Alicia Hight

Private Executive Chef/ Enlisted Aide (03/09/2005 – Present)

Currently serves as the Executive Chef and Enlisted Aide for the Commanding General of the Army Sustainment Command. Responsible for the planning and execution of all official functions including receptions, luncheons, and dinners for both senior military leaders and visiting dignitaries.

Last Employer: United States Army

Contact Person: MG Halverson/MG Radin

Responsibilities: Duties include: Managing nationally historic home of a General officer valued in excess of $2 million dollars, monitoring work orders, budgeting and purchasing, maintaining uniforms, anticipating and planning for the daily needs of said General Officer and his family.

Accomplishments: Selected as US Army Enlisted Aide of the Year for 2008 (General's Chef/Assistant)...... Chef of the Month August 2008 for the militarychefs.com website.... Planned and Executed State Dinner for Prime Minister of Singapore.... Awarded over 50 Challenge coins from General Officers for Job Well Done....

Pastry Chef -US Army Culinary Team (03/17/2004 – Present)

USACAT is composed of the top 12 military chefs in the United States Army and focuses on training the team on culinary trends and also competing worldwide in civilian competitions and also showcasing talent at trade events. In November 2006, the team competed at the Culinary World Cup in Luxembourg, winning a total of 23 Gold Medals and came in 4th out of the 11 Countries represented.

Last Employer: United States Army

Contact Person: First Sergeant Mark Morgan

Responsibilities: The U.S. Army Culinary Arts Team is the U.S. National Military Culinary Team and has been competing in the Culinary Olympics since 1976. Competing at local, national and international culinary competitions offers the military chefs the opportunity to sharpen and broaden his or her cooking skills. Currently training the Fort Sill Culinary Team for their upcoming competition at Fort Lee, VA.

Accomplishments: Competed at Culinary World Cup in Luxembourg 2006 (Gold Medal).... 27 Medals (16 Gold) from various Culinary Competitions

Dining Facility Shift Leader/ Night Baking/Administration (04/03/2000 – 03/16/2006)

Last Employer: United States Army

Contact Person: SFC Ray Fleming

Responsibilities: 6 years work experience in high volume (3,000 meals) Dining Facilities. 3 years supervising a shift of 14 employees ensuring food quality met or exceeded Army standards. Responsible for overseeing, planning and managing food production ; accomplishing kitchen operations goals. Prepared meals following standardized Army recipes and implemented proper methods of food preparation, sanitation, and portion control. Catered special events for high ranking government officials.

Accomplishments: Member of US Army Europe Culinary Team..... Singlehandedly created a complete Thanksgiving Day display for the 2nd BDE Dining Facility which won 1st place for Best Decorated DFAC for the Fiscal Year of 2006

Establishment: American Culinary Federation

Degree: Certified Working Pastry Chef

Education Period: 06/01/2005 - 11/16/2010

Average Grade: N/A

Establishment: United States Army Quartermaster School

Degree: Certification

Education Period: 05/01/2010 - 05/22/2007

Speciality: Enlisted Aide Training

Average Grade: N/A

Details: Equivalent to STARKEY Household Management :training course consists of Counter Terrorism

Establishment: MilitaryChefs.Com Certification Program

Degree: Certified 3 Star Military Chef

Education Period: 12/01/2008 - 12/31/2008

Average Grade: N/A

Details: INstruction in Supervising and performing all food production in foodservice operations including banquet halls, institutional foodservice, collegiate food service, business style food service, hotels, clubs,hospitals,private homes and yachts.

Establishment: US Army Quartermaster School

Degree: Diploma

Education Period: 06/03/2009 - 08/29/2009

Speciality: Food Service Management

Average Grade: N/A

Details: Specializing in Resource Management, Workplace Safety, Quality Assurance, Prime Vendor Programs, Menu Production, Principles of Nutrition and Dietary Guidelines, Administration and Accounting, Food Service Trends, etc.

Establishment: US Army NCO Academy

Degree: Diploma

Education Period: 03/06/2008 - 04/30/2008

Speciality: Non-Commissioned Officer Professional Development

Average Grade: N/A

Details: Army Leadership Course instructing in the fundamentals of leadership. Curriculum includes: Leadership, Physical Fitness, Warfighting Skills, Training Management, etc.