2007 Military Culinary Wars
Posted: Oct. 1, 2007
Story source: Leslie G. Jett, C.E.C., 573-884-3485
They didn't fit the standard team profile. They don't cook at the White House, for the joint chiefs of staff, chief of Navy or Army Operations, or anyone at the Pentagon. They are simply three MU students and a faculty member with reserve military affiliations, capable of forging a team and vying for national recognition.
Last week, Midshipman Mic Smith, 2nd Lt. Colt Baxter, Sgt. Wade Ramirez and Ensign Leslie Jett were each awarded $1000 checks from the commandant of the U.S. Marine Corps for a second place finish in the International Food Service Executives Association (IFSEA) 4th Annual Military Culinary Wars in Washington, D.C.
The MU team, known as the Missouri Joint Guard and Reserve Team, competed in a black box challenge against 15 teams of the best military chefs from all over the world. Each team was given a box of mystery ingredients and two hours, 30 minutes to plan and produce four portions of both a starter course and an entrée.
The MU team's mystery box included:
- One whole bone-in pork loin
- Black mussels
- Barley
- Mustard greens
- Heavy whipping cream
- Sweet potatoes
- Turnips
- Pecans
Using a few items from the community pantry, the team created the following menu:
Starter Course:
White wine steam mussels with a parmesan sauce served on a petite bed of braised-cream greens.
Entrée:
Honey-firecracker glazed pork tenderloin stuffed with apples, pears and sweet potatoes with barley pilaf and flash fried green beans topped with root-vegetable strings and spicy candied pecans.
MU Team Members:
- Mic Smith, Senior, Biology/Pre-Med, Navy ROTC Battalion
- Colt Baxter, 4th Year Vet Student, U.S. Army Health Professions Scholarship Program, U.S. Army Vet Corps
- Wade Ramirez, Senior, Hotel and Restaurant Management Program, U.S. Army Reserves
- Leslie Jett, Faculty Member, Hotel and Restaurant Management Program, Supply Corps, U.S. Navy
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