Photo By Staff Sgt. Angela Walter | 10th SFG (A)’s culinary specialist prepares his capstone three-course meal as part...... read more read more
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COLORADO SPRINGS, Colo. – One of 10th Special Forces Group (Airborne)’s hardworking culinary specialists (92G) participated in the Bridge to Gap program with celebrity chef and restaurant owner Brother Luck. The 45-day program is designed to bring young Soldiers out of the Army’s dining facilities to show them a whole new side of cooking and all its possibilities.
This year’s participant showcased his newly found knowledge and expertise with a three-course meal he served to members of 10th SFG’s Group Support Battalion, Fort Carson’s food program manager, the 4th Infantry Division G4 Food Service Sergeant Major and the III Corps Food Service Sergeant Major out of Fort Hood, Texas. The menu told his story as a “Florida boy” raised by a Jamaican mother and American dad, and included Jamaican oxtail, Cajun style Florida snapper, and key lime pie.
Never having participated in a program as unique as this one, the Soldier expressed how grateful he was to learn from Brother Luck and expand his knowledge as both a culinary specialist and a leader.
“It’s very different cooking in a fine dining restaurant than cooking in an Army kitchen,” says the Soldier. “I’ve learned cutting skills, baking, and actually creating my own menu. I’ve learned how to manage, so when I come back to the DFAC I can be a better leader, help my guys, and train them on what I learned because I should pass this down.”
With this unique opportunity, participants in the program get to learn under the guidance and mentorship of Brother Luck, owner of Four by Brother Luck and Lucky Dumpling in Colorado Springs. It offers Soldiers the chance to expand their horizons as both culinary specialists and potential business owners.
“We had some discussions about how to enhance culinary education beyond working in the dining facilities,” says Brother Luck. “It started as an idea to get some of the 92 Golfs into the restaurants to gain some culinary experience, and over the last two years we’ve really just been rounding out and personalizing the experience for them.”
The program introduces participants to a wide range of new knowledge and skills, broadening their view of the food service industry outside of the military. Participants learn about the restaurant business as a whole, beyond just cooking and preparing food. They learn about financials, how to lead and manage staff, how to serve, and the hospitality aspect of creating a unique culinary experience for guests.
“It’s important because it’s more than just culinary,” says Brother Luck. “They get time on the line, they get to work with the cooks, and see new ingredients and new techniques, but at the same time, we want to ensure that if they decide to pursue this outside of the military that they’re understanding what they can utilize their benefits for.”
For Brother Luck, having a brother who was once a 92G himself without a good transition out of the military, the program is personally special. Watching Soldiers come into the program and become enlightened when they start to see how to work with farm fresh ingredients and create a positive customer experience is a much more in depth experience than working in the dining facilities.
“It’s extremely special to work with our military here in Colorado Springs,” he says. “It’s a big part of who we are as a community. Being able to create programs that give back and also offer education is what’s so special about it, and it’s extremely rewarding. The team that works here at both restaurants actually comes up to me and says, ‘Chef, I can’t believe we’re doing this in our restaurant.’ There’s pride that’s being created within the civilian life to work with these Soldiers.”
10th Group’s 92G will return to the LaRochelle Dining Facility with knowledge and skills to pass on to his fellow culinary specialists. The program not only offered him the chance to grow in his specialty, but opportunities such as this strengthen our Army’s capabilities as a whole.
| Date Taken: | 04.29.2021 |
| Date Posted: | 05.17.2021 15:24 |
| Story ID: | 396446 |
| Location: | COLORADO SPRINGS, COLORADO, US |
| Web Views: | 97 |
| Downloads: | 1 |
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Culinary Specialist
