Air Force chefs beat out Navy rivals in cook-off

  • Published
  • By Senior Airman Stefanie Torres
  • 35th Fighter Wing Public Affairs
MISAWA AIR BASE, Japan --  The U.S. Air Force and Navy squared off putting their culinary skills on the line during the Armed Forces cook-off at the commissary Sept. 27. 

With a set time limit of 30 minutes and using their personal recipes, each team of two people was given Mahi-mahi and Tilapia to prepare with only ingredients available at the commissary. 

"It was such a great competition," said Ms. Trish Reams, district manager for Web Co. "We had the competition right here in the commissary, and the dishes prepared were fantastic. They used an indoor outdoor grill, an electric fry pan and a stove top burner." 

In addition to being judged on appearance and taste, contestants' dishes were judged on preparation, which includes how long it takes and how simple it is to prepare. The two judges came from the Misawa City community with no affiliation to the military to keep everything fair, explained Reams. 

"The judges were awesome," she said. "Mr. Aki Akanuma and Mr. Masako Sugiamo are local business owners from town who were a huge help to us." 

The contestants brought their own recipes, and Staff Sgt. Joseph Chaney and Airman 1st Class Frank Dominguez, with the 35th Force Support Squadron Grissom Dining Facility, also brought their cooking utensils with them. 

Although the ingredients had to come from the commissary, all four recipes were unique.
"I got my recipe from a television show," said Sergeant Chaney. "I had two weeks notice to find something, and we had 30 minutes to prepare it." 

The Navy team, Master Chief Petty Officer Mike Smith and Petty Officer 2nd Class Jermaine Young, both with the Aircraft Intermediate Maintenance Detachment Misawa, prepared a sweet and sour Mahi-mahi and a chipotle Tilapia. The Air Force made a savory fish with black bean salsa. 

"I was happy to participate," said Petty Officer Young. "I cook for the command, and word just got around about it; so, I was asked to join the competition." 

The contest was also met with great support from the community, explained Ms. Reams. 

"More people started showing up after the cooking began, but we had people stay from beginning to end," she said. "We were very nervous at first putting all of this together, but it turned out very good. Our plan was to have a lot of fun, and we accomplished that." 

Although the Navy and Air Force were competing, a great time was had by the competitors, said Ms. Reams. 

"I thought it was interesting for the Air Force to square off with the Navy," said Sergeant Chaney. "It was a little challenging at first, but my partner and I worked well together. We also had good camaraderie with the Navy." 

The Air Force came away with a close win of 45 - 42.