Navy Food Management Team (NFMT) of NAVSUP Fleet Logistics Center Jacksonville (FLCJ), along with the Mayport Oasis Galley, hosted the 2018 Culinary "Throwdown" food competition, May 16.

The event featured sailors from Naval Station Mayport, Naval Air Station Jacksonville, Naval Hospital Jacksonville, Littoral Combat Squadron TWO (LCSRON TWO), USS Roosevelt (DDG 80), USS The Sullivans (DDG 68), USS Lassen (DDG 82), Surface Squadron FOURTEEN (SURFRON 14), and Naval Base Kings Bay, who competed against each other utilizing their culinary skills to make a meal out of mystery items presented to them the day of the competition.

"I was truly impressed with the skills that our Navy Culinary Specialists were able to showcase when we move away from the Navy recipe cards," said Chief Culinary Specialist Christopher Gehr, NFMT. "They did a great job and super thanks to the Mayport Galley for all their efforts in making this event successful."

Eight teams of four to six sailors entered the Throwdown competition. Each team had a mystery basket consisting of the same food items, including pork tenderloin, bacon, shrimp, cabbage, artichokes, potatoes, carrots, and cherry tomatoes. Each of the mystery basket items were required to be used in their final dish, along with other pantry items available in the galley.

Some of the teams were inspired by traditional southern cooking, like Team Sullivans who presented a pork fried po'boy, while others created dishes inspired by Latin culture, like Team Oasis who served a shrimp ceviche.

Team Flight Line was the runner up in the competition, with a final dish of deep fried pork, salad and shrimp stuffed peppers. Team Naval Hospital was announced as the competition champion for its fried pork tenderloin, served with bacon-wrapped carrots, artichoke and cabbage salad with potato puree. The judges critiqued each entry based on utilization of ingredients, food safety and sanitation, cooking skills and craftsmanship, portion size, presentation/garnishing, and taste.

NAVSUP Fleet Logistics Center Jacksonville NFMT and Mayport Oasis Galley look forward to hosting more future cooking competitions, as well as classes and seminars for additional specialized training in the culinary arts for sailors stationed in the tri-base region.

Commanders interested in scheduling training for their culinary team may reach NFMT at (904) 270-5544.

NAVSUP FLC Jacksonville, one of eight fleet logistics centers under Naval Supply Systems Command, provides operational logistics, business and support services to fleet, shore and industrial commands of the Navy, Coast Guard, Military Sealift Command, and other joint 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.

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

For more news from Naval Supply Systems Command, visit www.navy.mil/.