Photo By Lance Cpl. Suzanna Lapi | Sgt. JaLisa Joseph, left, a food subsistence chief for Anderson Hall Dining Facility,...... read more read more
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MARINE CORPS BASE HAWAII, Hawaii - While their ovens and frying pans warmed up, the winning spirit of three Marine food service specialists from Anderson Hall Dining Facility reached a feverish pitch as they sliced and diced their way through the chef of the quarter competition on Marine Corps Base Hawaii, Feb. 27.
The finalists became eligible for the competition after fielding questions from a panel and completing a written test. The chefs were allowed to select their menus, incorporating their styles and tastes in the hopes of claiming the coveted title.
Gunnery Sgt. Sonia Ramirez, the operations chief for Anderson Hall and a native of Whittier, Calif., said this competition is significant because it affords the competing Marines a valuable opportunity.
“When I look at the competition from my perspective, I believe it gives the Marines the drive to excel, because as chef of the quarter, you compete for chef of the year, and that title comes with numerous benefits,” Ramirez said. “It also forces them to think outside of the box since they have to create their own menu, which puts their creative side on display.”
Sgt. JaLisa Joseph, a food subsistence chief with Anderson Hall and native of Dallas, claimed the championship. As the winner, she received a gift bag, trophy, letter of appreciation, meritorious mast, and the chance to become chef of the year. The Marine who wins chef of the year for the Marine Corps will attend the Culinary Institute of America.
Joseph’s competitors were her husband, Sgt. Kendall Joseph, a property chief for Anderson Hall and native of New Orleans, and Lance Cpl. Cortland Hone, a standard accounting, budgeting and reporting system clerk for Anderson Hall.
The three food service specialists mostly cooked at home before joining the Marine Corps. Joseph said she and her husband looked forward to their culinary careers in the Corps before joining. Hone, a native of Carlin, Nev., said his inspiration behind his menu, titled “Cooking Under the Stars,” was the food he ate during his childhood.
Joseph’s winning menu, titled “Mexican My Way,” included a cold black bean salad, salsa chicken, Spanish rice, and kicking corn and sopapilla, which is a Spanish dessert.
Chef Richard Viernes, a second executive chef with Rainbow Sales and Marketing and judge of the competition, said Joseph’s presentation and taste are what sealed her victory.
“Everybody eats with their eyes first,” said Viernes, a native of Honolulu. “The color, contrast and proportion of her presentation were the best overall. She was also in the kitchen all day, taking control of her assistant, and she took suggestions well. She used sour cream on her chicken entrée, which gave it a good balance with her spicy flavors. Her timing was the best as well.”
Joseph said she is nervous about the chef of the year competition, but is looking forward to it.
“At the chef of the year competition, they incorporate a mystery ingredient, which you aren’t told about until the day of,” Joseph said. “Also, you don’t get to choose your protein, but I’m hoping for chicken or fish. As far as today’s competition, I think it went well. I felt like there were a few things I could have done differently, but it felt good to win.”
| Date Taken: | 02.27.2013 |
| Date Posted: | 03.01.2013 13:55 |
| Story ID: | 102770 |
| Location: | MARINE CORPS BASE HAWAII, HI, US |
| Web Views: | 96 |
| Downloads: | 0 |
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