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NAVSUP FLC Pearl Harbor Hosts Fifth Annual "Top Chef" Culinary Competition and Food Product Show.

The Navy Food Management Team (NFMT) from NAVSUP Fleet Logistics Center (FLC) Pearl Harbor hosted the annual "Top Chef" Culinary Competition at Joint Base Pearl Harbor-Hickam (JBPHH), in June.

Five commands participated in the competition, designed to promote camaraderie within the Navy culinary community and showcase the teams' talent and expertise. The event also highlighted the available prime vendor products which can be used by Navy ships, submarines and shore dining facilities.

Guided-missile destroyer USS Preble (DDG 88), guided missile cruiser USS Port Royal (CG 73), fast-attack submarine USS Santa Fe (SSN 763) and JBPHH base dining facilities Silver Dolphin Bistro and Hale Aina all sent culinary teams to the event.

The three-member teams had just 60 minutes to create five portions of one appetizer and one main entree. The theme was "Asian/Pacific Islander Heritage" and the teams were required to use ingredients from the approved prime vendor catalog.

"This is the fifth consecutive annual Top Chef' Competition and Product Show," said Chief Warrant Officer 4 Andrew Nguyen, NAVSUP FLC Pearl Harbor NFMT director. "Each team worked well together to create the best dish to win the title within an hour. I am extremely proud of each of them."

They chopped, boiled and fried their ingredients. Then one by one, as the entrees were completed, the teams presented their creations to a panel of guest judges.

Guest judges for the event included Capt. Jeff Bernard, commander, JBPHH; Capt. Joe Naman, chief of staff, Naval Surface Group Middle Pacific (COMNAVSURFGRU MIDPAC); Capt. Mike Benedetto, force supply officer, Submarine Force, U.S. Pacific Fleet (COMSUBPAC) and Matt Small, executive chef, Y. Hata & Company.

In evaluating the meals, each judge carefully tasted every dish and judged them based on three criteria-creativity and teamwork, taste and wholesomeness, and food and plate presentation.

Although all teams presented strong entries, the team from USS Port Royal (CG 73) won the competition with a soy glazed pork gyoza appetizer and beef yakisoba main course. Hale Aina Dining Facility came in second place, and third place was USS Preble (DDG 88).

By Shannon Haney, Office of Corporate Communications, NAVSUP Fleet Logistics Center Pearl Harbor

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Article Details
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Author:Haney, Shannon
Publication:Navy Supply Corps Newsletter
Article Type:Recipe
Date:Sep 22, 2018
Words:357
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