Talking about cross-trained: Pastry Chef and Ranger?
Maybe pastries are not what you think of food to survive by in the wilds, but how about this training and experience:
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 Seargent is als the Third best pastry chef in the world:
Photo Credit: American Culinary Federation.
Master Sgt. Mark Morgan was recognized as one of the top three pastry chefs in the world during the Culinary World Cup in Luxemburg from Nov. 20 to 24. Morgan also was a member of the American Culinary Federation Culinary National Team USA, which earned two gold medals in the hot-food portion and cold-food display categories during the competition.
He is works as an aide to a General, and apparently the U.S. Army has a Culinary Art Team. He was a very late replacement to the national team when the regular chef dropped out.
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