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2010 chef of the yeAr – mAry KiernAn, ccc

chef certificAtions

CEC – Certified Executive Chef CWPC – Certified Working Pastry Chef CCC – Certified Chef de Cuisine CCE – Certified Culinary Educator CSC – Certified Sous Chef AAC – American Academy of Chefs CC – Certified Culinarian PCII – Pro Chef Level II (CIA program)

Every five years, Chef Certifications must be renewed on a National level with refresher courses (sanitation, nutrition and management) to include a minimum of 80 continued educational hours.

oncenter complex hosts

Jerry Bolton, Executive Chef Terri Toennies, President and CEO

ice sculptures

Chefs Christopher Cesta, Fran Belge Stan Kolonko and Jerry Perun

A Very speciAl thAnK you to oneidA ltd

On behalf of the American Red Cross, the chefs of the Syracuse Chapter American Culinary Federation and Chef Brian Shore, CEC wishes to express our sincere gratitude to James Joseph and his staff of Oneida LTD. for their extremely generous donation of the plateware used this evening and also for the production of the program booklets.

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