Station’s top cooks display skills at Chef of the Quarter Board
Dec. 7, 2007; By Lance Cpl. Chris Dobbs, MCAS Iwakuni
MARINE CORPS AIR STATION IWAKUNI, Japan (Dec. 7, 2007) -- The station’s top food service specialists created meals of their
choice and competed against their peers during the Chef of the Quarter Board at the R. G. Robinson Messhall here Nov. 21.
During the board, the four specialists were evaluated based on their food service knowledge, time management, meal preparation,
presentation and taste by messhall staff and a panel of six guest judges.
The competitor’s meals included steak tenderloins, stuffed flounder creole, oriental chicken, Spanish rice, loaded baked potatoes,
macaroni and cheese, fried apples with raisin and nut filling, banana bread and apple pie a la mode.
“I think we all cooked the food to the best of our ability,” said Lance Cpl. Ruslan Gulak, competitor and native of Chisholm, Minn.
“Now it’s up to the judges to decide the outcome.”
After serving the guests and responding to questions about how they prepared their meals, the cooks stood anxiously behind their
dishes. Meanwhile, the judges savored each bite with discerning concentration.
“It’s restaurant quality,” said Master Sgt. Don Miller, Installation Personnel Administration Center staff noncommissioned officer-in-
charge, and Cleveland native.
“It’s fantastic,” added Miller, who said his favorites were the baked potatoes, fried apple dessert, flounder and macaroni.
While all of the meals had delectable entrées, sides and desserts, only one cook could be voted the best of the best. Sticking to
American staples, Lance Cpl. Tremaine Flagg’s steak tenderloins, baked macaroni and cheese, deviled oven fries, southern fried
okra and yellow cupcakes stirred the judges the most.
“I wanted to make something I already knew how to make and just keep it simple,” said Flagg, a native of Charlotte, N.C., who, with
the win, earned a spot in the Marine Corps Bases Japan Chef of the Quarter Board. “I guess I did a pretty good job.”
Along with being nominated for the MCBJ Chef of the Quarter Board, Flagg will be awarded a certificate of commendation.
“I’d love to hold one of these every quarter,” said Master Sgt. Rita M. DeSanno, food service staff noncommissioned officer-in-
charge and Brooklyn, N.Y., native. “I think (the competition) is great. It gives (the food service specialists) a chance to showcase
their skills.”
Dec. 7, 2007; By Lance Cpl. Chris Dobbs, MCAS Iwakuni
MARINE CORPS AIR STATION IWAKUNI, Japan (Dec. 7, 2007) -- The station’s top food service specialists created meals of their
choice and competed against their peers during the Chef of the Quarter Board at the R. G. Robinson Messhall here Nov. 21.
During the board, the four specialists were evaluated based on their food service knowledge, time management, meal preparation,
presentation and taste by messhall staff and a panel of six guest judges.
The competitor’s meals included steak tenderloins, stuffed flounder creole, oriental chicken, Spanish rice, loaded baked potatoes,
macaroni and cheese, fried apples with raisin and nut filling, banana bread and apple pie a la mode.
“I think we all cooked the food to the best of our ability,” said Lance Cpl. Ruslan Gulak, competitor and native of Chisholm, Minn.
“Now it’s up to the judges to decide the outcome.”
After serving the guests and responding to questions about how they prepared their meals, the cooks stood anxiously behind their
dishes. Meanwhile, the judges savored each bite with discerning concentration.
“It’s restaurant quality,” said Master Sgt. Don Miller, Installation Personnel Administration Center staff noncommissioned officer-in-
charge, and Cleveland native.
“It’s fantastic,” added Miller, who said his favorites were the baked potatoes, fried apple dessert, flounder and macaroni.
While all of the meals had delectable entrées, sides and desserts, only one cook could be voted the best of the best. Sticking to
American staples, Lance Cpl. Tremaine Flagg’s steak tenderloins, baked macaroni and cheese, deviled oven fries, southern fried
okra and yellow cupcakes stirred the judges the most.
“I wanted to make something I already knew how to make and just keep it simple,” said Flagg, a native of Charlotte, N.C., who, with
the win, earned a spot in the Marine Corps Bases Japan Chef of the Quarter Board. “I guess I did a pretty good job.”
Along with being nominated for the MCBJ Chef of the Quarter Board, Flagg will be awarded a certificate of commendation.
“I’d love to hold one of these every quarter,” said Master Sgt. Rita M. DeSanno, food service staff noncommissioned officer-in-
charge and Brooklyn, N.Y., native. “I think (the competition) is great. It gives (the food service specialists) a chance to showcase
their skills.”
| Lance Cpl. Tremaine W. Flagg, food service specialist, responds to questions about how he prepared his meal during the Chef of the Quarter Board at the R. G. Robinson Messhall here Nov. 21. Photo by: Lance Cpl. Chris Dobbs |
| Lance Cpl. Justin Rutledge, food service specialist, responds to questions about how he prepared his meal during the Chef of the Quarter Board at the R. G. Robinson Messhall here Nov. 21. Photo by: Lance Cpl. Chris Dobbs |
| Lance Cpl. Ruslan Gulak, food service specialist and native of Chisholm, Minn., stands proudly behind his dishes during the Chef of the Quarter Board at the R. G. Robinson Messhall here Nov. 21. Photo by: Lance Cpl. Chris Dobbs |
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