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MILITARY CULINARY AWARDS

BEST FIELD MESS ter competitions. Culinary team members learn to work
together, stay calm under pressure and sharpen skills in
***WINNER*** these preliminary competitions.
II MEF, II MSB, CAMP LEJEUNE, N.C. A trio of Marines from across Marine Corps Installations
Pacific competed in a Food Service Specialist of the Quar-
Commanding Officer: Col. David S. Owen ter competition aboard Camp Hansen, Okinawa, Japan.
Food Service Officer: Capt. Brandon Mokris Competitors met at Camp Hansen’s 12th Marines Chow
Mess Hall Manager: Gunnery Sgt. Diordane Pierrelouis
Hall and were required to use lobster tail, whole chicken,
frozen mustard greens, Japanese sweet potatoes, pumpkin
and grapefruit.
STAYING SHARP “Mustard greens is definitely what threw my mind adrift,”
Winning the Hill is a long process that requires the said first-place winner, Lance Cpl. Isaias Ruiz, a food ser-
culinary teams to maintain a competitive spirit and sustain vice specialist with Marine Wing Support Squadron 171,
a commitment to excellence. Preparation throughout the Marine Aircraft Group 12, 1st Marine Aircraft Wing, III
year keeps skills sharp with some formal and informal Marine Expeditionary Force. “I was trying to find ways to
competitions that sustain enthusiasm. incorporate all the different ingredients. I never want an
The first annual Cupcake Madness at Camp Pendleton ingredient to be there by itself, I always try to tie it in with
in March pitted three teams from the 52, 31 and 14 Area something else.”
mess halls against each other. The competitors were given four hours to have an entrée,
In this case, the food specialists faced off in a con- appetizer and dessert prepared for Marine Corps Instal-
fectionary bake-off at the 13 Area Mess Hall, on Camp lations Pacific (MCIPAC) leadership acting as judges. As
Pendleton, Calif., March 29, 2018. Challenged to use only they served their meals, competitors answered questions
ingredients readily found in an everyday mess hall, each about their food and careers from the panel of judges.
team prepared a unique dessert. Performance was judged on serving methods and presenta-
The teams submitted their cupcakes for consideration tion, portion size, nutritional balance, menu and ingredient
to a panel of five judges, that included Sgt. Maj. Julio E. compatibility, creativity and flavor, texture and doneness.
Meza, sergeant major, Marine Corps Installations West, “I enjoyed hearing how the Marines got to this point
Marine Corps Base Camp Pendleton and Mrs. Maggie Meza, in their professional careers,” said Brig. Gen. Paul Rock Jr.
who used a taste test method of elimination to determine a judge and the commanding general of MCIPAC-Marine
which teams would proceed to the next round. Corps Base Camp Butler, Japan. “Where they’re from, who
“Three cupcakes enter,” said Al Benrue, a food service influenced and mentored them, and how they see their fu-
district manager, “then one cupcake leaves.” tures. I hope they feel pride in what they’ve done, because
When all the rounds were completed, the last cupcake they’ve earned it.” —GFS
left after the others were eliminated belonged to the 14 Area
Mess Hall food specialists. The first-place medal-winning BEST RESERVE FIELD MESS
crispy chicken and waffle cupcake combined classic sweet
and savory flavors, including maple syrup and vanilla icing. ***WINNER***
“Bringing the ideas to life was pretty difficult,” said 4TH COMBAT ENGINEER BATTALION,
Cpl. Giovanni Murguia, member of the winning team, 4TH MARINE DIVISION, MARINE FORCES
“It was a great experience to be creative and see what my RESERVE, BALTIMORE, MD.
Marines enjoyed.”
Commanding Officer: Lt. Col. Henry A. Henegar
CHEF OF THE QUARTER Food Service Officer: 1st Lt. Timothy Cowan
Individual bases also build higher culinary performance Field Mess SNCOIC: Gunnery Sgt. Richard Zurowski
standards by holding more traditional Chef of the Quar-
20 GOVERNMENT FOOD SERVICE • MAY 2018