thedrifter
11-18-08, 09:20 AM
Yuma Marine chefs sizzle at cookoff
November 17, 2008 - 10:34 PM
BY GRAHAM J. BENSON, SPECIAL TO THE SUN
A pair of Yuma Marines returned home champions recently after winning the Culinary Team of the Quarter title for Yuma, for the first time in 15 years.
Cpl. David A. Arnold, of the Headquarters and Headquarters Squadron, and Cpl. Christian L. Mitchell, of Marine Wing Support Squadron 371, defeated 10 other representatives from Marine Corps installations throughout the West Coast.
"We knew what we had to do to win once we got there," said Mitchell. "We walked in with confidence, and knew we would walk out winners."
The competition, held at Camp Pendleton, Calif., aims to bring culinary Marines and their work front and center by recognizing excellence in team skill and leadership abilities through events that highlight knowledge in safety procedures, cooking fundamentals and creativity.
The two-part event took place over two days. The first part involved a trivia test of the competitors' overall culinary and Marine Corps knowledge. The second day required the Marines to show their skill in the galley by preparing a three-course meal, large enough to feed 40 people, and completely cleaning their cooking area in three hours.
With 11 teams competing for the title, only the top four moved on to the second day.
In an "Iron Chef"-style showdown, Marines were given a list of ingredients available to them and a theme to guide what they chose to prepare.
The theme was "tailgating," and the Yuma Marines chose to prepare a Jamaican jerk beef brisket dish for their main course.
"I hadn't seen anything like that before, and in any competition thinking outside the box is an advantage," said Arnold.
They were judged on overall flavor, seasoning and timing of service. These results, combined with the evaluation of the teams cooking methods and their performance in the first day of competition, decided a winner.
"It meant a lot to us to come back to Yuma with a victory," said Arnold. "Although Yuma is a small installation, we can still compete with anyone else in the Marine Corps."
The Marines earned a gold medal, embroidered chef's jackets and a trip to the Culinary Institute of America located in Hyde Park, N.Y., for a five-week course later in the year.
One of the most valuable things about the competition is the positive impact it has on morale for all the food service Marines around Mitchell and Arnold, said Master Sgt. Lora Hall, the MWSS-371 food service personnel chief.
"It gives us a chance to highlight culinary skills and activities, and gives the Marines a chance to show their individual style and flavor," said Hall.
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Pfc. Graham J. Benson writes for The Desert Warrior, the newspaper of the Marine Corps Air Station, from which this story is reprinted.
Ellie
November 17, 2008 - 10:34 PM
BY GRAHAM J. BENSON, SPECIAL TO THE SUN
A pair of Yuma Marines returned home champions recently after winning the Culinary Team of the Quarter title for Yuma, for the first time in 15 years.
Cpl. David A. Arnold, of the Headquarters and Headquarters Squadron, and Cpl. Christian L. Mitchell, of Marine Wing Support Squadron 371, defeated 10 other representatives from Marine Corps installations throughout the West Coast.
"We knew what we had to do to win once we got there," said Mitchell. "We walked in with confidence, and knew we would walk out winners."
The competition, held at Camp Pendleton, Calif., aims to bring culinary Marines and their work front and center by recognizing excellence in team skill and leadership abilities through events that highlight knowledge in safety procedures, cooking fundamentals and creativity.
The two-part event took place over two days. The first part involved a trivia test of the competitors' overall culinary and Marine Corps knowledge. The second day required the Marines to show their skill in the galley by preparing a three-course meal, large enough to feed 40 people, and completely cleaning their cooking area in three hours.
With 11 teams competing for the title, only the top four moved on to the second day.
In an "Iron Chef"-style showdown, Marines were given a list of ingredients available to them and a theme to guide what they chose to prepare.
The theme was "tailgating," and the Yuma Marines chose to prepare a Jamaican jerk beef brisket dish for their main course.
"I hadn't seen anything like that before, and in any competition thinking outside the box is an advantage," said Arnold.
They were judged on overall flavor, seasoning and timing of service. These results, combined with the evaluation of the teams cooking methods and their performance in the first day of competition, decided a winner.
"It meant a lot to us to come back to Yuma with a victory," said Arnold. "Although Yuma is a small installation, we can still compete with anyone else in the Marine Corps."
The Marines earned a gold medal, embroidered chef's jackets and a trip to the Culinary Institute of America located in Hyde Park, N.Y., for a five-week course later in the year.
One of the most valuable things about the competition is the positive impact it has on morale for all the food service Marines around Mitchell and Arnold, said Master Sgt. Lora Hall, the MWSS-371 food service personnel chief.
"It gives us a chance to highlight culinary skills and activities, and gives the Marines a chance to show their individual style and flavor," said Hall.
----
Pfc. Graham J. Benson writes for The Desert Warrior, the newspaper of the Marine Corps Air Station, from which this story is reprinted.
Ellie