NAVSUP FLC Pearl Harbor Hosts Annual “Top Chef” Culinary Competition

BY SHANNON R. HANEY, OFFICE OF CORPORATE COMMUNICATIONS
NAVSUP FLEET LOGISTICS CENTER PEARL HARBOR

Culinary Team members from JBPHH Submarine Base Galley (Silver Dolphin Bistro) chop onions and cut tortillas during the annual ‘Top Chef’ Culinary Competition, hosted by the NFMT from NAVSUP FLC Pearl Harbor at Joint Base Pearl Harbor-Hickam. From left to right in white: SSgt. Kara Mitchell, TSgt. Sheryl Stewart, and PO2 Jim Barnes. –photo by Shannon R. Haney

Culinary Team members from JBPHH Submarine Base Galley (Silver Dolphin Bistro) chop onions and cut tortillas during the annual ‘Top Chef’ Culinary Competition, hosted by the NFMT from NAVSUP FLC Pearl Harbor at Joint Base Pearl Harbor-Hickam. From left to right in white: SSgt. Kara Mitchell, TSgt. Sheryl Stewart, and PO2 Jim Barnes. –photo by Shannon R. Haney

The annual “Top Chef” Culinary Competition was hosted by the Navy Food Management Team (NFMT) from NAVSUP Fleet Logistics Center (FLC) Pearl Harbor at Joint Base Pearl Harbor-Hickam (JBPHH), Oct. 13.

Five commands participated in the competition, which was designed to promote camaraderie within the Navy culinary community and showcase the teams’ talent and expertise. The event also highlighted the available prime vendor products, which can be used by Navy ships, submarines, and shore dining facilities.

This event was held in conjunction with a food and product show where more than 150 civilian and military attendees sampled food products by vendors while watching the competition.

Guided-missile destroyers USS Preble (DDG 88) and USS Chung Hoon (DDG 93), attack submarines USS Jacksonville (SSN 699) and USS Hawaii (SSN 776), and JBPHH Submarine Base Galley (Silver Dolphin Bistro) all sent culinary teams to the event.

The three-member teams had just 90 minutes to create five portions of one appetizer and one main entree. The theme was “Hispanic Heritage,” and the teams were required to use ingredients from the October issue of “Navy Food Service, NAVSUP P-476” — the quarterly publication that includes menu planning guidance, nutritional information, training, food preparation hints, and guidance for record keeping.

“This Top Chef competition and food and product show is the greatest one yet,” said Chief Warrant Officer 5 William Duka, NAVSUP FLC Pearl Harbor NFMT director. “Each team demonstrates boundless talent and [they] are driven by their true passion to create culinary masterpieces.”

They chopped, boiled, and fried their ingredients. Then, one-by-one, as the entrees were completed, the teams presented their creations to a panel of guest judges.

In evaluating the meals, each judge carefully tasted every dish and judged them based on three criteria — creativity and teamwork, taste and wholesomeness, and plate presentation.

Although all teams presented strong entries, the team from Hawaii won the competition with a guacamole nachos appetizer and Mexican lasagna main course. Preble came in second place, and third place was awarded to Jacksonville.

January/February 2017