Photo By Staff Sgt. Andre Taylor | U.S. Army Soldiers assigned to U.S. Army I Corps stand before board members to receive...... read more read more
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Culinary specialists from across U.S. Army Pacific Command gathered at Schofield Barracks for the First Corps Junior and Senior Culinarian of the Year competition, hosted by the 25th Infantry Division from September 17-19, 2025.
The event brought together Soldiers from the 25th Infantry Division, 5th Security Force Assistance Brigade, and 7th Infantry Division 593rd Corps Sustainment Command, and 11th Airborne Division to test their skills in oral boards, physical fitness, and a three-course meal event.
SGT Jennifer Castro, a 92G Culinary Specialist, assigned to Golf Company, 2–35 Infantry Regiment, 3rd Mobile Brigade Combat Team, who serves as the Team Leader at the Hawaii Culinary Nutrition Training Center, underscored the importance of excellence both in and out of the kitchen.
“Discipline, precision and the prize of serving our Soldiers at the highest level as 92 Golfs—our craft demands dedication,” Castro said. “Every dish we prepare reflects our attention to detail, leadership and commitment to excellence. But mastery in the kitchen is only part of the equation.”
Castro added that as culinary specialists “[They] must also be well-rounded, physically fit, mentally sharp and intellectually curious.”
The opening ceremony featured the Ha‘a, a traditional Hawaiian warrior dance performed by the 25th Infantry Division Hui Ha‘a team, symbolizing unity, cooperation, and dedication while honoring the division’s fighting spirit, colors, and heritage.
Pvt. Gabino Gone, a 92G culinary specialist assigned to the 13th Combat Sustainment Support Battalion, 593rd Expeditionary Sustainment Command, 564th Quartermaster Company, shared that the performance was especially meaningful as it marked his first time in Hawaii.
“They brought out dancers, and it was humbling to see that for the first time in person,” Gone said. “I’ve never been to Hawaii, but witnessing a traditional dance made me feel truly welcomed.”
Command Sgt. Maj. Johnny Bryant Sr., the senior enlisted advisor for the 25th Infantry Division Sustainment Brigade, spoke to the competitors emphasizing their importance.
“You are some of the unsung heroes—until people get hungry,” Bryant said. “What you do is very important, not just to those in this audience, but to everybody across our installation and across our Army. This competition is well needed, and to me, all of you are already winners.”
Chief Warrant Officer 4 Dwight D. Fleary, the command senior food advisor for I Corps, Joint Base Lewis-McChord, Washington, speaking on behalf of First Corps leadership, praised the competitors for representing the Army with skill and pride.
“This week, some of the finest culinarians across the corps will demonstrate not only their technical skills, but also their discipline, creativity and adaptability under pressure,” Fleary said. “Our food service specialists are not just providers of nourishment, but leaders, athletes and innovators.”
Fleary added that the winners will earn the honor of representing First Corps in Washington, D.C.
“This is not only a personal achievement, but also a reflection of the standards, pride and professionalism of the units and leaders who have invested in your development,” Fleary said.
After the Ceremony concluded Soldiers immediately proceeded to the Board Portion where they were tested on on discipline, professionalism, and military bearing as part of the competition.
Spc. Luis A. Hernandez, a 92G culinary specialist assigned to 5th Battalion, 20th Infantry Regiment, 1-2 Stryker Brigade Combat Team, 7th Infantry Division, shared his thoughts on competing during the board. He admitted the experience tested his nerves.
“I felt pretty nervous. It was quite nerve wracking, especially considering how many sergeant majors were on this board.”
Sgt. Maj. Darcella R. Ferron, the 92Z senior logistics noncommissioned officer assigned to the G-4 office, I Corps, Joint Base Lewis-McChord, Washington, described the high standards soldiers are expected to uphold when facing the board.
“The qualities and attributes that we’re looking for are clear: first and foremost, confidence; that is everything." Said Ferron. "We're also looking at your motivation level and how well you use your command voice. We want to see that you've truly studied the material and understand it, not just memorized it and of course discipline."
The competition reinforced that excellence for Army culinary specialists extends beyond the kitchen and into every aspect of Soldiering.
“Excellence isn’t just found in the kitchen—it’s carried through every tradition we honor,” Soldiers were reminded.
| Date Taken: | 09.17.2025 |
| Date Posted: | 09.23.2025 23:06 |
| Story ID: | 549116 |
| Location: | SCHOFIELD BARRACKS, HAWAII, US |
| Web Views: | 102 |
| Downloads: | 0 |
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