At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, join J. Kevin Walker, CMC, AAC, for an in-depth session on the evolving Certified Master Chef (CMC) exam. Walker will explain the critical changes being made to the test by the American Master Chefs Order to reflect the needs of today’s chefs while also highlighting the overarching importance of certification in advancing careers and raising industry standards.
Walker’s session will cover the new assessment program designed to give candidates critical feedback, offer mentorship, provide transparency to the process and the exam itself. Updates set for 2025 will offer a more accessible path to mastery by focusing on real-world culinary skills, menu creation, and practical challenges.
Club + Resort Chef (C+RC): Tell us about the significance of your presentation topic.
Kevin Walker (KW): The presentation on the new format of the Certified Master Chef (CMC) Exam is significant because it reflects the evolving standards of culinary excellence and professionalism within The American Master Chefs Order (AMCO). By addressing key updates, such as modernized evaluation criteria, streamlined scheduling, industry relevance and enhanced focus on inclusivity and mentorship, the presentation underscores AMCO’s commitment to maintaining the highest level of culinary mastery while adapting to the needs of today’s culinary industry. This ensures that the exam remains relevant, accessible, and reflective of the skills required to lead in a professional kitchen environment.
C+RC: What can attendees expect to walk away with?
KW: Attendees will gain a clear understanding of the new CMC Exam format, including changes in the structure, evaluation methods, and topics included in the exam, apprentice management, and will showcase the transparency we are striving for. They will also learn how these updates align with AMCO’s mission to uphold excellence and inclusivity in the culinary profession. Furthermore, attendees will leave equipped with practical insights on how to prepare for the revised exam process and how these changes will elevate both individual candidates and the culinary industry as a whole.
C+RC: As a speaker and attendee, what about Chef to Chef are you most looking forward to?
KW: Several things: presenting the revised CMC Exam; spending time with friends and colleagues; learning new techniques, seeing new ideas, being inspired by everyone presenting; and seeing the Chef of the Year culinary competition—always a great time.
C+RC: From your perspective, why is Chef to Chef important to this industry and to club chefs in particular?
KW: Chef to Chef is crucial to the culinary industry and especially to club chefs because it fosters collaboration, education, and innovation within a specialized professional community. For the industry as a whole, these gatherings provide a platform to exchange ideas, share best practices, and address emerging trends, ensuring that chefs remain at the forefront of culinary excellence.
For club chefs in particular, Chef to Chef events offer opportunities to focus on the unique demands of private club dining, including creating highly customized menus, catering to diverse member preferences, and maintaining a balance between tradition and innovation. These events also provide a rare chance to network with peers, build camaraderie, and discuss challenges specific to the club environment, such as managing seasonal menus, meeting high service expectations, and integrating sustainability practices.
