Photo By Spc. Samuel Signor | Six U.S. Army Soldiers belonging to 16th Sustainment Brigade stand at attention while...... read more read more
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WIESBADEN, Germany – Six Culinary Specialists (92G) showcased their skills as chefs and Soldiers in the Chef of the Year fiscal year 24 competition hosted by the 21st Theater Sustainment Command at the Stronger Together Cafe, Wiesbaden, Germany, Oct. 17-18, 2024.
The two-day competition required participants to cook three plates: an appetizer, a main dish, and a dessert, using mystery ingredients which was served to the judges followed by a board of five senior Non-Commissioned Officers the next day.
The participants cooked, plated, and served the dishes to the judges within two and a half hours. The judges evaluated the dishes based on taste, presentation, cleanliness, and proper handling procedures. The mystery ingredients included pumpkin, cubed beef, fish, Canadian bacon, shrimp, potatoes, garlic, parsley, and thyme.
“My experience was very straightforward, at least with the cooking aspect, especially with my background as a cook,” said Sgt. Zulma Bonilla, culinary specialist assigned to the 95th Combat Sustainment Support Battalion, 16th Sustainment Brigade, winner of the Non-Commissioned Officer Chef of the Year competition. “The board part was more challenging and required additional experience and knowledge because you want to be the best of the best.”
Bonilla’s meal included a lemon vinaigrette salad as an appetizer, roasted garlic herb mashed potato puree with beef stew as the main course, and for dessert, she prepared a pumpkin souffle.
“My overall experience during the competition was amazing,” said Spc. Chibuzor Anih, culinary specialist, 18th Combat Sustainment Support Battalion, assigned to the 16th Sustainment Brigade, and the overall winner of the Chef of the Year Competition. “It helped me expand my horizons and was also great exposure to be around the other chefs.”
Anih’s appetizer was a creamy potato soup with beef and Canadian bacon, his entree was an African alfredo pasta with shrimp and salmon, and he presented a pumpkin spice crème brûlée for dessert.
After completing the cooking portion, participants were sent home and told to prepare for the board portion of the competition.
“The competition is important because it gives culinarians an opportunity to display the expertise in their craft and to display knowledge on their basic Soldiering skills in a high-pressure environment,” said Chief Warrant Officer 2 Johnny Castillo, senior food service advisor, assigned to 16th Sustainment Brigade. “It really pushes these Soldiers to their limits and creates extraordinary opportunities for resilience and leadership. It helps put a spotlight on the hard work that these Soldiers put out in their daily duties.”
The judges tallied the scores and announced the winners once the contestants completed their board.
“Being announced as the senior winner felt like such an amazing accomplishment,” said Bonilla. “I’ve been wanting and waiting for this all year long.”
“It feels great being the overall winner,” said Anih. “Everything worked according to plan, and I’m happy I came and executed as always.”
The Chef of the Year competition is designed to enhance the 21st TSC’s food service program by providing incentive and recognition to outstanding culinarians across the European theater.
| Date Taken: | 10.22.2024 |
| Date Posted: | 10.31.2024 03:57 |
| Story ID: | 483636 |
| Location: | WIESBADEN, DE |
| Web Views: | 34 |
| Downloads: | 0 |
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