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NAVSUP FLC Pearl Harbor hosts 'Top Chef' Competition.

The Navy Food Management Team (NFMT) from Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor hosted a 'Top Chef competition for area Navy culinary specialists at Joint Base Pearl Harbor-Hickam (JBPHH), Sept. 17.

Six commands participated in the competition which was designed to promote camaraderie within the culinary specialist (CS) community and showcase the teams' talent and expertise while also highlighting the available prime vendor products that can be used by Navy ships, submarines and shore dining facilities.

This event was held in conjunction with a food and product show where more than 150 civilian and military attendees sampled food products by vendors while watching the competition.

USS Chosin (CG 65), USS Port Royal (CG 73), USS Chung Hoon (DDG 93), USS Hopper (DDG 70), USS Halsey (DDG 97) and JBPHH Submarine Base Galley (Silver Dolphin Bistro) all sent culinary teams to the event.

Each team comprised of three CSs had 90 minutes to prepare five portions of one appetizer and one main entree and were required to use ingredients from the September issue of "Navy Food Service, NAVSUP P'476," the quarterly publication which includes menu planning guidance, nutritional information, training, food preparation hints and guidance for record keeping.

"All of the teams did exceptionally well," said Capt. Ken Epps, commanding officer, NAVSUP FLC Pearl Harbor, "They really demonstrated the depth and breadth of talent in the Navy's culinary specialist community."

Dishes were judged based on three criteria: creativity and teamwork, taste and wholesomeness, and plate presentation.

The team from USS Chosin won the competition with shrimp avocado salad appetizer and roasted Sonoma chicken, a main course. Silver Dolphin Bistro came in second place and third place was awarded to USS Port Royal.

Judges for the event included Rear Adm. John Fuller, commander, Navy Region Hawaii; Capt. Eric Weilenman, chief of staff, Commander, Naval Surface Group Mid-Pacific; Capt. Stanley Keeve, commander, JBPHH; and Kevin Dugan, chef at the Hale Koa Hotel.

The Navy's more than 7,000 CSs, deployed around the globe, feed an average of more than 92 million meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide.


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Title Annotation:Around NAVSUP
Author:Dunn, Paula
Publication:Navy Supply Corps Newsletter
Date:Nov 1, 2015
Previous Article:Navy Supply Corps Captain (Select) Training Symposium.
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