Wednesday, December 22, 2010
Mark Morgan (photo: American Culinary Federation)
Army Master Sergeant Mark Morgan knows how to mix it up on the battlefield and in the kitchen.
The 16-year veteran and Army Ranger served two tours in Iraq and four in Afghanistan, and received the Bronze Star along the way for his service. Nowadays, he makes award-winning pastries while serving as the enlisted aide for General Martin Dempsey, head of the U.S. Army Training and Doctrine Command.
During this year’s World Association of Chefs Societies’ Culinary World Cup competition, held in Luxembourg in November, Morgan served as the first and only military member of the American Culinary Federation Culinary Team USA. While the team took home two gold medals, Morgan earned third place for his peanut butter ganache.
He also prepared desserts featuring spiced pumpkin custard, a walnut cake inside a coconut blossom, a red currant compote and a cinnamon beignet on poached pumpkin petals.
-Noel Brinkerhoff
Ranger Named No. 3 Pastry Chef in World (by Stephanie Slater, Fort Monroe Casemate)
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