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CIA ProChef Graduate Named 2009 Military Chef of the Year
By Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu
Hyde Park, NY, April 8, 2009 – Michael Ray Edwards, a certified 4 Star Military Executive Chef, recently was named Military Chef of
the Year.
Here, Edwards, a graduate of the ProChef Certification program from The Culinary Institute of America, accepts his Military Chef of
the Year certificate from Dr. Tim Ryan, president of the CIA.
Edwards, who is personal chef to Admiral Michael Mullen, chairman of the Joint Chiefs of Staff, claimed victory in the annual
competition over rival chefs who had been in the field upwards to 25 years.
A native of Woodstock, NY, Edwards is currently enrolled in the Culinary Enrichment and Innovation program (CEIP), a culinary
leadership program created by the CIA and Hormel Foods.
A previous Military Chef of the Year winner, Travis W. Smith, is also a CIA ProChef graduate.
Edwards recently appeared in a segment of the Pentagon Channel's ReCon Show, which focused on the CIA's ProChef Certification
program. Click here to view the segment.
--------------------------------------------------------------------------------
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate
degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the
CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael
Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has
campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its
degree programs, the CIA offers courses for professionals and food enthusiasts, as well as wine education.
For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
By Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu
Hyde Park, NY, April 8, 2009 – Michael Ray Edwards, a certified 4 Star Military Executive Chef, recently was named Military Chef of
the Year.
Here, Edwards, a graduate of the ProChef Certification program from The Culinary Institute of America, accepts his Military Chef of
the Year certificate from Dr. Tim Ryan, president of the CIA.
Edwards, who is personal chef to Admiral Michael Mullen, chairman of the Joint Chiefs of Staff, claimed victory in the annual
competition over rival chefs who had been in the field upwards to 25 years.
A native of Woodstock, NY, Edwards is currently enrolled in the Culinary Enrichment and Innovation program (CEIP), a culinary
leadership program created by the CIA and Hormel Foods.
A previous Military Chef of the Year winner, Travis W. Smith, is also a CIA ProChef graduate.
Edwards recently appeared in a segment of the Pentagon Channel's ReCon Show, which focused on the CIA's ProChef Certification
program. Click here to view the segment.
--------------------------------------------------------------------------------
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate
degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the
CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael
Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has
campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its
degree programs, the CIA offers courses for professionals and food enthusiasts, as well as wine education.
For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
"Bridging the gap
between military and
civilian food service"
between military and
civilian food service"
| And thus begins the long and difficult journey, salted with stress and peppered with passion that is the path of the professional chef. We must constantly learn and evolve. And that, my fellow military chefs, is the true difference between a "chef" and a "cook". - Staff Sergeant Guy Winks |
| Michael Ray Edwards, a graduate of the ProChef Certification program from The Culinary Institute of America, accepts his Military Chef of the Year certificate from Dr. Tim Ryan, president of the CIA. Photo Credit: CIA/Keith Ferris |
