BY CHERYL HERNANDEZ, NEY PROGRAM MANAGER
NAVAL SUPPLY SYSTEMS COMMAND
The 2017 Armed Forces Forum for Culinary Excellence was hosted by the National Restaurant Association Education Foundation at the Culinary Institute of America (CIA), July 31 through Aug. 4, 2017. All six Captain Edward F. Ney Memorial Award winning commands were represented. Nine Sailors from the Navy’s best of the best participated alongside the Army, Marine Corps, Air Force, Military Sealift Command and the Air National Guard in a week-long learning event with training provided by CIA Chefs Tom Wong and Hinnerk Von Bargen.
These nine Sailors, along with the other participants, spent time learning about world flavors, olive oils, salts and cooking for the seasons in preparation for their recipe challenge. The participants were then divided into eight teams with the challenge of preparing a healthy recipe as part of a friendly competition. The recipe created was judged on taste, nutrition, appearance, correct format, exact measurements, and included the actions taken during preparation and cooking. Each team prepared a pork loin dish with the ingredients available.
Seven judges enjoyed the teams’ dishes. After tasting eight pork dishes, the judges decided on the winning recipe–“island delight.” The recipe included jerk pork chops with black beans, grilled corn with jerk, white rice, Caribbean salad with a mango balsamic dressing, and a dessert of coconut flan. Team members winning the recipe challenge were CSC Lucille Conley, CS2 Adam Dejesus, Sgt. Dara Smith, SSgt. Keon Scott and SRA Karianna Mason. Congratulations on a job well done!
–photos from the Culinary Institute of America