MARINE CORPS RECRUIT DEPOT SAN DIEGO, Calif. -- Roman Emperor Maurice once said, “The commander who fails to provide his warriors with necessary food is making arrangements for his own defeat, even with no enemies present.”
The importance of military cuisine hasn’t changed much from 600 A.D., but the quality has. Marine Corps Installation West’s regional food service teamed up with Sodexo to hold its Chef of the Quarter competition at the Duncan mess hall, Marine Corps Recruit Depot San Diego, June 8.
The contest was open to all Marines and sailors who work in the military food service community.
“It’s all about pursuing food service excellence through friendly competition,” said Patrick T. Grosso, regional food service manager, Camp Pendleton, Calif.
Grosso explained the competition wasn’t just a way for chefs to show off their skills, but a way to learn through experience.
On the first day, 18 individual participants were given a written test about basic food service information, then they were placed back into their two-man teams for a short jeopardy-style battle. Questions were based on important basics such as cooking safety and sanitation.
At the end of the day, only four teams would advance. The teams that made it to day two were Naval Hospital Camp Pendleton, Mess Hall 5500 from Marine Corps Air Station, Miramar, Calif., Marine Corps Mountain Warfare Training Center from Bridgeport, Calif. and Marine Wing Support Squadron 373, 3rd Marine Aircraft Wing from Miramar, Calif.
The remaining teams were given a mystery basket full of ingredients pertaining to the theme of the month, soul food, and had limited time to prepare a menu that would appeal to the judges and a small group of critics.
The second day kicked off with spatulas and knives in full force to prepare an award-winning meal that would land them the prize of a 5-week course at the Culinary Institute of America in New York. They were judged on sanitation, taste, texture and presentation.
“We are raising the bar for food service, these competitions teach them how to be better cooks and share their skills,” said Donavon Brown, a regional executive chef for Sodexo. Until recently, the Chef of the Quarter was only open to Marines, making this year a highlight for Navy personnel who were invited to participate in the competition and also the first place winners for this quarter’s event.
“This is something we really wanted, we always compete on the Navy side of the house but wanted to compete on the Marine side and maybe open up some doors,” said Petty Officer 2nd Class Denis Camarillio. Petty Officer 2nd Class Matthew Gerritson and Petty Officer 2nd Class Denis Camarillio prepared a meal fit for kings, but with nutrition in mind to cater to their everyday chow hall-goers.
They now have the challenge and pleasure of going back to their unit and serving the dish they made at the competition for their own chow hall, which consisted of fresh green salad with grilled chicken and a mixed berry vinaigrette, rolled stuffed pork wrapped with bacon, sautéed kale with ham hocks, roasted sweet potatoes, and bread pudding with fresh rhubarb jam.
“It’s a lot of hard work and not glamorous,” said Petty Officer 2nd Class Matthew Gerritson. “This is a good way to show we don’t just open cans and warm stuff up,” he added.
Though the Navy cooks are proud of their accomplishment, the two Marines, Sgt. Jonathan King, and Sgt. Hiram Carrion, from Marine Wing Support Squadron 373, 3rd Marine Aircraft Wing, Miramar, Calif., who placed second, will be attending the Culinary Institute Association in New York City, due to funding purposes.
“The experience is what helps us learn, there are a lot of years of experience walking around, so we get to take advantage of that,” said Sgt. Jonathan King, Marine Wing Support Squadron 373, 3rd Marine Aircraft Wing, Miramar, Calif. Awards didn’t end there. The group of critics tasted and voted on the teams menu based solely off the taste of the food.
The final result may have been a bit of a surprise to the judges, as the winner was neither the 1st or 2nd place victors they chose earlier. Critics gave the thumbs up to the Marines of Mess Hall 5500 from MCAS, Miramar, Calif., making them the receivers of the People’s Choice Award.
Everyone took home something, whether it was a free ride to a world renowned culinary school or an honorable mention. But in the end, the real reward may have been recognizing the power of teamwork and the chance to learn from some of the very best Sodexo chefs.
“Everyone did great,” said Brown. “They have learned new skills they can bring back to their unit and have built camaraderie while here,” he added.