Top chefs shine at MacDill dining hall competiton

  • Published
  • By Nick Stubbs
  • 6th Air Moblity Wing Public Affairs
MacDill AFB, Fla. --  MacDill's got talent in the kitchen, and it showed last week when two teams of budding chefs squared off in an all-out effort to best the other in the Top Chef cook off at the base dining facility. 

Two teams of four Airmen and one advisor squared off with assigned ingredients they transformed into what the judging panel described as "five-star" quality. 

"It just kept getting better," said Capt. Ron Bell, Sustainable Services Commander, one of those on the panel. "Each dish was a surprise, and better than the last." 

The praise was high for both teams, but the red team won out by a narrow vote. Team members included Airman First Class Alonso Bennett, who created Spinach Peloths Bites; Airman First Class Virginia Hess, Savory Steak Skillet; Airman Bernie Torres, Pineapple Mojo Pork; and Airman Marc Romero, team advisor. 

Blue team members were Senior Airman Gene Sanford, Pork with Pineapple Salsa; Airman First Class Racheal Rivera, Beef and Vegetables; and Airman Rylincia Cannon, Pittsburgh Potatoes. 

The competition was hot, but when it all was over, Col. Larry Martin, 6 AMW commander and one of the judges, put everything in perspective. 

"We compete today, but in two minutes we work together again as one team," said Colonel Martin moments after announcing the winning team. 

Also judging were Susan Monson, 6th Air Mobility Wing executive assitant, and Colonel Martin's wife Julia. 

Red Team member Airman Bennett said the team meshed well together, from the moment they sat down to settle on the menu with the assigned ingredients of pork, beef, pineapple and spinach, to the cooking and plating phases. 

"From the ideas and approaches we came up with to even the names we came up with for the dishes, we all just worked together well," he said. "It was a good experience." 

Team advisor Airman Romero agreed, and noted the results showed. 

"The judges were very impressed; they compared it to a five-star restaurant," he said. "They (the team) pulled together and made some great dishes." 

Top Chef competitions are held periodically to test the skill and imaginations of Airmen chefs. Winning dishes are evaluated by the Air Force for possible inclusion on the menus of dining halls and could become regular favorites all enlisted members can enjoy.