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Marine Corps Base Camp Pendleton

Chef of the Quarter Culinary Competition

By Cpl. Sarah Wolff-Diaz | Marine Corps Base Camp Pendleton | March 13, 2014

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Mario Moreno, a Sodexo employee from Marine Corps Recruit Depot San Diego, chops onions during the Marine Corps Installations-West Chef of the Quarter Culinary Competition hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well.

Mario Moreno, a Sodexo employee from Marine Corps Recruit Depot San Diego, chops onions during the Marine Corps Installations-West Chef of the Quarter Culinary Competition hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well. (Photo by Cpl. Sarah Wolff-Diaz)


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Lance Cpl. Michael Moss, a food specialist with 43-Area Mess Hall, checks the tempurature of a rib from a grill during the Marine Corps Installations-West Chef of the Quarter Culinary Competition hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well.

Lance Cpl. Michael Moss, a food specialist with 43-Area Mess Hall, checks the tempurature of a rib from a grill during the Marine Corps Installations-West Chef of the Quarter Culinary Competition hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well. (Photo by Cpl. Sarah Wolff-Diaz)


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The Marine Corps Installations-West Chef of the Quarter Culinary Competition was hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well.

The Marine Corps Installations-West Chef of the Quarter Culinary Competition was hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well. (Photo by Cpl. Sarah Wolff-Diaz)


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The Marine Corps Installations-West Chef of the Quarter Culinary Competition was hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well.

The Marine Corps Installations-West Chef of the Quarter Culinary Competition was hosted by the 41-Area Mess Hall here, March 12. Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter, 2013 competition as well. (Photo by Cpl. Sarah Wolff-Diaz)


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Col. David Terando, left, and Donovan Brown, right, present Kenny Ponce and Sid Hilarides with the first place Marine Corps Installations-West Culinary Team of the Quarter Awardfor the second quarter of fiscal year 2014 at the 41-Area Mess Hall, March 12. Terando is the chief of staff for MCI-West. Brown is the regional executive chef.

Col. David Terando, left, and Donovan Brown, right, present Kenny Ponce and Sid Hilarides with the first place Marine Corps Installations-West Culinary Team of the Quarter Awardfor the second quarter of fiscal year 2014 at the 41-Area Mess Hall, March 12. Terando is the chief of staff for MCI-West. Brown is the regional executive chef. (Photo by Cpl. Sarah Wolff-Diaz)


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CAMP PENDLETON, Calif. --

The Marine Corps Installations-West Chef of the Quarter Culinary Competition was hosted by the 41-Area Mess Hall here, March 12.
 
Kenny Ponce and Sid Hilarides, Sodexo employees from 53-Area Mess Hall, were awarded first place for the second quarter of fiscal year 2014. Ponce and Hilarides took first in the third quarter of the 2013 competition as well.

“Normally, I will assign proteins and a theme,” said Donovan Brown, the Sodexo regional executive chef for the West coast and Guam. “Instead of giving them a road map, they had to do everything on their own. So it was actually a little harder on them this time.”

This quarter was unique in that each of the four qualifying teams were required to design the menu where both entrees and the two additional dishes are all tied together in a theme chosen by each team.



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