CNIC Chefs Take First Place in All-Region Culinary Competition

By Mass Communication Specialist 1st Class (SW/AW) Monique K. Hilley,Commander, Navy Installations Command Public Affairs

WASHINGTON (NNS) -- Two Navy Region Mid-Atlantic Culinary Specialists won first place at the Commander, Navy Installations Command's Food Services Ashore Culinary Competition in Washington, D.C., June 9.

First-place winners Culinary Specialist 1st Class Wayne Napples and Culinary Specialist 2nd Class Joseph Rodriguez, made up one of nine, two-person teams participating in the event. All regions were invited and teams were chosen from internal regional cook-offs.

"I think the Navy chefs are at another level," said Guy Mitchell, White House chef. "They're cooking better than five-star hotel and restaurant chefs. After forty years in the business, I am completely blown away by their enthusiasm, attitude and working skills."

Culinary specialists from Navy Region Northwest and Naval District Washington finished in second and third place respectively.

"It was an amazing experience, and I loved it," said Culinary Specialist 1st Class Wayne Napples, representing Navy Region Mid-Atlantic and currently stationed at Naval Station Norfolk's Galley. "The training was top-notch, and I want to share it with all of my fellow culinary specialists. Also, the opportunity to be able to meet and assist chefs from the Food Network like Chef Guy Mitchell was unreal, and I'm excited about working with him in the future."

During the competition, the teams created three-course meals comprised of soup, salad and an entrée, all of which contained the secret ingredient of parmesan, which was revealed at the beginning of the day.

"To watch my fellow judges who are chefs for the White House and vice president be impressed, and to see their reactions, their heads going back, is something you had to be there to see," said Mitchell. "These chefs have cooked for dignitaries and celebrities from all over the world. To hear them say they'd take any of these Navy chefs on their staff today; now that's what I'm talking about."

The teams were judged on food safety and sanitation, organizational skills, work habits, utilization of ingredients, cooking skills and craftsmanship, portion size, taste and presentation.

"When they say the Navy has the best chow, they should say the best food ever served," said Mitchell. "To see these young Sailors from all over the world dedicate their time to this art, it's unbelievable."

The competition was the culmination of a five-day workshop being held simultaneously with the event in Washington, D.C.

"This location affords participants the opportunity to visit and analyze a thriving and diverse local food and beverage industry, and establishments that deliver the desired future service outcomes of the Navy Food and Beverage programs," said Michael Bowlin, CNIC Galley/Flag Mess and ARO operations officer.