FORT DRUM, N.Y. -- Food service Soldiers from across the 10th Mountain Division (LI) gathered to show their skills and vie for the title of Chef of the Year during a competition held Sept. 17 and 18 at Fort Drum.
The purpose of the competition was to recognize outstanding food service Soldiers, to develop technical and tactical knowledge proficiency, and to create an atmosphere of excellence for future leaders within the dining facilities, said Sgt. Maj. John Vick, 10th Mountain Division chief food operations noncommissioned officer.
"Our food service Soldiers are skilled professionals," he said. "They are a special breed of Soldiers and professionals who work hard and spend long hours preparing, cooking and serving meals in the dining facility."
The competition consisted of four challenges: a question and answer board, a written and practical kitchen skills assessment, an Army Physical Fitness Test, and a "mystery basket" cooking skills competition.
At the end of the competition, Sgt. Genesis Turrubiate, 2nd Brigade Combat Team, was named Senior Chef of the Year, and Spc. Jessica Grandberry, 1st Brigade Combat Team, was awarded the title of Junior Chef of the Year.
Turrubiate said she has always participated in culinary chef of the quarter competitions at her dining facility. She said she was humbled to have been nominated by her dining facility manager to participate in the competition.
"It has always given me great pride to represent this (military occupational specialty) well and show everyone that cooks in the Army are very capable," she said. "Winning these competitions has opened doors for me and (given me) the opportunity to demonstrate my abilities as a Soldier, not just a cook."
Vick said that, often, people are not aware of the variety of roles fulfilled by food service Soldiers.
"These Soldiers don't just prepare food," he said. "You'll also find our cooks working in the motor pool, at the range, attending Light Fighters School (training) and on road marches."
Sgt. Cheavlier Slaughter, 2nd Brigade Combat Team culinary management noncommissioned officer in charge, said that food service Soldiers are also a very close-knit group.
"There aren't very many MOSs in the Army where you will find a young enlisted person working side by side with their senior noncommissioned officer," he said. "We're really like a Family -- all of the cooks from across each of the brigades."
Both Turrubiate and Grandberry said that the "mystery basket" challenge was the most difficult portion of the competition.
"The competitors were given a basket with 16 different food items inside," Vick said. "They were required to use every item in the basket to prepare a three-course meal."
Turrubiate admits she was a little rattled when she found that the protein in the mystery basket was pork. She said she doesn't cook pork very often, so she decided to use her culinary knowledge and cultural background to make something unique.
"The Army Performance Triad is all about eating fresh fruits and vegetables," she said. "My Family is from Mexico, so I decided to make a fresh fruit salsa to go on top of my pork loin."
Grandberry said she read a lot of different recipes in preparation for the challenge.
"I had read about cooks using a chocolate chipotle sauce, and it sounded really good," she said. "I decided to make a peanut butter, chocolate, chipotle sauce to top my pork."
Slaughter admits that the judges were a little wary when they read Grandberry's recipe.
"It was hard to imagine how those three ingredients would taste together," he said. "It actually tasted delicious. It was very well done."
Winning the competition secures both ladies a spot on 10th Mountain Division's Culinary Arts Team and opens doors for them to attend specialized training and to apply for elite food service jobs within the Army.
Approximately 81 of the 9,000 cooks currently serving in the Army are selected to serve as general officers' enlisted aides. They are responsible for a variety of jobs, including uniform care, meal planning, and cooking for special military social events.
Exceptionally skilled food service Soldiers also have an opportunity to apply to become program flight stewards, traveling the world as they prepare meals for the Army's senior leadership, Vick said.
Grandberry said she hopes to be able to apply for one of these elite positions in the future. For now, she plans to continue to hone her skills and mentor young Soldiers.
"A lot of times, I don't think younger Soldiers realize how many opportunities are available to them," she said. "I want to be able to help them learn and to show them that there is a lot you can do if you are really motivated."
Turrubiate aspires to attend advanced culinary arts training in the future. She said she is grateful for the support of both her subordinates and her senior leaders.
"I know that many opportunities will arise and that I hold the key to my own success," she said.
Vick said that excellent chefs like Turrubiate and Grandberry raise the bar, and they provide excellent mentorship for up and coming chefs within the division.
"These ladies are setting the standard for others," he said. "They are showing that hard work pays off and teaching (other Soldiers) to take advantage of every opportunity available to them."
Social Sharing