Face of Defense: Soldier Cooks His Way to Culinary Big Leagues

Face of Defence ^ | Staff Sgt. Mike Pryor, USA

[SandRat]

FORT BRAGG, N.C., April 2, 2009 – Army Sgt. Orlando Serna has a bone to pick with anyone who thinks cooking is nothing more than throwing a few ingredients together in a pot.

Army Sgt. Orlando Serna represents Fort Bragg, N.C., in the Practical and Contemporary Patisserie event March 4, 2009, at the U.S. Army Culinary Arts Competition at Fort Lee, Va. Serna also will compete in the World Culinary Olympics in 2010. U.S. Army photo by Amy Perry  
(Click photo for screen-resolution image);high-resolution image available.

“It’s a science. Everything is a formula,” said Serna, a cook with the 82nd Airborne Division’s 1st Squadron, 73rd Cavalry Regiment, 2nd Brigade Combat Team.

Serna’s precision and attention to detail inside the kitchen enabled him to clean house at the 34th annual U.S. Army Culinary Arts Competition held at Fort Lee, Va., last month. Serna won three individual awards and helped the Fort Bragg team claim Installation of the Year honors. Additionally, Serna was selected to join the U.S. Army Culinary Arts Team -- the culinary equivalent of the Olympic “Dream Team.”

“It’s huge,” Serna, 32, of Atlanta, said. Serna and the rest of the Army’s culinary team will face off against cooks from all over the world during the World Culinary Olympics in 2010.

Serna’s recent accomplishments in the kitchen had humble beginnings. When he first joined the Army in 1998, the only thing he knew how to make was cookies, he said.

But after a three-year stint as a cook with Headquarters and Headquarters Company, 1st Battalion, 325th Airborne Infantry Regiment, during which he helped Fort Bragg to an Installation of the Year title in 2000, Serna knew he had found his calling. He left the Army to pursue an advanced degree in culinary technology. In 2008, armed with new skills and new techniques, Serna joined back up again, and he has been cooking his way to the top ever since.

Serna’s area of expertise is baking. He sounds like a NASA scientist as he rattles off butter ratios, browning-point temperatures, caramelization differences between sugars, and the technique required to get the perfect consistency on a chilled chocolate mousse.

“I like the geek stuff,” Serna said.

That painstaking attention to detail is what separates Serna from the rest of the pack. At the Culinary Arts Competition, a dessert centerpiece he created portraying the Muppet character “Animal” took 36 hours of work to craft, but in the end it won the “Most Artistic Exhibit in Show” award.

Despite his individual achievements, Serna was quick to give credit to the soldiers at his unit dining facility.

“At the end of the day, it’s not just you, it’s your whole [dining facility] behind you picking up the slack that allows you to succeed,” he said.

Serna also was proud of the performance of his teammate Army Sgt. Michael Williams, who was his apprentice during the competition and won a Bronze Medal.

“He has a long future out there,” Serna predicted.

Like any soldier, Serna said he knows he will be judged on how well he passes on what he knows to his subordinates.

“You can’t keep that knowledge to yourself,” he said.

The one group that won’t be benefitting from Serna’s expertise in the kitchen is his family. At home, he said, he keeps the cooking simple. What does he mostly eat there?

“A lot of cereal; quick and easy, you know?” he said.

(Army Staff Sgt. Mike Pryor serves with the 82nd Airborne Division’s 2nd Brigade Combat Team public affairs office.)

Army Sgt. Orlando Serna prepares a blueberry dessert during the U.S. Army Culinary Arts Competition at Fort Lee, Va., in March 2009. Serna also will compete in the World Culinary Olympics in 2010. U.S. Army photo courtesy of Fort Lee Traveller   Download screen-resolution    Download high-resolution

[Bringbackthedraft]

GAS-GAS-GAS! SET MOPP5! ....................... yeah, you got that right, you are one of the few who know who I am. That was the “A” company cooks.(called the A Co Mess section in my day)Hey, that stuff tasted great, we would have 2nds and 3rds if possible, but you paid for it the next day. Well, lets say who ever sat in the offices the next day knew what the A Co. cooks made the previous day. That was my time with the NYARNG, I was in the USAR by the time you got to my old Bn..

[colorado tanker]

That’s what I was told on this board. It’s been a few years since I’ve eaten in a mess hall, personally. :-))

[patton]

I don’t understand your point?

[CONSERVE]

I had the last of the c-rats in 1984 then they went to mre’s c-rats were much better.

[SandRat]

You could do much more to “spice-up” C-Rats.

[patton]

Drop down the stack of a 113, let warm, punch the gas, catch the can.

[CONSERVE]

Yep and p-38’s sure were handy.

[SandRat]

Still carry mine on my Key ring.

[patton]

Yep - a P-38 is not an airplane.

[MHGinTN]

It truly is an artform!

[frankiep]

That was the first thing that came to my mind as well. To leave the Army, get a degree, then return to the enlisted ranks rather than as a warrant or commissioned officer just doesn’t make sense.

[jedi150]

I don’t understand your point?

The school district that my daughter went to built a new High school and spent 400K on a world class kitchen to teach Culinary cooking and at the same time were/had dumped all the classes involving auto mechanics/ metal working and such. Then they said they did not have enough funding to buy history books left in their budgets.

Just a pet peave with me and the local people where I was living at that time.

Also the Education system there had a strong tendency to teach rewritten American History.

[CONSERVE]

Of course warrant’s do not cook so I guess he would see that as a waste of education.

[LibWhacker]

Go Sgt Serna!

Army cooks generally do a pretty good job, I think, given the quality of ingredients they’re forced to work with (in my day it was pretty low), etc.

Hey, I know everyone loves my scrambled eggs. Where did I learn to cook them? By watching the big fat sweaty Army cook in the mess hall make my eggs every morning for two years. I make them just like he did (except I make sure not to sweat in them!).

[patton]

It makes me furious, that our local school district has phased out trades education, in favor of “college prep”.

Why can’t a HS kid aspire to be a cook?

[patton]

Not really - I left the Army as enlisted, got degrees in math and engineering, and they wanted me back, on a professional commision.

Then they went, awe- you turned 29 two weeks ago? We will give you an E-4 slot.

I went, piss off.

[jedi150]

No reason why they can’t but someone has to fix the utensils and stoves when they break and they elemenated these classes in that school district. Like it or not Industrial Arts are important to teach to our children along with cooking (use to be called Home Economic’s) too.

[patton]

If I had studied plumbing in HS, I would be a wealthy man today.

When there is poop in the bathtup, are you going to call some service center in India?

Nope - your wife is going to want the floater out of there.

So I see a need for plumbers.

A plumber than can run a business - that man will be far richer than I will ever be.

[AFreeBird]

I saw something like this on one of the food channels. great stuff. The military guys/gals were cooking against chefs at major resorts and holding their own. Good on them!

[Arrowhead1952]

Thanks for this. Ping to the Canteen crew. Old Sarge, see post #5.

“I hear they got rid of chipped beef on toast, my fave.”

The chipped beef on toast at Aberdeen was the best I ever had.