Cordon d'Or - Gold Ribbon

is pleased to present the Bios and Photographs of the Winners in the

Annual International Culinary Academy Awards - 2008





Culinary Academy Award



Frederick Ellsworth Ming was born in Jubilee Road, Devonshire, Bermuda.

The Ming family was noted for their good cake making and my aunt Emma not only
made good wedding cakes, but various gastronomical delights for wedding

When I was young, I was around food a great deal watching my mother and others
preparing food, I was under the impression that preparing food was for women

However, a visit on board the ship "Queen of Bermuda"opened my eyes and I
realized that the galley was operated by male chefs. This new concept changed
my mind completely.

After high school, I was employed on the ship and worked in the bakery, pantry
and main galley, which I thoroughly enjoyed.

After the ship I went to work at Bermuda's Airport, preparing meals for the
various airlines. During my time there, I also attended the Bermuda Hotel
college and received several qualifications. After leaving the airport, I
worked at the famous Tom Moores Tavern Restaurant, and afterwards was Head
Chef at the Breakers Club Restaurant.

A few years later I was married to a beautiful and intelligent lady known as
Dr. Charlotte Ming. We now have our own family consisting of Robert Ming,
Shawn Ming and Tamara Adderley who are all school teachers. Our son shawn is
presently employed as a culinary instructor at the Bermuda College.

In order to complete my training, we all went to England where I attended
Ealing Technical College and Westminister College. There I completed my
teaching qualifications and practicum. I also had the opportunity to work at
the famous Savoy Hotel in London.

My first job at home was as a Culinary Instructor at the Bermuda Hotel
College, teaching students to become somebody in society. After teaching I
became Deputy Head and Acting Head of the college.

During my time at the college I was on various Hospitality committees and also
took students to different countries to compete in culinary Competiitons

Presently, I travel to Barbados to judge food and to do some lecturing at
their Hotel College.

In Bermuda, we have a culinary show every year and invite various chefs from
the United States to take part. I had the priviledge to be a judge with the
well known Bobby flay.

I have also completed courses at the Culinary Institute of America, Johnson
and Wales and Cornell University. My intention is to ensure that every hotel
and restaurant in Bermuda produces a variety of Bermudian dishes on their
menu. When people travel they want to taste the indigenous foods of the
country visited.

At present I am a member of the American Culinary Federation, and have
completed two certification courses, namely, Certified Executive Chef and
Certified Culinary Educator. I was then inducted into the American Academy of

Other distinctions include the following:
Young Man of the Year Award
Teacher of the Year
Hospitality Person of the Year
Chef of the Year
Fellow of the Bermuda College
Fellow of the Academy of Chefs
Fellow of Hotel Management
Bermuda Lifetime Arts Award
Past President of St. George's Rotqry
Member of the Chaine des Rotisseurs
Past President of the Bermuda Chef's association

My goal in life is to continue to help people, young and old, to find a place
in society and assist with Bermuda's needs in the Hospitality Industry.

Frederick E. Ming, C.G.,C.E.C., A.A.C., MBE.




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