Courtesy Photo | U.S. Army Sgt. Johnathon Hendricks (right), a food service specialist with 10th...... read more read more
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FORT CARSON, Colo. – Sgt. Johnathon L. Hendricks, a culinary specialist with 10th Special Forces Group (Airborne), won Chef of the Year honors for Fort Carson on Oct. 8.
The two-day competition, held at the Culinary Academy on Fort Carson, began with a traditional Noncommissioned Officer of the Quarter-style board on the first day. The board tested competitors on overall military knowledge in a variety of subjects. The 2nd day featured the cooking challenge portion, which involved each of the four competitors receiving a basket of mystery ingredients. They were then given two hours to prepare and present an appetizer, an entrée, and a dessert to the judges.
Hendricks’ winning dishes included an appetizer of cream cheese-stuffed mushrooms with habanero, onions, and bacon, and an entrée consisting of mullet with couscous and potato-skins with avocados, tomatoes, sour cream and bacon. His dessert was a no-bake carrot cake cheesecake with a chocolate graham cracker crust.
“It was kind of inevitable for him to win,” said Sgt. 1st Class Myron B. Billingsley, the senior culinary management NCO at the LaRochelle Dining Facility at Fort Carson.
“He knows the entire facility, [which includes] everything he needs to know about food service,” said Billingsley. “He is very knowledgeable.”
Hendricks has less than three years of service and, according to Billingsley, came into the Army with the intent to excel.
Hendricks said he is good at board competitions and has won other boards including the 10th SFG (A) Soldier of the Year in April, 2014 and the U.S. Army 1st Special Forces Command (Airborne) Soldier of the Year in May 2014.
| Date Taken: | 11.02.2015 |
| Date Posted: | 11.02.2015 15:24 |
| Story ID: | 180644 |
| Location: | FORT CARSON, CO, US |
| Web Views: | 81 |
| Downloads: | 0 |
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