Spotlight on SFC Rene Marquis

The ever-rising popularity of America's food television channels has transformed more than a few top-notch chefs into household names and veritable food celebrities, but one look at the career of Sergeant First Class Rene Marquis of the United States Army proves that not every star-quality chef can be found in front of the cameras.

When Maine-born Marquis graduated from the Culinary Institute of America in 1992, joining the army was not something he'd ever considered. While working at the beautiful Broadmoor Resort, not far from the Airforce Academy in Colorado Springs, Marquis had a chance meeting with a general who attempted to recruit him to become his chef.

Initially reluctant, Marquis found the offer of a healthy sign-on package that included the complete repayment of his student loans far too tempting to refuse. It's apparent that the job and lifestyle suited him well, because more than sixteen years later, Chef Marquis is still sharing his culinary knowledge and skill with the United States Army.

Marquis works as an Enlisted Aide for the head of the United States Special Operations Command at MacDill Airforce Base in Tampa, FL - one of only 90 such positions in the entire army. His duties include the planning and preparation of everything from small luncheons and dinner parties to huge banquets for hundreds of guests. The job is both rewarding and important, and Marquis is serious about turning out delicious food and a top-quality dining experience befitting his colleagues and commanders.

Sharing knowledge & experience ~

An ACF Certified Executive Chef, Marquis has also shared his expertise with culinary students in the military. Working as an instructor at the U.S. Army Quartermaster School Culinary Center of Excellence, he's helped students learn the fundamentals of cooking and pastry preparation. Chef Marquis' expertise has also led him into the world of international culinary competitions, both as chef-competitor and judge.

A competitive spirit ~

Chef Marquis is a member of the U.S. Army Culinary Arts Team and has competed several times in both the Culinary Olympics and Culinary World Cup. The team has won 16 gold and 17 silver medals - more than any other competing team.

He plans to compete again in the Villeroy & Boch 2010 Culinary World Cup in November. At this five-day event, more than 45 teams of professional chefs, both military and civilian, create menus that are judged by a panel of more than 50 internationally recognized chefs. Held every four years in Luxembourg, the event is part of Expogast, an international gastronomy show.

Marquis' motivation when competing is fueled not just by his desire for culinary excellence, but the pride he feels in representing his country in an international arena of this magnitude.

Consistent excellence ~

We asked Chef Marquis if he had any "Dinner Impossible" tales he could share. He responded by telling us that in military foodservice, you always know how to get what you need and that a lack of planning and disorganization simply aren't an option.

Obviously, America's military precision extends beyond the battlefield all the way to the kitchen, and the talents of Sergeant Marquis and his fellow chefs in the military are just one more example of how the members of our armed forces excel in all facets of life.