| Certified CIA ProChef II |
| Certified MC4 |
| Certified ACF CEC |
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| Military Executive Chef William Allison |
| 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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Born, August 3rd, 1973 in Shelbyville, TN. Gunnery Sergeant Allison enlisted in the U.S. Marine Corps in October 1991. Upon completion of Marine Corps boot camp he took part in the following: Assignments: Feb 92 - Recruiting Assistance Program in Shelbyville, TN March 92 - Marine Combat Training, Camp Geiger, NC Mar 92 - Food Service School, Camp Lejeune, NC June 92 - 3PrdP Battalion, 2PndP Marines, 2PndP Marine Division, Camp Lejeune, NC Feb 96 - Inactive Ready Reserve, Shelbyville, TN June 96 - Security Battalion, Brig Company, MCB Quantico VA. Jan 99 -2PndP Combat Engineer Battalion, 2PndP Marine Division, Camp Lejeune, NC July 99 - General Officer’s Mess, HQMC, Henderson Hall, Arlington, VA Sept 99 - Marine Barracks WA DC, Enlisted Aide for Assistant Cmdt of the Marine Corps, General T. Dake Sept 00 -Marine Barracks WA DC, Enlisted Aide for Assistant Cmdt of the Marine Corps, General MW Williams Sept 02 – Marine Barracks WA DC, Enlisted Aide for Assistant Cmdt of the Marine Corps, General WL Nyland Dec 03 - Marine Forces Pac Cmd, Camp Smith, Honolulu, HI , EA for Commanding General, Lt General WC Gregson Oct 04 – General Officer’s Mess, HQMC, Henderson Hall, Arlington, VA Nov 05 - Office of Aviation, Pentagon WA DC, Marine Aide for the Dep Cmdt for Aviation, USMC Lt General JG Castellaw May 07 - Marine Aide, Marine Aide Program, HQMC, Henderson Hall, Arlington VA June 07 - Marine Aide to Commanding General, Marine Combat Development Command, Quantico VA, Lt General JF Amos Service Schools, Professional Military Education & College Courses: • Basic Food Service School, Camp Johnson, NC • NCO Food Service School, Fort Lee, VA, graduated with honors, 2PndP highest GPA in class at 96.44 • Corporal’s Course, MCB Quantico, VA, 1997 • Sergeant’s Course, Camp Geiger, NC, 1999 • Career Course, MCB Quantico, VA, 2002 • Advanced Culinary School, Fort Lee, VA, 2004 • Culinary Institute of America, Hyde Park, NY (1999- present) • Currently enrolled in the University of Phoenix at Axia College General Studies, A.A., Distance Learning Program: areas of study are information technology, written communication {essay composition & business communication}, critical thinking, geology, human resource management, geometry, algebra (2006-present) Professional Certifications: • Culinary Institute of America, Professional Chef Certification, Level I: Certified Culinarian, CC • Culinary Institute of America, Professional Chef Certification, Level II: Certified Chef De Cuisine, CCC • American Culinary Federation Certification, Certified Executive Chef • International Food Service Executives Association, IFSEA, Master Certified Food Executive, MCFE. • International Food Service Executives Association, IFSEA, Certified Professional Food Manager, CPFM Personal Awards: • The Navy and Marine Corps Commendation Medal: 2Pd Award • The Navy and Marine Corps Achievement Medal • 3 Certificates of Commendation • 1 Letter of Commendation • 1 Certificate of Appreciation • 6 Letters of Appreciation • American Culinary Foundation, Gold medal, “ Best in Show” in Contemporary Cooking, Category K-1, Poultry, 2008 • Tri Mark SS Kemp Culinary Salon, Cleveland Ohio. • American Culinary Foundation, Silver medal, in Contemporary Cooking, Category F-3 , Regional Team ,2008 Tri Mark SS Kemp Culinary Salon, Cleveland Ohio. • American Culinary Foundation, Silver medal in Contemporary Cooking, Category K-1, Poultry, 2007 32nd Annual Army Culinary Competition, Fort Lee, Va. • American Culinary Foundation, Silver medal in Contemporary Cooking, Category K-9, Fish, 2007 Chesapeake/ Maryland Crab Culinary Competition, Baltimore Convention Center • American Culinary Foundation, Bronze medal in Contemporary Cooking, Category K-4, Lamb, 2007 32nd Annual Army Culinary Competition, Fort Lee, Va. • American Culinary Foundation, Bronze medal in Contemporary Cooking, Category F-1, Senior Chef of The Year, (4 course menu for 4 in less than 3&1/2 hours), 2007, 32nd Annual Army Culinary Competition, Fort Lee, Va. • American Culinary Foundation, Bronze medal in Contemporary Cooking, Category F-3, Team, Regional, National Capitol Chef’s Association, Culinary Salon, 2007 • Military Culinary Competition, Gold Medal/1st Place, International Food Safety Executives Association, 2007 • American Culinary Foundation, Silver medal in Contemporary Cooking, Category F-1, Senior Chef of The Year, (4 course menu for 4 in less than 3&1/2 hours), 2008, 33rd Annual Army Culinary Competition, Fort Lee, Va. • “Armed Forces Chef of the Year”, 2008, 33rd Annual Army Culinary Competition, Fort Lee, Va. • American Culinary Foundation, Silver medal in Contemporary Cooking, Category K-4, Lamb, 2008, 33rd Annual Army Culinary Competition, Fort Lee, Va. • American Culinary Foundation, Bronze medal in Contemporary Cooking, Category F-3, Team, Regional, Field Cooking Competition, 2008, 33rd Annual Army Culinary Competition, Fort Lee, Va. • 6 Culinary Certificates, in various American Culinary Foundation culinary competitions Professional Affiliations: • Member of American Culinary Federation Chapter, National Capitol Chef’s Association • Member of Military Hospitality Association a chapter of the International Food Safety Executives Associatio |