Marine Corps Base Hawaii -- Three highly-skilled food service specialists competed at Anderson Hall Dining Facility for the title of Chef of the Quarter and the chance to later battle for Chef of the Year, Nov. 20, 2013. Lance Cpl. Ashly Cerda with Headquarters Battalion outshined her competitors and claimed the title of Chef of the Quarter.
“I didn’t expect to win,” Cerda said. “(Her sous-chef) was so sure I was going to win. I’m really excited and kind of nervous to compete in Chef of the Year.”
Both chefs claimed Cerda was their biggest competition which proved true throughout the judging.
“The competition is composed of the top three Marine Corps food service specialists (who) have taken a written test and stood before a board of food service staff noncommissioned officers,” said Master Sgt. Luis Arambula, mess hall manager. “These three Marines prepared their own menus utilizing personal recipes.”
Each chef picked a theme and sous-chef to assist them throughout the competition. They were required to have a starter, entrée and dessert.
The chefs began cooking around 5 a.m. to have enough food for 100 people.
Each Marine prepared a display plate for their meal and place it on their designated table, which was decorated to match their theme. They were judged on appearance as well as taste, so judges went table to table to observe the food layout.
Cpl. Kenneth Harrington, with Headquarters Battalion, cooked a Caribbean-themed lunch with a zesty peach bowl salad as his appetizer, Caribbean chicken, mango-coconut rice, sweet zucchini as his entrée and “peach pineapple paradise” as his dessert.
Cerda cooked a Mexican-themed dish with shrimp ceviche as her starter, tacos de carne asada, frijoles de la olla and Mexican style rice as her entrée and arroz con leche as her dessert.
“I used old family recipies,” Cerda said. “I just changed them a little and added my own twist.”
Pfc. Courtney Young, with Combat Logistics Company 35, cooked a menu with a Jamaican-themed menu featuring warm Jamaican cabbage as his starter, curry chicken with rice and peas as his entrée and fried bananas with caramel and cream as his dessert.
Master Gunnery Sgt. Leonard Champaign, food services technician for Marine Corps Base Hawaii, Chef Rodhel Ibay from Fresco Italian Restaurant and Chef Richard Viernes from Rainbow Sales and Marketing, tasted and critiqued each meal, determining this quarter’s winner.
The first place winner received various prizes including a $100 restaurant gift certificate and a certificate of commendation. The other Marines received a meritorious mast.
Marines from throughout Marine Corps Base Hawaii and special guests attended the competition and were able to taste each competitor’s meal. Maj. Gen. Juan G. Ayala, commanding officer, Marine Corps Installations Command, also attended the Chef of the Quarter competition.
The next step for Cerda is the Chef of the Year competition which takes place in December. She will compete against previous quarterly winners to claim the title.