Hardcore pastry cheffing

US Army Ranger Master Sgt. Mark Morgan: six tours of duty in Afghanistan and Iraq; ranked number three in the world as pastry chef. From the Peninsula Warrior:

“I’m not as good as I used to be – it’s been 10 years,” the Bronze Star recipient said, referring to the past decade that he served in the 75th Ranger Regiment. He deployed twice to Iraq and four times to Afghanistan in support of Operations Enduring and Iraqi Freedom.

But it can be said that he must have left quite the lasting impression among those in the culinary circuits, because he previously competed in the WACS Culinary World Cup in 1998, 2000 and 2004 as a member of the Army’s culinary arts team. Morgan continues to remain in touch with ACF coaches and managers.

“Networking (is) probably the reason for the ‘name drop,’” he said.

His peanut butter ganache earned him third place among 55 pastry chefs. Morgan also prepared four desserts, which together, were called “Pumpkin and Spice”. They included a spiced pumpkin custard; walnut cake inside a coconut blossom; red currant compote; and a cinnamon beignet on poached pumpkin petals, a trio of cranberry, and honey, yogurt and pumpkin sorbet with a pumpkin-thyme essence.


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