| By Armycook (Armycook) on Monday, May 30, 2005 - 01:28 am: Edit |
Well I'm done with my army cook training. I'm now a certifiable 92-Golf Army food service specialist. I for the most part enjoyed myself. The field kitchen aspect is.... well, I was disappointed that we only did heat and serve food items but I understand the logistics of it. I went through the training and never mentioned any other culinary training unless I was asked. I had fun in most of the classes helping out others where I could.
I was lucky enought to get to dine at the advance culinary classes formal luncheon.
A Spring Jamboree
Seven courses....
Sunrise course
Maui Onion Crab Cakes with Wasabi Aioli <----this really rocked!!
Sausage and Cheese Stuffed Mushroom Caps
Burschetta
Early Morning Course
Savory 3 Cheese Quiche with a Mushroom Ragout They dusted the plate with powered morel which added a nice layer of flavor.
Midmorning Course
Apple Slaw with Lobster medallions and Tempura apple slices.
High Noon Course
Spring minstrone Soup with a Multi Grain Roll and Savory Hot Roll
Mid Afternoon Course
Blood Orange Sorbet with Fresh Mint
Early Evening Course
Honey Roasted Quail (deboned) Stuffed with Wild Mango Rice in a Buerre Blanc Sauce
Grilled Zucchini and summer squash
Served with pan seared polenta.
Sunset Course
Chocolate Monet with a trio of Mousse on a painters palate of of strawberry, Peach and Key Lime Mousse
(this was a neat dessert. The Monet was a white chocolate esal that had lil flowers painted on them with the mousses on a toullie palate with a pulled carmalized sugar brush.
I was impressed with the food and effort that was put into the affair. I tried to be honest of how things were done when we filled out or critic cards so the chefs would know what was great and what could be improved on.
It was funny sitting next to Sargent Major Cunningham talking about the "old Army of the 80s of our "youth". I noticed that some were surpised of My ( A Private's) knowledge of food and edicate at a formal meal. I stayed humble and low key just enjoying myself hoping I would be doing the same thing but on the other side sometime soon.
As for now I'm being stationed with the 101st Airborne Division at Ft Campbell, Ky. I hope to be able to stage in some of the local restaraunts in Clarksville TN and nearby Nashville if time allows. Word has it that we are off to Iraq by November. I'm planning on taking my sushi gear and plenty of nori and some sushi rice with me.
Michael
| By Chefspike (Chefspike) on Monday, May 30, 2005 - 09:22 pm: Edit |
Hey brother,
It sounds like you had fun. I'm glad.
It's still weird to hear the 101 st. Airborne and Culinary in the same sentance. Ya just don't put those together, ya know?
I guess I just don't think about those guys eating, just killing everything in their path to get to the objective.
I'm still hoping to get out there, that way soon.
Gotta stop and see the Chief in Little Rock.
Later.
| By Snuffaluff (Snuffaluff) on Tuesday, May 31, 2005 - 12:56 pm: Edit |
good to hear ya are doing well. That menu sound yuuuummmmmyy!! Wish I was there to help ya eat that.
Keep us posted.