Marine Corps Base Quantico -- Sodexo chefs traveled from all over the U.S. to support the efforts of the Chef of the Quarter competition, with the help of Marines from Base Food Service.

Fred Johnson III, Sodexo area executive chef, organized the Chef of the Quarter competition at Bruce Hall dining facility, Sept. 10. Civilian and military chefs partnered to form a working bond, when professional chefs competed with the support of a Sodexo and Marine culinary assistant.

“Although the mission of the chow hall is to offer healthy meals, showcasing the talents of local chefs gives Marines a tremendous opportunity to network and learn,” said Johnson, a U.S. Air Force veteran, who hopes to build community relations between civilians and Marines who work aboard Marine Corps Base Quantico.

During the one-day-competition, chefs passed each other swiftly as they worked in teams of 3 to prepare a dish for the competition. Rubbing elbows with civilian professional chefs is a different experience for many military cooks.

“We are all a team and we all work together. I came here to give back and collaborate. Hopefully [Marines] leave here with some new techniques and information,” said Anna Harouvis, a chef and entrepreneur from Cleveland, Ohio. Harouvis came in third place, with the help of Aretha Brent, and Sgt. Nicholas Frederick, quality assurance evaluator for Base Food Service.

Each team presented their dish to the panel of judges including Base Commander Col. Joseph M. Murray, Mark Aringlein, professional culinary instructor, and Christina Jusu, a culinary student in Woodbridge, Va. The objectives of the competition are to judge based on culinary techniques, sanitation and taste of the cuisine.

“We judge on appearance of the food and how it’s plated, but most importantly how the flavors meld together,” said Aringlein, who is no stranger to judging food competitions as a member of the American Culinary Federation. “Military food competitions show the base that there is another level to food service, and hopefully Marines will aspire to take their experience to a higher level.”

The Team of John Selick IV came in second place with a Hungarian inspired dish of Brussel Sprouts with roasted garlic spaetzle in brown butter, a side dish for the pork belly paprikash. He prepared his dish with the help of Yanira Benilez, and Sgt. Lashawn Graham, quality assurance evaluator for Base Food Service. Selick, a 20-year culinary professional, was urged to be creative with the feature dish.

Tony Dee created the winning dish with the combined help of Marcellos Johnson and Sgt. Pableo Peregaorliz, quality assurance evaluator for Base Food Service. The honorable dish of cauliflower mash, watermelon salad with beef short ribs, left each judge with a smile.

“Marines walk away [from the contest today] with not only a medal but a connection to a real professional chef and knowledge, which will continue to give back long after the competition,” said Johnson.

— Writer: iirby@quanticosentryonline.com