• One of four deserts created and prepared by U.S. Army Master Sgt. Mark Morgan for the ACF Culinary Team USA cold food table at the 2010 Culinary World Cup.

    Pumpkin and Spice

    One of four deserts created and prepared by U.S. Army Master Sgt. Mark Morgan for the ACF Culinary Team USA cold food table at the 2010 Culinary World Cup.

  • One of four deserts created and prepared by U.S. Army Master Sgt. Mark Morgan for the ACF Culinary Team USA cold food table at the 2010 Culinary World Cup.

    Autumn Apple

    One of four deserts created and prepared by U.S. Army Master Sgt. Mark Morgan for the ACF Culinary Team USA cold food table at the 2010 Culinary World Cup.

LUXEMBURG, Germany (Nov. 24, 2010) - U.S. Army Master Sgt. Mark Morgan won two gold medals at the Culinary World Cup in Luxembourg with the American Culinary Federation (ACF) Culinary National Team USA. The medals were awarded for the team's hot dinner and cold table display.

Morgan is the team's pastry chef and the first U.S. Soldier ever selected to be on the ACF national team. He has served on the U.S. Army Culinary Arts Team (USACAT) since 1997 as a pastry chef and advisor. Currently he is the senior enlisted aide to General Martin E. Dempsey, Commander of the U.S. Army Training and Doctrine Command (TRADOC) at Fort Monroe, Va.

"Being the first and only member trained by the Army makes competing with this team even more of an honor and privileged. To represent the country at this level brings a lot of credibility to the military food serv ice program," said Morgan, a 16-year veteran and recipient of the bronze service medal.

Yesterday, the ACF Culinary Team USA presented its cold food table to the international jury which featured four different deserts created and prepared by Morgan. The most sophisticated creation was named "Pumpkin and Spice." It featured a spiced pumpkin custard, a walnut cake inside a coconut blossom, red current compote, a cinnamon beignet on poached pumpkin petals, a trio of cranberry, and honey, yoghurt and pumpkin sorbet with a pumpkin-thyme essence.

The Culinary World Cup is held in Luxembourg every four years. Tomorrow, the international jury will announce the winners of the Culinary World Cup in the various categories to include National Team and National Military Team. On Saturday, the U.S. Army Culinary Arts Team (USACAT), which is also taking part in the competition, won a gold medal for its cold food table.

Page last updated Fri July 22nd, 2011 at 12:16