The American Culinary Federation website at acfchefs.org broke the testing days down like this:
Day one: Healthy cooking using bison, pompano, tempeh, amaranth, escarole, Moro orange and kiwi.
Day two: Buffet. The chefs and their apprentices spent 12 hours in preparation.
Day three: Three candidates completed edible cold platters. Only Bucci moves onto classical cooking.
Day four: Classical menu – with Dover sole and chicken.
Day five: Freestyle. Bucci uses his individual style to prepare squab, quail eggs and other ingredients.
Day six: Global cuisine: Food of the Americas, Asia and eastern Mediterranean. Bucci prepares chow fun, paella mixta and snapper veracruzana as selected by the lead evaluator for this portion of the exam.
Day seven: Baking and pastry. Yeast bread, celebration cake, puff dough
Day eight: European cuisine and a mystery basket. Bucci's score is high enough to retake "classical," so a ninth day is added to the exam.
Day nine: Bucci earns the title certified master chef.
(Above, former students come out to support Bucci. Pictured, from left, are Kristyn Granahan, Javier Reyes, Emma Prucha, Diamond Taylor, Mike Shannon and Joe Biskie).
All photos provided by the American Culinary Federation except where noted otherwise,