Recipe for Success

CAMP ARIFJAN, Kuwait -- For Maryland National Guard member Cpl. Tramel Peterson, the month of February brings memories of the beads, dancing, glitter, King Cake, and masquerade balls of Mardi Gras in his native New Orleans. Although this year marks the 160th Mardi Gras parade in the Big Easy, for Peterson this is another year that will go by without the carnivals, the costumes and the gumbo while deployed to Camp Arifjan, Kuwait. Mardi Gras is a big party, but the celebrations and the spread are part of what Peterson believes brings the whole event together.

"It's all about the festivities, the camaraderie," said Peterson, reminiscing. "The coming together, oh, and the food," he said, leaning back and closing his eyes as if he could smell a freshly baked dish.

This year instead of celebrating with his Creole family back in Louisiana, Peterson, a Current Operations Noncommissioned Officer for the 29th Infantry Division, has only photos and shoutouts from friends and relatives partaking in the revelries.

Peterson grew up in a military family, bouncing from base to base at home and abroad. Although the family of five spent periods of time in Germany, Italy, France, and several locations within the United States, none were what Peterson called home. Home to the now-Maryland resident meant the soulful music and authentic gumbo of New Orleans. His family's Creole roots instilled a love for good southern foods and culture.

He loves to sing, play piano, dance, and has also done some modeling. Growing up, Peterson took classes in everything from hip-hop to ballroom dancing and currently sings tunes ranging from John Legend to Whitney Houston in his free time. Yet, more than anything Peterson loves cooking. The aspiring chef earned his Bachelors' Degree from the Baltimore International College for Culinary Arts.

"When I am cooking or baking it's just me," said Peterson, noting what great stress relief being in the kitchen can be. "It's nice to tune out the world where my only worry is not burning my cake."

Although Peterson thinks the best desserts are a fresh praline or the unique French donut sprinkled with powdered sugar from the French Quarter of New Orleans called a Beignet, he believes he makes the best seafood stuffing. He was clear that quality ingredients are the key to a good dish. Getting fresh shrimp and crab and a great many additional fixings.

"You have to get all the ingredients cut really fine," he said, moving his hands in a chopping motion. "You are essentially making a gourmet seafood cornbread."

He then outlined his rituals for making the cornbread. First, he dons his chef's hat with "Chef Melly" emblazoned upon the front, a Christmas gift from his sister. Then he bakes the cornbread. Then cornbread is crumbled and mixed with the finely chopped seafood mixture and baked once more.

Even though he thoroughly enjoyed cooking and baking, after ten years working in the culinary arts and hospitality industry, Peterson felt like it was time to hang up his chef hat, at least professionally, and don the camouflage cover to continue the military tradition of his family. With his father, great-grandparents and multiple aunts and uncles having also served in various branches, the military was a familiar trade.

"Neither of my older brothers joined the military," said Peterson. "I realized it was my duty to continue the legacy."

Peterson currently works for the Department of Permitting and Inspections Enforcement Division in Prince George's County in the civilian world. He hopes to work his way up in the Department and become an Assistant Associate Director. The 28-year-old is going on his fourth year in the Maryland National Guard and plans on a full 20 year career. With the military occupation, civilian job, and cooking hobby, Peterson is putting even more on his plate by pursuing a second Bachelor's degree in Environmental Science. He is considering rising higher in the National Guard by either becoming a Warrant Officer or going to Officer Candidate School.

Others are inspired by Peterson's example. Staff Sergeant Natasia Brown, aviation operations NCO for the 29ID and friend and colleague of Peterson's, believes Peterson's willingness to grow and ability to adapt to new situations spell success for the junior NCO regardless of what route he takes.

"Cpl. Peterson is always asking questions," said Brown. "As he progresses in rank those questions may get more complicated, but they need to continue to be asked."

Rarely can you catch Peterson without a smile on his face. Brown said she truly respected that even though Peterson is able to adapt to any situation that he still remains true to himself. For Peterson this means keeping up with his family, namely his three year-old son, and putting his artistic talents to use. Even though he doesn't have the means to whip up any of his favorite dishes here in-country, Peterson has been singing in the Camp Arifjan church choir and has quite the cookout extravaganza planned when he returns to Maryland. In Peterson's cookbook good people and good food are the recipe for health and happiness.