Photo By Cpl. Unique B. Roberts | Lieutenant Col. Jeremy L. Gettings passes Lance Cpl. Jennifer Vines the first place...... read more read more
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MCAS CHERRY POINT, N.C. - The pungent smell of spices and the clattering of cookware filled the chow hall air as three food service specialists battled against time to prepare gourmet, three-course meals during the annual Chef of the Quarter competition at Marine Corps Air Station Cherry Point, Dec. 17.
The competition tests the Marines’ ability to handle, present and prepare food to a panel of judges. To determine the winner of the competition, the judges critiqued the Marines’ table displays, plate displays, food taste and how the Marines presented their food.
“This competition takes hard work and dedication,” said Lt. Col. Jeremy L. Gettings, the commanding officer of Headquarters and Headquarters Squadron. “There is no doubt in my mind that we have nothing but professionals when I walk into the chow hall because of the way that it looks, and the way the Marines present themselves.”
When the Marines are not actively engaged in the competition, they feed more than 2,000 Marines and Sailors, who support the daily operations of Cherry Point and the 2nd Marine Aircraft Wing.
“Sometimes when the Marines are cooking meals for breakfast, lunch, dinner and (midnight ration service) they don’t really understand how they are impacting the mission aboard the installation,” said Gettings. “If the Marines don’t have food, then they aren’t thinking about the mission, and completing the mission is vital to our success. You guys are good at what you do. You’re the best.”
Overtaking the judges with basil blueberry lemonade, bruchetta, spinach lasagna and tirmasu, Lance Cpl. Jennifer Vines earned the first place trophy and bragging rights until she competes again in the Chef of the Year competition in 2016.
“My inspiration for my meal came from my family,” said Vines, a food service specialist with H&HS. It started off with a main dish that my father taught me. The dessert came from my mother who was a baker and the bruschetta is more of a representation of me because I am a beginner chef and I made bruschetta in the first culinary class that I took before I joined the Marine Corps.”
The Christiansted, St. Croix, U.S. Virgin Islands, native, explained that her favorite part of the competition was being able to challenge herself in making the meal for the judges knowing they are going to taste it and grade her on it.
“It is important for us as food service specialists to get to compete in this competition and show our personality in our food because it builds morale,” said Vines. “It’s a really good memory to have later on to tell people. It’s a really good experience.”
Vines felt accomplished having earned the award.
“It feels fantastic being the winner,” said Vines. “I had a really good time doing this and look forward to the Chef of the Year.”
| Date Taken: | 12.18.2015 |
| Date Posted: | 12.19.2015 07:09 |
| Story ID: | 184986 |
| Location: | CHERRY POINT, NORTH CAROLINA, US |
| Web Views: | 138 |
| Downloads: | 1 |
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