2009 Military Chef Challenge - Armed Forces Culinary Competition

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NAVY TEAM WINS MILITARY CHEF COMPETITION

WASHINGTON, Sept. 3, 2009 The Coca-Cola Military Chef Ultimate Summer Grill-Off Challenge has been decided for 2009, and the Navy team sailed away with this years winners belt.

Sponsored by Coca-Cola North America, the Culinary Institute of America (CIA) and MilitaryChefs.com, the inaugural Grill-Off Challenge was decided August 30 at Bolling Air Force Base, D.C., and the team led by Petty Officer First Class (CS1) Michael Edwards was named the 2009 winner.

We are all very excited and proud of what we have accomplished, pitted against the best cooking teams in the military, Edwards said.
Edwards is currently Associate Chef for the Chairman of the Joint Chiefs of Staff. He has been a member of an all-Navy culinary competition team in events across the country, and recently was awarded the coveted title of Military Chef of the Year at the 2009 Fort Lee Culinary Arts Competition.

Other Navy team members included Master Chief Petty Officer (CSCM) Eddie Galit; Petty Officers First Class Christy Gay, Michael Hanford and Lynval Weise; Petty Officer Second Class (CS2) Paul Brown; and Maryann Post. Post was a winner of the Coca-Cola sweepstakes conducted at military installations around the U.S to select military consumers to join the Challenge teams.

The passion of the chef competitors was clearly evident and infectious, said Phil Richardson of Coca-Cola North America. I never realized that meal preparation can be so similar to an athletic event. It is about preparation, focus, teamwork and then flawless execution.

The Challenge deploys top military chefs from four service branches to compete grill-to-grill while incorporating Coca-Cola products into their winning recipes. The winning military chef teams receive a Coca-Cola Summer Grilling Championship belt, along with a week of ProChef classes and certification by the Culinary Institute of America.

Judges for the 2009 competition included Master Chef Ron DeSantis and Chef John DeShelter of the CIA; William Yosses, Executive Pastry Chef, The White House; Elena Clement with the American Culinary Federation; and CIA Director of Certification and Training Tama Murphy.

The CIA Continuing Education division offers courses for industry professionals in cooking, baking and pastry, management, and food and beverage education, as well as custom-designed programs and conferences such as the annual Worlds of Flavor® gathering. The CIA also offers ProChef® Certification, providing foodservice professionals with hands-on validation of essential culinary, management, and financial skills at three levels of certification.

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[aldrichp]

Putting Navy cooks in the competition is unfair to all the other branches. Navy cooks own