Photo By Cpl. Dallas Johnson | Staff Sgt. Anthony Maietta (right), an enlisted aide to Lt. Gen. Rex C. McMillian,...... read more read more
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On the evening of April 10, 2018, I enter the Lakefront Airport as locals were congregating for the tasting of Best Chef Louisiana 2018, an annual fundraiser benefiting the state’s culinary arts, at Historical Terminal Building, in New Orleans. The room was teeming with beautifully adorned booths and enthusiastic patrons awaiting to cast ballots for their preferred dish of the night. Amongst the numerous capable contestants participating was Staff Sgt. Anthony Maietta, a U.S. Marine and enlisted aide to Lt. Gen. Rex C. McMillian, commander of Marine Forces Reserve and Marine Forces North. On that evening, Maietta demonstrated not just what it means to be a dedicated and hardworking Marine, but also an accomplished chef.
The effort and skill applied to the individual dishes was apparent at each of the 29 display stands. These were not just chefs, these were culinary artists. My eyes darted around the room determining where I should make my first move. With many appetizing selections, my attention kept returning to the one I just needed to try again, Maietta’s sweet and spicy gulf shrimp with sesame ginger bok choy slaw topped with roasted coconut flakes. Reservations were no longer on my mind from that moment on. Maietta was a serious nominee for the event’s highest honor.
“This dish has always gone over really well in the past,” said Maietta, when asked about the inspiration behind the winning recipe. “This is something that has always been popular whenever I cook for an event. It has always been a big hit.”
The event was complete with chefs and guests from all around Louisiana sampling food and drink to the sound of a lively band. The pride New Orleanians take in their cuisine was evident in the wide array of dishes available. It simply was New Orleans food and hospitality at its finest. With our raffle tickets in hand, and the night drawing to a close, myself and guests hurried to a verdict on which dish best merited our vote. My decision had already been made.
As anticipation rose, the official ballot counter advanced from table to table, praising each chef for their hard work. Content with my choice, I had hoped others felt as compelled by Maietta’s dish as I was. Finally, the counter submitted his numbers and approached the stage. The spectators fell mute anticipating the winner of the best tasting dish in Louisiana.
Maietta was named to the stage as the victor.
“Honestly, I was surprised,” said Maietta upon hearing his name called for first place. “I am a Marine first and a cook second. Unfortunately, I do not have the same time to dedicate to my craft like a typical restaurant chef could.”
At that moment, it became clear to Maietta how extraordinary the opportunity was to have competed with so many respectable chefs and be professed champion on such a stage.
“I wouldn’t have been able to do this without my team, this victory is as much for them as it is for me,” Maietta said about his teammates and coworkers, Petty Officer Second Class Nicholas Anderson and Beverly Boyd, both who assisted in table decorations and food service.
Within the last 10 years, Marines with MARFORRES have been invited to attend Best Chef Louisiana, but Maietta was the first Marine to be entered as a participant. As the underdog, Maietta had plenty to prove from the start. Through immense support and contributions, becoming a viable contender was promising. I was inspired at how many individuals came together to make this opportunity materialize. It was motivating to have observed a Marine whose abilities honed through the military had translated into a success within a civilian competition.
As Marines know, competition is a major component in their desire to be the best. For Maietta, having the single best dish in Louisiana proves just that.
| Date Taken: | 04.17.2018 |
| Date Posted: | 04.17.2018 16:00 |
| Story ID: | 273412 |
| Location: | NEW ORLEANS, LA, US |
| Web Views: | 192 |
| Downloads: | 0 |
This work, MARFORRES Marine participates in Best Chef Louisiana 2018, by Sgt Daniel Betancourt, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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