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There are never too many cooks in the kitchen when it comes to the 21st Theater Sustainment Command Culinary Warrior of the Year competition that was held Sept. 2 at the Clock Tower Dining Facility on Kleber Kaserne.
Soldiers from dining facilities throughout the 21st TSC participated, travelling from as far as Grafenwoehr and Baumholder in order to compete.
The competition began at 6 a.m. with Soldiers and NCOs taking the Army Physical Readiness Test. Phase Two, a Soldier Board, followed later in the day with each participant demonstrating their military bearing, knowledge of basic Soldier skills and the APRT.
The capstone event for the competition was the cook-off as 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 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 NCOs 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 will all receive their Advanced Individual Training at Ft. Lee, Va. 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 Combat Sustainment Support Battalion, 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 Military Police Company, will travel to U.S. Army Europe Headquarters Sept. 21 in Wiesbaden 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 Ft. Lee, Va. for Culinary Team of the Year.
