Division goes spatula to spatula with MLG in cooking competition
Aug 3, 2007; Submitted on: 08/03/2007 02:18:37 PM By Lance Cpl. Katie Mathison, II Marine Expeditionary Force
MARINE CORPS BASE CAMP LEJEUNE, N.C. (Aug 3, 2007) -- The scent of pork chops smothered in brown gravy, potatoes au
gratin, warm apple crisp and other home-style favorites fill the air. The dining area is dimly lit with candles on every table.
However, this is not a romantic restaurant. It is a field chow hall and the grounds of a heated competition.
Marines from 2nd Battalion, 9th Marine Regiment, 2nd Marine Division, competed in a field mess competition here, July 31, against
2nd Marine Logistics Group, who were judged earlier. This was the first leg of the annual Maj. Gen. W. P. T. Hill Memorial Award
for Food Service competition.
The wait for the results was agonizing but well worth it. The division was notified they had won the competition, Aug. 3.
The road to winning was long and arduous but worth the time and effort put into the competition.
Gunnery Sgt. Jeffery Chenault, the field mess staff noncommissioned officer in charge with 2nd Bn., 9th Marines, said the division
team headed to the field, July 16, to set up the mess hall. The entire area had to be prepared by a handful of food service
Marines. The Marines had to clear the area, set up the tents and equipment and fill every sandbag that lined the site. It took nearly
two weeks to fully set up the site, but it was operational in three days.
After the area was prepared, the Marines continued to work hard to impress the judges from the second they arrived at the site of
the competition.
“Everything is graded from the time I step foot in the warehouse,” Chenault said.
Chenault also said the judging encompassed every area of food preparation. Administrative aspects, location and security are all
weighed heavily. The Marines were also judged on the sanitation, maintenance, operation and knowledge of their equipment.
The win meant much more to the Marines than simply an award or title.
“Winning is rewarding for the troops who put in long hours,” said Master Gunnery Sgt. Carol Ottley, a 2nd Marine Division food
service technician. “They kept a positive attitude and it paid off.”
Ottley also said the competition recognized the importance of food service. Normally people forget about food service until they
are hungry.
The division is now preparing for the Marine Corps-wide level of the competition, which is tentatively scheduled for October.
“The winners on a national level receive a trophy and a big ceremony put on by the National Restaurant Association,” Ottley said.
Although winning may seem like the most important aspect of this competition, it had a much deeper purpose.
“Our Marines are training and learning on new equipment and setting up things in a new environment,” Chenault said. “The most
important thing we take away from this competition is what we are teaching our Marines. After all, if it’s not training, it’s not worth
doing.”
Aug 3, 2007; Submitted on: 08/03/2007 02:18:37 PM By Lance Cpl. Katie Mathison, II Marine Expeditionary Force
MARINE CORPS BASE CAMP LEJEUNE, N.C. (Aug 3, 2007) -- The scent of pork chops smothered in brown gravy, potatoes au
gratin, warm apple crisp and other home-style favorites fill the air. The dining area is dimly lit with candles on every table.
However, this is not a romantic restaurant. It is a field chow hall and the grounds of a heated competition.
Marines from 2nd Battalion, 9th Marine Regiment, 2nd Marine Division, competed in a field mess competition here, July 31, against
2nd Marine Logistics Group, who were judged earlier. This was the first leg of the annual Maj. Gen. W. P. T. Hill Memorial Award
for Food Service competition.
The wait for the results was agonizing but well worth it. The division was notified they had won the competition, Aug. 3.
The road to winning was long and arduous but worth the time and effort put into the competition.
Gunnery Sgt. Jeffery Chenault, the field mess staff noncommissioned officer in charge with 2nd Bn., 9th Marines, said the division
team headed to the field, July 16, to set up the mess hall. The entire area had to be prepared by a handful of food service
Marines. The Marines had to clear the area, set up the tents and equipment and fill every sandbag that lined the site. It took nearly
two weeks to fully set up the site, but it was operational in three days.
After the area was prepared, the Marines continued to work hard to impress the judges from the second they arrived at the site of
the competition.
“Everything is graded from the time I step foot in the warehouse,” Chenault said.
Chenault also said the judging encompassed every area of food preparation. Administrative aspects, location and security are all
weighed heavily. The Marines were also judged on the sanitation, maintenance, operation and knowledge of their equipment.
The win meant much more to the Marines than simply an award or title.
“Winning is rewarding for the troops who put in long hours,” said Master Gunnery Sgt. Carol Ottley, a 2nd Marine Division food
service technician. “They kept a positive attitude and it paid off.”
Ottley also said the competition recognized the importance of food service. Normally people forget about food service until they
are hungry.
The division is now preparing for the Marine Corps-wide level of the competition, which is tentatively scheduled for October.
“The winners on a national level receive a trophy and a big ceremony put on by the National Restaurant Association,” Ottley said.
Although winning may seem like the most important aspect of this competition, it had a much deeper purpose.
“Our Marines are training and learning on new equipment and setting up things in a new environment,” Chenault said. “The most
important thing we take away from this competition is what we are teaching our Marines. After all, if it’s not training, it’s not worth
doing.”
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| Marines and sailors from 2nd Battalion, 9th Marine Regiment, 2nd Marine Division, eat food prepared in a field mess tent during a competition here, July 31. Second Marine Logistics Group and 2nd Marine Division competed in the first part of the Maj. Gen. W. P. T. Hill Memorial Award for Food Service competition. Division was declared the winner and will compete in further Marine Corps-wide competition. Photo by: Lance Cpl. Katie Mathison |
| Cpl. Carl Cornett, a warehouse clerk with 2nd Battalion, 9th Marine Regiment, 2nd Marine Division, checks the temperature of the shrimp Creole he made during a field mess competition here, July 31. Second Marine Logistics Group and 2nd Marine Division competed in the Maj. Gen. W. P. T. Hill Memorial Award for Food Service competition. Division won the competition and will continue on to the service-wide level. Photo by: Lance Cpl. Katie Mathison |
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