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

[Drango]

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!

[Bringbackthedraft]

We had a cook that made the most delicious chili. One problem though, you had to keep the windows open in the HQ the next day.

[CONSERVE]

That’s just sad he should at least be a warrant officer.

[colorado tanker]

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

[SandRat]

*CLANG* *CLANG* *CLANG* GAS-GAS-GAS! SET MOPP5! SET MOPP5

[doodad]

All The Way!

[patton]

Where was this guy when I was a grunt in the 325?

Man, the chow sucked!

[Glenn]

My youngest went to a big name culinary school and I couldn’t be prouder. He has loved cooking since he was 8. Now, he is working in Charleston, SC. He’s only been out of school three years, but he is working two jobs at a time to hone his skills and get exposure to what fine dining restaurants do.

Kudos for this chef taking his skills back to the Army. I’m sure he could have done better in the private sector. His “customers” must love having him around.

[CONSERVE]

Yeah until your mess hall was closed and you had to go down to the next one then your mess hall was great right.

[patton]

Actually, under regiment rules, I am SILL a grunt in the 325. Only way out, feet first.

Wonder if I can sign in to the chow hall.

[SandRat]

Kudos to your youngest.

[patton]

Usually, when we got back to main post, we signed in to the 325 mess hall under our own names.

Then, we signed in to the 327 mess hall, under assumed names - Casper Weinberger, ronalald Reagon, Donald Duck, whatever.

The 82nd is NOT good at feeding troops in the field.

Go for a month, on one meal a day, and a bunch of 18-yo kids get HUNGRY.

[70th Division]

Bobby Flay has already done a “Throw Down” with an army sargent who cooked steaks. I think Bobby lost. I would love to see him on the food channel with Bobby.

[doodad]

WHAT? SOS was a childhood fave in the mess halls when I was a kid and Dad was stationed at Bragg. We still make it and I have chipped beef in the cupboard now.

[jedi150]

Heck no surprise with me knowing that Culinary Cooking has replaced American History in importance in our High Schools.

[CONSERVE]

What you didn’t eat your mre’s?

[patton]

I would love to watch that.

Best mess hall meal I ever had - Ow, man, now I am going to tear up.

My Grandparents always hosted thanksgiving, until they couldn’t. So the took the entire family to the mess hall for t-day.

Man, I miss grandpa,

[trisham]

I’m impressed. He reminds me of Alton Brown.

[patton]

Pardon, but they had not been invented yet.

We had C-RATS, marked “Best eaten before 1950”.

This was in the 1980’s.

Later, we had “LRRPS”. You don’t want to know - the 1950 c-rat was better.