Winner Winner Chicken Dinner

By Staff Sgt. Christopher SchmiettOctober 23, 2021

Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepares sautéed asparagus as part of the U.S. Army's main course during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize for the second time in a row.
1 / 6 Show Caption + Hide Caption – Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepares sautéed asparagus as part of the U.S. Army's main course during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize for the second time in a row. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL
Sgt. Tashauna Walls (left) Staff Sgt. Alexander Santa Cruz (center), and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, show their first-place finish during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize.
2 / 6 Show Caption + Hide Caption – Sgt. Tashauna Walls (left) Staff Sgt. Alexander Santa Cruz (center), and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, show their first-place finish during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL
Spc. Nhien Nguyen (left) and Sgt. Tashauna Walls (right), Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepare herb encrusted ribeye, during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize for the second time in a row.
3 / 6 Show Caption + Hide Caption – Spc. Nhien Nguyen (left) and Sgt. Tashauna Walls (right), Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepare herb encrusted ribeye, during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize for the second time in a row. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL
Sgt. Tashauna Walls, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepare herb encrusted ribeye during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. Walls is part U.S. Army team that took home first-place.
4 / 6 Show Caption + Hide Caption – Sgt. Tashauna Walls, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, prepare herb encrusted ribeye during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. Walls is part U.S. Army team that took home first-place. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL
An appetizer of lobster bisque, southern cornbread, butter-poached lobster, and pickled red cabbage, prepared by Sgt. Tashauna Walls and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group. The appetizer was the first of three dishes prepared by the team to help secure their first-place finish during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan.
5 / 6 Show Caption + Hide Caption – An appetizer of lobster bisque, southern cornbread, butter-poached lobster, and pickled red cabbage, prepared by Sgt. Tashauna Walls and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group. The appetizer was the first of three dishes prepared by the team to help secure their first-place finish during the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL
The three-course meal of lobster bisque, herb encrusted ribeye, and orzo pudding on display during Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. Sgt. Tashauna Walls and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize.
6 / 6 Show Caption + Hide Caption – The three-course meal of lobster bisque, herb encrusted ribeye, and orzo pudding on display during Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan. Sgt. Tashauna Walls and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group, competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize. (Photo Credit: Staff Sgt. Christopher Schmiett) VIEW ORIGINAL

Staff Sgt. Alexander Santa Cruz, Sgt. Tashauna Walls, and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group competed in the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan.

The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize.

"The Joint Culinary Competition is a Japan-wide event that is held biannually and hosted by the United States Marine Corps here in Okinawa, Japan," said Chief Warrant Officer 2 Billy Ray Daugette, Senior Food Service Advisor, 10th Support Group. "Each branch of service provides a noncommissioned officer and one junior service member, as well as a more senior service member to help provide mentorship along the way. The two-day event consists of a table display, meal preparation, cooking with predetermined ingredients, plating, and presentation. Competitors are then judged on their cooking skills, sanitation, menu development, and of course, flavor."

The U.S. Army Japan contestants have won every Joint Culinary Competition so far in Japan.

"We are proud of team Army for winning these first two competitions," said Daugette. "This is a monumental accomplishment when you consider that the Army is the smallest branch here in Japan, but we still have the talent and expertise to compete and win against the other branches consistently."