Having been raised in a family of eight there was plenty of opportunity for Cindi to practice her talents in cooking. She has received a lot of experience in restaurant operations over the years, and became a food unit leader for the government on wild land fires that required extensive food safety courses and training. She has brought experience in staffing, personnel management and the unique ability to create menus that fit the individual needs of each event, be it elegant seated dinners or feeding firefighters on location in accordance to USDA contractual requirements.
There is a huge difference between a professional chef and a cook who merely proclaims him or herself one. A professional chef is known for haute cuisine, a cook for good food. To be a chef in the real sense, those who don't possess culinary degrees need to work years under the tutelage of experienced chefs in respectable kitchens, or else work many years in regular kitchens, until they learn the necessary skills. And those who do possess culinary degrees likewise have to work some years in the business before acheiving true toqueness. According to legend the hundred folds in a chef's toque (that tall, pleated hat) represent the hundred ways to cook an egg.
I have never laid claim to being a "chef" and I definitely do not know 100 ways to cook an egg, however I think that "the proof is in the pudding". It doesn't matter what your title is, as long as you cook good food!