Andre Ward Email & Phone Number

Seoul, South Korea

First Cook and Section Sergeant for 702nd Headquarter Company consisting of 15 Soldiers, one Mobile Kitchen Trailers (MKT), two Field Sanitation Centers, two M2 .50 Cal Machine Guns, two MTV, two Gallon Water Trailers, other nomenclature food service equipment more than $500K. Managed food preparation supporting 500 soldiers.• Lead Pastry Chef during 2004 United States Army Culinary Competition; contributions led to the winning Best Installation of the Year. SGT Ward personally earned 2 gold and 2 bronze ACF Medals.• Display a high level of culinary expertise and was selected as a member of the United States Culinary Arts Team to compete in the 2006 World Cup and the 2008 World Culinary Olympics held in Europe.• Graduated from Woosang Culinary Academy that specializes in Classical French Cookery and Techniques• Emphasized equipment maintenance and maintained a 100% operational readiness rate which was key to the Brigades combat power.• Trained his Soldiers effectively certifying all 15 of them in Serv Safe, a program vital to the food industry.

Department Of Defense Pentagon, Va

Responsible for the planning, preparation, and execution of joint food service operations support for the Secretary of Defense, Deputy Secretary of Defense, Under Secretaries of Defense and principle staff; service includes by not limited to luncheons, formal dinner and receptions with quests that include the President of the United States, Vice President of the United States, Heads of States and Ministers of Defense of foreign nations as well as members of Congress and Cabinet members; responsible for the management and supervision of 24 Joint-Service NCOs in the Secretary of Defense Executive Dining Facility (SDEDF); responsible for over $500K of equipment.• Developed menus for high-profile events; key advisor to the preparation and planning of five annual September 11th Observance Ceremonies hosted by the President of the United States.• Managed execution and responsible for the success of over 900 events hosted by the Secretary of Defense assisting to increase positive diplomatic relationships with foreign nations.• Managed food service logistics for the President of the United States meeting with the Secretary of Defense, Service Chiefs, and Combatant Commanders helping facilitate domestic and global discussions.• Achieved outstanding honors by winning a total of 12 gold, 9 silver, and 8 bronze ACF medals during 2012-2015 (MCACTE).• Led the organization in achieving 100% SHARP (Sexual Harassment/Assault Response and Prevention) training status: fostering a work environment free of sexual assault and harassment.• Selected as the premier chef to represent the Secretary of Defense at the “USO Salute to Troops” event and prepared a nine course five star rated meal for 500 guests.• Earned Certified Executive Chef and Working Pastry Chef certifications through the American Culinary Federation (ACF), the national accrediting commission for culinary and pastry education programs at postsecondary institutions and secondary programs.

Iraq

Served as Intelligence Operations NCOIC for a Heavy Brigade Combat Team (BCT) for two deployments to Iraq in Support of Iraqi Freedom and Operation Enduring Freedom. Responsible for briefing the BCT Commander on current Intelligence and trends occurring on the battlefield. Responsible for the collection and reports of intelligence information in response to operational requirements; disseminates all source intelligence products and message traffic to 4/1 Armor Division, 34th Infantry Division, Brigade Staff and subordinate units. Provide Brigade Staff Operations with timely accurate and actionable intelligence analysis.• Handpicked by the BCT Commander to establish and maintain current intelligence operational picture and demonstrated diverse leadership capabilities serving outside of his primary MOS.• Selected as primary Counter Improvised Explosive Device (CIED) briefer, which led to decrease in IED attacks in 3 major areas of the Brigade’s operational environment.• Rapidly learned complex BCT command architectures, national agency missions, and communication systems capabilities.• Produced quality time-sensitive intelligence products that resulted in success for the overall BCT combat mission.• Led intelligence efforts of kidnapping recovery; coordinated with outside agencies and analysts at the G2 level.• Awarded by the BCT Commander for technical expertise that resulted in capture of 4 High Value Targets.• Managed sanitizing of hundreds of classified documents with 100% accuracy, ensuring no security violations were breached before dissemination to the Battalions and higher echelons.

Fort Bliss, Texas, United States

Senior First Cook and Section Sergeant for Headquarters Company, Special Troops Battalion consisting of 25 Soldiers, two Mobile Kitchen Trailers (MKT), two Field Sanitation Centers, two 50 Cal Machine Guns, two MTV, two Gallon Water Trailers, other nomenclature food service equipment more than $800K. Managed food preparation supporting 1000 soldiers with the Brigade Senior food Operations Sergeant for support and advises the Commander on the capacities of his section. Coordinates with Battalion S-4 Logistics and assists in the preparation of the concept of support for Battalion operations.• Key Culinary Expert during 2006 World Culinary Cup; contributions led to the United States Culinary Arts Team (USACAT) winning two gold medals.• Display a high level of culinary expertise during 2008 World Culinary Olympics; played a key role to the USACAT’s overall success in winning 13 gold medals and earning 2nd place out of 20 teams from different countries.• Earned two gold, one silver, and two bronze ACF Medals during the 34th MCACTE.• Developed and implemented effective food service training for 155 food service specialists for the Brigade Food Service Program.• Earned Honors Graduate in Advance Leader’s Course out of 42 92Gs.• Selected over 10 Senior Noncommissioned Officers to perform duties as the Dining Facility Manager conducting operations Fort Irwin National Training Center.• Trained his Soldiers to be trainers by certifying all 25 of them in Serv Safe; 12 of them scored 90% or higher qualifying them as instructors and proctors.• Fulfilled all vital commitments and closed the Dining Facility’s account status within a 1% tolerance, which was best throughout Fort Bliss.• Emphasized equipment maintenance and maintained a 100% operational readiness rate which was key to the Brigades combat power.• Determined the skills, proficiency, and training needs of personnel; assessed and evaluated professional development programs to increase organizational efficiency.

Basic Training | Fort Drum | Fort Bragg

Joined US Army July 6, 1995 as a 94B (Cook). Completed Basic Training, Advanced Individual Training (AIT), and Airborne School. Served as Line Cook and Squad Leader for 10th Mountain and 505th Parachute Infantry Regiment. Produced mass quantity cooking for over 750 US Army Soldiers. Responsible for maintenance of $300K mobile field kitchen equipment to perform dining facility operations during Army field training exercises supporting 500 soldiers.• Completed AIT with honors.• Earned Parachute Badge• Key to success of his dining facility winning three “Best Restaurant” awards• Developed sanitation methods that were key to his dining facility scoring 98% and above on all food inspections.• Earned Serv Safe Certification.

Fort Lee, Virginia, United States

Served as the Lead Instructor in the Advanced Culinary Training Division (ACTD), Joint Culinary Center of Excellence, US Army Quartermaster School (USAQMS). Managed all aspects of training and certifying in Advanced Culinary Skills Training Course (ACSTC) for all Soldiers, Marines, Sailors, and Airmen. Supervised a team of 12 joint service Chefs. Managed, reviewed, and provided all updates to Programs of Instruction (POI) and practical exercises for the ACSTC. Maintained the accountability of food service equipment for over $400,000. Oversaw Critical Task Training consisting of 6 separate modules in 24 training labs. Ensured adequate training to over 400 joint culinary student chefs to perform their daily duties. • Led logistic requirements for successful USACAT mission to the 2016 World Culinary Olympics• Completed transfers of $400k worth of equipment into a temporary facility with no adverse impact to training.• Managed and coordinated flawless support to 257 competitors during the 42d Military Culinary Arts Competitive Training Event (MCACTE).• Managed all administrative actions, professional development, and training; produced leaders who were sought after for vital positions within the organization.• Managed and coordinated a complete modernization of menu design to make necessary improvements on curriculum for the ACSTC programs of instruction.• Trained and mentored 23 culinarians that resulted in 21 American Culinary Federation Chef Certifications.

Fort Knox, Kentucky, United States

Provided direct oversight of a $12.5 million dollar food service LOGCAP contract supporting over 1000 servicemembers, supporting subsistence, supply, and equipment requirements. Maximized efficiency and productivity by creating new operating standards and procedures, thus fostering a positive work climate.

Chicago, Illinois, United States

The French Pastry School of Chicago 2018 – 2020Full time Pastry Student | Intern | The Food Network | Netflix | The Pastry Ward”en Attended the French Pastry School of Chicago and Graduated with Honors. Studied the art of French Pastry which includes but not limited to Breakfast Pastries, Gluten Free Pastries, Petits Fours, Special Cakes, Decorated Cakes, Ice Creams and Sorbets, Tarts, Pies, Chocolate and Sugar Candy Making, Sugar Showpieces, and Chocolate Showpieces. Served as an Intern for the school after graduation assisting Master Chefs with teaching, accountability of surplus, and research and development for future food products scheduled to be sold nationwide. • Won The Food Network’s Girl Scout Cookie Challenge competing against four other competitors.• Won Sugar Rush Extra Sweet Season Three on Netflix competing against three other teams.• Took second place on The Food Network’s Bakers vs Fakers competing against three other competitors.• Created “The Pastry Ward”en”, his online brand of blogging and vlogging desserts and cooking techniques.

Master Of Pastry Arts, Food Preparation/Professional Cooking/Kitchen Assistant

Bachelor'S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Baking and Pastry Arts

Bachelor Of Applied Science (B.A.Sc.), Culinary Arts/Baking Pastry

Decorated and Specialty Cakes, Artisan Breads, Composed Desserts, Custards Creams and Confections