The Culinary Team of the Quarter competition was hosted aboard Camp Pendleton, Calif. Dec. 6, 2017.

The culinary team of the quarter is a way for Sodexo and Marine Corps food service specialists from the California area to receive additional training outside of their everyday work environment and attempt to change up their menu items. This competition had teams from Marine Corps Air Station Miramar, The Mountain Warfare Training Center and Camp Pendleton.

“I am hoping that the contestants of this competition go back and mentor their peers to attend next quarters competition,” said Donovan Brown, the regional executive chef for Sodexo-West.

On the first the day of the two-day competition the teams participated in trivia and prepared for the cooking portion. The teams were challenged with questions about food safety and general kitchen and culinary knowledge. The teams were given a theme and required to put together their menus. The theme was thanksgiving leftovers. Each competitor had to make entrees consisting of ham, turkey and cranberry relish.

“Its very difficult” said Cpl. Alexis Walton from the Gonzalez Mess Hall at Miramar. “Everything has already been cooked once, and to remake it into another meal is difficult”

The second day was the hands on cooking portion of the event. Each team was required to present an appetizer, entree and dessert. The teams started cooking at 7am on Wednesday morning, and were given four hours before they presented their meals to the judges. The teams were disqualified if they weren’t finished when time ran out.

The winning team consisted of Pennie Jordan and Juan Benitez. Both are Sodexo food service specialists on Camp Pendleton

“Teamwork is key, that is for sure,” said Juan Benitez, a prior enlisted United States Marine food service specialist now working with Sodexo. "Time was definitely your enemy.”

The teams all finished and presented their meals to the judges in a timely manner. The winners of the event took home a custom chefs jacket, a culinary book, an engraved plaque, medals and a knife set. The first place Marine Corps team will receive more training at the Culinary Institute of America.

“Its an art,” said winner Pennie Jordan. “An art isn't always a picture on the wall or a photo you take, but anything you can be passionate about.”

“I am so proud of all of the competitors and this event,” said Brown. “Each team had requirements that they had to make and a time frame they needed to do it in, and they all reached it. This competition was so close. Nobody was more than a few points away from each other. That just shows how good our food services really is.”