Naval Station Norfolk Hosts Iron Chef Competition

Navy Public Affairs Support Element East
Story by Sgt. Shanika Futrell

Date: 04.17.2009
Posted: 04.17.2009 18:34
News ID: 32530

NORFOLK, Va. — Service members and civilian spectators gathered at Naval Station Norfolk galley for the first Mid-Atlantic Region Iron Chef competition on April 16.

A total of 14 service members in teams of two from six different naval bases competed in the event. .

"I am excited to be selected to participate in the first Iron Chef competition for this region," said Petty Officer 2nd Class Charles Ranson, Naval Air Station Oceana. "This is a great morale booster for our community and they should look into keeping this event going."

The teams were from Naval Submarine Base New London in Groton, Conn., NAVSTA Norfolk, NAS Oceana, Dam Neck Annex, Naval Amphibious Base Little Creek, and Naval Weapon Station Yorktown, Va.

"Everyone in the competition did a fantastic job," said Petty Officer 3rd Class John Montgomery, NAS Oceana. "This event afforded us the opportunity to see how well the competition is in the different galleys within the Mid-Atlantic Region. "The best part is we had the opportunity to taste every team's product and give pointers to our fellow shipmates."

Teams in the Iron Chef competition were given one hour to make their dish using whatever they wanted, but it had to contain one key ingredient — beef. Participants were judged on skill, originality, teamwork, sanitation, presentation and appearance, and, of course, taste.

"By being one of the judges for the competition, I realized how much hard work is put into providing a quality product and also how food is one of the main morale boosters for the military," said Command Master Chief Scott Benning, Commander, Navy Region Mid-Atlantic.

Winning top honors for their beef wellington and beef kabobs were Petty Officer 1st Class Maria Teno and Petty Officer 2nd Class Niles Harper from NAVSTA Norfolk. Second place was awarded to Petty Officer 1st Class William Foster and Petty Officer 2nd Class Enjay Price from NSB New London for their beef ravioli with gravy and stuffed beef dishes. Petty Officer 1st Class Woodard and Petty Officer 2nd Class Davis of Dam Neck Annex placed third with a meat loaf, mashed potatoes and rice dish.