‘Broncos’ showcase culinary prowess in Army Iron Chef contest

| June 11, 2010 | 0 Comments

Story and Photos by
Spc. Jazz Burney
3rd Brigade Combat Team Public Affairs, 25th Infantry Division

Spc. Jeanna Lee and Spc. Eric Tariado, both food service specialists in Company G, 2nd Battalion, 27th Infantry Regiment, 3rd Brigade Combat Team, 25th Inf. Division, work together to create a salmon dish with a secret ingredient of honey during the brigade’s “Iron Chef” competition, June 2.SCHOFIELD BARRACKS — On the popular television show “Iron Chef” each week, chefs from across America face off against one another to showcase their creative culinary skills.

In a similar fashion, food service Soldiers of the 3rd Brigade Combat Team, “Broncos,” 25th Infantry Division, competed in the brigade’s rendition of the Iron Chef competition, here, June 2.

Given only a basketful of veggies, fresh fruit, various seasonings and a secret ingredient to include in all four dishes, six teams, comprised of two food service Soldiers each, from each of 3rd BCT’s battalions, used their artistic food preparation style to become the brigade’s Iron Chef.

Requirements for the competition challenged Soldiers to create four dishes, which included an appetizer, a soup, a salad and a main entrée of choice — all having to meet the stipulation of including a secret ingredient revealed on the day of the competition.

Soldiers were judged by six senior leaders of the brigade, using  criteria such as presentation, taste and texture of each dish.

“We are showcasing food service specialist skills other than the ordinary dining facility cooking,” said Chief Warrant Officer Tomika Saunders, food service technician with Headquarters and Headquarters Company, 3rd BCT. “Soldiers are being able to showcase their creativity, imagination and special skills.”

The competition took place under two large tents in an open field in front of the brigade headquarters.

“Other than coming into the dining facilities, a lot of people don’t see what these Soldiers do and have no clue of what is done on a daily basis,” said Sgt. 1st Class Johnnie Bennett, assistant dining facility manager, Company G, 2nd Battalion, 27th Inf. Regiment, 3rd BCT. “This gives the Soldiers themselves the opportunity to truly show their versatility and expertise to the brigade.”

Six long tables representing the battalions of the brigade were set directly adjacent each other, all with the same basic equipment and food items, which included portable two-burner stoves, blenders, cooking utensils, and the chef’s choice of meat.

A time limit of 15 minutes was given for each team to present each food category.

Spc. Misty Jackson and Spc. Stoney Morris, food service specialists with the 325th Brigade Support Battalion, stand posed after being announced as the 3rd Bde. Combat Team, 25th Infantry Division’s “Iron Chef” during the brigade’s rendition of the popular television show, June 2.The contest gave Soldiers the opportunity to think outside of the box, exercise their artistic ability and enhance the meals they prepare for other Soldiers in the dining facilities, said Sgt. Robert Nixon, a noncommissioned officer in food service, Co. G, 3rd Bn., 7th Field Artillery, 3rd BCT.

On the day of the competition, the secret ingredient, honey, was introduced.

“Honey has to be used in the cooking process in every part of every meal. Using an obscure ingredient such as honey in every dish is difficult, so this is truly challenging them to think outside the box,” said Nixon.

The contest was the second Iron Chef competition the brigade has held, the first being was during the brigade’s recent deployment to Iraq.

Soldiers who were unable to compete in that competition received an opportunity to compete this time around, Nixon explained.

Bronco’s Iron Chefs 

 

  • 1st Place: Spc. Misty Jackson, 325th Brigade Support Battalion
  • 2nd Place: Spc. Jeanna Lee, 2nd Bn., 27th Infantry Regiment
  • 3rd Place: Spc. Nephatiah King, 2nd Bn., 35th Inf. Regt.

Category: News

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