The U.S. Navy’s First Certified World Master Chef

    CSCS(SW) Brandon Parry is the first U.S. Navy Sailor selected by the World Master Chefs Society to receive the World Master Chefs Diploma of Culinary Excellence.

    The World Master Chefs Society is an international organization that recognizes elite chefs.  These distinctive chefs are influential and actively engage their focus on the culinary art.  Their expertise and professional ethic in the culinary industry sets the high standard worldwide.

CSCS(SW) Brandon Parry is the first U.S. Navy Sailor selected by the World Master Chefs Society to receive the World Master Chefs Diploma of Culinary Excellence. (Photo by MC1 Jay Chu)

CSCS(SW) Brandon Parry is the first U.S. Navy Sailor selected by the World Master Chefs Society to receive the World Master Chefs Diploma of Culinary Excellence. (Photo by MC1 Jay Chu)

    Throughout CSCS Parry’s time in the Navy he and his teams have won numerous medals and awards including the Navy Enlisted Aide of the Year and Honolulu Chef of the Year.  They have also competed in multiple competitions such as Western Region Chef of the Year, Las Vegas Culinary Challenge and Guest Chef at Disney Food & Wine Festival.

    During one of competitions in 2011, CSCS Parry met Trudy Hayter, liaison for the Secretary of the World Master Chefs’ Society and Gary Filbey, Vice President of the World Master Chefs Society.  In February 2014, they invited him to be on the panel of judges for the 12th Istanbul International Gastronomy Festival, the largest culinary competition in Europe that has more than 2000 entries.

    Filbey nominated CSCS Parry for the Culinary of Excellence award and with the unbeatable award package he was picked by the Society for the highest honor of the international culinary of excellence.

    “Brandon’s excellent Curriculum Vitae impressed the ‘powers that be’ and we congratulate him on being accepted,” Hayter said.  “We are sure that his own Chapter will expand in the future in order for him to be a Fellow Member of the World Master Chefs.”

    When asked about his highest culinary award, the honoree had mixed feelings.  “It is a great honor, it’s the top of the top, but is anybody truly a Master Chef?” CSCS Parry asked.

    After receiving his award and becoming a member of the Society, he didn’t forget about his fellow Sailors.  He nominated CSC(SW/AW) Michael Edwards, an Enlisted Aide to Vice Adm. Dave Buss, Commander, Naval Air Forces.  CSC Edwards was later selected as the Navy’s second Sailor to receive the World Master Chefs Diploma of Culinary Excellence.

    “Senior Chief Parry has made a direct impact on Navy Food Service by popularizing the Navy’s affiliation with the American Culinary Federation through certification and culinary competition for more than a decade,” CSC Edwards explained.  “He paved the way for me and others who have been successful and gained recognition within the American Culinary Federation.”

    After serving 23 years in the Navy, CSCS Parry’s only advice to junior Culinary Specialists is, “You are only good as your last meal.”

By MC1 Jay Chu; U.S. Pacific Command Public Affairs