By Staff
FINE COOKING n Greg Mariano learned to cook and prepare banquet meals and menus while serving in the Navy. Mariano now lives in Meridian. He is planning a special reception meal for his daughter's wedding this weekend. Photo by Steve Swogetinsky/The Meridian Star.
By Steve Swogetinsky/The Meridian Star
Aug. 8, 2001
For years, chef Greg Mariano has been preparing grand meals and banquets for others as part of his career in the military. But this weekend, his work will be on a more personal note. He'll be catering the wedding reception of his daughter, Angelis.
He's calling it the "special banquet menu," and the list of foods goes as follows: tropical fruits and vegetable cascade, seafood salad oriental style, sweet and sour cold slaw, roast round of beef/Au Jus carved in the line, chicken cordon bleu with bearnaise sauce, and much more.
Sound good?
Mariano spent 22 years in the Navy in Food Service. After he retired from the military, he worked as a master chef for Marine Corps Community Services and a privately owned restaurant in San Diego.
About two years ago, he and his wife, Linda, moved back to her hometown of Meridian. They first met when he was stationed at the Meridian Naval Air Station. He hopes to start a catering business here, but for now is working at East Mississippi State Hospital in food services.
Some of the staff members at EMSH and guests got a taste of Mariano's cooking last week during the dedication of the Kemper County Group Home in DeKalb.
Originally from the Philippines, Mariano had never cooked until he joined the Navy. "Men usually don't cook in the Philippines," he said.
He was taught to cook in military classes. In addition, he holds three college degrees in Hotel/Motel Management, Business Management and Tour and Travel Management. He has also taken advanced cooking classes in several areas.
Here is are some examples of his best recipes.
Steve Swogetinsky is regional editor of The Meridian Star. Call him at 693-1551, ext. 3217, or e-mail him at sswogetinsky@themeridianstar.com.