Airmen team with base leadership for cooking contest

  • Published
  • By Samuel King, Jr.
  • Team Eglin Public Affairs
EGLIN AIR FORCE BASE, Fla. --  Ranks and titles were left at the swinging kitchen door Jan. 22 when three cooks from the Food Services teamed up with base leadership to compete in the base's first-ever "Cooking with the Stars" competition.

The two-person teams had to prepare and present three courses within an hour and a half time limit. They also had to include the secret ingredient, papaya, into all three dishes. This was the second food preparation event 96th Force Support Squadron has held so far.

"We organize these cooking events to showcase the culinary skills of our food service professionals," said Capt. Ryan Davis, the sustainment services flight commander. "The meals cooked in the dining facility are standard Air Force recipes with some flair, but these events allow our Airmen to use their own creativity and skills."

The competitors were Staff Sgt. Sannu Cummings-Brooks and Brig. Gen. David Harris, the 96th Test Wing commander; Staff Sgt. Orlando Piedrahita and Col. Antonio Douglas, the 96th TW support vice commander and Airman 1st Class Giancarlo Martini and Lt. Col. Jason Delamater, the 96th Force Support Squadron commander.

The teams donned aprons and chef hats and took to the kitchen to prepare their meals. Once inside, the cooks became the leaders making decisions and delegating the tasks. The commanders followed instructions and dove into slicing and dicing up vegetables, meats and papaya.

"(Col Delamater's) energy and motivation really helped bring the team together," said Martini, who placed second in last year's "Chopped" competition. "From the beginning, he was the person I wanted to be paired with."

Delamater knew he and Martini shared a common enthusiasm for food preparation.

"I live to cook and I had a teammate with the same mindset," said Delamater. "He has such a passion for what he does and it shows in the excellent meals he prepares."

For Chef Cummings-Brooks, cooking with the general was a "Breeze."

"We worked seamlessly together," said Cummings-Brooks. "You couldn't tell we hadn't cooked together before. Before we began cooking, we decided on what we were going to make and what our responsibilities would be. I was very pleased with the quality of our dishes and how well we managed our time."

As the cooks rushed around wrapping up the courses and the commanders began plating. Harris set three plates with stuffed fish as well as vegetables and cheese cut into stars and bars. Douglas delicately drizzled sauce onto the edges of a plate of beef and fried papaya.

With under a minute left, the teams scrambled to beat the clock and present their entrees to the judges. The meals were judged on presentation, creativity, taste and proper food preparation.

"You are all very talented and that came through in your attitude, enthusiasm and especially in your cooking," said Chief Master Sgt. Vatema Ivy, a judge for the competition. "It was a tough decision."

After finishing in the runner-up spot in last year's contest, Martini along with Delamater were proclaimed the winners.

Their meal consisted of:
Appetizer: Bacon wrapped shrimp marinated in a lemon/butter sauce with a butter garlic dipping sauce topped with papaya shavings.
Entrée: A twist on a classic Peruvian style ceviche with papaya; accompanied by a roasted sweet potato with brown sugar and papaya glaze.
Dessert: A papaya/almond cake with chunks of papaya infused in the cake.

Martini, who mounted a GoPro video camera to his chef's hat during the competition, said he enjoys the thrill of competition and the opportunity to demonstrate his skills against his fellow chefs and friends.

"I love the idea of taking something that otherwise would not catch anyone's attention and creating a beautiful meal out of it," he said.