits
Professional Culinary Arts Associate in Applied Science (AAS) Degree – 60-66 credits

The program is stackable to a Bachelor of Science Degree in Culinary and Dietary Operations and is certified by the American Culinary Federation Education Foundation (ACFEF).

Learn more about Schoolcraft College’s Culinary Arts program.

*From Page 68 of “Reaching Out … A History of Schoolcraft College” by Samuel Hudson.

July 19, 2021 by Schoolcraft College

He is one of only 72 Certified Master Chefs in the world

Today for “Faculty Spotlight” we’re sitting down with Brian Beland, a Certified Master Chef and our new Culinary Arts Department Chair. He also serves as the Executive Chef at Country Club of Detroit, which has earned distinction as a Platinum Club of America.

Schoolcraft College: Hello, Chef Beland, and congratulations on your new role! To start out, could you please tell us about your position at Schoolcraft College, how long you have been with us and what classes you teach?

Brian Beland: Thank you and I appreciate the opportunity to be featured and represent the Culinary Team at Schoolcraft College. I was fortunate to join the Schoolcraft Culinary Team in January 2014. To be honest, I’m still learning on the job the many facets and roles of our department. Some of the highlight responsibilities include continuing the longtime tradition of culinary excellence and pursuit of a hospitality-first culture. I want to be a resource for the students and team members who make the Schoolcraft Culinary experience special and unique. And I want to be both a visionary and facilitator for short- and long-term curriculum and facilities planning for the department.

“The culinary industry and the educational model has been through so much change the last 10 to 15 years. We recognize that we need to maintain our standard of excellences, but also need to review what we are focusing on and how we are providing that to the students.”
Brian Beland, Culinary Arts Department Chair

SC: Please tell us a little about how one becomes a Certified Master Chef. What does attaining that achievement entail?

Brian Beland: For me, the Certified Master Chef process represents a commitment to lifelong learning and self-development. The process itself starts with a dedication to the personal development and refinement of cooking techniques, cuisine philosophy, time management and the desire for continuous improvement. The mindset carries through not only in the kitchen but in all aspects of personal and professional life. The exam itself is an eight-day practical cooking exam supported by levels of professional experience and education. The cooking practicals include: Nutritional, Cold Food Garde Manger, Classical Cuisine, Global Cuisines, Freestyle, Baking and Pastry, Continental European Cuisine and a Market Basket Final.

SC: What prompted your interest in the culinary arts? Did you always want to be a chef?

Brian Beland: In high school I became introduced to the kitchen. Initially, it was not the career path I through I would choose, but after some positive experiences and learning about myself along the way, I couldn’t see myself anywhere else. I chose Michigan State’s Hospitality Business program as an opportunity to continue working in kitchens and also obtain some business background education. I chose all my externships in the kitchen, with my Level 2 experience at Country Club of Detroit. It was in that kitchen I found myself committing myself to the craft and profession. I enjoyed the hustle, the stress, the continual push to get better. It replaced team sports that I had been accustomed to participating in.

Chef Beland teaching teaching a student in the kitchen — Brian Beland has taught at Schoolcraft College since 2014.

SC: Culinary Arts is perhaps the best known program at Schoolcraft College. What is your vision and what are your goals for the department as we move forward?

Brian Beland: Our team’s vision is a pursuit of continuous excellence and preparing the students to be ready to take positions in industry. An initial goal for our team this year is to reboot our program, enrollment and restaurant services as we come out of a difficult one-month stretch that drastically disrupted the hospitality industry. At the same time, we have been working diligently this year on our curriculum. The culinary industry and the educational model has been through so much change the last 10 to 15 years. We recognize that we need to maintain our standard of excellences, but also need to review what we are focusing on and how we are providing that to the students.

SC: What do you like best about teaching at Schoolcraft College?

Brian Beland: Schoolcraft is an amazing place to be associated with. Our kitchen labs are built for individual student learning, allowing us as instructors to provide the opportunity for each student to cook and develop individual skills. As we move into the second year part of the program, students can take the fundamental development learned in year one and apply those skills to full-service restaurant operations and work as a team. It’s a privilege to be a part of a team and institution where the College, administration, Board of Trustees and community all believe in our vision and support our various offerings.

SC: Thank you, Chef Beland. Is there anything else you would like to add?

Brian Beland: Thank you! We look forward to seeing everyone back in the fall!