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Junior Naval Hospital Bremerton Chefs Surprise at Annual Clam Chowder Cook-Off
Release Date: 3/13/2007 1:41:00 PM By Douglas H. Stutz, Naval Hospital Bremerton Public Affairs
BREMERTON, Wash. (NNS) -- Culinary specialists from Naval Hospital Bremerton (NHB) took second place at the Second Annual
Pacific Northwest Military Clam Chowder Cook-Off held at the Naval Undersea Warfare Center Keyport on March 9.
Culinary Specialist 3rd Class Matthew Bishop and Culinary Specialist 3rd Class Brandon Blankenship represented NHB at the
competition against nine other teams from local commands.
“I couldn’t be prouder,” said Senior Chief Culinary Specialist Todd S. Mears, NHB Food Service Department leading chief petty
officer. “Our two junior Sailors went up against top notch Army E-7 cooks, and they almost placed first. Both our Sailors put in a lot
of training and practice time.”
According to Mears, his two contemporary culinary chowder connoisseurs would even practice at home in order to hone their skill
and dish.
“We’d go through different ways to prepare the chowder,” explained Bishop. “We’d try a little of this, then a little of that. We’d use
different herbs and spices. We wanted to get the texture and consistency just right.”
The cook-off competition brought military teams together from various Pacific Northwest ship and shore commands. The clam
chowder judging was based on upon the criteria of flavor, overall presentation, texture and sanitation.
“Our presentation set the tone,” said Blankenship."We scored high on flavor also. Our clam chowder tasted great.”
The two junior Sailors proved that their time spent tinkering with their chowder creation was an opportune use of allotted resources
and shared skill.
In the end, the race for top honors was a split decision. The event came down to a taste-off, which according to Mears, could have
gone either way.
“No doubt about it,” he said. “The Army team was good, as they should be. But I think our guys surprised them and everyone else
by being so well-prepared and turning out such a good product.”
Release Date: 3/13/2007 1:41:00 PM By Douglas H. Stutz, Naval Hospital Bremerton Public Affairs
BREMERTON, Wash. (NNS) -- Culinary specialists from Naval Hospital Bremerton (NHB) took second place at the Second Annual
Pacific Northwest Military Clam Chowder Cook-Off held at the Naval Undersea Warfare Center Keyport on March 9.
Culinary Specialist 3rd Class Matthew Bishop and Culinary Specialist 3rd Class Brandon Blankenship represented NHB at the
competition against nine other teams from local commands.
“I couldn’t be prouder,” said Senior Chief Culinary Specialist Todd S. Mears, NHB Food Service Department leading chief petty
officer. “Our two junior Sailors went up against top notch Army E-7 cooks, and they almost placed first. Both our Sailors put in a lot
of training and practice time.”
According to Mears, his two contemporary culinary chowder connoisseurs would even practice at home in order to hone their skill
and dish.
“We’d go through different ways to prepare the chowder,” explained Bishop. “We’d try a little of this, then a little of that. We’d use
different herbs and spices. We wanted to get the texture and consistency just right.”
The cook-off competition brought military teams together from various Pacific Northwest ship and shore commands. The clam
chowder judging was based on upon the criteria of flavor, overall presentation, texture and sanitation.
“Our presentation set the tone,” said Blankenship."We scored high on flavor also. Our clam chowder tasted great.”
The two junior Sailors proved that their time spent tinkering with their chowder creation was an opportune use of allotted resources
and shared skill.
In the end, the race for top honors was a split decision. The event came down to a taste-off, which according to Mears, could have
gone either way.
“No doubt about it,” he said. “The Army team was good, as they should be. But I think our guys surprised them and everyone else
by being so well-prepared and turning out such a good product.”