thedrifter
03-27-09, 08:05 AM
Cherry Point Top Chefs Cook Off
3/26/2009 By Lance Cpl. Rashaun X. James , Marine Corps Air Station Cherry Point
MARINE CORPS AIR STATION CHERRY POINT, N.C. —The Chef of the Quarter competition kicked off March 19 at the Cherry Point Mess Hall, as well-matched competitors flexed their culinary muscle.
The competition featured three Cherry Point food service specialists. The Marines, all corporals, each prepared gourmet dishes for judging. "We’re judging them on presentation, culinary knowledge and the food was judged on: texture and flavor," said Master Gunnery Sgt. Robert W. Grumpton, a 23-year veteran, food technician of Marine Wing Support Group 27, and one of the judges for the competition.
Cpl Tyson Chief, from Chinle, Ariz., prepared chicken with blueberry sauce, bacon potato salad, green beans and corn bread with blueberry cheesecake as his dessert.
Competitor Cpl. George Jeangilles, a Norwalk, Conn. native, prepared food that drew influence from his Haitian heritage. He served braised pork with onions and peppers, and a sautéed vegetable medley with yellow cake as his dessert.
Finally, Cpl Kevin Deandre Lyons of Chicago, served fried pork chops smothered in grilled onions, string beans, potatoes, corn bread and chocolate-frosted yellow cake.
The judges’ panel consisted of three seasoned culinary specialists: Grumpton; Staff Sgt. Anthony L. Ward, a food service chief with Marine Aircraft Group 40; and Sgt. David C. Jesson, a culinary school graduate, former professional chef and aircraft rescue firefighter with Headquarters and Headquarters Squadron.
The judging process was conducted in traditional military board fashion. Each contestant reported in to the panel and answered a series of scrutinizing questions about the dishes he had prepared. The questions ranged from basic knowledge of the techniques and ingredients used to create the dish, to the contestant’s plans for pursuing the culinary arts either as a Marine or outside the Corps.
Once the preliminary questions were answered, each judge was presented a plate from the contestant. The judges paid close attention to the overall look and artistic effort put into the dish.
While the judges said every contestant presented well prepared dishes into competition, simplicity won out as Lyons was named the winner for his home-style dish, with Jeangilles taking home 2nd place.
"I just cooked what my mama always made," Lyons said after receiving the award. "I couldn’t have done this without fellow Marines teaching me things in the kitchen though."
Lyons said that this was his first time competing for Chef of the Quarter and said he only cooked occasionally before enlisting into the Marine Corps as a food service specialist.
"I only cooked a little before I joined," said Lyons.
Lyons was presented a first place medal and a garnishing kit by the Marine Corps Air Station Cherry Point Commanding Officer, Col. Frank P. Bottorff.
Ellie
3/26/2009 By Lance Cpl. Rashaun X. James , Marine Corps Air Station Cherry Point
MARINE CORPS AIR STATION CHERRY POINT, N.C. —The Chef of the Quarter competition kicked off March 19 at the Cherry Point Mess Hall, as well-matched competitors flexed their culinary muscle.
The competition featured three Cherry Point food service specialists. The Marines, all corporals, each prepared gourmet dishes for judging. "We’re judging them on presentation, culinary knowledge and the food was judged on: texture and flavor," said Master Gunnery Sgt. Robert W. Grumpton, a 23-year veteran, food technician of Marine Wing Support Group 27, and one of the judges for the competition.
Cpl Tyson Chief, from Chinle, Ariz., prepared chicken with blueberry sauce, bacon potato salad, green beans and corn bread with blueberry cheesecake as his dessert.
Competitor Cpl. George Jeangilles, a Norwalk, Conn. native, prepared food that drew influence from his Haitian heritage. He served braised pork with onions and peppers, and a sautéed vegetable medley with yellow cake as his dessert.
Finally, Cpl Kevin Deandre Lyons of Chicago, served fried pork chops smothered in grilled onions, string beans, potatoes, corn bread and chocolate-frosted yellow cake.
The judges’ panel consisted of three seasoned culinary specialists: Grumpton; Staff Sgt. Anthony L. Ward, a food service chief with Marine Aircraft Group 40; and Sgt. David C. Jesson, a culinary school graduate, former professional chef and aircraft rescue firefighter with Headquarters and Headquarters Squadron.
The judging process was conducted in traditional military board fashion. Each contestant reported in to the panel and answered a series of scrutinizing questions about the dishes he had prepared. The questions ranged from basic knowledge of the techniques and ingredients used to create the dish, to the contestant’s plans for pursuing the culinary arts either as a Marine or outside the Corps.
Once the preliminary questions were answered, each judge was presented a plate from the contestant. The judges paid close attention to the overall look and artistic effort put into the dish.
While the judges said every contestant presented well prepared dishes into competition, simplicity won out as Lyons was named the winner for his home-style dish, with Jeangilles taking home 2nd place.
"I just cooked what my mama always made," Lyons said after receiving the award. "I couldn’t have done this without fellow Marines teaching me things in the kitchen though."
Lyons said that this was his first time competing for Chef of the Quarter and said he only cooked occasionally before enlisting into the Marine Corps as a food service specialist.
"I only cooked a little before I joined," said Lyons.
Lyons was presented a first place medal and a garnishing kit by the Marine Corps Air Station Cherry Point Commanding Officer, Col. Frank P. Bottorff.
Ellie