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     He began to apply himself strongly in the US Navy and was noticed and recognized, immediately.  He learned leadership and management methods that included Doctor's Covey and Deming principles.    

    Mr. Mongiello then dedicated his life to God, his family, country and the United States Navy,  as a citizen and sailor.  He decided to change and was allowed that second chance, by the Navy, to serve and die for his country.  He applied himself, knowing he was only an uneducated, common peasant -- full force towards better management, leadership and the advanced degrees of the Culinary Arts.  He worked himself very hard, just to see what he could become, within his humble, Christian life. 

    He sought tough levels of culinary expertise that other chefs had no interest in such as ice carving, cake decorating and sculpting, butter and tallow work, garde' manger and the science of culinary preparation.  He was, subsequently, greatly noticed, as his skills shocked people, for a sailor cook, and he was nominated for elite Presidential Support Duty.  He entered into a lengthy security clearance, investigation of himself and family.  After over a year of interviews and detectives going through his life, he received his appointment and orders to the Military Office of the White House, Camp David.  He later became (at the age of 28) the first Executive Chef in American history, for Camp David (a position he established himself under the "brigade system" of chefs commonly used in all "Escoffier" kitchens) and the first ACF Executive Chef of Camp David.  He was selected for the rank of Chief Petty Officer by a board of Master Chiefs and Officers convened in Washington in 1994.  This rank is controlled by congressional mandates and law.  The coveted title of "Chief" is tough to achieve and one of his fondest memories.  He was promoted to Senior Chief (E-8) in 2002.  This rank represents the upper 2% of enlisted war fighters in America.

    He attended a number of colleges while in the military -- as he moved around the world (at one point it was five locations in three years across three continents and twin oceans).  These included 4.0 GPA marks and Presidents lists at Central Texas College (Law) and Troy State University (Law) and culminated in review from the Navy College Program and a Masters of Business Administration (specialty in Restaurant Management) from Almeda College in 2002.  He also recently graduated with a 97.66% GPA from the Starkey International Institute of Household Management in 2002 and attained his Certified Household Manager (CHM) credentials...  (CONTINUE)

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