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Navy, Army Teams Compete in Iron Chef Cook-Off
Release Date: 5/22/2007 7:41:00 AM By Mass Communication Specialist 2nd Class (AW/NAC) Eric J. Rowley Fleet Public Affairs
Center Det. Northwest
BREMERTON, Wash. (NNS) -- Service members, civilians and their families gathered in the Olympic College cafeteria for the Armed
Forces Day Culinary Arts Competition on May 19.
A total of six military teams from Northwest Army and Navy commands competed in several categories including baking and cooking,
garnishing, hors d'oeuvres, cake decorating, sugar arts and healthy choice during an “Iron Chef” competition in celebration of
Armed Forces Day.
“We made a spinach shrimp stir-fry with a lemon zest, a stuffed crab claw with jasmine rice and snap peas sautéed in white wine.”
said Culinary Specialist 2nd Class (SS) Jeremy Nall, Naval Base (NB) Kitsap Bangor Trident Inn. “Time in the Iron Chef competition
flew by faster then we thought, but it went well. The hardest part was coming up with the name for it”
The teams were from NB Kitsap Bangor Trident Inn, Fort Lewis Dining Facility, Naval Hospital (NH) Bremerton, Naval Air Station
Whidbey Island, Naval Base Everett and USS Abraham Lincoln (CVN 72).
“Everyone did such a good job, I wasn’t sure if we were going to place or not,” said Culinary Specialist 3rd Class (SS) Aaron Lee, NB
Kitsap Trident Inn. “This gives all of us a chance to see what the rest of the military is doing in terms of food and how they are
cooking it. It also lets us know how we compare.”
First place winners for each category were USS Abraham Lincoln for cake decorating; NH Bremerton for both Healthy Choice and
hors d'oeuvres; and Fort Lewis won sugar arts, garnishing, iron chef and was named the overall winner.
Each team for the Iron Chef competition consisted of three members with the exception of Everett, who only had one and came in at
a respectable 2nd place.
Teams in the Iron Chef competition were given one hour to make four plates of whatever they wanted and it had to contain the
secret ingredient, shrimp, which no one knew until the end of the competition. They were judged on general appearance,
presentation, taste, texture, skill, originality, harmony and how sanitary they were during the competition.
“This was a really exciting thing to do,” said Nall. “All we have been able to do at work is 'boil-in-bag' cooking, but that is going to
change soon. I love cooking and this makes me feel like I’m still doing my job.”
Release Date: 5/22/2007 7:41:00 AM By Mass Communication Specialist 2nd Class (AW/NAC) Eric J. Rowley Fleet Public Affairs
Center Det. Northwest
BREMERTON, Wash. (NNS) -- Service members, civilians and their families gathered in the Olympic College cafeteria for the Armed
Forces Day Culinary Arts Competition on May 19.
A total of six military teams from Northwest Army and Navy commands competed in several categories including baking and cooking,
garnishing, hors d'oeuvres, cake decorating, sugar arts and healthy choice during an “Iron Chef” competition in celebration of
Armed Forces Day.
“We made a spinach shrimp stir-fry with a lemon zest, a stuffed crab claw with jasmine rice and snap peas sautéed in white wine.”
said Culinary Specialist 2nd Class (SS) Jeremy Nall, Naval Base (NB) Kitsap Bangor Trident Inn. “Time in the Iron Chef competition
flew by faster then we thought, but it went well. The hardest part was coming up with the name for it”
The teams were from NB Kitsap Bangor Trident Inn, Fort Lewis Dining Facility, Naval Hospital (NH) Bremerton, Naval Air Station
Whidbey Island, Naval Base Everett and USS Abraham Lincoln (CVN 72).
“Everyone did such a good job, I wasn’t sure if we were going to place or not,” said Culinary Specialist 3rd Class (SS) Aaron Lee, NB
Kitsap Trident Inn. “This gives all of us a chance to see what the rest of the military is doing in terms of food and how they are
cooking it. It also lets us know how we compare.”
First place winners for each category were USS Abraham Lincoln for cake decorating; NH Bremerton for both Healthy Choice and
hors d'oeuvres; and Fort Lewis won sugar arts, garnishing, iron chef and was named the overall winner.
Each team for the Iron Chef competition consisted of three members with the exception of Everett, who only had one and came in at
a respectable 2nd place.
Teams in the Iron Chef competition were given one hour to make four plates of whatever they wanted and it had to contain the
secret ingredient, shrimp, which no one knew until the end of the competition. They were judged on general appearance,
presentation, taste, texture, skill, originality, harmony and how sanitary they were during the competition.
“This was a really exciting thing to do,” said Nall. “All we have been able to do at work is 'boil-in-bag' cooking, but that is going to
change soon. I love cooking and this makes me feel like I’m still doing my job.”
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