Frederick J Tiess CEC FMP CCI eBooks
Fred Tiess, C.E.C., F.M.P., C.C.I. has taught French Cuisine, Baking and Pastry, and International Cuisine at Johnson and Wales University since 1995. He was the former Executive Chef at the Founders Inn and Conference Center in Virginia Beach and the Sous Chef at the 5 diamond rated Greenbrier Resort in West Virginia. He has also worked in restaurants, hotels and private clubs in Palm Beach Florida, Hilton Head South Carolina, and New York City, where he began cooking over 30 years ago.
Fred holds six national culinary titles, and has earned 3 best in show finishes at culinary competitions along with 18 medals. He is a graduate of Johnson and Wales University, the Culinary Institute of America, the State University of New York, and the Greenbrier Apprenticeship Program, and will complete his Masters Degree in Entrepreneurship from Western Carolina University in 2010.
He has served former President George H.W. Bush, former Vice President Dan Quayle, the late Isaac Rabin, distinguished members of the United States Congress, the late Rose Kennedy, the late John Kennedy Jr., Chuck Norris, Robin Williams, Bill Murray and the Rev Pat Robertson.
He can be seen on ABC Family on “Living the Life” cooking segments, earning two Telly Awards. In 2002 he appeared on the Food Networks “Master Chef: test of a lifetime” . He is the author of “The Culinary Reference Guide” and “Flavors of the Season”. In 2009 he will release “Food of our Fathers”, an International Cuisine focused cookbook and “Fallin off the Bone”, food that is handled with “Tender” loving care. His website www.chefreference.com offers free recipes and videos.