PEARL HARBOR (NNS) -- The annual "Top Chef" Culinary Competition was hosted by the Navy Food Management Team (NFMT) from Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor at Joint Base Pearl Harbor-Hickam (JBPHH), Nov. 3.
Six 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.
Guided missile cruiser USS Port Royal (CG 73), fast-attack submarine USS Santa Fe (SSN 763), attack submarine USS North Carolina (SSN 777), JBPHH base dining facilities Silver Dolphin Bistro and Hale Aina and JBPHH Fleet and Family Readiness Program FFRP Bachelor Enlisted Quarters (BEQ) 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 "Native American Heritage" and the teams were required to use ingredients from the October issue of "Navy Food Service, NAVSUP P-476" -- the quarterly publication which includes menu planning guidance, nutritional information, training, food preparation hints, and guidance for record keeping.
"This is the 4th consecutive annual Top Chef Competition and Product Show," said Chief Warrant Officer 4 Andrew Nguyen, NAVSUP FLC Pearl Harbor NFMT director. "Each Culinary Specialist of the six three-person teams is exceptionally motivated and put forth all their talents and efforts to the competition. I am extremely proud of them."
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.
Guest judges for the event included Rear Adm. Brian Fort, commander, Navy Region Hawaii; Rear Adm. John Palmer, Director, Logistics, Fleet Supply and Ordnance, U.S. Pacific Fleet (COMPACFLT); Lt. Col. Sonya Ferreira, Deputy Chief of Staff, JBPHH; and Matt Small, executive chef, Y. Hata & Company.
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 USS Port Royal (CG 73) won the competition with a pumpkin cream cheese dip appetizer and turkey pumpkin chili main course. Silver Dolphin Bistro came in second place, and third place was a tie between USS Santa Fe (SSN 763) and Hale Aina Dining Facility.
NAVSUP FLC Pearl Harbor is one of eight fleet logistics centers under NAVSUP GLS, which provides global logistics, business and support services to fleet, shore and industrial commands of the Navy, Coast Guard, Marine Corps, Air Force, Army, and allied forces. Services include contracting, regional transportation, fuel, material management, household goods movement support, postal and consolidated mail, warehousing, global logistics and husbanding, hazardous material management and integrated logistics support.
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