 |  |  |  |
| | | |
Military Chefs Add a Dash of Flavorful Flair to ACF Conference
By Senior Chief Justin Reed, Corporate Executive Chef for MilitaryChefs.com
Salt Lake City, Utah, April 24, 2008 – For the first time in the history of military food service, the U.S. Armed Force’s top chefs
competed against each other in the first “Freedom Chef Challenge” held April 19 in Salt Lake City.
After extensive research and a comprehensive selection process, the chefs who organized the challenge decided on two-person
teams from the Coast Guard, Army, Navy, Air Force and Marines. The teams squared off in a cooking area that replicated the
Defense Department's famous headquarters, the Pentagon.
The military chefs had two and half hours to cook and half an hour to serve their chosen courses. With no limits on courses or menu
restrictions, the possibilities were endless as the chefs battled for top honors and ultimate bragging rights.
The military chefs had equal access to a variety of high-quality pantry items to include scallops, beef tenderloin, tilapia, exotic fruits
and various cheeses. Going into the challenge, the knife-wielding, apron wearing warriors knew there would be a secret ingredient
that they would be required to utilize in their menu. Similar to the popular Food Network show, “Iron Chef America,” it wasn’t until the
day prior to the showdown that flank steak was revealed as the key required ingredient.
With their mise en place complete, the competitors anxiously awaited the green light to start. As the clocked ticked down, the military
chefs worked tirelessly creating flavorful masterpieces under the eagled-eye judges who roamed the challenge area critiquing the
competitors’ every move. Timing was crucial, especially considering that there was a 20 point deduction for late entries.
A unique aspect of the challenge was the “smack talking” category. In the spirit of friendly competition, the military chefs were
encouraged to a verbal battle of wits while cooking. If there was an individual trophy for the most smack talked, it would have to go to
the Army’s SFC Renee Marquis. Confident in his team’s ability to out cook the competition, Marquis unleashed a verbal assault
lasting most of the challenge. This special category added a comical flare to the event which in turn made it more entertaining for
the chefs and the audience. All of the verbal exchanges were kept light-hearted and with constrains of each competitor’s military
bearing. Most of the competitors agreed that there was a mutual respect for the other’s selfless service and dedication to serve their
nation – no matter what uniform they put on outside the kitchen.
As the time expired and the plates were ready to be displayed, the serious side of the competition began to show on the
competitors’ faces. The teams had 30 minutes to plate up their courses for judging. In the end, every team made time with an
impressive display of different courses. Each individual service wanted to take home the Freedom Chef Champion Eagle Trophy,
but only one team could be victorious.
“This competition is one of the best displays of military culinary know-how for the public to see,” said Coast Guard’s FS3 Ed Fuchs.
“It was great to compete against the other 4 branches and work with great chefs of the American Culinary Federation.”
When all was said and down, the judges tasted, smelled and visually inspected each and every course from the 10 competitors.
They tallied the scores and awarded the coveted trophy to Team Army which consisted of U.S. Army Culinary Arts Team members
MSGT Dave Turcott and SFC Renee Marquis.
By Senior Chief Justin Reed, Corporate Executive Chef for MilitaryChefs.com
Salt Lake City, Utah, April 24, 2008 – For the first time in the history of military food service, the U.S. Armed Force’s top chefs
competed against each other in the first “Freedom Chef Challenge” held April 19 in Salt Lake City.
After extensive research and a comprehensive selection process, the chefs who organized the challenge decided on two-person
teams from the Coast Guard, Army, Navy, Air Force and Marines. The teams squared off in a cooking area that replicated the
Defense Department's famous headquarters, the Pentagon.
The military chefs had two and half hours to cook and half an hour to serve their chosen courses. With no limits on courses or menu
restrictions, the possibilities were endless as the chefs battled for top honors and ultimate bragging rights.
The military chefs had equal access to a variety of high-quality pantry items to include scallops, beef tenderloin, tilapia, exotic fruits
and various cheeses. Going into the challenge, the knife-wielding, apron wearing warriors knew there would be a secret ingredient
that they would be required to utilize in their menu. Similar to the popular Food Network show, “Iron Chef America,” it wasn’t until the
day prior to the showdown that flank steak was revealed as the key required ingredient.
With their mise en place complete, the competitors anxiously awaited the green light to start. As the clocked ticked down, the military
chefs worked tirelessly creating flavorful masterpieces under the eagled-eye judges who roamed the challenge area critiquing the
competitors’ every move. Timing was crucial, especially considering that there was a 20 point deduction for late entries.
A unique aspect of the challenge was the “smack talking” category. In the spirit of friendly competition, the military chefs were
encouraged to a verbal battle of wits while cooking. If there was an individual trophy for the most smack talked, it would have to go to
the Army’s SFC Renee Marquis. Confident in his team’s ability to out cook the competition, Marquis unleashed a verbal assault
lasting most of the challenge. This special category added a comical flare to the event which in turn made it more entertaining for
the chefs and the audience. All of the verbal exchanges were kept light-hearted and with constrains of each competitor’s military
bearing. Most of the competitors agreed that there was a mutual respect for the other’s selfless service and dedication to serve their
nation – no matter what uniform they put on outside the kitchen.
As the time expired and the plates were ready to be displayed, the serious side of the competition began to show on the
competitors’ faces. The teams had 30 minutes to plate up their courses for judging. In the end, every team made time with an
impressive display of different courses. Each individual service wanted to take home the Freedom Chef Champion Eagle Trophy,
but only one team could be victorious.
“This competition is one of the best displays of military culinary know-how for the public to see,” said Coast Guard’s FS3 Ed Fuchs.
“It was great to compete against the other 4 branches and work with great chefs of the American Culinary Federation.”
When all was said and down, the judges tasted, smelled and visually inspected each and every course from the 10 competitors.
They tallied the scores and awarded the coveted trophy to Team Army which consisted of U.S. Army Culinary Arts Team members
MSGT Dave Turcott and SFC Renee Marquis.
News Article