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An engineer and military police food service specialist have claimed honors in the 21st Theater Sustainment Command’s Culinary Soldier and Noncommissioned Officer of the Year competition.
Spc. Lawrence Lancaster, 18th Engineer Brigade, earned top culinary Soldier honors, while Sgt. Dana Davis, 18th Military Police Brigade, was named best culinary NCO and overall winner in the competition.
The event began with weapons qualification from Aug. 16 to 17 and ended Sept. 5 to 6 with a 12-mile road march, comprehensive board, 500-word essay and cook-off in the Clock Tower Dining Facility on Kleber Kaserne.
During the cook-off, each of the seven competitors, representing the command’s three brigades and headquarters, was given the standard Army biscuit recipe. Even though the recipe card called for 100 servings, participants were required to recalculate and convert the recipe card to 25 servings.
“We asked them to go above and beyond and get a little creative … maybe a cheese, walnut or raisin biscuit,” said Master Sgt. Mark A. Mansfield, 21st TSC chief food operations sergeant and Las Vegas native.
The biscuit cooking was timed, so there was additional pressure. Davis was uncertain about her batch. “That was my first time doing biscuits,” said Davis, a native of Corpus Christi, Texas, whose job focus is now food service administration.
“I was just hoping they came out right.”
“I believe trying to convert from 100 (portions) to just 25 was the most difficult. Once you’re used to serving so many people, going to a small amount is kind of difficult,” she said.
Lancaster was surprised he placed so high, especially since his specialty is meats. “Meats is where I’ve been ever since I’ve been in the kitchen,” said Lancaster, a Washington native.
“It was hard, but at the same time, I wanted to see if I was able to do it to completion. My advantage was more than likely the ruck march … I lasted to the end and was the first to finish.”
Both Soldiers will next compete at the U.S. Army Europe Culinary Soldier/NCO of the Year competition scheduled to begin Sept. 20 at the Wiesbaden Army Airfield.
“They’ll definitely need to know how to convert recipe cards, how to knead, mix, how to weigh and measure products and have familiarity with various kitchen equipment,” said Mansfield. “The competition is about injecting enthusiasm and pride into the Army’s food service tradition.”
(Spc. Iesha Howard, 21st TSC Public Affairs, contributed to this article.)
