Chef Wm. Crawford, CEC, AAC

Objective: My objective is to serve the public in their dealings with the hotel and food service industry in such a professional manner, that they will consider their experience a complete pleasure.  This in turn will create a favorable impression on the industry as a whole.  I am also committed to training young culinarians, food and beverage personnel on a college and job related basis.

Awards, Certification & Chapter Offices Held
May 1994 - Present
                CEC American Culinary Federation

July 2001 - Present
                American Academy of Chefs

                2002 – 2006
                Chairman of the Board
                ACF – Flint/Saginaw Valley Chapter
    
                1998 - 2002
                President
                ACF – Flint/Saginaw Valley Chapter

                1995
                Chapter Chef of the Year
                ACF – Flint/Saginaw Valley Chapter

                1980
                Vice President & Co-Chair of New Chapter Development
                Morgantown, West Virginia

                1978 – 1979
                Sargent of Arms
                ACF – The Greater Indianapolis Chapter

Experience           
September 1987 – Present
                Culinary Arts – Food & Beverage Management Instructor
                Mott Community College – Flint, Michigan

                2006 – 2009
                ACF Adopt A Ship Program:Trained military personnel in    
                Italy, Japan, Australia and the South Pacific.

                March 1987 – September 1987
                Food and Beverage Director
                Southfield Hilton Hotel – Southfield Michigan

                March 1986 – March 1987
                Executive Chef
                Sheraton Hopkins Airport Hotel – Cleveland, Ohio

                September 1984 – February 1986
                Executive Chef, Food and Beverage Director
                Allentown, Pennsylvania

                November 1983 – September 1984
                Executive Chef
                Hilton East Hotel – Wichita, Kansas

                October 1982 – October 1983
                Executive Chef
                Marriott Hotel Thruway – Rochester, New York

                October 1982 – October 1983
                Instructor
                Genesee Community College – Batavia, New York

                October 1981 – October 1982
                Chef
                University Club – Flint, Michigan

                October 1981 – October 1982
                Instructor
                Mott Community College – Flint, Michigan

                October 1978 – July 1979
                Executive Chef
                Sheraton West Hotel – Indianapolis, Indiana

                April 1978 – October 1979
                Executive Sous Chef
                Chicago Marriott Hotel – Chicago, Illinois

                December 1976 – April 1978
                Executive Chef
                Kansas City Marriott Hotel – Kansas City, Missouri

                July 1975 – December 1979
                Food Production Manager
                O’Hare Marriott Hotel – Chicago, Illinois

                    
                February 1975 – July 1975
                Food Production Manager
                Lincolnshire Marriott Resort Hotel – Lincolnshire, Illinois




Education  Masters Degree 2007
                Ferris State University
                Flint, Michigan
                Professional Technical Education
                
                BS December 1974
                University of New Haven
                West Haven, Connecticut
                Hotel and Restaurant Administration

                A.O.S. With Honors June 1973
                Culinary Institute of America
                Hyde Park, New York

                November 1969 – June 1970
                Ferris State College
                Big rapids, MI
                Business Administration (Marketing)