Roberta "Bobbi" Worth prepares chicken cordon bleu for 40 guests at the Vance Air Force Base Club Thursday, May 21, 2015. Worth, the club's executive chef, received the ProChef Level I Certification on March 5 from The Culinary Institute of America. (Staff Photo by BONNIE VCULEK)

Roberta WorthBobbi WorthVance Air Force BaseVance ClubExecutive ChefProChef Level ICulinary Institute of AmericaBonnie VculekEnid