Food service specialists test skills in Chef of the Quarter competition
Feb. 16, 2007; Submitted on: 03/04/2007 06:40:37 PM
By Pfc. Chris Dobbs, MCAS Iwakuni
MARINE CORPS AIR STATION IWAKUNI, Japan (Feb. 16, 2007) -- The station’s top food service specialists put their skills to the test
during the Chef of the Quarter Board at R.G. Robinson Mess Hall Thursday.
The four specialists were judged on food service knowledge, time management, food preparation, presentation, and taste.
“(The competition) is something we’ve done for years,” said Master Sgt. Rita M. DeSanno, food technician and Brooklyn, N.Y.,
native. “It builds credibility in our (military occupational specialty) and it gives the chefs a sense of pride.”
Before the food preparation competition, the participants were judged on their military appearance, bearing and knowledge during
an oral board and written evaluation Wednesday.
With the help of a fellow food service specialist, the Marines began preparing a full-course meal Thursday morning. The meals
included stuffed baked chicken, pasta alfredo, and strawberry cheesecake.
“All of it is excellent,” said Cpl. Tai B. Williams, competition judge, calibrations technician and Ventura, Calif., native. “You can tell
they really put a lot of effort into preparing it.”
The six randomly selected judges rated the food on presentation, overall quality, and taste. After the points were totaled, Cpl. John
David L. Cash, food service specialist and Jacksonville, Fla., native, came out on top, earning a spot to the Marine Corps Bases
Japan Chef of the Quarter Board.
“It was a big shock for me,” said Cash, who competed on the previous Chef of the Quarter Board. “I really liked the recipes I used
the last time, so I stuck with those,” added Cash, whose meal included honey-ginger chicken bites, two-cheese spinach bake, and
New York style cheesecake.
Along with being nominated for the MCBJ Chef of the Quarter Board, Cash will receive a certificate of commendation. The second
and third place finishers will receive a meritorious mast and the fourth place finisher will receive a letter of appreciation.
Cpl. Melvin D. Carson, Jr. is not the average Marine food service specialist. The 26-year-old uses his childhood cooking
experiences to spice up food he serves to Marines of 3rd Battalion, 2nd Marine Regiment stationed at outposts. Carson is from
Virginia Beach, Va. He serves under Regimental Combat Team 5 and will be conducting operations in the Habbaniyah area for
seven months.
Feb. 16, 2007; Submitted on: 03/04/2007 06:40:37 PM
By Pfc. Chris Dobbs, MCAS Iwakuni
MARINE CORPS AIR STATION IWAKUNI, Japan (Feb. 16, 2007) -- The station’s top food service specialists put their skills to the test
during the Chef of the Quarter Board at R.G. Robinson Mess Hall Thursday.
The four specialists were judged on food service knowledge, time management, food preparation, presentation, and taste.
“(The competition) is something we’ve done for years,” said Master Sgt. Rita M. DeSanno, food technician and Brooklyn, N.Y.,
native. “It builds credibility in our (military occupational specialty) and it gives the chefs a sense of pride.”
Before the food preparation competition, the participants were judged on their military appearance, bearing and knowledge during
an oral board and written evaluation Wednesday.
With the help of a fellow food service specialist, the Marines began preparing a full-course meal Thursday morning. The meals
included stuffed baked chicken, pasta alfredo, and strawberry cheesecake.
“All of it is excellent,” said Cpl. Tai B. Williams, competition judge, calibrations technician and Ventura, Calif., native. “You can tell
they really put a lot of effort into preparing it.”
The six randomly selected judges rated the food on presentation, overall quality, and taste. After the points were totaled, Cpl. John
David L. Cash, food service specialist and Jacksonville, Fla., native, came out on top, earning a spot to the Marine Corps Bases
Japan Chef of the Quarter Board.
“It was a big shock for me,” said Cash, who competed on the previous Chef of the Quarter Board. “I really liked the recipes I used
the last time, so I stuck with those,” added Cash, whose meal included honey-ginger chicken bites, two-cheese spinach bake, and
New York style cheesecake.
Along with being nominated for the MCBJ Chef of the Quarter Board, Cash will receive a certificate of commendation. The second
and third place finishers will receive a meritorious mast and the fourth place finisher will receive a letter of appreciation.
Cpl. Melvin D. Carson, Jr. is not the average Marine food service specialist. The 26-year-old uses his childhood cooking
experiences to spice up food he serves to Marines of 3rd Battalion, 2nd Marine Regiment stationed at outposts. Carson is from
Virginia Beach, Va. He serves under Regimental Combat Team 5 and will be conducting operations in the Habbaniyah area for
seven months.
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