A Navy culinary specialist was first runner-up at the Army vs. Navy Cook-off at the 100th Pennsylvania Farm Show in Harrisburg, Jan. 14.

Senior Chief Culinary Specialist (SW) Chad Shiflett, led a team of local media personalities to create pretzel-crusted, pan-seared tilapia with pureed sweet potatoes and braised collard greens using Pennsylvania-sourced ingredients.

Each team was surprised with the main ingredients. Some the ingredients were tilapia, acorn squash, sweet potatoes, fennel, and pretzels. Both teams had access to common pantry items. They were given 30 minutes to come up with the most appealing dish.

"This was a fun opportunity to share our Navy's new perspectives on food using fresh ingredients," said Shiflett. "The venue also gave me the opportunity to meet a variety of people from around the state and beyond, and share with them the ways in which Navy has enhanced food for our Sailors."

The Pennsylvania Farm Show is held every January at the Pennsylvania Farm Show Complex & Expo Center in Harrisburg. It is the largest indoor agricultural event in the United States, offering 24 acres of exhibition space under one roof. The event attracts more than half a million visitors every year.

Since 2003, cooking demonstrations have ranked among the most visited attractions at the show.

A team of three judges rated the dishes based on taste, presentation, harmony of ingredients, and originality. Although Army took the blue ribbon, the judges said both dishes were top-notch and the Navy came in as a close second.

"NAVSUP is driving toward innovative solutions to the Navy Food Service experience by ensuring our customers receive healthy meals with diverse menu options," said NAVSUP Navy Food Service Director Cmdr. Bert Hornyak. "In concert with the fleet and Commander, Navy Installations Command (CNIC), we are leveraging technology, standardized equipment, and a variety of delivery options to revamp and modernize afloat, pier-side, and shore feeding to satisfy customer expectations. We are also maintaining viable experiences and training to nurture and challenge our culinary specialists throughout their careers."

The Navy's more than 7,300 culinary specialists, deployed around the globe, prepare on average more than 92.5 million wholesome and nutritious meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide.

"Nothing impacts Sailors on a day-to-day basis more than the food CSs prepare for them," said Rear Adm. Jonathan Yuen, NAVSUP's commanding officer. "Top-quality meals contribute directly to Sailor quality of life, morale, and readiness."

NAVSUP provides U.S. naval forces with quality supplies and services. With headquarters in Mechanicsburg, Pennsylvania, and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP oversees logistics programs in the areas of supply operations, conventional ordnance, contracting, resale, fuel, transportation, and security assistance. In addition, NAVSUP is responsible for quality-of-life issues for our naval forces, including food service, postal services, Navy Exchanges, and movement of household goods.

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