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| Team Charlotte Left to Right Charles Reid, David Megenis, Paul Malcolm, Brian Campbell, Fred Tiess |
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Frederick J Tiess CEC, FMP, CCI
| Frederick J Tiess, CEC, FMP, CCI, is an associate instructor at the College of Culinary Arts at Johnson & Wales University. He joined the faculty in 1995, and taught at the Norfolk Campus, where he advised the Epicurean Society and American Culinary Federation (ACF) Competition Team, for nearly ten years before moving to the Charlotte Campus in 2005. Tiess teaches culinary labs including Classical French Cuisine, International Cuisine, Garde Manger, Baking and Pastry. In addition, he coaches the Charlotte’s hot food team for the annual Intracollegiate Culinary Competition. Prior to entering the education field, Tiess served as executive chef of the four-star-rated Founders Inn and Conference Center in Virginia Beach. His industry experience also includes working as chef d’entremetier at the Everglades Club in Palm Beach, Fla. Tiess started his career in New York working at the four-star-rated Chadwicks Restaurant among others in the New York City area. In addition, he worked at the famed Greenbrier in White Sulphur Springs, W.V. He completed an apprenticeship there and graduated as class valedictorian. He quickly rose to sous chef at the legendary, five-star resort overseeing the Golf Resort. Tiess has won countless awards and honors, including first place in the pastry portion of the 2000 Shenandoah Valley Food Competition, the 1998 Presidents Award from the ACF Tidewater Chapter, and best of show at the 1993 Nation’s Capitol Chefs Association Culinary Salon. As coach for J&W’s Junior ACF Hot Food Team, he led his students to a first place finish in the 1998 Southeast Regional Jr. ACF Hot Foods competition in Myrtle Beach, S.C. and, later that year, a silver medal at the nationals in Anaheim, Calif. In 2007 the Johnson and Wales Team from Charlotte, under Tiess' leadership won the Intercollegiate Culinary Competition at the Denver Campus of J&W. His national championships include the Athens Fillo Dough Competition, the National Bean Competition, the Knorr Swiss Recipe Championship, and the Cookshack Smoker Competition. Tiess holds a bachelor’s degree in Food Service Management from Johnson & Wales University in Norfolk, where he graduated Summa Cum Laude and was inducted to both the Golden Quill Honor Society and Alpha Beta Kappa Honor Society. In addition, he holds an associate degree in Business Administration from the State University of New York, and an associate degree in Culinary Arts from the Culinary Institute of America. He is a certified executive chef through the American Culinary Federation (ACF) as well as a Practical Examiner for the ACF, a Certified Food Professional through the National Restaurant Association, and a Certified Culinary Instructor through the Foodservice Educators Network International (FENI). Tiess is the managing director of Le Guild Culinaire Foundation, assisting charities with ending childhood hunger. Tiess has appeared on the Food Network special “Master Chef, The Test of a Lifetime.” Since 2001, he has been a featured guest on ABC Family’s “Living the Life” television program. In both 2005 and 2006, the show received the coveted Silver Telly Award for our culinary television production. Last year "Living the Life" filmed their 60th episode with Chef Tiess. Chef Tiess is a member of a professional culinary competition team. In September of 2007 the team won gold medals at the super culinary challenge in Orlando Fl. In October of 2008 Tiess became the"U.S. ICIF Concorso Sintonie" champion and he will represent America at the International Competition in Italy this coming spring. Tiess has served former President George H.W. Bush, former Vice President Dan Quayle, the late Isaac Rabin, the late Rose Kennedy, Senator Edward Kennedy, the late John Kennedy Jr., Alexander Haige, The United States Congress-Democratic Caucus, Chuck Norris (Actor), Robin Williams(Actor), Bill Murray (Actor), and the Reverend Pat Robertson. |
About the Author
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