Living in the upper level of a stacked duplex home in Puerto Rico, Carlos Cruz and his two brothers could always tell when their "abeula," or grandmother, was cooking downstairs.
The familiar, sweet smells of bay leaves, adobo, sofrito, pork, and cooked beer would flow out the windows, signaling to the neighborhood that dinner was ready. Soon, grandma's tiny house would be filled with friends and family, each of them bringing their own culinary masterpiece.
"Food is a gateway for people to meet," Carlos said. "People love being around food, so if you can make it -- make it well."
Fueled by his family's love for food, and driven in part by his machismo and his Puerto Rican pride, Spc. Carlos Cruz continues to build upon his family's love for good food. As a culinary specialist stationed at Fort Riley, Kansas, and one of the newest members of the U.S. Army Culinary Arts team, he treats every meal as an opportunity to perfect his craft.
Growing up, life wasn't always easy for Carlos and his brothers.
"Puerto Rico was a raw experience when compared to the States," Carlos said. "It's a great place, but sometimes you didn't want to live there."
The family didn't have much, but they always stuck together, according to Jose Cruz, Carlos' older brother. This all came crashing down when their parents filed for divorce. As soon as it was finalized, their mother uprooted the family and moved Carlos and his brothers to Orlando.
Shortly after arriving in Orlando, the three brothers enrolled in school. At the time, they had minimal experience with the English language and American culture.
"I was scared and nervous, and I didn't know what to think about the States," Carlos said. "People would call us names and bully us [at school.] We were different than everyone else."
Carlos and Jose failed their first year of school in the United States, forcing them to repeat that grade. Deep down they knew they could do better and they dedicated themselves to becoming better students. Their efforts paid off as they quickly became among the best students in their classes, Carlos said.
While adjusting to their new lifestyle in the United States, Carlos' mother made sure to keep them grounded in their heritage by preserving their family's culinary traditions.
"Back in Puerto Rico, food was the No. 1 thing," Jose said. "Every special occasion or holiday, that was when the best cultural cuisine would come out. Puerto Rican food is not like American, Italian or French cuisine. You're never going to find such a unique flavor in the world."
Carlos spent the majority of his high school years trying to figure out his path in life. He joined JRTOC to become a better citizen and excelled in the program. By the time he graduated high school, he was serving as executive officer of his unit, he said. More importantly, his JRTOC instructor and mentor, 1st Sgt. Boyer Torres, had a significant impact on his life.
"He was Puerto Rican, and I said, if he could do it, what is going to stop me from doing it? He was drill instructor and had mad ribbons and went through some crazy stuff. I thought it was so cool and I wanted to be like him," Carlos said.
"In high school, everyone knew who he was, and I thought that was cool," he said. "That's when I determined that I wanted to be that guy that is known for something."
Carlos became confident that he wanted to join the Army. And his career choice in the Army was finalized after attending his brother Jose's graduation from culinary school. Jose knew he wanted to be a chef when he was 9 years old. He currently works as a cook with the Walt Disney Company in Orlando, Florida.
"I joined the Army because of my older brother," Carlos said. "He took that path of culinary arts, and I decided to take the same path but in a different way."
Joining shortly after turning 18, Carlos has been in the Army for three years and still keeps in contact with his old JROTC instructor.
"As we say in Puerto Rico, 'orgulloso,' which means very proud," Carlos said. "[Torres] is very proud of what I have accomplished so far in the Army, in such a short time."
ANOTHER DIFFERENT CULTURE
Carlos's first assignment was at Camp Casey, South Korea.
"It was grueling. I worked day in and day out, 5 in the morning to 7 at night," he said. "I was in charge of meats, which is the hardest section in the dining facility. We would have five Soldiers having to cook food for 600 Soldiers a day, per meal. I had to do everything, and I had to work fast and clean."
After a short tour in Korea, Carlos was reassigned to Fort Riley, where he met Chief Warrant Officer Edmund Perez, a food service technician and the manager of the U.S. Army Culinary Arts Team. Through Perez, Carlos learned about trials for the Fort Riley culinary team.
Figuring that he had some talent from his time at Camp Casey, Carlos decided to try out. He later found that he made the worst dish.
"It was horrible. The presentation was bad. The flavors were bad," Perez said.
Carlos thought he lost his opportunity, but he still got the call, saying he made the team.
"He was very efficient and worked clean. You could tell he worked in a kitchen for some time," Perez said. "I saw confidence in him. That Puerto Rican culture comes into play. He is [prideful], and I could use that to my advantage."
Since joining the Fort Riley team in 2015, Carlos continues to move up the ranks. In 2016, he was selected as the Student Chef of the Year. In this year's competition, Cruz competed at the professional level and took gold and silver in two different categories. His work ethic and confidence allowed him to join the U.S. Army Culinary Arts Team, which is slated to compete in the 2018 Culinary World Cup in Luxembourg.
With all his success in the kitchen, Carlos still cooks his favorite dish: aroz con gandules -- a rice dish made with stock, beer, green peas, and seasoning. Every time he eats it, it brings him back to his grandma's kitchen table. Furthermore, he carries with him a constant reminder of his proud heritage.
"I personally carry a [Puerto Rican] flag with me," Carlos said, "Puerto Ricans love to represent their flag wherever they go. It's where I came from and where I grew up. I am sure every Puerto Rican would say the same thing. We are just proud of who we are."
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