More than 50 servicemembers competed on teams from Joint Base Lewis-McChord (JBLM), USS Nimitz, USS Michigan, USS Louisiana, USS Ohio, and Naval Air Station Whidbey Island.
"Every team did a phenomenal job," said Petty Officer 1st Class Nicholas Gagner, Trident Inn Galley leading petty officer at NBK. "The JBLM team won out in the main event; NBK won the overall award tallying up the most points in each event."
The mouthwatering competition featured numerous culinary specialties in which commands battled for best in appetizers, chili, ribs and chicken wings, Gagner said.
The highlight of the event was a chefs' battle, which involved 10 two-person teams cooking with "secret" ingredients (artichokes, French lamb racks, squid steaks, eggplant and Japanese sweet potatoes) in a race against the clock. Teams created an entire meal consisting of an entrée, two sides, and a salad or soup to present to a panel of judges.
During production, the teams were assessed on sanitation, safety and culinary techniques. They were additionally assessed on presentation, originality and flavor. If teams didn't complete their dishes within the allotted 60-minute deadline, their points were reduced.
"The event was enjoyed by all who participated and it turned out to be an exciting event both for training and competitive growth," Gagner said.