Frederick Tiess WCMC, ME, CEC, CCA, FMP

Worldchefs Certified Master Chef WCMC ACF Certified Executive Chef CEC and Certified Culinary Administrator CCA. NRA Food Management Professional FMP. Masters in Entrepreneurship Western Carolina University. BS in Food Service Management JWU. AOS in Culinary Arts - The Culinary Institute of America. Master Chef Certification Program -University of Guelph. He apprenticed at The Greenbrier Hotel. He is the author of "The Chefs Reference Guide" available at www.chefreference.com