Army sergeants trade in fatigues for chef hats - Tri-State News, Weather & Sports

Army sergeants trade in fatigues for chef hats

Two career military cooks are well on their ways to becoming chefs. (Source: WAVE 3 News) Two career military cooks are well on their ways to becoming chefs. (Source: WAVE 3 News)
They are spreading good knowledge and good food one military cook at a time. (Source: WAVE 3 News) They are spreading good knowledge and good food one military cook at a time. (Source: WAVE 3 News)
Army Sergeant First Class Jimmy Moore (Source: WAVE 3 News) Army Sergeant First Class Jimmy Moore (Source: WAVE 3 News)
Chef Derek Spendlove (Source: WAVE 3 News) Chef Derek Spendlove (Source: WAVE 3 News)
Staff Sergeant Lagena Boggs (Source: WAVE 3 News) Staff Sergeant Lagena Boggs (Source: WAVE 3 News)

LOUISVILLE, KY (WAVE) - Two career military cooks are well on their ways to becoming chefs. They traded in their fatigues for a chef coat and hat at Sullivan University, part of the military's Training In Industry program.

Army Sergeant First Class Jimmy Moore is just starting out. Staff Sergeant Lagena Boggs is about to graduate and return to the military life.

Moore joined the military right out of high school. He's spent 19 years in the Army has deployed just about everywhere. "I've been everywhere from Japan, to Germany, Europe, Afghanistan, Iraq," he said.

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His new post is Louisville. He'll be based at Sullivan University and attending its Baking and Pastry Arts Program.

"It's a totally big adjustment because all I know is the military so for the next 12 months, I'll be working with the civilians side by side," he said.

Moore is the third student to be posted to Sullivan as part of the military's Training Within Industry program. The Army approached the school several years ago and asked it to take part. The school does not charge the military students tuition, but tries to instruct them in, "What is current, what is modern, what is new, what's happening in the industry," said Director of Sullivan's Baking and Pastry Arts program, Chef Derek Spendlove. "Everything has changed."

"We work with the civilian industry for all the latest techniques, the newest fads and then we take it back, and we basically teach. I'll be an instructor for two years," said Chef Boggs.

She is about to graduate, to return to full-time military life, based at Ft. Lee in Virginia.

Spendlove hopes she'll share all she's learned. "One day they will leave the Army and they'll go out to try to find really good employment so we want to be able to pass that skill on so they can in turn pass that skill on to the soldier," he said.

"In the military, they teach you, just get it done," Boggs said. "So here, I've been able to apply the actual techniques."

They are spreading good knowledge and good food one military cook at a time.

At Sullivan's program, the Training Within Industry chefs not only have to learn the skills, they have to instruct a course and enter competitions. Chef Moore will have big shoes to fill there because Chef Boggs won five regional and national medals from the American Culinary Federation.

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