BALTIMORE (NNS) -- Iron chefs sizzled their trade at the Galley Cook-off at the Baltimore Star Spangled Spectacular in the Baltimore Inner Harbor Sept. 12.
The U.S. Navy and Marine Corps culinary teams along with teams from Canada, Turkey, Norway, Great Britain and Germany were challenged to make an entree using eight farm-grown ingredients plus a Maryland Crab and Rockfish.
"It's not good luck, it's good skill and we already have it" said Culinary Specialist Seaman Clarke Pelmon, as she boasted her confidence.
The judges included Rear Adm. Vic Mercado, commander, Carrier Strike Group 8, and local restaurant and television personalities who dug in with gusto as they tasted the dishes. They judged for texture of the entrees, as well as the taste.
"It is very challenging to cook with a crab," said Master Seaman Jean-Louis Lassonde from the Canada Ship HMCS Athabaskan. However, he added the event is a lot of fun.
Rear Adm. Vic Mercado announced the winning dish was from Turkish Sailors attached to the TCG Kemalreis. He praised everyone for their tasty morsels and added it was tough decision to decide who would take home the winning prize. The winners rreceived a wooden spoon, something that could be used as a tool of their trade or proudly displayed in their galley.
Culinary Specialist 2nd Class Adam Spitz said "whoever wins, the U.S. Navy has the best food."
The event was held in conjunction with Baltimore Navy Week, Sept. 10-16, and is part of the city of Baltimore's Star Spangled Spectacular. This event celebrates the bicentennial of the Battle of Baltimore that provided the backdrop of Francis Scott Key's famous poem, "The Defence of Fort McHenry," which later became America's national anthem. Along with more than 30 ships from the U.S. and foreign nations, the U.S. Navy's Blue Angles will be on display and accessible to the public.
To learn more about Baltimore Navy Week, visit www.navy.mil and to learn more about the Star Spangled Spectacular, visit http://www.starspangled200.com.