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Five-star chef. (snapshots).
You don't usually see the words "healthy," "gourmet" and "military" in the same sentence. But hang around Chef Travis Smith, Chief Warrant Officer 3 at Ft. Lee, Virginia, and you'll soon get used to it.
Chef Travis is head of the Army's Craft Skills Training Branch, over-seeing roughly 22 culinary instructors who, in turn, teach the fine art of food preparation to other soldiers in all branches of the service. That covers everything from Meals Ready to Eat (MREs) for troops in the field--including special MREs just for vegetarians--to presidential cuisine at Camp David.
Chef Travis is a culinary force to be reckoned with. Considered a master of gourmet foods, he has amassed some impressive awards and credentials. He's most proud of the gold medal he won at the 2002 American Culinary Federation National Soup and Sauce Competition. His winning meal was a mouth-watering combination of Chesapeake poached snapper with a robust fire-roasted red pepper soup.
And make no mistake--this is a man who takes his food seriously. "It's hard for me to go to a restaurant and be satisfied with the cuisine because I know how good it can be when it's done right," he says. "It's difficult to find perfect food. It's either too salty, not seasoned at all or it's cold!" Chef Travis' idea of a superb dining experience is the right combination of textures, flavors, spices and natural colors as well as the perfect degree of doneness. Plus he's a big advocate of the fact that a wide variety of foods provides better nutritional content.
Since joining the service in November 1989, Chef ...
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