| Certified ACF CEC |
| Certified MC4 |
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| Military Executive Chef Jamie Green |
| 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 |
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| BIOGRAPHY Master Sergeant Jamie M. Green is the Enlisted Aide for the Vice Chief of Staff of the United States Air Force, Bolling AFB; Washington, DC. As the Enlisted Aide she is responsible for the care, cleanliness and order of the assigned quarters, to include all uniforms and military equipment. MSgt Green is responsible for orchestrating the entire General’s entertaining needs from planning, preparation, arrangement, and conduct of official social activities, such as receptions, parties and dinners. MSgt Green has a passion for the Enlisted Aide position and will tell the story to anyone that will listen. Recently as the AF instructor at the Advanced Culinary Course Ft Lee, VA, she helped ignite the culinary spark in over 300 students and was often commended on her positive attitude and ability to make culinary look so fun. She was recognized for that outstanding dedication to providing good strong culinary foundation, by receiving Distinguished Instructor. MSgt Green has always encouraged the use of culinary education as a positive tool and to add to her arsenal, she tested and received the Executive Chef Certification this past summer. When asked how she felt, she said honored to hold that title as a female and as one of the few in the USAF. Currently the culinary subject matter expert for her career field she provides monthly culinary tidbits and information to challenge her fellow aides and help with completing their culinary degrees and/or certification. Education: Certified Executive Chef (ACF) Restaurant Hotel and Fitness Management Degree Certified Food Executive (IFSEA) Certified Instructor (BIC) COURSES COMPLETED: CEC, American Culinary Federation, Ft Lee VA Flavor Dynamics, CIA Course, Hyde Park, NY Starkey International Household Management, CO Distinguished Instructor 2008, Ft Lee, VA IFSEA Culinary Competition, Washington, DC Army Culinary Competition, Ft Lee VA Support Cadre Training Course: Ft Lee VA Basic Instructor Course, Lackland AFB, TX Small Dishes Big Flavor; CIA Course NY Certified HACCP Manager, IFSEA Certified Professional Food Manager, IFSEA Certified Food Executive, IFSEA CCAF, Restaurant, Hotel & Fitness Management NCOA; Tyndall AFB, Florida Food Safety & Sanitation for Managers, Pensacola FL Advanced Culinary Training; Ft Lee VA AF General Officers Quarters Management, Jax FL Airman Leadership School, Bolling AFB, Washington DC Seven Level (Craftsman, 62350) Pentagon AFEDR, DC Chocolate Petit Fours with Susan Notter; Maryland Sugar Decoration with Ewald Notter; Maryland Five Level (Journeyman, 62350) Shaw AFB Customer Service University, Shaw AFB Prime Ribs School, Tyndall AFB, FL Three Level (Apprentice 62330) Lowry AFB, CO Job History: June 2008 to Present - Enlisted Aide to the Vice Chief of Staff of the United States Air Force Bolling AFB, Washington DC July 2005 - May 2007 - Advanced Culinary Instructor/General’s Aide Ft Lee, Virginia 23801 - Duties: Instruct intense 30-day Advanced Culinary Skills Training Course. Train and develop personnel from all services employing train the trainer concept. Updates course curriculum, providing required advanced techniques and skills. Administers practical performance assessments and written evaluations October 2002 to June 2005 - General’s Aide for Air Armament Center Commander, MG Robert Chedister, Eglin AFB Duties: Maintain the calendar of events for both Commander and Spouse, Maintain the General’s uniforms, both military and business, Maintain the upkeep of the quarters to include cost reports, Plan, prepare and execute the entertaining functions of the General and/or spouse, Instructor for Air Armament Academy, “Outclass the Competition” August 1999 to October 2002 - Enlisted Aide to AFSOC Commander, Hurlburt Field, FL- LG Paul V. Hester (Oct 01-Oct 02) 5th AF Commander, LG Paul V. Hester, Yokota AB, Japan (Aug 99- Oct 01) - Duties: Maintains the appearances of the quarters to include cost reports, Maintain all the General’s uniforms, Plan, prepare, and execute several functions, Casual luncheons, Formal dinners, Social gatherings and Banquets. July 1997 to August 1999 - Chef at the AF Executive Dining Room, Pentagon, Washington DC - Duties: Table Top Service, Ensure proper table settings, Menu recital, Flower arrangements (silk and natural), Kitchen essentials, Prepare five star menus, Banquet set-up and service December 1992 to July 1997 - Service Specialist; Shaw AFB, SC - Dining Facility Cook, Short Order Progressive Cooking, Filed Style Menus, Billeting Clerk, Maintain Cash Drawer, Customer Service Excellent Award, Flight Kitchen Manager, Ordered, received, maintained and prepare meals, Supervised airmen and civilians. |