The FOOD SERVICE SEMINAR (FSS) and MILITARY CULINARY COMPETITION (MCC) was a great success this past weekend (September 24th to the 25th 2010).
Not only were the chefs hard at work outside cooking up their best dishes, but us judges were working hard too inside feeding our bellies. We were STUFFED after tasting about 40 dishes by the end of the day. It is a tough job, but somebody's got to do it.
Round 1 started bright and early at 7:15 a.m. The judges were wondering why the mystery box couldn't have been bacon and eggs. We tasted food from 14 teams round-after-round scoring each dish. All of the tastings were blind so we didn't know which team made which dish.
Chef Teddy Folkman from Granville Moore’s and I had some fun in-between the rounds and enjoyed the beautiful day and the Fall Festival.
We stopped by to see our friend Perry Smith at DC-3 and got a first look at the mini-hot dogs.
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| Photos by Emily Clack |
Some of my favorite dishes throughout the day:
Stuffed Shrimp
Fish Chowder
Tender Beef
Final Results are as follows:
1st - (Navy) Naval Support Activity, Washington, DC
2nd - (Coast Guard) Secretary of Homeland Security
3rd - (Air Force) Secretary of the Air Force Dining Room
4th - (Navy) White House Navy Mess Team Gold
5th - (Army) U. S. Army Germany
6th - (Navy) Tenth Fleet Cybercom
The top scoring Military Culinary Competition (MCC) team during the preliminary round on the 25th of September 2010 was the Secretary of the Air Force Dining Room.
Congratulations to all of the military chefs for a job well done!
Photos by Emily Clack
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