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THURSDAY, JULY 24, 2014  02:17:32 PM

Army’s ‘Grill Sergeant’ throws down with Bobby Flay

Email   Print   Share By Kimberly Fritz, Fort Lee Public Affairs
July 16, 2009 | Leisure
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Sgt. 1st Class Brad Turner, the Grill Sergeant, checks out the dish Chef Bobby Flay cooks up during a recent shoot of a Food Network television show at Fort Lee, Va. June 16. Kimberly Fritz, Fort Lee Public Affairs
FORT LEE, Va. – Sgt. 1st Class Brad Turner’s work is his passion. The culinary artist, who works in the Executive Dining Facility inside the Pentagon, is also well-known as “The Grill Sergeant.”

Recently Turner returned to Fort Lee, where he was once an instructor at the Army Center of Excellence, Subsistence, to film a special for the Food Network ... or so he thought.

With food service training students watching and learning, Turner began entertaining and engaging the Soldiers gathered for a special day of culinary education.

Turner, who is known for singing while he cooks, shared his cooking philosophy and culinary tips, as well as an unusual lexicon.

Words such as “marinipulating, splaining” and ingredients dubbed “ooh, wee and wow” roll off his tongue as he cooks. Salt, otherwise known as “ooh,” “wee,” known as pepper, and “wow,” representing garlic are staples in most Turner-original recipes.

Turner asked the audience to help him by shouting “ooh, wee, wow” when he used these ingredients.

The students happily engaged as he prepared the mustard-based marinade for his special “Sunshine Barbecue Chicken.”

The origin of this marinade came early in Turner’s career when a fellow Soldier asked him to concoct a milder sauce that wouldn’t aggravate the Soldier’s fierce heartburn.

As the culinary students watched his every move, Turner didn’t miss an opportunity to educate and inspire.

He told the students they are learning the same methods during their Army training as any other culinary students in the world.

In addition to word play, there were other surprises.

With his chicken on the grill, Turner was preparing his baby red potato salad when chef Bobby Flay jumped from the back of a tactical vehicle at the field services training area and challenged Turner to a competitive cook-off for an episode of “Throwdown with Bobby Flay.”

Turner, astonished at the appearance of one of the world’s premiere grill chefs, immediately rose to the challenge.

Claiming to always be the professional, Turner cited some of the NCO Creed.

“No one is more professional than I,” he said.

The set, originally designed for one chef, was transformed into dueling work stations where Flay’s team worked to catch up with Turner’s culinary efforts.

As the two chefs worked over the hot coals of the charcoal grills, students soaked up the delicious aromas and the cooking tips emanating from two successful chefs.

When the cooking was completed, the dishes were served; each Soldier sampled the dueling chefs’ creations.

Brig. Gen. Jesse R. Cross, Quartermaster Center and School commanding general, and Frances Daniel, owner of Mrs. Marshall’s Carytown Cafe, served as judges in a blind taste test to determine the winner of the cook-off.

The results are a well-guarded secret, which will be revealed to viewers when the show airs later this year.

No matter which recipe and chef won the lighthearted and entertaining battle of the barbecue, the young culinary Soldiers walked away winners.

Cross said the students would remember this day for years.

“These guys will be cooking their corn bread and their barbecue recipes and they’ll remember they saw Bobby Flay at work,” he said.

The events of the day didn’t quite hit Turner until he walked away from the set.

He was overcome with emotion and overwhelmed by the events.

“When one of your heroes steps around the corner and you’re doing what you love to do and they do what you love to do, and then to inspire 100 new Soldiers that are going to be in all parts of the world, it’s just overwhelming,” Turner said. “They saw something today that let them know that anything is possible. Nineteen years ago I was sitting right where they were sitting and someone inspired me.”

For a moment he was at a loss for words thinking about the gravity of the event.

“I love what I do,” Turner said. “The greatest part of today came when we were cooking and chef Flay came to the back, where I had set my chicken and potato salad down, and he ate three more pieces of chicken and dug into the potato salad.

“There is no greater compliment than for someone to genuinely like your food. And he ate it genuinely,” he continued. “For me that was the greatest compliment.”

When asked what he thought of Turner’s unusual recipe, Flay said he loved it.

“I was eating throughout the competition. I kept thinking there was curry or something in it,” Flay said. “It had natural heat from the mustard and the brown sugar for the sweet, it was a great balance.”

Flay wasn’t able to pinpoint the spice he tasted in the marinade, until Turner told him.

“Brad told me it was ginger,” Flay said. “He shared his secret underlying ingredient.”

The consensus of all who gathered to watch the memorable event and competition was that both chefs’ dishes and the event were a treat.
 
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