| Certified MC3 |
| Certified ACF CEC |
 |  |  |  |
| Military Chef Paul Brown |
| 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 |
 |
| | | |
While attending college in southern West Virginia, Chef Brown decided to join the navy on May 15, 1995 to pursue a career in culinary arts. Shortly thereafter, on September 15, 1995, Chef Brown graduated from the Navy Culinary School in San Diego, CA. During his fourteen years of service, Chef Brown has served on three Naval ships, the USS Oliver Hazard Perry FFG-60 and the USS Samuel Elliot Morison FFG-13 in Mayport, FL and the USS Rodney M. Davis FFG-60, as well as serving with the CNIC Flag mess team in Washington, DC. Also, during his years as a Navy Reservist, from 1999-2004, he worked under Master Chef Peter Timmins at the five star, five diamond Greenbrier Hotel Resort in White Sulpher Springs, WV. Currently, he works as an enlisted aide for the Chief of Naval Operations. |
