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MARINE CORPS BASE CAMP PENDLETON, Calif. – In the field with a makeshift chow hall set up, Marines with Food Service Company, Combat Logistics Regiment 17, 1st Marine Logistics Group, began cooking up their best dishes, Nov. 15, in preparation for an international food service competition against the Marine Corps’ top field mess chefs.
The competition is for the Maj.; Gen. William P.T. Hill Award, which is similar to Chef of the Quarter competitions held in mess halls throughout the Marine Corps, except this particular competition determines the best field mess– the Marine Corps’ version of an outdoor “kitchen.” The Marines will compete against food service Marines from Camp Lejeune, N.C., Marine Corps Air station Yuma, Ari., and Camp Butler, Japan.
“This is a big event for us,” said Sgt. Tavis McGregor, food service specialist, Food Service Company, CLR-17, 1st MLG. “We are getting to show everyone what our Marines are capable of doing here,” said McGregor, 26 from Phoenix.
The Marines began by putting together tents and setting up a kitchen, serving line and dining area for patrons to eat.
“We started from scratch out here,” said Lance Cpl. Maximino Rojas, food service specialist, Food Service Company, CLR-17, 1st MLG. “We set up everything we needed to put this meal together. It was a lot of hard work but we got it done,” said Rojas, 20, from Dallas.
To practice for the competition, members of the field mess, a section within Food Service Company, teamed up in groups to prepare a dish to serve to hungry patrons. Surrounded by stoves, ovens and boilers, each person worked vigorously to complete their dish in time.
Some of the menu items included beef stew, shrimp jambalaya, rice, mashed potatoes, gravy, mixed vegetables and various desserts.
“The food turned out great,” said Cpl. Angel OliverasLopez, food service specialist, Food Service Company, CLR-17, 1st MLG. “This is the time to fix whatever we need to fix so we are fully prepared for the competition in December,” said OliverasLopez, 24, from Puerto Rico.
With almost a month ahead of them to get prepared, these Marines have plenty of time to work and perfect their skills for the competition, which will take place Dec. 20.
| Date Taken: | 11.22.2010 |
| Date Posted: | 11.23.2010 14:36 |
| Story ID: | 60741 |
| Location: | MARINE CORPS BASE CAMP PENDLETON, CALIFORNIA, US |
| Web Views: | 235 |
| Downloads: | 14 |
This work, Food Service Company cookin’ up grub for competition, by LCpl Jerrick J. Griffin, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
