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This 8 page paper considers the duties of a military chef, and how that background could contribute to a civilian career. Bibliography lists 4 sources.
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8 pages (~225 words per page)
File: D0_HVmilchf.rtf
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how they might build a future based on their experiences in the armed forces. Discussion Research has revealed that the days of the cook in the mess hall, boiling vats
of potatoes and serving unappetizing meals of "mystery meat with secret sauce" are long gone. Emeril Lagasse, for one, has invited military chefs to submit recipes, and - perhaps most
telling of all - these master cooks are now competing against one another, and their counterparts in foreign services - to see who the worlds best military chef is. Curry
describes one such contest in Erfurt, Germany, which pitted chefs from 53 countries against each other; this number includes military chefs (2009). In this particular competition, the six men and
women from the "U.S. Army Culinary Arts Team" were about to cook "150 three-course meals in six hours" (Curry, 2009). The menu was anything but SOS (a slang term for
creamed chipped beef on toast) and beans; the team was cooking "[S]eared tuna, smoked trout, and poached salmon over a seaweed salad; herb-infused turkey breast with sweet potatoes, cranberry johnnycake,
and bacon-wrapped green beans; and a chocolate-mousse crunch cake with apricot-and-cherry sauce" (Curry, 2009). The direct competition for the American Army cooks were military chefs from "Switzerland, Germany, the U.K.,
Sweden, and five other countries, all gunning for the title of top military cook in the world" (Curry, 2009). The description of the menu clearly reveals that military cooking is
no longer just about feeding the troops in the mess hall quickly and with whatever is on hand; now menus are obviously planned and chefs operate at a level on
a par with the finest civilian restaurants. The concession here to the fact that the team is military is the fact that they have to cook on a "Kaercher Futuretech
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