FORT EUSTIS, Va. –
American chef James Beard once said, "Food is our common ground, a universal experience" and each day, in a non-descript building at Fort Eustis some of the finest chefs from Joint Base Langley-Eustis bring their experiences, secrets and talents to the table in preparation for the 36th Annual Culinary Arts Competition Feb. 26 through March 11 at Fort Lee.
For the third year in a row, servicemembers from Hampton Roads military installations have teamed up in a joint effort to compete in the annual event. Unlike previous years in which the team included Airmen, Sailors and Soldiers, the 2011 Joint Base Langley-Eustis Culinary Arts Team is comprised of Airmen and Soldiers from JBLE.
"Unfortunately, we didn't get any Sailors on the team this year, but we're still a joint team with Airmen and Soldiers from Langley and Eustis," said team coordinator and Fort Eustis Installation Food Service Advisor Delsa Green.
The team is primarily composed of first-time competitors with the exception of team captain and eight-time competition veteran Sgt. 1st Class Jesse King, Headquarters and Headquarters Detachment, 10th Transportation Battalion, 7th Sustainment Brigade, and returning team member Sgt. Ghil Medina, a chef with 633d Force Support Squadron at Langley Air Force Base.
For novice and veteran alike, every eye is on the gold.
"My performance from last year as a medalist helped me get back here this year, and it's definitely the gold this year," said Sergeant Medina. Sergeant Medina, a first-time competitor at last year's competition, garnered a silver medal for his efforts in the Five-Course Menu preparation event.
The team is composed of four Langley Airmen including Sergeant Medina, Senior Airman Gretchen Sarmiento, Senior Airman Annica Waters and Airman 1st Class MaAntonette Cabantog, all of the 633 FSS. Soldier members include Spc. Rashida McNeal and Staff Sgt. Cornelius Harris of the Resolute Café, and Spc. Bennett Rodriguez and Sgt. Scott Stormer of the 368th Inland Cargo Transfer Company, 11th Transportation Battalion, 7th Sust. Bde., at Joint Espeditionary Base-Fort Story.
For newcomers such as Senior Airman Sarmiento and Specialist Rashida, just being on the team is a prize in itself.
"I've been hearing about it and I wanted to do it, and when I my sergeant told me I was on the team, I was like, 'Stop playing, Sergeant. Really?'" said Specialist Rashida.
Senior Airman Sarmiento also hoped for a slot on the team and, like Specialist Rashida, it was a wish-come-true.
"(Sergeant) Medina is my best friend, so I was always hearing about it from him and he kept telling me, 'Yeah, you can do this,' so when I found out I was going to be on the team I was so excited. I'm nervous, but excited still," said Senior Airman Sarmiento.
The team leaves for Fort Lee Feb. 25 to compete in several of the more than 40 categories including live cake decorating, live cooking demonstrations, Junior and Senior Chef of the Year and this year, for the first time, the team will throw its name in the hat for the most sought-after prize, Installation of the Year.
After catching the eyes of the judges last year, this year Sergeant Medina has also upped the ante for individual categories with a run for the title of Junior Chef of the Year.
"I'm going for a bigger prize this year, and hopefully I'll do well," he said.
As the team leader, a show of nerves is not a luxury Sergeant King can afford in front of his charges.
"Being team captain is more than minding the Airmen and Soldiers. I have to be the most confident of all, and, for the most part I am," he said.
Sergeant King says he has confidence not just in the abilities of the team members, but the caliber and number of hours of training the team has received since it first came together in December 2010.
"Since we came together until now, we've put in more than 960 hours of training and once we add in what we're going to be getting at Lee, we'll have more than 1,000 hours of training," Sergeant King said.
The quality of training is just as important as the quantity. The team has received instruction from two of the Department of Defense's top chefs: Sgt. 1st Class Steven Broome, a certified executive chef and senior aide to Army Vice Chief of Staff Gen. Peter Chiarelli, and Sgt. 1st Class Reme Marquis, also a certified executive chef and senior aide to U.S. Special Operations Commander Navy Admiral Eric Olson.
Before heading off for Fort Lee, the team held a pre-show Thursday to give JBLE command and community members a peek at their presentation and artistry.
The annual competition at Lee is the largest culinary competition in the nation, drawing culinary teams from all branches of the U.S. military and installations worldwide to put their skills, knowledge and creativity to the test.
The public is invited to a free showing during the Cold Food Buffet Display March 3 at the Fort Lee Field House.