75th Field Artillery Brigade Soldiers win quarterly chef competition

FORT SILL, Oklahoma (Dec. 13, 2018) -- On Nov. 27-28, the Guns and Rockets Dining Facility (DFAC) held a two-day Chef of the Quarter Board (CoTQ). Prior to the start of the board, dressed in their Army Service Uniforms, several Soldiers waited anxiously for the board instructions, while others nervously paced back and forth, mumbling to themselves in an effort to retain an extra detail or two they may asked.

That's when Sgt. 1st Class Jonathan Wilcox, the senior culinary management noncommissioned officer from the 75th Field Artillery Brigade, told them the board would soon commence. The four Soldiers and one sergeant competing formed a line facing Wilcox as he went over the instructions for entering the board. Wilcox then left the Soldiers to enter the boardroom setup in the DFAC. The Soldiers chatted quietly as the first Soldier knocked loudly on the door three times.

"It was an opportunity for them to perfect their craft and to stay knowledgeable on their basic Soldier skills," Wilcox, board president said.

Soldiers from other units were invited to participate in the incentive-driven board, and so the competitors were comprised of Soldiers from across the 75th FA Brigade. Culinary NCO Sgt. Steven Gonzalez, who himself has participated in similar board competitions when he was a junior Soldier, said the board is meant to yield and highlight the sharpest chef in the DFAC.

"It's their time to shine," he said. "This board is about knowing your trade and showing off your skills."

Gonzalez attended the board to sponsor Spc. Natalie Galaviz from 1st Battalion, 14th Field Artillery. He said Galaviz had been preparing and studying for the upcoming board for over a month. Like the other competitors, Galaviz would have to attend the military board, answering basic soldiering questions, as well as culinary-specific questions.

The first day concluded with all Soldiers completing the board and the NCO board members collecting their notes on the proceedings. According to Wilcox, the CoTQ board often prepares Soldiers for their respective unit's soldier of the month and promotion boards.

On the final day of the competition the Soldiers met in the DFAC after lunch to compete in a cook-off that would play a major role in determining the winner.

The Soldiers initially received a time limit and had no idea what meal they would be preparing before the start. They only knew that they would be given a meat, a starch, and a vegetable to cook for a panel of judges and that the best dish would win. Soldiers would be evaluated based on taste, presentation, and sanitation.

A mystery basket was set in front of each of the contestants. As soon as the mystery basket of food was revealed, the contestants went to work. Each basket contained potatoes, salmon, celery, carrots, onion, red and yellow bell peppers, and kale.

The Soldiers occupied themselves by chopping up vegetables, melting butter, and making sauces for their meals. Thirty minutes into the 90-minute cook-off, Sgt. 1st Class Francisco Delgado, a judge panel member from 696th Forward Support Company, 2nd Battalion, 4th Field Artillery, stopped all the contestants cooking and had them gather around him.

He revealed a surprise ingredient that they would have to incorporate into their meals.

Many contestants displayed what appeared to be confused and startled looks as Delgado handed out packages of tofu. The Soldiers went back to work after receiving their surprise ingredient.

One Soldier cooked her salmon on the stove with garlic and lemon seasoning, while another incorporated milk to make creamy potatoes. A third Soldier concocted a visually attractive salad using kale, red and yellow peppers, and onions. Many of the contestants began plating their meals as time expired.

Finally, they were told to stop and "dish up."

The judges tasted all the dishes and gave each Soldier feedback when they entered the boardroom.

After the panel deliberated, Sgt. Shastian Schad from 15th Transportation Company, 100th Brigade Support Battalion, was declared the NCO winner of the CoTQ Board and cook-off competition. Spc. Sydney Woodworth from 69th Forward Support Company, 2nd Battalion, 18th Field Artillery was named the Soldier winner of the board.

"Spc. Woodworth won due to a combination of her board skills and food service knowledge," Delgado said. "(During the board,) she was very professional and held her military bearing. The presentation of her dish and the creativity she used when cooking set her apart from her peers. She also kept her cooking area organized and clean."

According to Woodworth, the victory was a surprise to her.

"I had confidence in myself, but I didn't expect to win because it was my first time," Woodworth said. "I'm just very excited and proud of myself."

Woodworth said the hardest part of the competition was the cooking portion.

"It was stressful trying to plan everything, but somehow I did it," she said.

Schad and Woodworth will go on to compete in the III Corps CoTQ Board against Soldiers from other brigades and divisions in January.