AIDE for All Seasons

Jones, Roger
September 2007
Soldiers;Sep2007, Vol. 62 Issue 9, p38
The article features U.S. Army Sergeant First Class Andre Rush who is a military cook. Rush learned to cook by watching and helping his mother in the kitchen. He recalls how he became a cook in the Army. He is also considered one of the Army's premier ice sculptor. According to Army Staff Sergeant Kalena Kraft, Rush is not only an accomplished chef and artist, but he also have an impeccable organization and people skills.


Related Articles

  • Winners announced for Connelly Award.  // Army Reserve Magazine;Summer2000, Vol. 46 Issue 1, p25 

    Focuses on the 2000 Phillip A. Connelly awards received by the 865th Combat Support Hospital and 349th General Hospital in Chicago, Illinois. Efforts to recognize the army's best food service professionals; Evaluation of army cooks' performance in different dining facilities; Sponsorship of the...

  • ARMY RESERVE MAKES GROUND-BREAKING ENTRANCE INTO CULINARY ARTS COMPETITION. Bell, T. Anthony // Army Reserve Magazine;Spring2007, Vol. 52 Issue 4, p37 

    The article reports that the U.S. Army Reserve Command joined the Army Culinary Arts Competition held in Fort Lee, Virginia.

  • Menu R&D.  // Wilson Quarterly;Winter2003, Vol. 27 Issue 1, p10 

    Deals with issues related to meals in the U.S. Army.

  • STANDING THE HEAT IN 'HELL'S KITCHEN'. Edwards, Travis // Warrior Citizen;Spring2009, Vol. 54 Issue 2, p42 

    The article offers information on the 34th Annual U.S. Army Culinary Arts Competition which was held from March 2-13, 2009 at Fort Lee in Virginia.

  • Chefs Bring Elegance to Army's Largest Culinary Competition.  // Food Management Exclusive Insight;3/8/2012, p1 

    The article offers information on the U.S. Army's culinary arts competition in North America which showcases the talents of military chefs from all branches of the U.S. armed forces

  • ARMY TEAM WINS WORLD COOKING COMPETITION.  // Army Logistician;Jan/Feb2001, Vol. 33 Issue 1, p47 

    Focuses on the world championship title won by the Army Culinary Arts Team in the International Culinary Olympics in Germany. Details of the medals won by the United States team; Enumeration of the team members; Participation of national and military teams.

  • To the swampiest swamp! Cosh, Colby // Report / Newsmagazine (National Edition);11/18/2002, Vol. 29 Issue 22, p4 

    Discusses advances in the production of the United States Army's meals ready to eat (MRE). Statement that the pocket sandwich can last 36 months in 80 degree heat; How a concern of the researchers is fungus and mold.

  • Culinary team cooks up gold. Hale, Timothy L. // Warrior Citizen;Spring2010, Vol. 55 Issue 2, p22 

    The article focuses on the 35th annual U.S. Army Culinary Arts competition held from February 28 to March 12, 2010 at Fort Lee, Virginia, wherein the U.S. Army Reserve culinary team have won four gold, 23 silver, and eight bronze medals.

  • World Culinary Olympics. Trier, Sarah // Soldiers;Mar2009, Vol. 64 Issue 3, p12 

    The article celebrates the victory of the U.S. Army Culinary Arts Team (USACAT) in the 2008 World Culinary Olympics held at Erfurt, Germany. Landing 2nd to Switzerland, USACAT is composed of six primary competitors and four apprentices, which is said to be the finest-trained and most elite of...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics