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Chickasha soldier earns his medals satisfying the GI tract

 
BY BRYAN DEAN | Published: March 31, 2009    Comment on this article Leave a comment
photo - Staff Sgt. Michael Bogle prepares food during the U.S. Army Culinary Arts Competition at Fort Lee, Va. PHOTO PROVIDED BY RHONDA STEWARD, U.S. ARMY
Staff Sgt. Michael Bogle prepares food during the U.S. Army Culinary Arts Competition at Fort Lee, Va. PHOTO PROVIDED BY RHONDA STEWARD, U.S. ARMY

Staff Sgt. Michael Bogle doesn’t go to work every day carrying a rifle, but he makes a mean pastry.

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Recipe for chicken supreme

The winning meal
The Fort Sill culinary arts team won a silver medal at a recent international competition with the following three-course meal:

First course

Rabbit cornmeal soup with carrots and celery

Second course

Veal tenderloin with prosciutto-wrapped green beans, potato gnocchi, oven-roasted shallots and pumpkin souffle.

Third course

Caramel-topped custard swan with chocolate truffle on a chocolate triangle, fruit cooked in red wine and sugar and strawberry and mango sauces

ONLINE
To see Staff Sgt. Michael Bogle’s recipe for stuffed chicken supreme, go to NewsOK.com.

Bogle, 28, of Chickasha won three individual medals and was part of a silver medal team from Fort Sill at the Culinary Arts Competition at Fort Lee, Va.

The competition included military chefs from around the world. Bogle won two silver medals for his contemporary pastry and a bronze for his five-block ice carving. The Fort Sill team won silver in the field competition, which requires chefs to create a three-course meal using a kitchen on wheels they would use in the field.

"People would be amazed at what Army chefs can do,” Bogle said.

He said he always has been interested in cooking, particularly pastries.

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Related Topics: Culture and Lifestyle, Food and Cooking, Culinary Arts



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