Culinary specialists across America's First Corps participated in the I Corps Chef of the Year Competition from Sept. 18 to Sept. 20, 2024, at Joint Base Lewis-McChord.
The culinary specialists applied their best effort among the four events of the competition, which included an Army Combat Fitness Test, written exam, a basic Soldier Skills and Food Service Knowledge Board, and a live cook-off event. Soldiers stationed at JBLM, Hawaii, and Alaska, competed in the three day event to display their best cooking skills, and have an opportunity to compete in the next level's culinary competition in Washington D.C.
The competitors were enthusiastic and dedicated throughout the competition. Many had experience in previous culinary competitions, while some experienced their first culinary competition while competing in the I Corps Chef of the Year.
"This is my first competition, I volunteered as soon as I heard about it," said Spc. Rya Lagalo, a competitor assigned to 225th Light Support Battalion, 25th Infantry Division. "I enjoy cooking, though today I cooked in a different environment and duty station, which was very new. It also made me a bit nervous. I found comfortability by creating and sharing my craft of cooking."
The cook-off was judged by U.S. Army leaders in the field of culinary arts, with experience and passion for cooking.
"I believe these competitions need to continue, highlighting culinary skills is what makes our cooks have the opportunity to work in different areas like the Pentagon," said Staff Sgt. Symone Aberu, a culinary specialist assigned to I Corps. "My first experience competing was at Fort Gregg-Adams, Virginia. I trained for four months and did amazing. I enjoy seeing others have that same experience. These competitions are what molds amazing chefs."
Each soldier received a mystery basket with different food items to prepare a meal with each item for the cook-off event. Judges gave feedback on the dishes prepared by the competitors, and were scored based on the food's appearance and presentation, taste, and creativity.
The competition soldiers worked in a timely manner in the timed cook-off event with only 90 minutes to prepare their best quality dishes. Judges were impressed by all of the competitors and gave recognition for their hard work and effort.
"It was an honor being a judge, I'm glad I had the chance to travel and see soldiers from different units and duty stations have the drive to achieve and see their abilities in culinary skills," said Sgt. 1st Class Veronica Harrison, Advanced Culinary Arts NCOIC assigned to 25th Division Sustainment Brigade, 25th Infantry Division.
After completing the cook-off, the judges tallied their scores for the winners of the competition.
Sgt. Romanei Williams, assigned to 564th Quartermaster Company, 593rd Expeditionary Sustainment Command, and Spc. Rubi Gutierrez, assigned to 2nd Battalion, 377th Field Artillery Regiment, 11th Airborne Division, were selected as the winners and received gold medals, and will move on to compete in Washington D.C. next year.
"I'm extremely happy and proud that I competed in the competition. It was challenging but I'm glad to see what determination can result to," said Williams.
"I'm happy I had the chance to be a part of the competition," said Gutierrez. "I was inspired and if I didn't make it, I was definitely coming back. I‘m grateful and I plan on participating in many more competitions to come."
After the competition, judges shared feedback and advice to the competitors and commended them for their hard work and dedication throughout the competition.
"Many soldiers of culinary arts need to be recognized for their talent within the dining facility, and out," said Sgt. Maj. John Kemp, JBLM's Food Service Sergeant Major. "You all showed skill, and these competitions will continue to recognize the population of Culinary Arts. You make the soldiers of all units of the Army happy by providing nutrition with great food and your expertise in making meals. Understand your importance, cooks are what makes the Army go around."