Naval War College culinary specialist named chef of the year

NEWPORT, RI, UNITED STATES

03.28.2016

Courtesy Story

U.S. Naval War College

By Daniel L. Kuester
U.S. Naval War College Public Affairs

NEWPORT, R.I. – Culinary Specialist 2nd Class Jeremy Andersen, assigned to U.S. Naval War College (NWC), earned top honors as Armed Forces Master Chef of the Year at the annual all-services training and competition event held at Fort Lee, Virginia, earlier this month.

Andersen was one of more than 240 competitors from throughout the Department of Defense to participate in the event.

The competition was sanctioned by the American Culinary Federation and is designed to introduce military cooks to new, modern methods to prepare food for service men and women.

All branches sent their best cooks to compete.

“We get a huge benefit at a conference like this where we train, expand our culinary knowledge, attend workshops, and learn lots of new techniques,” said Andersen. “We also get tips from celebrity chefs so that part of it is fun. And we try things outside our comfort zones.”

Andersen has been to this event for the past five years and each time he attends he learns new techniques to use in his cooking.

While preparing the dishes is a valuable experience and great training, hearing from the experts is even more valuable to Andersen.

“Sometimes it’s not the dish you put out, it's the critique you get from it,” he said. “It’s an invaluable resource.”

The other top award, Senior Armed Forces Chef of the Year, went to another sailor – Culinary Specialist 1st Class Frida Karani, assigned to the Office of the Vice Chairman, Joint Chiefs of Staff.

The competition was not the first time Andersen and Karani have been in the same kitchen.

“Karani and I were stationed together three years ago on USS Forest Sherman [DDG-98],” said Andersen with a smile. “We would push each other to do better work and improve. On the ship, we would go to alternating competitions so we never faced each other.”

The competition was for preparing a full meal, something Andersen doesn’t get to do often at NWC. He works mostly on lighter fare.

“Here at Naval War College we do mostly lunches,” he said. “We sometime do an evening event. Or when we have dinner event or banquet function it allows some time to have some fun and prepare a bigger meal, so there are training opportunities.”

Andersen’s winning meal included foie gras, stuffed pheasant breast, wild rice pilaf, butternut squash puree, caramelized apples with pecan and maple, glazed root vegetable and roasted pheasant mustard reduction.

While it was a lot of learning and class time, Andersen also enjoyed himself and was proud of winning the award.

“I had an absolute blast,” he said. “The icing on the cake is that I beat the Army, Air Force and the Marines. We gave the Navy bragging rights this year.”

The conference was a week long, but Andersen said he never stops working on his cooking skills.

“Its a year-round journey,” he said. “I never stop learning. If I had prepared just for the week before the competition, I wouldn’t have had the success that I did. It is an every day journey of constant learning.”

NWC is a one-year resident program that graduates about 600 resident students and about 1,000 distance learning students each year. Its missions include educating and developing leaders, helping define the future of the Navy, supporting combat readiness, and strengthening maritime partnerships. Students earn Joint Professional Military Education (JPME) credit and either a diploma or a master’s degree in National Security and Strategic Studies or Defense and Strategic Studies. Established in 1884, U.S. Naval War College is the oldest institution of its kind in the world. More than 50,000 students have graduated since its first class of nine students in 1885 and about 300 of today’s active duty admirals, generals and senior executive service leaders are alumni.

• Date Taken: 03.28.2016
• Date Posted: 03.28.2016 11:54
• Story ID: 193674
• Location: NEWPORT, RI, US