Iron Chef Nimitz
By CSCS (SW/AW) Bradley N. Devoe and MC3 John Smolinski, USS Nimitz (CVN 68)
Culinary Specialists from the nuclear-powered aircraft carrier USS Nimitz (CVN 68) participated in a Navy wide Iron Chef Competition hosted by the Naval Supply System Command and Commander Navy Installations Command (NAVSUP/CNIC). Seven Navy and two MWR civilian culinary teams from all over the country competed at Naval Base San Diego Galley.
The event proved to be as exciting as it was delicious. Minutes prior to the opening of the Iron Chef Competition, team members learned of the three surprise ingredients. Mystery ingredients consisted of fresh whole flounder, whole fryer chicken, frozen vegetable ravioli and cheese filled pasta.
Competitors utilized their culinary experience and training to prepare two main entrées and complementing side dishes. Teams were allowed 2 ½ hours to prepare and plate their entrees. Additionally, each team was required to demonstrate their cutlery skills by properly filleting the flounder and butchering the chickens.
Nimitz Iron Chef winning entrées included Chicken Guillotine, baked flounder stuffed with a mushroom dressing, mini potato cakes, ravioli, and sautéed seasoned vegetables. Each team member was awarded an internship with Disney, a premium knife kit, a silver cup trophy from CNIC SW Region and a copy of "The Professional Personal Chef."
12 1/2 minute video
Pictured left to right, CWO3 Loreto Lagrisola, CS2 Kristopher Freyberg, CS3 Michael McGee, CS2 Michael Freitas, CS1 Tomeeko Young, and CSCS Bradley Devoe.