Photo By Staff Sgt. Danielle Prentice | CAMP HANSEN, OKINAWA, Japan— Judges and competitors pose after a Food Service...... read more read more
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CAMP HANSEN, OKINAWA, Japan— Three Marines from across Marine Corps Installations Pacific competed in a Food Service Specialist of the Quarter Competition Oct. 31 at the 12th Marines Chow Hall aboard Camp Hansen.
During this competition, competitors were judged on: serving methods and presentation, portion size, nutritional balance, menu and ingredient compatibility, creativity and flavor, texture and doneness. They were required to use: lobster tail, whole chicken, frozen mustard greens, Japanese sweet potatoes, pumpkin and grapefruit.
“Mustard greens is definitely what threw my mind adrift,” said first place winner, Lance Cpl. Isaias Ruiz, a Food Service Specialist with Marine Wing Support Squadron 171, Marine Aircraft Group 12, 1st Marine Aircraft Wing, III Marine Expeditionary Force. “I was trying to find ways to incorporate all the different ingredients. I never want an ingredient to be there by itself, I always try to tie it in with something else.”
The competitors were given four hours to have an entrée, appetizer and dessert prepared for MCIPAC leadership acting as judges. As they served their meals, competitors answered questions about their food and careers from the panel of judges.
“I enjoyed hearing how the Marines got to this point in their professional careers,” said Brig. Gen. Paul Rock Jr. a judge and the commanding general of MCIPAC-Marine Corps Base Camp Butler, Japan. “Where they’re from, who influenced and mentored them, and how they see their futures. I hope they feel pride in what they’ve done, because they’ve earned it.”
| Date Taken: | 10.31.2017 |
| Date Posted: | 11.06.2017 21:38 |
| Story ID: | 254213 |
| Location: | CAMP HANSEN, OKINAWA, JP |
| Web Views: | 55 |
| Downloads: | 1 |
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