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.
• 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.
• 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.

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.
• 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.

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.
• 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.

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.
• 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.
• 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.

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.
• 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