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Naval Base Kitsap Galley Takes Region Culinary Arts Cook-Off Crown
Release Date: 9/12/2007 5:19:00 PM By Mass Communication Specialist 2nd Class (AW/NAC) Eric J. Rowley, Fleet Public Affairs
Center Det. Northwest
BREMERTON, Wash. (NNS) -- Naval Base (NB) Kitsap Galley took first place in a culinary arts cooking competition between Navy
Region Northwest shore galleys at the NB Kitsap Bremerton Galley, Sept. 7.
Naval Station (NS) Everett received second place while Naval Air Station (NAS) Whidbey Island took third place. Each team received
special liberty and an engraved set of cooking knives to take back to their respective galleys. The winning team also received a
plaque.
“The primary purpose of this competition is training,” said Chief Culinary Specialist (SW/AW/SCW) Sherwin Penaranda, culinary arts
competition coordinator. “This betters our culinary specialists and betters their skills and talents. Ultimately, it will give the Sailors
better service and better quality of food.”
Penaranda also said another reason for the competition was to evaluate the galley's Culinary Specialists' capability of cooking from
scratch.
“This gives them an opportunity to see what the other galleys can do,” said Jason Mims, Regional Food Services. “It’s just a good
spirited competition among the three galleys in the region. It allows them to come together and see what other ideas and talents the
other CSs have and be able to share them among themselves.”
They were judged by Northwest cooking experts Scott Marshall, Lighthouse Foods; Army Staff Sgt. Charles Spann, Navy Food
Management Team; and Chester Vance, food, business and entertainment manager for Naval Base Kitsap, which judged the teams
on presentation, taste and texture, and originality and creativity.
A week prior to the competition, the teams received a list of ingredients to work from, and they had an hour and half to prepare their
entrees once the competition began.
“We made a stuffed salmon as our side dish and Mediterranean pasta with bacon wrapped shrimp for the main dish, and our
appetizer was an Indian samosa, which is a potato and meat stuffed pastry with a curry sauce,” said Culinary Specialist 2nd Class
(SS) Jeremy Nall, team leader for NB Kitsap Galley. “I thought the competition went great. Everybody had great products, and we all
went different ways. That’s pretty awesome, considering we all started out with the same ingredients.”
“I look forward to these competitions, it gets away from the grind and the 20-day rotational menu,” said Culinary Specialist 2nd Class
(SW) Sean Corcoran, NS Everett Galley team leader. “I appreciate the chiefs got together and got this competition going.”
“This competition was great for training because we got to work hands-on, cook from scratch and use our imagination, said Nall. “If
you stop learning, you are no longer useful.”
Release Date: 9/12/2007 5:19:00 PM By Mass Communication Specialist 2nd Class (AW/NAC) Eric J. Rowley, Fleet Public Affairs
Center Det. Northwest
BREMERTON, Wash. (NNS) -- Naval Base (NB) Kitsap Galley took first place in a culinary arts cooking competition between Navy
Region Northwest shore galleys at the NB Kitsap Bremerton Galley, Sept. 7.
Naval Station (NS) Everett received second place while Naval Air Station (NAS) Whidbey Island took third place. Each team received
special liberty and an engraved set of cooking knives to take back to their respective galleys. The winning team also received a
plaque.
“The primary purpose of this competition is training,” said Chief Culinary Specialist (SW/AW/SCW) Sherwin Penaranda, culinary arts
competition coordinator. “This betters our culinary specialists and betters their skills and talents. Ultimately, it will give the Sailors
better service and better quality of food.”
Penaranda also said another reason for the competition was to evaluate the galley's Culinary Specialists' capability of cooking from
scratch.
“This gives them an opportunity to see what the other galleys can do,” said Jason Mims, Regional Food Services. “It’s just a good
spirited competition among the three galleys in the region. It allows them to come together and see what other ideas and talents the
other CSs have and be able to share them among themselves.”
They were judged by Northwest cooking experts Scott Marshall, Lighthouse Foods; Army Staff Sgt. Charles Spann, Navy Food
Management Team; and Chester Vance, food, business and entertainment manager for Naval Base Kitsap, which judged the teams
on presentation, taste and texture, and originality and creativity.
A week prior to the competition, the teams received a list of ingredients to work from, and they had an hour and half to prepare their
entrees once the competition began.
“We made a stuffed salmon as our side dish and Mediterranean pasta with bacon wrapped shrimp for the main dish, and our
appetizer was an Indian samosa, which is a potato and meat stuffed pastry with a curry sauce,” said Culinary Specialist 2nd Class
(SS) Jeremy Nall, team leader for NB Kitsap Galley. “I thought the competition went great. Everybody had great products, and we all
went different ways. That’s pretty awesome, considering we all started out with the same ingredients.”
“I look forward to these competitions, it gets away from the grind and the 20-day rotational menu,” said Culinary Specialist 2nd Class
(SW) Sean Corcoran, NS Everett Galley team leader. “I appreciate the chiefs got together and got this competition going.”
“This competition was great for training because we got to work hands-on, cook from scratch and use our imagination, said Nall. “If
you stop learning, you are no longer useful.”
| BREMERTON, Wash. (Sept. 7, 2007) - Culinary Specialist 2nd Class Sean Corcoran, assigned to Naval Station Everett Galley, puts the final touches on meatloaf during a culinary arts competition at the galley. U.S. Navy photo by Mass Communication Specialist 2nd Class Eric J. Rowley |
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