Marines and Sodexo food service specialists competed in the 2nd Quarterly Culinary Team Competition at the Wallace Creek Mess Hall on Marine Corps Base Camp Lejeune, April 9.
The competition began on March 5 with 11 teams representing various mess halls from MCB Camp Lejeune, Marine Corps Air Station New River and MCAS Cherry Point. The teams attended a training workshop and then received tests on mess hall operations and food safety. After a verbal presentation, the top four teams then competed in the final event on April 9.
During the competition, the teams had four hours to create a dish that coincides with their chosen themes and present them to a panel of judges for scoring.
“I feel like the significance of this competition is networking.” said Staff Sgt. Lashawn Graham, food service specialist, Headquarters and Support Battalion, MCIEAST-MCB Camp Lejeune. “You get Marines and civilians from different areas who work on different levels, all meeting and learning from each other. Without these competitions, there is only a slim chance that we would ever be able to come together like this.”
The teams competed for first through fourth place, Best Table and People’s Choice awards. The first place award went to teammates Linda Hill and Olive Waldron, Sodexo employees at Stone Bay Mess