Posted on 11/06/2020 7:21:47 AM PST by mylife
“This is the Harvard, the Yale, the Princeton of cooking, and I’m gonna have to be here.” Sanders enlisted in the military at 17 to take advantage of the GI Bill to pay her way at the CIA — but she didn’t get to cook in the military. Instead, as a member of the 4th Engineer Battalion, Sanders worked in Afghanistan as part of a team responsible for locating improvised explosive devices (IEDs) and procuring the parts needed to repair and re-deploy vehicles damaged by IEDs. ‘[The CIA] is the Harvard, the Yale, the Princeton of cooking, and I’m gonna have to be here.’ Then, in Iraq, Sanders worked in “the dirty yard,” explaining that, “When those trucks don’t come back, when they’re blown up and soldiers don’t survive, my job was to clean up the trucks.” But the biggest tragedy from Sanders’ time in the military happened in the US, as she was preparing to leave the armed forces. While she was at home visiting her mother in January 2012, Sgt. Vincinte Jackson broke into the room Sanders shared with Spc. Brandy Fonteneaux at Colorado’s Fort Carson and stabbed her 74 times, killing her. (Jackson was sentenced to life in June 2012.) While they were roommates, Fonteneaux had been a cook and often talked with Sanders about the life she was working toward. “Before this happened, she told me, ‘Listen, you need to get out, become a chef.’ She encouraged me to live my dream, and I lost her,” Sanders said. After graduating from the CIA in 2014, Sanders won a veteran’s edition of Food Network’s “Chopped” in 2015, which brought her a new level of visibility, leading to recognition from Forbes, NBC and the James Beard House.
(Excerpt) Read more at nypost.com ...
She looks normal. That is very refreshing. Too many tend to look like rejects from a punk band.
In winter, always keep an extra can of C-Ration main course in your pocket next to your body. The grease will be melted and the food warmish. When you get your next box, eat the warm one and save the cold one for the next meal. That worked in Germany. Ft Bliss was not such a problem with the cold. The eggs and ham can was my favorite.
I loved the pork chow mein MRE, but arabs and jews got it pulled from the mre rotation.
Now they have vegan MRE’s.
Wish they’d stop normalizing crass crude hostile language.
It’s a reflection and an influence on this increasingly hostile society,
What is the big deal? She’s black, so what? There was a black woman chef in charge of baking and pastry at the Art Institute Culinary School before she moved to Le Cordon Bleu. This woman isn’t exactly “breaking down barriers”.
“Now they have vegan MRE’s.”
Oh, God. That’s just wrong. Not even tradable.
It’s just a feel good success story.
Badass offends you and this election does not?
FRiend, the world is full of hurt.
I know I sure don’t want my food being tested or prepared by anyone called “badass”.
Better stick to church suppers then.
Yes, it all does.
This is a microcosm of the bad culture that has arisen.
It’s low-class at least, and hostile at worst (that’s the real problem with “foul” language...it’s actually fightin’ words).
tell it to the author.
“When I saw the school, I saw myself. I had a vision,” she said. “This is the Harvard, the Yale, the Princeton of cooking, and I’m gonna have to be here.”
Sanders enlisted in the military at 17 to take advantage of the GI Bill to pay her way at the CIA — but she didn’t get to cook in the military. Instead, as a member of the 4th Engineer Battalion, Sanders worked in Afghanistan as part of a team responsible for locating improvised explosive devices (IEDs) and procuring the parts needed to repair and re-deploy vehicles damaged by IEDs.
‘[The CIA] is the Harvard, the Yale, the Princeton of cooking, and I’m gonna have to be here.’
Then, in Iraq, Sanders worked in “the dirty yard,” explaining that, “When those trucks don’t come back, when they’re blown up and soldiers don’t survive, my job was to clean up the trucks.”
—
Wow, this woman is tough and driven. Like!
You get the point of my post.
Agree!
As she prepares to begin teaching at the Hyde Park, New York, school next year, she already has advice for the next generation of chefs: Sanders said to “make sure this is your passion” and practice self-care.
“A lot of people come into the industry to just clock in and clock out, and those are the worst,” she said. “Take care of your mental health, because we know that’s a big problem in the industry. Be respectful, be disciplined.”
I don’t want any a** in my food. Not even rump roast or hot dogs.
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