West Point Goes Culinary

West Point Cadet Christer Horstman was on a mission — to cut pork chops. He and nine other U.S. Military Academy cadets crossed the Hudson River this week to pair with Culinary Institute of America students for a day under a novel exchange program. The future chefs and Army officers found common ground by cooking a dinner for themselves as a team. But Horstman — who joked he'd been in a kitchen four times before — needed some tips on slicing pork chops from a slab of meat. "Try to use long strokes," said Tyler McGinnis, his culinary student guide. "If you saw it, it will have these little cuts." West Point and the Culinary Institute are only about 25 miles apart as the chopper flies, but the two Hudson Valley schools seem worlds apart.

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