Photo By Cpl. Jackeline Perez Rivera | Brig. Gen. Edward Banta, the commanding general of 2nd Marine Logistics Group, Sgt....... read more read more
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MARINE CORPS BASE CAMP LEJEUNE, N.C. -- Marines with French Creek’s Mess Hall 303 won Chef of the Quarter in a competition aboard Marine Corps Base Camp Lejeune, March 14.
Chef of the Quarter is a way to challenge culinary personnel throughout the base and boost their morale, said Wade Smith, a production manager with Mess Hall 640. Through the competition, participants can showcase their cooking abilities outside the boundaries of their typical day-to-day work.
The winning meal, an autumn-themed menu featuring seasonal sautéed vegetables, a tender pork roast, a crisp salad with juicy pear, along with a dessert of harvest cookies and warm and spicy punch, was prepared by Sgt. Tannisha Gamble and Pfc. Jordan Agosto.
It was their attention to detail and teamwork that brought them victory, said Gamble, who along with Agosto, serves as a food service specialist with Combat Logistics Group 27, 2nd Marine Logistics Group.
“I feel like a champion,” said Gamble. “It feels great to win.”
To arrive at the final challenge, Gamble and Agosto competed against 12 teams of civilian and military culinary artists from Marine Corps Air Station New River and Marine Corps Air Station Cherry Point, as well as the mess halls throughout Camp Lejeune.
The journey began with a workshop to learn advanced cooking techniques. To move on to the competition, participants were tested on mess hall operations and food safety. They also developed menus based on holiday and seasonal themes.
The top four teams were chosen to compete in the final competition, where they put cooking skills to the test before a panel of food service experts.
In the final competition, the victors, along with teams from Mess Hall 303, 455 and 420, prepared and presented their meals.
The teams were judged on the quality and creativity displayed in the meal. Judges also looked at participants’ time management, table presentation and food safety throughout the cooking process.
“It’s fun,” Smith added. “It lets them step outside of the box and breaks the monotony of working in the mess hall every day.”
The challenges occur quarterly, and potential participants are notified of opportunities to compete through their chain of command.
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| Date Taken: | 03.14.2014 |
| Date Posted: | 03.19.2014 11:46 |
| Story ID: | 122231 |
| Location: | MARINE CORPS BASE CAMP LEJEUNE, NC, US |
| Web Views: | 211 |
| Downloads: | 0 |
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