NAVSUP FLC Pearl Harbor Hosts Sixth Annual "Top Chef" Culinary Competition

Story Number: NNS191126-06Release Date: 11/26/2019 8:22:00 AM
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By Shannon Haney, NAVSUP Fleet Logistics Center Pearl Harbor Office of Corporate Communications Public Affairs

PEARL HARBOR (NNS) -- The Navy Food Management Team from Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor hosted the sixth annual "Top Chef" Culinary Competition at Joint Base Pearl Harbor-Hickam (JBPHH), Nov. 21.

Four commands participated in the competition, which was designed to promote camaraderie within the Navy culinary community and showcase the teams' talent and expertise.

Guided-missile destroyers USS Halsey (DDG 97) and USS Chung Hoon (DDG 93), guided missile cruiser USS Port Royal (CG 73), and JBPHH base dining facility Silver Dolphin Bistro all sent culinary teams to the event.

“Competitions like this reinvigorate my love for the culinary specialist rating,” said Culinary Specialist 1st Class Robert Gabales.

The teams had just 60 minutes to create five portions of one appetizer one main entrée and one dessert. The theme was "holiday meal" and the teams were required to use ingredients from the approved prime vendor catalog.

“We are competing but there is still camaraderie between the teams,” said Culinary Specialist 1st Class Teika Albury. “Having the freedom to be creative and creating our own menu was the best part of the competition.”

The teams chopped, boiled and fried their ingredients. Then one by one, as the entrees were completed the teams presented their creations to a panel of judges.

Judges for the event included members from NAVSUP FLC Pearl Harbor’s Navy Food Management Team. In evaluating the meals, each judge carefully tasted every dish and judged them based on three criteria -- creativity and teamwork, taste and wholesomeness, and food and plate presentation.

"I am extremely proud of the teams’ performance," said Culinary Specialist Submarines Senior Chief Brandon Ramos, NAVSUP FLC Pearl Harbor NFMT. "They all express a true passion for the [culinary specialist] rating and work well together.”

Although all teams presented strong entries, the team from USS Port Royal (CG 73) won the competition for the third consecutive year in a row with a shrimp skewer with ‘aftershock’ sauce appetizer, prime rib with bacon wrapped asparagus and red skinned potatoes main entrée, and an apple and bananas crepes sprinkled with powdered sugar dessert. USS Halsey (DDG 97) came in second place, and third place was Silver Dolphin Bistro.

NAVSUP FLC Pearl Harbor is one of eight FLCs under Commander, NAVSUP. Headquartered in Mechanicsburg, Pennsylvania, and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP's mission is to provide supplies, services and quality-of-life support to the Navy and joint warfighter.


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NAVSUP FLC Pearl Harbor Hosts Sixth Annual
191121-N-EV910-019 PEARL HARBOR (Nov. 21, 2019) Culinary Specialist 1st Class Robert Gabales from the guided-missile destroyer USS Halsey (DDG 97) team presents judges with entr©es during the sixth annual Top Chef Competition hosted by NAVSUP FLC Pearl Harbor's Navy Food Management Team. (U.S. Navy photo by Shannon R. Haney/Released)
November 25, 2019
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