MARINE CORPS AIR STATION CHERRY POINT, N.C. --
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.”