MARINE CORPS BASE HAWAII -- If you’ve ever slaved away in the kitchen for hours preparing a meal, you can relate to food services specialists competing in the 2012 Chef of the Year competition held at Anderson Hall Dining Facility, Dec. 19. The competitors began their day at 5 a.m., chopping, simmering and baking their dishes to perfection.
“I tried to make a timeline and stick to it,” said competitor Sgt. Jalisa C. Joseph, subsistence chief, Anderson Hall Dining Facility. “I wanted to serve my food as fresh as possible and that made the final hours more hectic.”
The skilled chefs, who all previously won Chef of the Quarter competitions this year, hand-picked a theme to represent their array of entrees. Jamaican, Oinklicious, New Orleans and Christmas were chosen to set the mood of their dining experience.
“I picked a Jamaican theme since I lived there for 22 years,” said competitor Lance Cpl. Jeffrey F. Hall. “I’m going to work hard and do my best to represent my country within my cooking.”
A curveball was thrown into the chefs’ plans the morning of the competition with the addition of a secret ingredient that needed to be included in their cuisine. When the cooks heard it was maple syrup, they immediately began thinking of ways to incorporate it fluidly. Two days before, the cooks were also told which choice of meat they would be serving to help them prepare mentally.
“We wanted to make this similar to a Food Network-style competition,” said Chief Warrant Officer 2 John T. Hyatt, food service officer, Anderson Hall Dining Facility. “For my Marines to continue to refine their skills, we’re completely separating them from cooking typical Armed Forces recipes and giving them the opportunity to showcase what else they can do. To me, this is a real test of their culinary skills.”
Minutes before the judging began, the chef’s pace increased. They scrambled to put the finishing touches on their plates of food and ensured everything looked right. Once the judging began, each chef explained the entrees and preparation methods used. Qualities of the cuisine evaluated included: taste, theme, creativity and use of the secret ingredient.
“I get a kick out of this,” said Cmdr. Robert L. Michels, supply department head, U.S. Marine Corps Forces, Pacific, and a judge the competition. “This tests the (chefs’) ability to sell it to patrons. When you go to a restaurant, you know what you’re getting. Here, you get to see the setup, you know who’s cooking and I understand what I’m looking at. What these Marines are learning is phenomenal.”
As the assessment proceeded, other diners, including Marine Corps Base Hawaii’s command, flooded into the mess hall, anticipating the chance to sample the food on display. While the scores for the competition were tallied, patrons indulged in the buffet-style presentation of food.
“To me, everyone cooked something unique,” Col. Brian P. Annichiarico, base commander, MCB Hawaii, said. “I’m glad I wasn’t a judge because there were so many different tastes and they were all good. The chefs outdid themselves and I like seeing this healthy competition.”
As everyone finished eating, the announcement of the winners began. The four chefs stood center-stage waiting nervously for the results.
First place went to Cpl. Blanquivett Robinson, food service administration clerk, followed by second place, Lance Cpl. Nhia Xiong, food service specialist, (both from the Anderson Hall Dining Facility). Third place, went to Hall, and fourth place, to Joseph.
Each competitor was awarded a gift bag filled with cooking utensils and other sponsorship prizes. Robinson will also be awarded a Navy and Marine Corps Achievement Medal and a chef’s garnishing kit from base food service.
“This competition will expand (the chefs’) knowledge so they can pass on their knowledge to their peers,” Hyatt said. “With feedback from leadership, I’m hoping the next round of cooks can do something no other chef has done before.”