1st Sustainment Command (Theater) Public Affairs
Story by Pfc. Jamie Wichman
“Cooking is my passion,” said Spc. Celso D. Santiago-Mejias. “When I enlisted into the Army I told my recruiter that I wanted to be a cook.”
Santiago, 31, originally from Woodbridge, Va., assigned to the 1st TSC, is now an Army food service specialist.
Santiago recalls his passion for cooking started as a young child.
“Ever since my mom taught me how to
cook eggs I was fascinated,” said Santiago. “I would look things up in my mom’s cookbooks and see what I could create.I would cook all the time. Sometimes I would make so much that I would have to invite family over to help eat it all.”
In his early 20’s Santiago was a part of a culinary arts community program and received a full scholarship to a culinary arts school, but decided the time wasn’t right for school. He said his focus needed to be on his family and supporting them.
After enlisting into the Army in 2006, Santiago found ways to balance life as a single parent and a demanding Army career.
As a dedicated parent of three Santiago’s days can be long. He wakes before 4 a.m., brings his children, ages 10, nine and seven to the babysitter, then reports work by 4:45 a.m. By 2 p.m. he’s running errands, then heads back to the babysitter before 5 p.m. Following supper and homework he and his children enjoy about an hour of family time before bed.
“Hats off to him,” said Sgt. Charles A. Desouza, first cook supervisor. “He has never had any issues of missing work due to being a single parent. He does better than some families with two parents and one child in the home. He has three children and does it alone.”
Desouza praised Santiago’s work ethic and noted his talent and desire to always learn something new.
“He knows everything there is to know about working in the dining facility,” said Desouza. “He can train anyone on any section.”
“When I first got here I didn’t have any dining facility experience, but Santiago knew his way around the kitchen with his eyes closed” said Desouza. “He showed me how everything worked. He has great potential as a leader.”
“My favorite area to work is main meal,” said Santiago. “There are recipes that you have to follow, but if you know what you’re doing you can enhance them. I like to be creative. I just add whatever comes to mind, spices, sauces, anything to enhance the flavor of the food, he explained.”
In March Santiago put his talent and love of cooking to the test when he entered the 35th Annual Army Culinary Arts Competition, Ft. Lee, Va.
He was part of a 12-man team that represented various commands on Fort Bragg. Santiago said he started out as an apprentice for the competition but was promoted to appetizers when another Soldier deployed to Haiti.
“He added that edge,” said Desouza. “Santiago really wanted that position. He was hungry for it. We saw that he had a lot of potential. We felt he would be best to fill to the position.”
His award winning appetizers included stuffed rosti potatoes, braised buffalo, fresh water stuffed eel, poached sole paupiette, trio of squab ravioli, and roasted stuffed quail breasts.
“January through March our mission was to practice for the competition,” said
Santiago. “We would work from dusk until dawn perfecting our dishes.”
Santiago said there was no pressure from the team leaders and they were very encouraging.
“My sergeant major, first sergeant and all of my non-commissioned officers came to see us,” said Santiago. “We had a lot of support.”
“I learned a lot from being in the competition,” said Santiago. “I tried a lot of things that I would never have thought of. They really do encourage you to make your own meal or signature dish.”
All of his hard work paid off. Santiago won a silver medal for his six appetizers plates in his first Army Culinary Arts Competition.
Santiago said he was very happy with second place, but knows next time he can get first.
“I’d do this every year if they let me,” said Santiago. “I have a whole year to think of something new to do.”
In his early 20’s Santiago was a part of a culinary arts community program and received a full scholarship to a culinary arts school, but decided the time wasn’t right for school. He said his focus needed to be on his family and supporting them.
After enlisting into the Army in 2006, Santiago found ways to balance life as a single parent and a demanding Army career.
As a dedicated parent of three Santiago’s days can be long. He wakes before 4 a.m., brings his children, ages 10, nine and seven to the babysitter, then reports work by 4:45 a.m. By 2 p.m. he’s running errands, then heads back to the babysitter before 5 p.m. Following supper and homework he and his children enjoy about an hour of family time before bed.
“Hats off to him,” said Sgt. Charles A. Desouza, first cook supervisor. “He has never had any issues of missing work due to being a single parent. He does better than some families with two parents and one child in the home. He has three children and does it alone.”
Desouza praised Santiago’s work ethic and noted his talent and desire to always learn something new.
“He knows everything there is to know about working in the dining facility,” said Desouza. “He can train anyone on any section.”
“When I first got here I didn’t have any dining facility experience, but Santiago knew his way around the kitchen with his eyes closed” said Desouza. “He showed me how everything worked. He has great potential as a leader.”
“My favorite area to work is main meal,” said Santiago. “There are recipes that you have to follow, but if you know what you’re doing you can enhance them. I like to be creative. I just add whatever comes to mind, spices, sauces, anything to enhance the flavor of the food, he explained.”
In March Santiago put his talent and love of cooking to the test when he entered the 35th Annual Army Culinary Arts Competition, Ft. Lee, Va.
He was part of a 12-man team that represented various commands on Fort Bragg. Santiago said he started out as an apprentice for the competition but was promoted to appetizers when another Soldier deployed to Haiti.
“He added that edge,” said Desouza. “Santiago really wanted that position. He was hungry for it. We saw that he had a lot of potential. We felt he would be best to fill to the position.”
His award winning appetizers included stuffed rosti potatoes, braised buffalo, fresh water stuffed eel, poached sole paupiette, trio of squab ravioli, and roasted stuffed quail breasts.
“January through March our mission was to practice for the competition,” said
Santiago. “We would work from dusk until dawn perfecting our dishes.”
Santiago said there was no pressure from the team leaders and they were very encouraging.
“My sergeant major, first sergeant and all of my non-commissioned officers came to see us,” said Santiago. “We had a lot of support.”
“I learned a lot from being in the competition,” said Santiago. “I tried a lot of things that I would never have thought of. They really do encourage you to make your own meal or signature dish.”
All of his hard work paid off. Santiago won a silver medal for his six appetizers plates in his first Army Culinary Arts Competition.
Santiago said he was very happy with second place, but knows next time he can get first.
“I’d do this every year if they let me,” said Santiago. “I have a whole year to think of something new to do.”
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