DVIDS – News – Camp Fuji crowns the Chef du Quartier

“Whose cuisine reigns supreme?” was the question posed to three marine catering specialists during the Combined Arms Training Center’s Camp Fuji Chef of the Quarter competition, Feb. 17, 2022.

Each chef prepared a three-course meal consisting of a starter, main course and dessert with ingredients that may have come from the region. From there, the Marines were free to cook whatever they wanted. The result was nine plates from three distinct cuisines – Mexican, Filipino and Cajun – that celebrated culture and family.

launches the corporal. Ulysses Tapia, a native of North Hollywood, Calif., said his Mexican-inspired menu comes from his childhood.

“Growing up I really enjoyed these dishes my mom made, they were always my favorite,” he said, “I thought I’d bring them here for other people to taste what were my favorite dishes.”
Each participant agreed that it was love and the desire to share that love that drove them forward in the competition, although that pressure to perform also caused nerves on competition day, Pfc said. Logan Cody, originally from Lafayette, Louisiana.

“Because where I’m from, food is a big deal, especially when it comes to competition, we’re going to go crazy. I think maybe that’s what it is – not wanting to let my hometown down,” he explained. “We put our heart and soul into it, especially my mum, she’s like my biggest inspiration, especially when it comes to cooking. She can take anything and turn it into something amazing.

His meal consisted of a bowl of Italian sausage and chorizo ​​bread, a rib eye steak sandwich with bacon-wrapped asparagus and homemade fries, and a chocolate brownie with peanut butter chips and vanilla ice cream.

” I love to cook. Being from Louisiana, I want people to experience the flavor of Louisiana,” Pfc said. Cody, “It’s heart and soul, that’s all it is.”

launches the corporal. Sophia Ramos, from San Fernando, Pampanga, Philippines, said using food to share her culture has always been a big part of her life.

“Even when I was in the United States, whenever I got along with someone, I would ask them if they wanted to try dishes from the Philippines,” she said. “So thinking about it inspired me to share [this meal] with the Marines here at Camp Fuji.

His meal included lumpia, chicken adobo with garlic rice and chop suey, and halo-halo.

launches the corporal. Ramos admitted that when she arrived at Camp Fuji as a catering specialist, she didn’t know what to expect.

“I could tell it’s really hard work for us, thinking not only about ourselves, but also about how to feed all the Marines here at our base. In the morning, we’re here at 3 a.m. to prepare ourselves and make sure we provide the food and nutritional value that our Marines need,” she said. “I’m also proud to say that I’m here because our section, they’re like family to to me, they are like my second family.”

Col. Robert Bodisch, commanding officer of CATC Camp Fuji, said the competition was tight, but in the end it was Lance Cpl. Tapia’s meal of chicken taquitos, birria tacos, churros and horchatta earned him the title of neighborhood chef.

“I’m a bit surprised, honestly I didn’t think I would win the competition, I thought I would have been like second place,” he laughed. “[My mom] going to be super excited, I feel like she probably burst into tears,”

launches the corporal. Tapia will continue to represent the installation at the Marine Corps Installations Pacific Regional Competition in March.







Date taken: 17.02.2022
Date posted: 18.02.2022 20:16
Story ID: 414907
Location: JP





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