Hello and Welcome from the American Master Chefs’ Order
The term and title, “Master Chef” at least in the United States, is used loosely by Marketers and individuals alike to promote any number of self-interest endeavors. Consequently, unlike the rest of the world who may require a certification or license to use such designation, the US does not and so is misunderstood by the general population.
So who are the real Master Chefs? This site is dedicated to the few Chefs who have, over the past years and decades, dared to push themselves both mentally and physically to their cooking limits by stepping into the gauntlet known as the American Certified Master Chef’s Exam as constituted by the American Culinary Federation Educational Institute.
The few that have been successful in obtaining this certification level are a very close fraternity with many things in common. We have a deep understanding, affection and respect for our craft. We invite all to follow us as we strive through food to lift the social fabricate of the world one Certified Master Chef at a time.
As you would expect, our places of labor represent many of the top properties, venues and businesses that make up the channels of our very broad industry.
As an Order, we strive to stay connected both through this site and annual events. These are our stories, gathered to serve as a history, to inspire as well as an offer of mentorship to any and all who desire to follow in our footsteps.
While all websites are a creative work in progress, we believe that by bringing you the latest about the American Master Chef’s Order, we will be able to share our world class branded fraternity. In these pages you will meet both the tenured, the retired as well as the newly certified. You will find news about our partners, our annual summits, information on certification, and profiles of our members.
For a Master Chef this unique ring represents the pinnacle of his or her cooking career. By design it is an heirloom for the culinarian that has earned the right to own and wear it. This, one of a kind, ring is crafted under legal authority from the American Master Chef’s Order by only one closely guarded jeweler. Each AMCO Presidential commissioned ring is unique to a specific Master with their name, MC number and test year. Once finished the rings data is logged and its mold is destroyed.
October 27-29, 2017
The Broadmoor extends an invitation to our American Master Chefs and their guests to the 4th Annual American Master Chefs Summit. Our luxurious resort is a AAA Five Diamond Resort located in Colorado Springs, Colorado. The resort features an award winning spa, championship golf, meeting space and much more. Our restaurants offer fine dining that celebrates modern innovation.
The weekend events will offer an opportunity for AMCO chef members to come together to celebrate all things culinary while looking towards the future of our profession. We will celebrate “Becoming a Certified Master Chef”. We will share with others what it means when you see “CMC” behind a chef’s name to know that they have put their all into their careers to bring the industry the best. Many claim to be “Master Chefs” but there is only one way to become a Master Chef-through the American Culinary Federation.
Join your peers as the Broadmoor rolls out the red carpet for our distinguished guests. We promise a weekend that will be a special memory for many years.
About The Broadmoor:
The Broadmoor is the longest consecutive winner of the Forbes Five-Star and AAA Five-Diamond awards for excellence. Situated at the gateway to the Colorado Rocky Mountains in Colorado Springs, the resort and Wilderness properties combined encompass 5,000 acres. The resort campus has 779 rooms and suites and includes three championship golf courses, a Forbes Five-Star spa and fitness center, nationally recognized tennis staff and program, 26 retail boutiques and 10 restaurants, including Colorado’s only Forbes Five-Star, AAA Five – Diamond restaurant Penrose Room, and 10 cafes and lounges.
THE BROADMOOR l The Ranch at Emerald Valley l Cloud Camp l Seven Falls
1 Lake Avenue, Colorado Springs, CO 80906
with Paul Stanley and Sean McCarthy from the Colorado Culinary Academy.
Forget what they say about too many cooks spoiling the broth.When 25 of the country’s 68 certified master chefs came to Denver last weekend for a two-part reunion hosted by the American Culinary Federation Colorado Chefs Association, food that tasted as good as it looked was in plentiful supply.
The reunion opened with a $75-a-ticket garden party at the Governor’s Mansion where culinary professionals from throughout the metro area used Colorado vegetables, fruit, lamb and beef to prepare dishes designed to impress a crowd with decidedly sophisticated palates.
Morningstar of Littleton executive chef Greg Sever, for example, placed grilled scallops atop thin slices of Rocky Ford cantaloupe while Christopher Moore, executive chef at The Club at Ravenna, with help from apprentices Rick Bourland and Conner Brodeur, received plenty of compliments for his cherry-scented Colorado lamb barbacoa piled atop roasted Olathe Sweet sweet corn pancakes and accompanied by a dollop of Palisade peach and cherry chutney.
Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar’s Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs’ Order and Nestle’s corporate executive chef, received a big round of applause when he thanked those who prepared the evening’s feast by noting, “Food tastes so much better when the ingredients are local.”
Colorado’s certified master chefs in attendance were Ed Janos, David Kellaway, Dieter Kiessling, John Johnstone and Franklin. They achieved their status after passing a rigorous eight-day exam.
Joan Brewster, executive director of the American Culinary Federation Colorado Chefs Association, joined Franklin in welcoming such distinguished guests as Fred Batchelor, a past president of the Colorado Chefs Association and the last chef to preside at the Denver Dry Goods Tea Room before it closed in 1987. He went on to spend 25 years as executive chef at the Springwood Retirement Campus in Arvada before moving to Texas to join his son in starting a food truck that sells deep-fried Cajun turkey.
Others enjoying the al fresco gathering were Diane Mulligan, former news director at 7News who is now president of M & C Communications; Mulligan’s husband, Joseph Baghadjian, and their son, Marc; executive coach Kendall Colman; Denise Mickelsen, acquisitions editor for cooking, baking and gardening at Craftsy; McKenna Wecker, who is soon to begin her journalism studies at San Diego State University; and Michael Schultz, whose family started Schultz’s Gourmet, a line of seasonings, hot sauces and snacks found at such outlets as Whole Foods, Costco and Kroger stores.
The reunion, in its third year, concluded the following night with a dinner for the visiting dignitaries at The Fort in Morrison. Proceeds from the garden party were to be split between the American Master Chefs’ Order educational programs and the Governor’s Residence Preservation Fund.