| Certified MC3 |
| Certified ACF CC |
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| Military Chef Nyeisha Coar |
| Military Chef Prerequisites - MC3 A military chef capable of supervising and performing all food production in foodservice operations including banquet halls, off site catering companies, institutional foodservice, colligate food service, business style food service, hotels, clubs, hospitals, noncommercial food service and hold positions as personal chefs on yachts, private homes, or hotels. E-5 or above in military food service Passed Basic Military Food Service Training School Passed any form of Advanced Culinary Training, Competition, Degree or Achievement. Package Reviewed and Recommended by Military Chefs.com |
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BIOGRAPHY Technical Sergeant Nyeisha Coar was born in Las Vegas, NV. She enlisted in the United States Air Force in November 1997 as a Supply Systems Analyst stationed at Davis Monthan AFB, Tucson, AZ. In 2001 she re-trained into the Computer Systems Control Career field. In 2003 she married TSgt Patrick Coar. They received an assignment to Andrews AFB, MD in 2005. Shortly after arriving at Andrews, they celebrated the birth of their first child, Amara Coar. Two years later in 2007, they were blessed with the birth of their second child, Jonathan Coar. She was then presented with a dream opportunity in 2008 of becoming an USAF Enlisted Aide awarding her the privilege of pursuing one of her lifelong passions…cooking. She is living and excelling at her dream! EDUCATION: Level 1 ProChef Certification (CIA) Certified Culiniarian (ACF) COURSES COMPLETED: Fundamental culinary techniques, CIA Course Hyde Park, NY Stock, soup, and sauce preparation, CIA Course Hyde Park, NY Basic vegetable and starch accompaniments, CIA Course Hyde Park, NY Sensible plate accompaniments and menu progression, CIA Course Hyde Park, NY Basic cold food preparations, CIA Course Hyde Park, NY Food safety and sanitation principles, CIA Course Hyde Park, NY Advanced Culinary Course, Ft Lee, VA Basic Culinary - Culinary Upgrade Program (CUP) |