Celebrity Chef Irvine inducted into Order of Military Medical Merit (O2M3)

By Mr. Kirk Frady (Army Medicine)June 16, 2015

Order of Military Medical Merit (O2M3) presented to Chef Robert Irvine
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Army Surgeon General talks with Chef Irvine
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Chef Irvine competes in MRE cookoff
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Chef Irvine preps the judges palates for MRE cookoff
4 / 4 Show Caption + Hide Caption – Television celebrity Chef Robert Irvine (right), prepares MRE cookoff judge, Cpt. Hali Picciano (left) with a shot of olive oil. Chef Irvine competed against Army cooks in a MRE cookoff competition and was guest of honor for the JBSA-Fort Sam Housto... (Photo Credit: U.S. Army) VIEW ORIGINAL

SAN ANTONIO, TX -- Lt. Gen. Patricia D. Horoho, The Army Surgeon General and Commander U.S. Army Medical Command, inducted celebrity Chef Robert Irvine of the American reality television program "Restaurant: Impossible," into the Order of Military Medical Merit (O2M3) during the JBSA-Fort Sam Houston 240th Army Birthday Ball held in San Antonio, Texas on Saturday June 13. Chef Irvine served as the guest of honor for the event.

The O2M3 was created in 1982 by the Commanding General, U.S. Army Health Services Command and is presented to individuals who have made a significant and exemplary contribution to the United States Army Medical Department.

Lt. Gen. Horoho commented, "Chef Robert Irvine has contributed greatly to the mission of the Army Medical Department and his efforts directly reflect the tenants of the Performance Triad. He has been an ambassador for Army Medicine, traveling to several hospitals and locations where he discusses the benefits of good eating and fitness." Horoho added, "He has given of himself for many years to support our Warriors both at home and in deployed settings."

As part of the evening's festivities, Chef Irvine participated in a friendly MRE (Meals Ready-to-Eat) Challenge against a two-person Army culinary team. The Army team consisted of Staff Sgt. Zach Bridgeman, a 68M (Nutrition Care Specialist) who received a culinary degree from Johnson and Wales University and currently serves as an instructor and writer for diet and nutrition therapy at the Medical Education and Training Campus (METC) at JBSA-Ft. Sam Houston.

The other Army team member, Staff Sgt. Melissa Woods, is also a 68M (Nutrition Care Specialist). Woods is a graduate of the Pennsylvania Culinary Institute and is currently serving as a research pilot manager in the nutrition care program.

In the end, Chef Irvine was no match for the experienced Army team. Bridgeman and Woods swept the competition and took top honors with their winning recipe made from ingredients contained in the Asian Beef Strip MRE. The teams were judged on taste, presentation, originality and nutritional value.

A native of England, Robert Irvine joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work aboard the Royal Yacht Britannia, where the royal family and its entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens and his creations were served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu for a celebrity-studded after-party at the Academy Awards.

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