{"id":140470,"date":"2024-03-27T23:00:00","date_gmt":"2024-03-28T00:00:00","guid":{"rendered":"https:\/\/adn.monetizemail.com\/?p=140470"},"modified":"2024-03-28T16:37:45","modified_gmt":"2024-03-28T16:37:45","slug":"21st-tsc-hosts-chef-of-the-quarter-competition","status":"publish","type":"post","link":"https:\/\/adn.monetizemail.com\/?p=140470","title":{"rendered":"21st TSC hosts Chef of the Quarter competition"},"content":{"rendered":"
\n
\n
\n
\n <\/p>\n

<\/a>
\n
\n <\/span>
\n <\/span>
\n
\n <\/span>
\n <\/span>
\n <\/span>
\n <\/span>

\n 1 \/ 5<\/span>
\n
\n Show Caption +<\/span>
\n Hide Caption \u2013<\/span>
\n <\/span>
\n
\n
\n U.S. Army Sgt. Susan Wainaina, cook and culinary specialist, 221st Quartermaster Company, listens to a question being asked to her during her board process at the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. The training event provides an opportunity to raise culinary excellence and professionalism for the Soldiers who participate. (U.S. Army photo by Spc. Samuel Signor)
\n (Photo Credit: Spc. Samuel Signor)<\/span>
\n <\/span>
\n VIEW ORIGINAL<\/a>
\n <\/span>
\n <\/figcaption><\/figure>\n
\n
\n
\n
\n \"21st
\n <\/a>
\n
\n <\/span>
\n <\/span>
\n
\n <\/span>
\n <\/span>
\n <\/span>
\n <\/span>
\n 2 \/ 5<\/span>
\n
\n Show Caption +<\/span>
\n Hide Caption \u2013<\/span>
\n <\/span>
\n
\n
\n (Left to right) U.S. Army Sgt. Maj. Justin Gonzalez, food service senior enlisted advisor, U.S. Army Europe and Africa, poses with Sgt. Susan Wainaina, cook and culinary specialist, 221st Quartermaster Company, Spc. Breanna Ball, cook and culinary specialist, 55th Quartermaster, and Warrant Officer Rashaun Wright, food advisor, 21st Theater Sustainment Command, after the conclusion of the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. After two days of competition, Wainaina and Ball were announced as the winners of the non-commissioned officer and Soldier Chef of the Quarter competitions. (U.S. Army photo by Spc. Samuel Signor)
\n (Photo Credit: Spc. Samuel Signor)<\/span>
\n <\/span>
\n VIEW ORIGINAL<\/a>
\n <\/span>
\n <\/figcaption><\/figure>\n
\n
\n
\n
\n \"21st
\n <\/a>
\n
\n <\/span>
\n <\/span>
\n
\n <\/span>
\n <\/span>
\n <\/span>
\n <\/span>
\n 3 \/ 5<\/span>
\n
\n Show Caption +<\/span>
\n Hide Caption \u2013<\/span>
\n <\/span>
\n
\n
\n U.S. Army Sgt. Maj. Justin Gonzalez, food service senior enlisted advisor, U.S. Army Europe and Africa, waits for an answer from the Soldier during their board process at the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. The competition recognizes individual efforts and provides incentives and recognition in the form of certificates, medals, trophies. (U.S. Army photo by Spc. Samuel Signor)
\n (Photo Credit: Spc. Samuel Signor)<\/span>
\n <\/span>
\n VIEW ORIGINAL<\/a>
\n <\/span>
\n <\/figcaption><\/figure>\n
\n
\n
\n
\n \"21st
\n <\/a>
\n
\n <\/span>
\n <\/span>
\n
\n <\/span>
\n <\/span>
\n <\/span>
\n <\/span>
\n 4 \/ 5<\/span>
\n
\n Show Caption +<\/span>
\n Hide Caption \u2013<\/span>
\n <\/span>
\n
\n
\n U.S. Army Master Sgt. Juan Ubillus, 405th Army Field Support Brigade, asks a board participant a question at the final day of the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. The winners of the competition were awarded with Army impact awards as well as knife sets as a form of congratulations. (U.S. Army photo by Spc. Samuel Signor)
\n (Photo Credit: Spc. Samuel Signor)<\/span>
\n <\/span>
\n VIEW ORIGINAL<\/a>
\n <\/span>
\n <\/figcaption><\/figure>\n
\n
\n
\n
\n \"21st
\n <\/a>
\n
\n <\/span>
\n <\/span>
\n
\n <\/span>
\n <\/span>
\n <\/span>
\n <\/span>
\n 5 \/ 5<\/span>
\n
\n Show Caption +<\/span>
\n Hide Caption \u2013<\/span>
\n <\/span>
\n
\n
\n U.S. Army Spc. Breanna Ball, cook and culinary specialist, 55th Quartermaster, listens to a question being asked to her during her board process at the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. The purpose of the competition is that it helps promote growth in the culinary profession with special attention to the tenets of modern culinary development-ability, practicality, nutrition, workmanship, economy, presentation, creativity, and concept. (U.S. Army photo by Spc. Samuel Signor)
\n (Photo Credit: Spc. Samuel Signor)<\/span>
\n <\/span>
\n VIEW ORIGINAL<\/a>
\n <\/span>
\n <\/figcaption><\/figure>\n<\/p><\/div>\n

KAISERSLAUTERN, Germany \u2013 Five Culinary Specialists (92G) showcased their skills as chefs and Soldiers in the Chef of the Quarter competition hosted by the 21st Theater Sustainment Command at the Clock Tower Cafe, Kleber Kaserne, Kaiserslautern, Germany March 20-21, 2024.<\/p>\n

The competition required participants to cook three plates: an appetizer, a main dish, and a dessert, using mystery ingredients. They served the plates to the judges and the next day, went before a board of five senior noncommissioned officers.<\/p>\n

The participants cooked, plated, and served the dishes to the judges within two hours. The judges evaluated the dishes based on taste, presentation, cleanliness, and proper handling procedures. The mystery ingredients included prime rib, scallops, sauerkraut, chocolate and dill.<\/p>\n

\u201cMy experience with the cooking portion was great,\u201d said Sgt. Susan Wainaina, cook and culinary specialist, 221st Quartermaster Company, winner of the Noncommissioned Officer Chef of the Quarter competition. \u201cIt was a great learning experience for my colleagues and the competition itself.\u201d<\/p>\n

Wainaina\u2019s meal included a cucumber salad with white vinegar, ribeye steak with mashed potatoes and malted milk balls for dessert.<\/p>\n

\u201cThe cooking portion, it was fairly good,\u201d said Spc. Breanna Ball, cook and culinary specialist, 55th Quartermaster Company, and the winner of the Chef of the Quarter Competition. \u201cI took my time and was able to do everything in a timely manner but when it got down to the last second, things got a little hectic.\u201d<\/p>\n

Ball\u2019s appetizer was a Mexican seafood soup, her entree was a beef fajita-style steak with mango salsa, and for dessert, she presented churros with chocolate drizzle and strawberry.<\/p>\n

After the completion of the cooking portion, participants were sent home and told to prepare for the board that they all would have to go through the following day.<\/p>\n

\u201cThe purpose of this competition is to highlight the skill sets that our 92G\u2019s have through mentorship and training from their sponsors,\u201d said Sgt. Maj. Justin Gonzalez, food service senior enlisted advisor, U.S. Army Europe and Africa. \u201cThey get to come in and share all of the great things that they do daily, so it highlights their culinary skills, and their Soldier skills.\u201d<\/p>\n

Once the contestants completed their boards, judges tallied the scores and announced the winners.<\/p>\n

\u201cI wasn\u2019t expecting to win this competition,\u201d said Wainaina. \u201cI thought my competitor was better than me, and it caught me by surprise, but I appreciate that I won, and now this will help me step out of my comfort zone and succeed.\u201d<\/p>\n

\u201cI feel really good being the Soldier Chef of the Quarter,\u201d said Ball. \u201cI’m pretty proud of myself for taking this challenge and accomplishing what was presented to me.\u201d<\/p>\n

Wainaina and Ball will move on to the U.S. Army Europe and Africa Chef of the Year competition.<\/p>\n

\u201cI hope that the winners will go back to their formations and share the experiences that they had at this event,\u201d said Warrant Officer Rashaun Wright, food advisor, 21st Theater Sustainment Command, coordinator of the competition. \u201cThat way, they can help motivate the younger Soldiers to want to participate in these events and help inspire them to be next.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

1 \/ 5 Show Caption + Hide Caption \u2013 U.S. Army Sgt. Susan Wainaina, cook and culinary specialist, 221st Quartermaster Company, listens to a question being asked to her during her board process at the Chef of the Quarter competition and board at Clocktower Cafe, Kleber Kaserne, Kaiserslautern, Germany, on March 21, 2024. The training […]<\/p>\n","protected":false},"author":2,"featured_media":140472,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-140470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/posts\/140470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=140470"}],"version-history":[{"count":3,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/posts\/140470\/revisions"}],"predecessor-version":[{"id":140478,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/posts\/140470\/revisions\/140478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=\/wp\/v2\/media\/140472"}],"wp:attachment":[{"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=140470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=140470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adn.monetizemail.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=140470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}