21st TSC Culinary Warrior of the Year competition heats up the kitchen

By Ronna SchelbySeptember 9, 2015

21st TSC Culinary Warrior of the Year competition heats up the kitchen
1 / 3 Show Caption + Hide Caption – Pvt. Justin Quintana, 421st Multifunctional Medical Battalion drains noodles as part of his final meal preparation during the 21st TSC Culinary Warrior of the Year competition held Sep. 2 on Kleber Kaserne. The winners will participate in the U.S. A... (Photo Credit: U.S. Army) VIEW ORIGINAL
21st TSC Culinary Warrior of the Year competition heats up the kitchen
2 / 3 Show Caption + Hide Caption – Sgt. 1st Class Ulysses Acheampong, 66th Trans. Co., 21st TSC, one of the judges of the 21st TSC Culinary Warrior of the Year, discusses timing with some participants during the competition held Sep. 2 on Kleber Kaserne. The winners will participate ... (Photo Credit: U.S. Army) VIEW ORIGINAL
21st TSC Culinary Warrior of the Year competition heats up the kitchen
3 / 3 Show Caption + Hide Caption – Sgt. Rajindra Maniapen, 421st Multifunctional Medical Battalion, prepares his chicken dish during the 21st TSC Culinary Warrior of the Year competition held Sep. 2 on Kleber Kaserne. The winners will participate in the U.S. Army Europe Culinary Warr... (Photo Credit: U.S. Army) VIEW ORIGINAL

KAISERSLAUTERN, Germany - Too many cooks in the kitchen? Not when it comes to the 21st Theater Sustainment Command Culinary Warrior of the Year competition held Sept. 2 at the Clock Tower Dining Facility on Kleber Kaserne.

Soldiers from dining facilities throughout the 21st TSC participated, traveling from as far away as Grafenwoehr and Baumholder, Germany, in order to compete.

The competition began at 6 a.m. with the Soldiers and Noncommissioned Officers taking the Army physical readiness test.

Phase Two, a Soldier Board, followed later in the day. Here, each participant demonstrated their military bearing, knowledge of basic Soldier skills and the APRT.

The capstone event for the competition was the cook-off where the Soldiers put their kitchen skills to the ultimate test.

Although the Culinary Warrior Competition is in its 22nd year, this year the format for the 21st TSC was different. This time the participants were told which ingredients must be used, much like current television cooking shows.

"You have one hour to cook a dish for one person," said Sgt. 1st Class Ulysses Acheampong, 66th Transportation Company, 21st TSC, one of the judges, while addressing the competitors. "Time starts now."

The participants competed in two categories: Soldiers E-4 and below, and noncommissioned officers E-5 and above.

Each soldier had to include in their meal, a chicken breast, asparagus, and noodles. Various other items, including cheese, butter, spices, and bread crumbs were available and optional for use.

As the competition started Soldiers began cutting, chopping, stirring, and measuring. The judges were watching their every move. Although the final presentation was very important, the judges were also grading on the Soldiers' overall performance including safety, food handling and cleanliness in the kitchen, as well as the nutritional quality and portion size of the final dish.

"This cook-off allows soldiers to practice small quantity cooking," said Master Sgt. George Deloatch, chief, food operations sergeant and president of this year's competition. "These Soldiers and NCOs are the best of the best. They have talent and we just want to pull it out of them."

All competitors hold the military occupational specialty of 92G, food service specialist. They all receive their Advanced Individual Training at Fort Lee, Virginia. Their official title will soon change to culinarian.

For many of the participants, this was their first competition.

"I felt pressed for time, but I persevered. It was fun," said Spc. Christopher Lanham, 18th CSSB, Grafenwoehr, and winner of the 21st TSC Solders' competition. "I also think the judges' comments about how we can improve were very helpful."

Both Lanham and the NCO category winner, Sgt. Ibarra, of the 529th MP Company, will travel to U.S. Army Europe Headquarters, Wiesbaden, Germany Sept. 21 to compete for the USAREUR Culinary Warrior of the Year. Those who win at USAREUR will then have a chance to compete for a place on the USAREUR Culinary Team, which will represent USAREUR at Fort Lee, Virginia for Culinary Team of the Year.

Related Links:

USAREUR webpage

21st TSC webpage

21st TSC Facebook