"Top Chef" Competition Comes to JEB Little Creek-Fort Story

NORFOLK (NNS) -- The fourth annual "Top Chef" Mid-Atlantic Regional Galley Culinary Competition was held at Joint Expeditionary Base Little Creek-Fort Story, Jan. 25.

The competition is a contest between regional culinary specialists of all military branches, providing them the opportunity to compete in the kitchen.

Seven teams of two culinary specialists each gathered at the Torgerson Hall Galley to show off their skills, compete for the "Top Chef" trophy and earn bragging rights throughout the Mid-Atlantic region.

"Everybody wants to be the best," said Culinary Specialist 2nd Class Cody Arrington, a contestant from Naval Air Station Oceana. "It doesn't matter who wins. This competition is all in good fun."

The competition was organized to provide training to military chefs on how to properly handle different ingredients and learn how to better themselves and their products in the culinary arts field.

"It's a great experience for us, especially for me because this is my first time participating in a culinary competition," said Culinary Specialist 2nd Class Anthony Catabay, a contestant from Joint Expeditionary Base Little Creek-Fort Story.

Each team had two hours to prepare two separate entrées and a salad using the ingredients provided to them. Following the meal preparation, a panel of judges was standing by to critique each dish on presentation and taste.

The competition concluded with team Norfolk Naval Station Galley winning first place.

"As a culinary specialist, bettering yourself in food service boosts the morale of the Sailors enjoying the meals prepared for them," said Culinary Specialist 1st Class Wayne Napples, a contestant from Norfolk Naval Station.

For more information, visit www.navy.mil, www.facebook.com/usnavy, or www.twitter.com/usnavy.

For more news from Navy Public Affairs Support Element, Norfolk, visit www.navy.mil/local/pacennorfolk/.