The Navy Food Management Team (NFMT) from Navy Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor hosted a 'Top Chef' competition for area Navy culinary specialists at Joint Base Pearl Harbor-Hickam (JBPHH), Sept. 17.

Six commands participated in the competition which was designed to promote camaraderie within the culinary specialist (CS) community and showcase the teams' talent and expertise while also highlighting the available prime vendor products that can be used by Navy ships, submarines and shore dining facilities.

This event was held in conjunction with a food and product show where more than 150 civilian and military attendees sampled food products by vendors while watching the competition.

USS Chosin (CG 65), USS Port Royal (CG 73), USS Chung Hoon (DDG 93), USS Hopper (DDG 70), USS Halsey (DDG 97) and JBPHH Submarine Base Galley (Silver Dolphin Bistro) all sent culinary teams to the event.

Each team comprised of three culinary specialists had 90 minutes to prepare five portions of one appetizer and one main entree and were required to use ingredients from the September 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.

"All of the teams did exceptionally well," said Capt. Ken Epps, commanding officer, NAVSUP FLC Pearl Harbor, "They really demonstrated the depth and breadth of talent in the Navy's culinary specialist community."

Dishes were judged based on three criteria: creativity and teamwork, taste and wholesomeness and plate presentation.

The team from Chosin won the completion with shrimp avocado salad, appetizer and roasted Sonoma chicken, a main course. Silver Dolphin Bistro came in second place and third place was awarded to Port Royal.

Judges for the event included Rear Adm. John Fuller, commander, Navy Region Hawaii; Capt. Eric Weilenman, chief of staff, Commander, Naval Surface Group Mid-Pacific; Capt. Stanley Keeve, commander, JBPHH and Kevin Dugan, chef at the Hale Koa Hotel.

The Navy's more than 7,000 culinary specialists, deployed around the globe, feed an average of more than 92 million meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide.

NAVSUP FLC Pearl Harbor, one of eight fleet logistics centers under NAVSUP Global Logistics Support, provides global logistics, business and support services to fleet, shore and industrial commands of the Navy, Coast Guard, U.S. Marine Corps, U.S. Air Force, U.S. 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.

NAVSUP GLS provides global logistics for a global Navy. The organization is made up of more than 6,500 military and civilian logistics professionals operating from 105 locations worldwide providing an extensive array of integrated global logistics and contracting services to Navy, Marine Corps, joint operational units, and allied forces across all warfare enterprises.

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