Ferrum College - The Ferrum Newsstand

Ferrum College's favorite chef, Timothy "Bo" Bernard, has a new internationally recognized title: Certified Executive Chef. Certified Executive Chef is the second highest level in the American Culinary Federation. It has taken Bernard 11 years to achieve this after beginning his original apprenticeship in September of 1995.

Chef "Bo" is only one of ten Certified Executive Chefs in the extended area including Roanoke , Martinsville and the New River Valley.

Bernard was subject to a written and practical exam as well as accumulated points in competition, job experience, and various certified courses. The practical exam included a 3 hour test proctored by two executive chefs and a Master chef. Bernard had to prepare 4 appetizers, salad, and entree courses from specific ingredients given by the federation. Bernard was judged on sanitation, nutritional make up of the dish, taste, color, aroma, creativity, culinary skills, organization, pairing of foods, and time management.

For more information and to speak to Chef Bo Bernard, CEC, call 540 365-4452 or email bbernard@ferrum.edu.

Ferrum College is a four-year, private, co-educational, liberal arts college affiliated with the United Methodist Church. Ferrum offers a choice of nationally recognized bachelor’s degree programs at a cost well below the national average for private colleges. For more information on Ferrum, visit www.ferrum.edu.

Ferrum's Chef Bo Named "Certified Executive Chef"
For immediate release: July 17, 2006	Contact: Dean Browell , (540) 365-4301, dbrowell@ferrum.edu
Ferrum College's favorite chef, Timothy "Bo" Bernard, has a new internationally recognized title: Certified Executive Chef. Certified Executive Chef is the second highest level in the American Culinary Federation. It has taken Bernard 11 years to achieve this after beginning his original apprenticeship in September of 1995. Chef "Bo" is only one of ten Certified Executive Chefs in the extended area including Roanoke , Martinsville and the New River Valley. Bernard was subject to a written and practical exam as well as accumulated points in competition, job experience, and various certified courses. The practical exam included a 3 hour test proctored by two executive chefs and a Master chef. Bernard had to prepare 4 appetizers, salad, and entree courses from specific ingredients given by the federation. Bernard was judged on sanitation, nutritional make up of the dish, taste, color, aroma, creativity, culinary skills, organization, pairing of foods, and time management. For more information and to speak to Chef Bo Bernard, CEC, call 540 365-4452 or email bbernard@ferrum.edu. Ferrum College is a four-year, private, co-educational, liberal arts college affiliated with the United Methodist Church. Ferrum offers a choice of nationally recognized bachelor’s degree programs at a cost well below the national average for private colleges. For more information on Ferrum, visit www.ferrum.edu. ###