Master Sergeant Mark Morgan of the U.S. Army Rangers is, according to the World Association of Chefs, among the three best pastry chefs in the world. He won this affirmation in Luxembourg at a competition held every four years:
“I’m not as good as I used to be – it’s been 10 years,” the Bronze Star recipient said, referring to the past decade that he served in the 75th Ranger Regiment. He deployed twice to Iraq and four times to Afghanistan in support of Operations Enduring and Iraqi Freedom.[...]
His peanut butter ganache earned him third place among 55 pastry chefs. Morgan also prepared four desserts, which together, were called “Pumpkin and Spice”. They included a spiced pumpkin custard; walnut cake inside a coconut blossom; red currant compote; and a cinnamon beignet on poached pumpkin petals, a trio of cranberry, and honey, yogurt and pumpkin sorbet with a pumpkin-thyme essence.
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