Jebidiah
Allardyce 'Cookie' Farnsworth
Expertise:
Despite
his advancing years, “Cookie” Farnsworth remains at the forefront in the
area of field culinary preparation. Farnsworth
earned a reputation while enlisted in the U.S. Army as a man who could literally
feed legions with almost no supplies at all.
Renowned for his ability to find food or supplies where there were
seemingly none, regardless of season, climate, or geography.
Reputed to have prepared lavish dinner for General Sheridan during
Appomattox, that centered around a dish said to be rabbit amadine, but was in
reality tomcat and bootsoles. “I
heerd [sic] about this’n from a Frenchman down Louisiana way.”
Experienced with livestock, quartermastering, baking, and fur trapping.
Did a breif stint as a buffalo hunter in 1877.
Background:
Joined
the 7th Michigan Cavalry Brigade under General McLellan in 1861. Began
work as a teamster and mule skinner. Recruited
as a sharpshooter by 2nd Lieutenant Colonel George A. Custer.
3rd Division, Calvary Corps, Army of the Potomac in 1863 under General
Pleasanton. Distinguished himself
as “Expert Marksman” at Battle of Chancelloreville.
Promoted to corporal. After
spending a hungry week without supplies, Farnsworth took it upon himself to
begin training as a field scout and cook. Showed
remarkable aptitude as quartermaster, but preferred the kitchen, “…it bein
[sic] my true art an all.” Followed
the newly promoted Brigadier General Custer to the Michigan Calvary Brigade; saw
action at Gettysburg, Bristoe, and Mine Run. Once again pressed into service as a sharpshooter, Fransworth
is credited with shooting Confederate General Pettigrew at Falling Waters in
1864. After the War between the
States, Farnsworth followed the now demoted Lieutenant Colonel Custer as his
personal chef to Fort Laramie in Wyoming, 1866 with the 7th United States
Calvary. Toured with Custer during the 1867 Sioux and Cheyenne Expedition.
In May 1876, Farnsworth was blamed for a rash of food poisoning that
struck the entire officers corps, and was demoted and transferred to the command
of general cook at Fort Abercrombie in North Dakota.
Farnsworth left the Army in 1878 and moved to Houston, Texas, where he
was first employed in the Whitmore Industries Stockyard.
Opened the Three Chesnut Restaurant as chef, but later sold at a loss.
Took on the position of Chef for Waldorf Astoria Hotel, but left after an
altercation to return to work for Whitmore Industries as trail cook.
