21st Annual Armed Forces Culinary Arts Competition

120512-N-ZF573-044 BREMERTON, Wash. (May 12, 2012) Culinary Specialist Seaman Jamika Miner and Culinary Specialist 2nd Class Vince Wilson, both assigned to the aircraft carrier USS John C. Stennis (CVN 74), prepare their plates of food during the iron chef event. Teams of two competed during Naval Base Kitsap's 20th Annual Armed Forces Culinary Arts Competition. (U.S. Navy Photo by Mass Communication Specialist Seaman Chris Brown/Released)

120512-N-ZF573-044
BREMERTON, Wash. (May 12, 2012) Culinary Specialist Seaman Jamika Miner and Culinary Specialist 2nd Class Vince Wilson, both assigned to the aircraft carrier USS John C. Stennis (CVN 74), prepare their plates of food during the iron chef event. Teams of two competed during Naval Base Kitsap’s 20th Annual Armed Forces Culinary Arts Competition. (U.S. Navy Photo by Mass Communication Specialist Seaman Chris Brown/Released)

Bremerton, Wash. – Navy chefs from surrounding Northwest bases will compete in a culinary arts competition at Olympic College on May 11.

Comprised of two personnel each, teams from Naval Base Kitsap, Naval Air Station Whidbey Island, Naval Station Everett, Naval Hospital Bremerton, USS John C. Stennis (CVN 74), USS Maine (SSBN 741), and USS Pennsylvania (SSBN 735) will be competing to win best chili, wings, garnish, cake decorating, pie and an hour-long Iron Chef style competition.

This event will be open to the public. Doors will open at 9:30 a.m. Just in time to watch the Iron Chef style competition and to see who the winners are from each category. Taste testing will be available on completion of the judging.

The Navy’s more than 7,000 culinary specialists (CS), deployed around the globe, feed on average more than 92 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. Navy commanding officers agree that nothing impacts Sailors on a day-to-day basis more than the food CSs prepare for them; they believe these top quality meals contribute directly to Sailor quality of life and morale. Today’s CSs have greater culinary instruction than ever before. With even more advanced training on the way, Sailors, both afloat and ashore, can look forward to even healthier and better-tasting meals in the near future.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s