News

Iron Chef Competition showcases culinary talent

  • Published
  • By Josh Plueger
  • 55th Wing Public Affairs

The doors locked behind the final lunch customer leaving the Ronald L. King Dining Facility, June 2.  Behind the double doors that separate the kitchen from the buffet, an amplified voice broke the silence of the empty facility welcoming contestants and guest to the 55th Force Support Iron Chef Competition.  Inside the kitchen, Airmen from the King DFAC and the Campisi Alert DFAC eagerly await the inaugural Iron Chef Competition.

 

The master of ceremonies or game show host, is U.S. Air Force Tech Sgt. Gabriel Phillips, the production manager of the dining facility. Flanking him are two teams of 55th FSS food specialists.

 

Wide-eyed, the teams watched as the metal lid is lifted, exposing a mountain of plantains – the secret ingredient.  The radio blasted some rock music, the giant digital clock started its descent from three hours and the kitchen bustled with a frantic energy as the two teams get to work creating an appetizer, entrée and dessert that incorporated the plantains.

 

The King and Campisi teams both created team names for the competition.  King DFAC staff were Team Fried Rice with the Campisi camp referring to themselves as Serves You Right

“We wanted to showcase our Airmen's culinary talents and expertise while promoting camaraderie and teamwork,” said U.S. Air Force Tech Sgt. Leslye Kinsey, a production manager with the 55th FSS.

 

No outside special seasoning or ingredients were allowed into the competition.  The food specialists were restricted to what was readily available in the kitchen in their preparation of the three course meal to be judged by a panel of flight, squadron and group leadership.

 

“The ability to create three restaurant-quality dishes without any preparation speaks volumes to the professionals we have at both the King and Campisi Dining Facilities,” said U.S. Air Force Maj. Ryan Stebbins, 55th FSS commander.

 

The competition gave the participating Airmen a chance to flex their culinary muscles, freeing them from the regimented menu cards that they use to prepare breakfast, lunch and dinner at their respective dining facilities.

 

“I did enjoy the competition very much,” said U.S. Air Force Airman 1st Class Jeff Serrano, a food service specialist with the 55th FSS and captain of team Chicken Fried Rice.  “I enjoyed working with my team, plating the food and the friendly competition against the other team.”

 

The seconds on the digital clock mercilessly reminded contestants that their time was finite and that a table of hungry judges waited, pens in hand, to dissect their dishes into categories covering taste, creativity, and presentation. 

 

Within an hour the first wave of team dishes began to make their way to the judges table.  Each team gave a brief description of their dish before returning to the kitchen to continue crafting their remaining meals.

 

In between meal servings, judges and attending leadership would make their way into the kitchen to get a little insight into how the Airman chose their menus and watch them has they cut, fried, baked and blend their creations.  Some judges snuck additional bites of already presented food as they watched the food service specialists’ work, validating the combined efforts of the staff.

 

“The Airmen loved being able to prepare unique, personal prepared dishes, and the judges enjoyed eating what they presented,” said Stebbins.  “It was also confirmation to me that even our most junior Airmen, if challenged, can rise and exceed any challenges we give them.”

 

As the digital clock neared zero, the two teams plated their final dishes.  Creating edible works of art on ceramic plates.

 

The dishes were presented to the judges table, and the Airman returned to the kitchen for clean-up and preparation for the scheduled dinner menu.  The judges numerically rated the dishes on their cards to decide the winning team.

  

In the end, Chicken Fried Rice, was awarded the Iron Chef Championship.  The trophy will be displayed at the King DFAC until the next Iron Chef Competition to be held quarterly.  Airman going off-script and having the chance to showcase their ingenuity, poise under pressure, teamwork and culinary abilities was what made inaugural event a success. 

 

Additional photos from this event can be found at our Flickr site.