HONOLULU, Hawaii -- HONOLULU - The 2002 Chef of the Year for MCB Hawaii, Kaneohe Bay, Sgt. Wilfred Castillo, showed off his many food prepping talents at the taping of the "Sam Choy Cooking Show," Feb. 20.
World-renowned chef Sam Choy offered Castillo the opportunity after the talented Marine won K-Bay's distinguished competition, Dec. 19.
"Military personnel are our peacekeepers," said the humorous host of the show. "I always like to support the young men and women defending our country."
For the show, Castillo prepared what he calls a seven-layer Marine Corps party dip. The dip included homemade refried beans, cream cheese, mayonnaise, taco sauce, diced chilies, olives, tomatoes and green onions.
He displayed the entree on a plate with chips and drizzled salsa.
To get ready for the televised show, the native of New York City worked closely with Chef Renato of the Officers' Club at Kaneohe Bay. Renato assisted Castillo during practices with food prepping and timing on five occasions in the last two weeks, for approximately two hours.
"It was a privilege and a high honor to represent the Marine Corps and the Marines from Anderson Hall dining facility in this once-in-a-lifetime opportunity," said Castillo.
Afterward, the always-joyful Choy fried some oyster cakes in praise of the contributions to the show by Castillo and the commanding general of MCB Hawaii, Brig. Gen. Jerry C. McAbee.
"Thank you for sharing Sergeant Castillo with the people of Hawaii," Choy said to Brig. Gen. McAbee.
"You don't know how much this means to our military personnel," replied Brig. Gen. McAbee. "This was very special; you are a true American."
Brigadier Gen. McAbee displayed his appreciation to Choy by presenting him with a Marine K-Bar, which Choy used for food prepping during the show.
A fun experience for K-Bay's top Marine chef, the opportunity allowed both to swap some favorite recipes.
"It was an honor to have you on the show," said Choy. "I don't think I'll ever be able to eat party dip my style again - now that I have tasted yours. It was very good."