Photo By Cpl. Scott L. Tomaszycki | Lance Cpls. Michael L. Murray (left), Alexander B. McCoy (right) and Bewar M. Meho...... read more read more
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MARINE CORPS AIR STATION CHERRY POINT, N.C. - The chefs of the MCAS Cherry Point mess hall competed to prove their abilities to a panel of judges and a crowd of hungry officers and enlisted personnel, June 23.
The competitors were Lance Cpls. Alexander B. McCoy, Michael L. Murray and Bewar M. Meho.
The judges were Sgt. Maj. Brett Scheuer with Marine Wing Support Squadron 271, Petty Officer 1st Class Taheaja Taylor with the station supply directorate, and Angela Schmidt with the station supply directorate resources office.
“They all put a lot of time and effort into the presentation,” Scheuer said of the chefs. “They were very professional, and all did a great job.”
Be that as it may, only one chef can win. Meho won with a dish of Mambo pork, broccoli, long grain rice and apple cobbler.
“The glaze that went on the pork stood out a lot,” said Taylor, speaking of Meho’s dish. “The pie complemented it as well. It stood out the most with the taste and wasn’t overly seasoned.”
The food was judged on garnishment, color scheme, complimenting tastes and overall presentation.
The judges and cooks both agreed that the mess hall and the food served there is important to keep the morale of the Marines up and keep the air station functioning well.
“If a Marine comes in and doesn’t get what he wants, he’ll go to work with a nasty attitude,” said Meho. “If you don’t get enough sleep, you’ll be grumpy all day. A bad meal is the same way. You’ll be just as grumpy after eating it.”
Accordingly, the chefs do their best to prepare food to please the masses. According to Taylor, they have succeeded.
“If most of the cooks decided to have an eating establishment out in town, they’d stand with the best,” said Taylor.
Taylor added that the quality of food served at the mess hall breaks the myth that military food is something to avoid eating.
Meho will be a contestant in the Chef of the Year competition where each Chef of the Quarter competes for a spot in a two-week course at New York’s Culinary Institute of America to hone their skills. When the winner returns he will have the opportunity to share what he learned with his peers, helping ensure the mess hall will always be the place to go for a good quality meal.
| Date Taken: | 06.23.2010 |
| Date Posted: | 07.13.2010 13:55 |
| Story ID: | 52772 |
| Location: | MARINE CORPS AIR STATION CHERRY POINT, NORTH CAROLINA, US |
| Web Views: | 148 |
| Downloads: | 63 |
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