Certified MC4
Certified ACF CCC
Military Executive Chef Edward Fuchs
Military Executive Chef Prerequisites - MC4
A military chef capable of performing as a department head responsible for all culinary aspects  in foodservice  
operations including banquet halls, off site catering,  institutional foodservice, colligate food service, business
style food service, noncommercial food service, clubs, or the owner of a foodservice operation.

E-6 or above in military food service
ACF Certified Chef de Cuisine (CCC) or above
Hold an Associates Degree
Accomplished Advanced Culinary Achievement Through Training, Culinary Degree or Competition Success.
Package Reviewed and Recommended by Military Chefs.com

Chef Ed started his career at The Instituted for the Culinary Arts in Nebraska. For 3 years he studied under some of the top chefs in the
Midwest. During this time he helped start the schools culinary competition team in 2005 and 2006, both years the team walked away with 10
bronze medals. He was also a leading force for the school to start its involvement with local high school competition teams through PROSTART
bringing Nebraska high schools up to par with the America Culinary Federations (ACF) rules of competing.  He left with two degrees, one in
culinary arts and one in pastry arts.  He graduated with top honors in his class of 2006.

In May 2006 Chef Ed Enlisted in the United States Coast Guard. In October he reported to Training Center Petaluma and was a top performer
in his class. His first tour of duty was on the USCGC MACKINAW in Cheboygan Michigan. While aboard the MACKINAW he excelled at his job
and brought the standard for the galley to a new level.  In March of 2007 SNFS Fuchs got picked up for the Coast Guard Culinary Team and
competed at Ft. Lee VA, against the top chefs in the United States Military.  He and 6 other competitors won over 30 ACF medals in over 12
events. . The annual, high-paced event is considered the Super Bowl for military chefs, it is the largest culinary competition in the U.S., and
brings together more than 200 competitors from 26 military installations. Sanctioned by the American Culinary Federation (ACF), the
competition is judged by ACF judges and instructors from England, Sweden, and other countries.  

His performance at the 2007 and 2008 Fort Lee competitions led him to be selected to travel to Erfurt, Germany with the United States Army
Culinary Arts Team (USACAT), to help the Army prepare for the World Olympics.  His hard work and talent in the Culinary Olympics was highly
praised and he was given a spot as a member of the 2009-2010 USACAT. Out of 31 of the best chefs in the US military, 9 were chosen
including Petty Officer Fuchs to compete in the World Culinary Cup in Luxembourg City, Luxembourg. He received an Army Commendation
Medal for his service in the World Culinary Olympics. During this time he also earned himself the title of Chef from the ACF and was awarded
the coveted ACF Gold medal for his culinary competition success.  

While still working as duty cook on the Coast Guard Cutter Mackinaw Petty Officer Fuchs was selected for the 3rd  time to act as team captain
for the 2009 Coast Guard Culinary Team.  Petty Officer Fuchs led a team of nine men and women in the 34th Annual U.S. Army Culinary
Competition at Fort Lee, Va. The team ended up taking third place in the highly coveted field cooking competition where they cooked and
served restaurant style, a three course, five star plated meal for 60.  Due to Petty Officer Fuchs Leadership the team left with 4 Gold medals
and over 14 ACF medals in the categories of ice sculpting, pastries, centerpieces, cold food tables, hot food and iron chef style challenges.

His specialty knowledge earned him a job as a chef at the Secretary of Homeland Securities Executive Dining Facility. Upon his arrival he
immediately took over the menu construction and revamped the workings of the EDF. His performance, and technical expertise allowed him (an
E-5) to be selected to fill the E-6 billet (Executive Chef of the DHS Executive Dining Facility) and is now in charge of operations of the galley,
the mentoring of the new chefs that report into DHS and continually bringing the standards of the facility to new heights. On a daily basis Petty
Officer Fuchs used his knowledge of food and service to represent the Coast Guard in the most professional and technically skilled manner to
the highest ranking members of the Department of Homeland Security.  Performing over 70 receptions and preparing over 10,000 plated
meals, he received direct compliments on his culinary works from the Secretary of Homeland Security, the Coast Guard Commandant, heads of
DHS components and many other high ranking officials.  He headed up the first State Level 7 Course Diner performed by the United States
Coast Guard Chefs.

In 2010 Chef Ed and Team Coast Guard made history at the U.S. Army Culinary Arts Competition at Fort Lee, Va. The team came out on top
even though the Army teams received enormous budgets, trained for months and had more team members than the Coast Guard. Meeting up
for the first time the day of the competition Coast Guard Chefs from all over the nation came together and pulled out third place with little to no
resources. Most of these Coast Guard Chefs had never met each other and received no training for the competition. The funding they received
to put together the team was spent on travel and a few hotel rooms the crew pilled into. Even with two weeks of iron chef style competing,
written tests, very little sleep (some nights no sleep), and no support, the team shined and Team Coast Guard placed third out of 26 military
installations. Installations throughout the world “brought it to the table” to be named the best of the best of military chefs In and for the first time
in history (for 35 years), led by Chef Ed, a non Army team stood proudly on stage holding a trophy they had fought 5 long years to achieve.