FORT LEE, Va. –
It's winter and the venue echoes and seethes with the sights and sounds of fierce competition: blades cutting across ice, an announcer's voice booming over loud speakers and competitors racing to beat the clock in their quest for a coveted gold medal. No, it's not Vancouver and it's not the 2010 Winter Olympic Games. It's the 35th Annual U.S. Army Culinary Arts Competition at Fort Lee March 4 through 12. Like our national Olympians in this year's winter Olympics, the Fort Eustis Joint Task Force Culinary Arts Team made a good showing garnering a total of nine medals including one gold, three silver and five bronze.
For the second year, chefs from Eustis, Langley Air Force Base and Joint Expeditionary Base Little Creek - Fort Story have teamed up to represent Hampton Roads military and it seems to have worked out well with the chefs entering more events and winning more prizes.
The hundreds of hours of strategizing, practicing, training and more practice paid off with the each team member earning a medal.
"I'm really happy with how we did. Real happy," said team coordinator and Fort Eustis Installation Food Service Advisor Delsa Green.
"Last year, we were so new and it (the competition) was new to most of them (the team members)," Green said. "This year we did more live competitions ,and I think it's because we had more people and a lot of passion."
The theme for the competition was "Toys," and the team's Cold Food Buffet display - the highlight of the competition - featured the gold medal-winner, a jack-in-the-box musical toy composed of chocolate tallow, a blend of tallow animal fat and highly refined food grade wax used to create edible sculptures or models. The sculpture was made by Spc. Sarah Rodriquez, Headquarters and Headquarters Detachment, 7th Sustainment Brigade. The creation stood more than 5 feet tall and weighed 250 to 300 pounds.
In an annual contest featuring 218 gourmets competing in more than 20 categories, Team Eustis - nearly all first-time competitors - made an indelible mark not only on the judges but also on its parent commands.
"It's impressive, and to have our guys here, to show them there's a life outside what goes on in the dining halls, is impressive," said Chief Master Sgt. Raymond Magby of the 633d Force Support Squadron at Langley Air Force Base. "They have shown the skill power to go into the civilian world and perform equally, if not better," Magby added.
Senior Airman Ghil Medina, a chef with the 633 FSS and a first-time competitor, was pleased with the bronze award he received for his efforts in the Five-Course Menu preparation event.
"At first, I was uneasy and I didn't know what to expect. But I'm satisfied with how I did," he said.
Pfc. Michael Cutright, a returning team member, competed in the Individual Practical Live Cooking event for the first time, garnering a silver medal for his efforts. The individual live cooking event is a live event during which chefs prepare and serve food that is evaluated not just on taste but also on preparation and presentation.
"It was so great. I didn't really expect a silver but that's okay, I'm happy with it," Cutright said.
After a grueling week of testing, taut nerves and late nights, the medal count for Team Eustis included:
Gold Centerpiece: Spc. Sarah Rodriguez
Silver Appetizers: Sgt. Michael Baglio
Silver Five-Course Menu: Senior Airman Ghil Medina
Silver Cold Game Platter: Pfc. Michael Cutright
Bronze Cold Poultry Platter: Spc. Eric Stucky
Bronze Cold Poultry Platter: Petty Officer 2nd Class Sean Clark
Bronze Cold Desserts: Airman 1st Class Megan Milam
Bronze Appetizers: Senior Airman Sylvester Ngirkelau
Bronze Fish Platter: Senior Airman Christopher Townsend
The team assembled in fall 2009 and spent the three months before the competition honing their skills and knowledge, including attending evening sessions at the Culinary Institute of Virginia in Norfolk. Team members included team captain Sgt. 1st Class Wayne Glaspie, Sgt. Micheal Baglio, Spc. Eric Stucky, Pfc. Michael Cutright and Spc. Sarah Rodriguez from the 53rd Trans. Bn., 7th Sust. Bde., Fort Eustis. Airman 1st Class Megan Milam, Senior Airman Sylvester Ngirkelau, Senior Airman Christopher Townsend and Senior Airman Ghil Medina from 633d Air Base Wing Food Services on Langley Air Force Base; and Petty Officer 2nd Class Sean Clark, Naval Support Activity from Joint Expeditionary Base Little Creek - Fort Story (West).
The U.S. Army Culinary Arts Competition is the largest in the nation, open to active-duty from all services, Reserve and Guard members, and Department of Defense civilians. Each year the competition draws contestants from installations across the globe including Korea, Germany and Puerto Rico. Each year epicureans demonstrate their knowledge, skills and abilities in a bid for prestigious awards such as Junior and Senior Enlisted Aide of the Year, Armed Forces Chef of the Year, and the highly-coveted Installation of the Year.
The chefs represent all U.S. armed forces and the competition is judged by military and civilian chefs and epicureans from across the globe. During the week-long program, competitors are not only provided with the venue to show their stuff, but also have the opportunity to attend classes, earn certifications and explore career opportunities.