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!
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.
That’s just sad he should at least be a warrant officer.
All The Way!
Where was this guy when I was a grunt in the 325?
Man, the chow sucked!
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.
I’m impressed. He reminds me of Alton Brown.
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!).
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.