2014 ANNUAL SUMMIT HELD AT THE BROWN PALACE HOTEL, DENVER, CO
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Left to right:
Edward Janos, James Corwell, Aiden Murphy, Helmut Holzer, Victor Gielisse, Steve Jilleba, Daniel Scannell, Daniel Dumont, William Franklin, Ferdinand Metz
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- UNDERSTANDING COLORADO LAMB
- LEADERSHIP WITH HUMANITY
- EVOLVING THE CULINARY CLASSROOM
- PLANNING TO “REOPEN” THE HAMMOCK DUNES CLUB
- HOSPITAL FOODSERVICE PROCEDURE FOR MITIGATING COVID-19
- FOOD SUPPLY CHAIN WITH CHENEY BROTHERS PRESIDENT
- INSIGHT INTO THE CURRENT FEDERAL PROGRAMS & THE CARES ACT
- THE FUTURE OF THE FOOD SERVICE BUSINESS DURING THE CORONA CRISIS
- FEDERAL ASSITANCE UPDATES WITH JOSH SHILTS
- ANNUAL SUMMITS
- MASTER CHEF RECIPES
- RECIPES by Chef Olivier Andreini, CMC
- RECIPES by Chef Ken Arnone, CMC
- RECIPES by Chef Tim Bucci, CMC
- RECIPES by Chef Gerald Ford, CMC
- RECIPES by Chef Victor Gielisse, CMC
- RECIPES by Chef Jason Hall, CMC
- RECIPES by Chef Dan Hugelier, CMC
- RECIPES by Chef Drew Sayes, CMC
- RECIPES by Chef Tony Seta, CMC
- RECIPES by Chef Kevin Walker, CMC
- EXAM RESOURCES
- MASTER CHEFS Q & A
- What is the biggest takeaway from the Certified Master Chefs Exam?
- What is one piece of advice for those taking the Certified Master Chefs exam?
- What is your Favorite Cooking Technique?
- How did you keep organized for the Exam?
- What culinary school did you go to?
- When did you feel you were ready take the Exam?
- What is your philosophy on food?
- What resources you would recommend for the Exam?
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