It’s the kind of military training that uses sharp edges only to carve the turkey…or whatever is headed for the grill.
The Joint Forces Training Base this week will be the platform for soldiers from the 79th Sustainment Command, the troops who feed other troops, to sharpen their “skills on the grills.”
There are only two sustainment commands throughout the world, and the 79th feeds troops across the U.S. and is connected to the Africa command and others, said Lt. Col. Dino Oscar Delahoya, the unit’s public affairs officer.
Accordingly, he said troops from across the country will visit the base in Los Alamitos this week to take part in the event.
The unique culinary competition is now in its second year, said U.S. Army Reserve Warrant Officer 4 Rebekah Johnson, the event’s coordinator.
“Just call it “Top Chef” with a military twist,” she said.
Though this year’s 20 contestants will compete against each other in a series of unique culinary challenges over the next week, they began the culinary challenge on Sunday morning by performing some personal physical conditioning.
“They ran the base’s track this morning wearing 20lb.-weights,” Johnson said, before the kickoff ceremony at noon, so contestants must train physically and mentally.
Service members from around the nation gathered at JFTB on the occasion of the nation’s 118th Anniversary of the founding of the U.S. Army Reserve Sunday. Service men and women from around the country have gathered at the base this week to compete in a five-day series of culinary challenges that will crown a “top chef” of sorts, even though the goal is to improve the culinary creativity and culinary skills of the 79th Sustainment Command.
She said the Army held an initial session last year, with fewer categories, but the response was so positive that they have added categories for this year’s 20 contestants.
The event kicked off Sunday with an appearance by Huntington Beach Celebrity Chef Andrew Gruel and Major General Todd Erskine at an assembly of more than 100 officers and service members as the contestants prepared for the first event on Monday.
“You create a vision that spices up morale,” said Erskine, noting the old saying, “an Army marches on its stomach. That’s the truth,” he said, “and you guys are the masters of this craft so I hope you take it to a whole next level,” the major general said.
“I know from my 30 years of living in the Army that if you feed soldiers a good hot meal, morale goes through the roof,” he told the competitors
“This week will be filled with events that measure your critical thinking and will test your physical, mental, and creative grit,” said General Erskine.
Gruel, who runs a series of restaurants, including the Calico Fish House in Sunset Beach, and who is often featured on various U.S. television programs, told the service members that cooking a dish is like building a house.
“You’re building a foundation just as if you’re building a house,” he explained to the military chefs. Gruel explained the elements that go into various sauces and how different spices added a balanced amount of bitterness and sweetness .
“Those are the elements that broaden a four-part palette as you season and you cook,” said Gruel. “It seems simple, but it takes somebody like you to be able to put that perfection into the food to keep this country running, and I thank you for everything you do,” Gruel told the troops.
“As a cook and a professional dishwasher, it is an absolute honor to stand here and speak to you. I thank you for everything you do because you’re cooking for the most important people, including yourselves, in the world,” he said.
The U.S. Army 79th Sustainment Command Assistant Chief of Staff sent a message telling the contestants, “you are here not by accident but because you are the best in your formation. Good luck and,” he said, “try not to burn anything.”
In an interview after the event, Johnson said the Army was very happy with the result of last year’s event so they have expanded this year’s event by adding several competitive skills, such as a “baking challenge.”
In all, she said the 79th Sustainment Command competitors will compete in a series of events throughout the week, including being tested on their culinary equipment knowledge, they will each be given the same series of fresh food items for which they must prepare dishes, their individual culinary skills will be tested, they will have a “mystery food challenge,” and more.
“So it’s going to be the operational ration, which is our field ration, plus fresh ingredients. And number two is the culinary skills exam, and number three is the knowledge board, and then number four is the written exam, a 100-question exam, and then number five is the equipment challenge, and number six is the new baking challenge,” said Johnson.
Erskine earlier credited the entire staff but called out Johnson for organizing the event.
“It’s been your planning and your commitment to excellence, and everything that you’ve done that’s really gotten this thing off the ground, and that’s no small task,” the Major General said.
“From getting folks registered, you know, as they came in, and getting our equipment set up, to the full swag that you guys have sitting at your tables. I think that’s all Chief Warrant Officer Johnson. So thank you for what you do,” he said.
Yes, he said swag, and, just like the Oscar ceremonies, or the Grammy® Awards, the 79th military chefs had their own “swag” waiting for them.
Overall, Johnson said the competitive culinary skills engrain modern thinking into what was formerly known as Army mess, but while service members today march to a different tune, a full stomach still applies, even if it may come in new shapes and sizes that require a new generation of chefs.
Delahoya said the local public is welcome to come out to the base and watch the event, especially the final awards ceremony, planned for Friday, April 24, at JFTB. The event begins with a lunch and ends with the naming of this year’s “military” top chef.