MARINE CORPS AIR STATION CHERRY POINT, N.C. -- Spices sizzled and the stress mounted as the competitors scurried frantically in the kitchen of the mess hall during the 2011 Marine Corps Air Station Cherry Point Chef of the Year competition, Oct. 20.
After countless hours of preparation and anticipation, there was one last test to award the best of the best. Cpl. Eva-Jean M. Budd, Cpl. Gary E. Havner, Lance Cpl. Hannah M. Block and Lance Cpl. Jose A. Santiago were scheduled to battle one another but because of Santiago’s deployment, only three were in the running.
The chef of the year competitions challenge the best food service specialists the mess hall has to offer and each competitor brings experience after winning a previous chef of the quarter competition.
“To win the chef of the year you have to go out of the box,” said Havner, who won the competition with his Asian style meal featuring sushi. “After learning how to prepare sushi from my wife and living in Japan, I thought sushi was a great idea.”
Although Havner took the heaviest and shiniest hardware of the litter the two opposing chefs put up a fight.
Budd, the chef with the most experience, approached the competition with just that … experience.
“It’s all in good fun,” she said. “I want to win but its OK if I don’t because I know I tried.”
After reenlisting and lateral moving into the food realm of the Marine Corps, Budd says her love for food has grown significantly.
“I’ve loved it ever since and it’s a fun job to have,” she said.
On the opposite side of the field is Block who although felt comfortable, she felt pressured as well.
“The day before the competition you do all of your chops – the meats, fruits and vegetables, and measure all of the ingredients which takes hours,” Block said. “…and during the competition you want to make sure you start the product that takes the longest first.”
As the clock continues to tick, the stress amplifies. The chefs prepare their finishing touches, throw on their white chef jackets and chef hats, and wait for their name to be called.
“You have to know when to start and finish each entree and down to the last minute you’re constantly doing something,” Block said.
The chefs then roll their food out to the three judges and to talk about what and why they prepared what they did.
The judges then put in their votes and along with their votes, the competitors are judged on their time management, how well they prepared and a test pertinent to food service.
Without a moments delay Lt. Col. Steven J. Himelspach, the Headquarters and Headquarters Squadron executive officer, announced the third place trophy to Block, the second place trophy to Budd and first place for Havner.
“You know to tell you the truth I wasn’t nervous last night or today,” Havner said. “All I can do is do my best and I try not to worry about them.
“But I was nervous when they called the first name because I thought about Cpl. Budd winning. I didn’t want to psyche myself out though. Even though she might have more experience than me it doesn’t matter. I’m just doing my thing.”
The day marked another chef of the year in the books and for most on the air station it’s just nice to see a friendly competition with the benefit of good food.
“It never ceases to amaze me every time we come over to these competitions the level of the quality of food is a step above and a step above that,” Sgt. Maj. Jerry Bailey said, MCAS Cherry Point sergeant major.
“From the presentations to the food, you can tell these Marines put their hearts into what they do.”
| Date Taken: |
10.20.2011 |
| Date Posted: |
10.27.2011 11:45 |
| Story ID: |
79111 |
| Location: |
MARINE CORPS AIR STATION CHERRY POINT, NORTH CAROLINA, US |
| Web Views: |
130 |
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0 |
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This work, Cooking Through Chaos: Cherry Point Marines vie for Chef of the Year, by Sgt Samuel A. Nasso, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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