Photo Information

Lance Cpl. Larry Moore presents the food he prepared to the judges of the Chef of the Year Competition at Marine Corps Air Station Cherry Point, N.C., Oct. 8, 2015. Four Marines competed for the Chef of the Year title after completing the Chef of the Quarter Competition throughout this past year. The competition put the young chefs out of their comfort zones and pushed them to their limits. Moore is a food service specialist with Headquarters and Headquarters Squadron. (U.S. Marine Corps photo by Pfc. Nicholas P. Baird/ Released)

Photo by Pfc. Nicholas P. Baird

Chef of the Year awarded to Cherry Point Marine

14 Oct 2015 | Pfc. Nicholas P. Baird Marine Corps Air Station Cherry Point

It is the morning of the Chef of the Year Competition in the Cherry Point mess hall, and the kitchen is filled with bustling white-clad cooks, cacophony of boiling water, clanging cookware and whirring machinery, and the mysterious but sensual aromas of delectable dishes.

This year, like many before it, Chef of the Year competitors cooked favorite dishes that they believed could hold up to the judges’ expectations. The young chefs were rated by their speed, how well they followed sanitation regulations, and most importantly, how good their food tasted!

Over the past year, four Marine Corps food service specialists braised, baked and simmered their way to this ultimate competition by winning Chef of the Quarter awards at the Cherry Point Mess Hall aboard Marine Corps Air Station Cherry Point, Oct. 8.

“I believe that events like this help build confidence and improve the chefs’ cooking techniques,” said Master Sgt. Dustin E. Cook, the mess hall liaison with Headquarters and Headquarters Squadron.

“The Marines that competed were outstanding and performed excellently outside of their normal environment,” said Cook.

Cpl. DJeela Anderson, a food service specialist with H&HS earned first place after presenting one of the meals her mother prepared for her when she was young.

“My mom is the one who taught me how to cook, and she introduced me to my whole family who cooks meals like the one I cooked for the competition,” said Anderson.  “I chose to cook my dish because it had a very deep meaning to me.”

Anderson, who plans to open an Italian restaurant one day after her career in the Marine Corps, remained humble after her selection – she was keenly aware of how much effort and heart everyone put into the competition.

“I would like to congratulate everyone who competed, and say that everyone has done well,” said Anderson. “We are all excellent chefs.”
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