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Food Networks' America Iron Chef Visits Naval Station Mayport
11/14/2007 By Mass Communication Specialist 1st Class (AW) Toiete Jackson, Fleet Public Affairs Center, Det. Southeast
MAYPORT, Fla. (NNS) -- Naval Station Mayport played host to Commander, Navy Region Southeast's first Navy Iron Chef
competition with renowned guest, Chef Cat Cora from Food Networks Iron Chef America Nov. 13.
Cora was on hand to judge the battle along with Chief of Staff Capt. Mathew Schellhorn, representing Commander, Navy Region
Southeast and local Chef Brett Harris from World Grill.
"I think throwing iron chef battles and competitions between teams is really great for culinary careers for all the enlisted. It really
gives them a chance to put their skills to use in a competition style format. I think they learn a lot from each other, seeing the
different food and quality," said Cora. "Speed skill, technique, it's an all encompassing benefit for everybody."
The battle began as the eight teams from various commands comprised of Navy culinary specialists and Moral Welfare Recreation
Food and Beverage Teams throughout the Southeast Region were told the secret ingredient they had to use in their dishes was the
potato. The teams had to create three different dishes using the various potatoes, pantry items provided and their own special
spices and equipment.
Regional Food Service Officer, Chief Warrant Officer 3 Kathy Wiseman said that this event will allow the cooks the opportunity to
produce something new off the top of their heads by not letting them know the main ingredient until the last minute. She hopes the
competition will help them perfect their skills so they can give troops on the ships a variety.
Competitors filled their pans with the potatoes and headed to kitchen area to create dishes to wow the judges of their skills of
presentation, originality and a great tasting meal.
"It's a chance that we don't often get to prove to others how good our rate is and the amount of talent, patience and communications
skills are required to produce a fabulous meal," said Culinary Specialist Seaman Israel Gomez representing commander, Submarine
Group 10.
After putting the final touches on their meals, the teams presented their unique creations to the judges and waited to see who would
be crowned the 2007 Commander, Navy Region Southeast Navy Iron Chef.
Taking home first place was guided-missile frigate USS McInerney (FFG-8) stationed aboard Naval Station Mayport.
McInerney chefs prepared an appetizer, entrée and dessert for the culinary competition. The appetizer consisted of carne asada
steak rolled with red potato with sharp cheddar and topped with pico de gallo; the entrée consisted of seared swordfish over a gold
potato crust with parmesan beurre blanc; and finishing off the meal was a tasty mashed sweet potato with a graham cracker crust
topped with whipped cream and toasted coconut.
All judges agreed that their presentation was outstanding, utilization and originality of the potatoes were creative, and the overall
balance was not only exceptional, but the seasonings of the meal stood out.
"My favorite two dishes were the carne asada appetizers from the McInerney and their mashed sweet potato pie," exclaimed Cora.
"The portions were just the right size and the tastes were phenomenal, I can actually see them being served at a restaurant."
The Naval Station Mayport Oasis Galley team took second place and Mayport MWR team finished third.
11/14/2007 By Mass Communication Specialist 1st Class (AW) Toiete Jackson, Fleet Public Affairs Center, Det. Southeast
MAYPORT, Fla. (NNS) -- Naval Station Mayport played host to Commander, Navy Region Southeast's first Navy Iron Chef
competition with renowned guest, Chef Cat Cora from Food Networks Iron Chef America Nov. 13.
Cora was on hand to judge the battle along with Chief of Staff Capt. Mathew Schellhorn, representing Commander, Navy Region
Southeast and local Chef Brett Harris from World Grill.
"I think throwing iron chef battles and competitions between teams is really great for culinary careers for all the enlisted. It really
gives them a chance to put their skills to use in a competition style format. I think they learn a lot from each other, seeing the
different food and quality," said Cora. "Speed skill, technique, it's an all encompassing benefit for everybody."
The battle began as the eight teams from various commands comprised of Navy culinary specialists and Moral Welfare Recreation
Food and Beverage Teams throughout the Southeast Region were told the secret ingredient they had to use in their dishes was the
potato. The teams had to create three different dishes using the various potatoes, pantry items provided and their own special
spices and equipment.
Regional Food Service Officer, Chief Warrant Officer 3 Kathy Wiseman said that this event will allow the cooks the opportunity to
produce something new off the top of their heads by not letting them know the main ingredient until the last minute. She hopes the
competition will help them perfect their skills so they can give troops on the ships a variety.
Competitors filled their pans with the potatoes and headed to kitchen area to create dishes to wow the judges of their skills of
presentation, originality and a great tasting meal.
"It's a chance that we don't often get to prove to others how good our rate is and the amount of talent, patience and communications
skills are required to produce a fabulous meal," said Culinary Specialist Seaman Israel Gomez representing commander, Submarine
Group 10.
After putting the final touches on their meals, the teams presented their unique creations to the judges and waited to see who would
be crowned the 2007 Commander, Navy Region Southeast Navy Iron Chef.
Taking home first place was guided-missile frigate USS McInerney (FFG-8) stationed aboard Naval Station Mayport.
McInerney chefs prepared an appetizer, entrée and dessert for the culinary competition. The appetizer consisted of carne asada
steak rolled with red potato with sharp cheddar and topped with pico de gallo; the entrée consisted of seared swordfish over a gold
potato crust with parmesan beurre blanc; and finishing off the meal was a tasty mashed sweet potato with a graham cracker crust
topped with whipped cream and toasted coconut.
All judges agreed that their presentation was outstanding, utilization and originality of the potatoes were creative, and the overall
balance was not only exceptional, but the seasonings of the meal stood out.
"My favorite two dishes were the carne asada appetizers from the McInerney and their mashed sweet potato pie," exclaimed Cora.
"The portions were just the right size and the tastes were phenomenal, I can actually see them being served at a restaurant."
The Naval Station Mayport Oasis Galley team took second place and Mayport MWR team finished third.
| MAYPORT, Fla. (Nov. 13, 2007) Chef Cat Cora, from Food Networks Iron Chef America, proudly displays a set of BDUs with her name, which she received from Naval Mobile Construction Battalion Gulfport, Miss., team members. Cora was a judge for Commander, Navy Region Southeast's first Navy Iron Chef Competition. U.S. Navy photo by Mass Communication Specialist 1st Class Toiete Jackson (Released) |
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