Master Sgt. Mark Morgan, enlisted aide for TRADOC commander Gen. Martin E. Dempsey, claimed two gold medals in the hot-food portion and cold-food display categories as a member of the American Culinary Federation (ACF) Culinary National Team USA during the World Association of Chefs Societies (WACS) Culinary World Cup in Luxemburg from Nov. 20 to 24. He was also recognized as one of the top three pastry chefs in the world.
Morgan, a member of the U.S. Army Culinary Arts Team since 1997, was the only Army-trained chef and first American servicemember selected for the ACF Culinary National Team USA. His peanut butter ganache earned him first place among 55 pastry chefs. Morgan also prepared four desserts, which together, were called "Pumpkin and Spice": a spiced pumpkin custard, a walnut cake inside a coconut blossom, red currant compote, a cinnamon beignet on poached pumpkin petals, a trio of cranberry, and honey, yogurt and pumpkin sorbet with a pumpkin-thyme essence.
Morgan enlisted into the U.S. Army in 1994, attended Basic Combat Training at Fort Jackson, S.C., Advanced Individual Training at Fort Lee, Va., Airborne School, Jumpmaster School, Ranger Indoctrination Program and Pathfinder School. A bronze star recipient, Morgan is also a Soldier of great tactical distinction and a proven combat-tested leader having served in the 75th Ranger Regiment for the past ten years deploying with them twice to Iraq and four times to Afghanistan.
The Culinary World Cup is held every four years in conjunction with the Expogast Trade Show. During the competition, chefs are judged on several events, including team and individual dishes and creating a menu using ingredients in a 'mystery basket'. More than 2,400 chefs from 53 nations attend the Trade Show and World Cup. Twenty-six National Teams and nine National Military Teams participated the Culinary World Cup.