As the TOP CHEF of America and living in the Capitol of the European Union, Chef Marti added several other languages to his repertoire. Key to these was French and Flemish for shopping survival. As a former White House Chef, this is where Marti was knighted (I.A.C.K.).
Syndicated by Vitaya, also, the station is part of DPG Media. In this episode of Von Curry tot Maniok, we discuss New Orleans cuisine and make Jambalaya. This episode is in Flemish and English and covers Waterloo, coffee, chicory, J.L. McIllhenny Tabasco, The Art Institute, and Napoleon.
Marti cooking for a three-star is featured here while living and traveling across Europe. This show was featured to 30 member states from North America and Europe. Of the 30 members of NATO, two are North American countries and 28 are European countries. The founding members include Belgium, Canada, Denmark, France, Iceland, Italy, Luxembourg, Netherlands, Norway, Portugal, the United Kingdom, and the United States.
Featuring Tanimura and Antle Romaine Lettuce, Himala Salt, Spice Islands Pepper, Alessi Red Wine Vinegar, Colavita Olive Oil, and more - this authentic Eleniki Salata (A Greek Salad) includes the items always left out in the fraudulent Americanized versions.
Using crushed garlic in a Pampered Chef crusher, actual lemons squeezed both ways for more juice and pulp are just a few of these White House Chefs tricks!
Both Marti and Stormy have visited Europe and discovered its treasures and tastes in the streets, farms, and dairies. While Marti was living there for many years, he was again managing a private estate for the United States as he had done in Asia. "Working as a direct representative for the American people overseas - for so many years was an honor," Marti often relates. Marti lived near the forest of Tervuren, by the King's summer palace, Prince Laurent and his family. Marti was knighted in Belgium, on his knees on the altar, at St. Peters Church into the order of St. Thomas More by Fr. Vincent Gallogley on October 20, 2001. Grand Knight Gerald Kelberg last visited him in America in 2013 for several days with his daughter, attending Clemson University, SC.
Over the course of several years in Europe, Marti studied first-hand the actual and true cuisines, farms, wineries, butchers, cheese masters, and dairies. Something few White House Chefs, restaurateurs, and hoteliers can ever state has done for years; being in the military and retiring from such, living in Asia, Europe, and North America - while working for America.
The Brussels Grand Place and great market (Grote Markt). Photograph by Wouter Hagens.
Let's enjoy Thomas Jefferson's famed Creme Brulee!
Here we see another American president sharing our famous foods!
Chef Marti is well known for being eccentric, leads, crafts, and curates trips, cooking classes, and journeys of the mind. He most often weaves the actual events of history to buildings to visit with the food to eat. This requires research into locations, food manufacturers, recipes, and shopping in markets. A private detective agency owner for many years, Chef Marti is a truth-seeker identified as such by psychometric testing from the US Secret Service.
"Once 9-11 came we brought on defensive teams and more bullet-proof cars, uzi machine guns at the main estate and military working dogs. My time working with the Auxiliary Security Force (ASF) as an anti-terrorism squad leader and Marine FAST Company for the Commander in Chiefs (CINCS) Conferences came in handy. One of my greatest strengths was hardening targets and protecting families in so many little ways having owned my private investigative firms, alarm and security companies in Virginia Beach, Charleston, and Pensacola." The spy vans he built via his two companies of The MCM Security Group and Aegis Security International were for the Mobile, AL County Drug Task Force, Thermal work for the Virginia Governor's Special Crime Unit and bugging and tapping classes taught to Virginia Beach Police detectives and PI's were well known in the newspapers, security industry magazines and on television.
"When I received orders to use my skills from higher authority it all came in handy. I had been put onto a number of specialized missions and programs from authorities few would ever have the clearance to know about - despite how high their rank was. Watching military personnel think I was just the stupid cook in a dumb white jacket was always a gas as agents and I sat in the office reviewing their testimony filled with lies and falsehoods. They always thought I would never find out or the lies would not come out into the open. People and interrogations are hilarious. Drumming them out, ending their careers, and court-martialing them was how they were handled by the system. I often had the best cover in the world - "the dumb cook," and was sent to assignments under such cover to flush game out and into the court-martial, official admonishment, SECDEF, and CNO policy changes, or NJP. The officers who handled things correctly - were promoted and rewarded. For me, it was always an honor to protect and to handle any compartmented case and investigation. In Belgium, like the White House, Camp David, and Japan - a number of people tried to test our security protocols for the food being cooked, kitchen, shopping, STU III and Sectéra® vIPer™ phones, security grid, codes, shape-shifting, travel teams for attack via assassination, poisoning, detonation or saturation, and digital penetration nodes. They had their asses handed to them as no attack or kill cycle ever occurred on my watch - despite how hard they tried from assorted one-off operatives or entire hidden cell teams."
In 2002 he was showcased and honored on Brussels TV and Vitaya Worldwide stating, "In caring for the private homes of officials, cooking and serving dinners for the many dignitaries, handling luncheons at NATO-OTAN headquarters for America and also cooking large parties of several hundred guests - my teams' main goal was always to share the beauty of our cuisine and its story with the world." Being featured as a knight on TV - across Europe, and as an American military chef and estate manager truly was a highlight. He had previously been featured on the Armed Forces Network at SHAPE and NATO-OTAN.
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