Article Display

They came, they cooked, they conquered

  • Published
  • By Airman 1st Class Krystal M. Jeffers
  • 20th Fighter Wing public Affairs
SHAW AIR FORCE BASE, S.C. --  Three teams representing different units of Team Shaw tested their cooking abilities during the Iron Chef competition at the Chief Master Sgt. Emerson Williams Dining Facility here, July 30.

While three teams entered the competition, only one could walk away with the trophy and that honor went to the 20th Force Support Squadron dining facility team: Staff Sgts. Matthew Franklin, Sethena Butler, and Adrienne Sumpter, 20th FSS shift supervisors.

The second team represented 20th FSS and the 20th Medical Group and their members were: Airman 1st Class Alyssa Hanson, force management journeyman; Staff Sgt. Melissa Chartier, NCO in charge of outbound assignments; and Janine Reinholtz, registered dietitian. The members of the third team, representing U.S. Air Forces Central, were: Master Sgt. Mary Rodriguez, command support staff supervisor, and Senior Airmen Brittney Cherry and Teirra Camacho, command support staff technicians.

"It was good to see teams and judges representing Team Shaw," said Col. Clay Hall, 20th Fighter Wing commander and one of the judges. "Friendly competition amongst peers and colleagues is always healthy."

Other members of Team Shaw also expressed their pleasure in the fact that all the units in Team Shaw were able to participate in the event.

"I like it when we try to get the whole base involved because there is not just the 20th FW, there is also Air Forces Central Command and the Army," Hanson said.

"Events like the Iron Chef shows that there is esprit de corps between all the different units on the installation," Franklin added. "It shows that everyone is united and willing to jump in and help each other."

The Iron Chef competition had five judges from the different Team Shaw units including Hall. The four remaining judges were Sgt. Maj. Randy St. Cyr, Third Army/U.S. Army Central food services supervisor, Maj. Tonya Washington, AFCENT force support commander; Chief Master Sgt. James Wilkerson, 20th FW command chief; and Amanda McKellips from Proctor and Gamble, which was one of the sponsors of the event.

Winning the competition and impressing the judges was not an easy task. The teams had 90 minutes to make an appetizer and an entrée for six. They were also given a secret ingredient that was unveiled at the start of the clock: papaya. The judges blind tested each dish and judged them on taste, plate presentation, creativity, originality and the incorporation of the secret ingredient.

"I am glad I did the competition," Hanson said. "It is not every day you can cook like that. You have to figure it out as you go. It puts you on your toes and makes you think. You have to cook for other people and get them to actually enjoy it."

The Iron Chef gives competitors an opportunity to learn skills, like quick thinking and apply their knowledge and cooking talents.

"I think the competition is a great opportunity for them to enhance their skills," St. Cyr said. "It makes them think on their feet and create something they think people will enjoy. It makes them think out of the box."

Some of the dishes they created included mustard grilled chicken wrapped in a corn husk; steak with a shrimp bisque; shrimp and papaya salad; chicken and rice with papaya.

"I thought the event was great," said Hall, "I was very impressed with all three teams; their food was different, but each plate was well prepared and tasted great. The competition provided a venue for our food service professionals to hone their skills. I applaud all three teams."

To the competitors, the award is more than just a trophy.

"Winning this award has given a sense of pride to the Airmen working at the dining facility," Franklin said. "It boosts their moral and inspires them."

Although only one team could walk away with the trophy, the Airmen spoke about how they enjoyed the experience.

"I thought it was fun," Hanson said. "If they do it again next year I will definitely do it."

"I think it was great," Rodriguez added. "I am glad I participated. It was a real team building experience for my Airmen and me. My favorite part was at the end, when we were tasting the food, and how proud we all were of what we did."

The next Iron Chef is expected to be scheduled in December.