Top Chefs spice up Joint Base

Culinary Specialist 2nd Class Nixy Carrasquilla from USS Port Royal’s team clears away plates of pumpkin cream cheese dip and turkey pumpkin chili from Lt. Col. Sonya Ferreira, deputy chief of staff, JBPHH, during the annual “Top Chef” Culinary Competition.

Story and photos by Shannon Haney

NAVSUP FLC PH Public Affairs

The annual “Top Chef” Culinary Competition was hosted by the Navy Food Management Team (NFMT) from Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor at Joint Base Pearl Harbor-Hickam (JBPHH), Nov. 3.

CS2 Humberto Vargasberdejo, CS2 Jim Barnes and CS2 William Felix plate their appetizers and main dish.

Six commands participated in the competition, which was 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 cruiser USS Port Royal (CG 73), Los Angeles-class fast attack submarine USS Santa Fe (SSN 763), Virginia-class fast attack submarine USS North Carolina (SSN 777), Silver Dolphin Bistro, Hale Aina Dining Facility and JBPHH Fleet and Family Readiness (FFR) Program Bachelor Enlisted Quarters (BEQ) all sent culinary teams to the event.

Matt Small, executive chef, Y. Hata & Company is served a turkey cordon bleu appetizer by CS2 Humberto Vargasberdejo.

The three member teams had just 90 minutes to create five portions of one appetizer and one main entree. The theme was “Native American Heritage” and the teams were required to use ingredients from the October 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.

They chopped, boiled, and fried their ingredients. As the entrees were completed, each team presented their creations to a panel of guest judges.

CS2 Glenford Delarosa and CS2 Leang Lee roast pumpkin quarters for their pumpkin soup.

Guest judges for the event included Rear Adm. Brian Fort, commander, Navy Region Hawaii; Rear Adm. John Palmer, director, Logistics, Fleet Supply and Ordnance, U.S. Pacific Fleet; Lt. Col. Sonya Ferreira, deputy chief of staff, JBPHH; and Matt Small, executive chef, Y. Hata & Company.

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

Although all teams presented strong entries, the team from USS Port Royal (CG 73) won the competition with a pumpkin cream cheese dip appetizer and turkey pumpkin chili main course. Silver Dolphin Bistro came in second place, and third place was a tie between USS Santa Fe (SSN 763) and Hale Aina Dining Facility.

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Category: FeaturedNews