Army vs Navy Top Chef Competition

Photo By Spc. Wilmarys RomanRivera | The Army Team  

VA, UNITED STATES

07.21.2016

Story by Spc. Wilmarys RomanRivera 

7th Transportation Brigade (Expeditionary)

7 th Transportation Brigade (Expeditionary) Top Chef Competition
By CW2 Donald Perry | 7 th TB(X) Food Service Technician | July 22, 2016

FORT STORY, Va. – For the past two years the 7 th Transportation Brigade (Expeditionary) food service has hosted a quarterly Top Chef Competition. The competition is designed to promote and encourage growth in the culinary profession with special attention to modern culinary development-abilities, practicality, nutrition, workmanship, economy, presentation, creativity, and concept. Originally the competition consisted of only Army Culinary Specialists, but recently has been opened up to the U.S. Navy, U.S. Air Force and U.S. Coast Guard for the ultimate culinary cook off. To be eligible to compete in the quarterly competition 7 th TB(X) 92Gs must first attend the quarterly Chef of the Quarter Board, held by MSG Orlando G. Akins, Senior Culinary Management NCO. At the conclusion of the board the two winners are identified as one Junior Chef of the QTR and one Senior Chef of the QTR. The Senior and Junior Chef of the QTR winners will then team up together
with three more 92Gs of their choosing to compete against the other services. The competition can consist
of three teams at time: team Army and two others from any of the three remaining services. The other competing teams are chosen on a first come basis. The offer to compete is extended during the previous quarter, the potential competitors have two weeks to accept. On the day of the competition, both teams will prepare their menus and present it during the lunch meal from 1130-1300. All diners entering the dining facility will be able to partake in a half serving from each teams serving line. Each diner will receive a scorecard upon entering the dining facility. After finishing their meals, the diners place their vote in the voter’s box. The diners are unaware which team they are voting for, because the scorecard only indicates the meals prepared, not who prepares them.

The competition also has several floor judges to watch each team while they are preparing their products for the meal. The guest judges that participate are certified chefs that range from General Aides located on JBLE to award winning civilian Chefs that work for various restaurants and other culinary entities in the Hampton Roads area. Competitors will be judged on the following categories; practicality,nutrition, workmanship, economy, presentation, creativity, and concept. The guest judge’s point scale ranges from 1-10, each diners score counts as one point each. At 1255hrs the voting will close and the votes will be calculated to determine the winning team.

The Brigade Commander will award the winners of that quarter Senior and Junior Chef of the quarter board winners. Once that is complete he will award Gold and Silver medals for the 1st and 2nd place team. The judges presiding over the event will award the Commanders Cup, which will represent the team who received the best overall score during the competition.

Since the inception of the quarterly Top Chef Competition, there has been a noticeable morale increase among the Culinary Specialist and the Soldiers of 7th TB(X). The competition is one of the contributing factors to the increased headcount in Resolute Café. The event sparked interest throughout Joint Base Langley Eustis and Joint Base Little Creek Ft. Story. It provides an opportunity for our Culinary Specialist to keep their specialized skills in top form while training and competing at a high level.

• Date Taken: 07.21.2016
• Date Posted: 07.27.2016 16:36
• Story ID: 205254
• Location: VA, US