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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.
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.
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