Air Force Global Strike Command Public Affairs
11/19/2012 - BARKSDALE AIR FORCE BASE, La. -- To cook for 180 guests can be described as "intense" and "stressful," working to ensure that your food is enjoyed by all. For one Air Force Global Strike Airman, the opportunity to do so was an honor.
Tech. Sgt. Sarah Morgan, enlisted aide to the commander, Air Force Global Strike Command, represented the Air Force at the Salute to Military Chefs Nov. 14 at the Ritz-Carlton in Pentagon City, Va.
"I started my Air Force career as a missile field chef at F.E. Warren AFB, Wyo., and never imagined I would have the opportunity to showcase my talents on the joint stage amongst such amazing chefs," Morgan said. "I'm truly humbled by the opportunity to represent the Air Force."
The annual dinner has been hosted by the USO of Metropolitan Washington since 1997 and is intended to showcase the culinary talents of military chefs representing culinary teams of the President of the United States; vice president; Secretary of Defense; each member of the Joint Chiefs of Staff; the United States Coast Guard and National Guard Bureau.
Morgan was named the 2011 Jr. Enlisted Aide of the Year and was nominated by Air Force Chief of Staff Gen. Mark A. Welsh III to represent the service at this event.
"Chefs are never really seen, we're always behind the scenes," shared Morgan. "So this was a huge honor to be recognized."
Morgan, along with her Marine counterpart, drew the soup course as their part in the six-course meal, which served 180 guests and was designed from scratch weeks ahead of time.
"Together we presented a Butternut Squash soup, with 'Moscato' wine poached pear with Chipotle cream," Morgan described. "I think people really liked it."
On a typical day at the Command, Morgan carries out various tasks other than preparing meals.
"My typical day varies from day to day," Morgan said. "This is one of the best parts of the job."
Enlisted aide duties cover a vast area, she said, including administration; household management; uniforms; yard maintenance; official entertainment and culinary. Morgan recognizes that her work may have a bigger meaning.
"General officers interact daily with international, community and civic leaders who have an invested interest in our nation," she said. "When they are invited into the home of the general officer, greeted with exceptional hospitality and great food, previous barriers and perceptions are often lifted and allows for vital relationships to develop and open dialog to occur."
"Tech. Sgt. Morgan's hard work and attention to detail reflect her professionalism. She takes on every task with a positive attitude - we're lucky to have her on our team," said Lt. Gen. Jim Kowalski, AFGSC commander.
From the missile fields at F. E. Warren to the Ritz-Carlton, Morgan knew from the beginning that she wasn't going to be a normal chef.
"I went out there without knowing anything about cooking...it's been neat to go from where I was to where I've gone," Morgan said, "and knowing that you can do anything as long as you put your mind to it. I feel like I've accomplished something."
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