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    Chef of the Quarter – Marine Corps Cook Off

    Chef of the Quarter – Marine Corps Cook Off

    Photo By Pfc. Jonathan Beauchamp | U.S. Marine Corps Lance Cpl. Deylyne Powell, a food service specialist with...... read more read more



    Courtesy Story

    Marine Corps Installations Pacific

    MARINE CORPS AIR STATION FUTENMA, OKINAWA, Japan – Aboard Okinawa, Japan, there are 20,000 Marines, many of which rely on the installation mess halls for food. Preparing such a large quantity of food is no easy task, but every quarter, Marines hold a contest to determine which food service specialist can outperform their peers.

    On Sept. 1, the two-day competition kicked off on Camp Kinser with a written and oral examination that tests participant’ military appearance, knowledge and bearing. The Individuals who passed, went on to the second portion of the event, locater on Marine Corps Air Station Futenma, where they were evaluated on their culinary and sanitation skills.

    “The chef of the quarter competition provides a venue for food service Marines to use their ingenuity and creativity,” said U.S. Marine Corps Col. Henry Dolberry Jr., commanding officer of MCAS Futenma, “This competition shows the Marines on Okinawa the full capabilities of the mess hall.”

    The mess hall’s mission is to provide nutritionally adequate meals to enlisted members entitled to subsist at government expense. Food service is to requisition, store, prepare, account for, and serve the highest quality food in the most efficient manner while maintaining the highest possible sanitation standards.

    “The mess hall’s food comforts Marines during the COVID-19 pandemic by providing food that can remind them of their families and home,” said Dolberry, a native of Philadelphia, Pennsylvania. “Today when I was judging the competition, each dish reminded me of the food I had when I was a child.”

    All competitors put their best foot forward, but Lance Cpl. Deylyne Powell, and Cpl. Mulan Hernandez, food service specialists with Headquarters and Support Battalion, Marine Corps Installations Pacific, stood out from the others. Powell and Hernandez prepared meals that included a shrimp stuffed potatoes, fried macaroni balls, burgers and tiramisu.

    “It makes me proud to see the pride in my Marines’ eyes as they present the food they made to the judges,” said Gunnery Sgt. Celeste Joseph, a native of New Orleans, Louisiana, and a food service specialist with 3rd Supply Battalion, 3rd Marine Logistics Group. “It is important for the Marines to compete in this competition so they can expand their comfort zones and boost morale.”

    The event concluded with a presentation of a letter of appreciation and first place medal to the winners Powell and Hernandez. The medals where presented by Dolberry and Sgt. Maj. Israel Rivera, the sergeant major of MCAS Futenma. Each competitor was given constructive feedback along with compliments, and encouragement as the event concluded.

    “The mess hall will continue to meet and exceed the current standards today and in the future to come,” said Joseph “We want the Marines of Okinawa to come to the mess hall and leave with full stomachs and boosted morale.”



    Date Taken: 09.08.2021
    Date Posted: 09.08.2021 02:26
    Story ID: 404666

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