Navy chefs square off in chili cook-off

Friday, 02 March 2012 From Issue Vol. XX No. 9 By  Warunya Thongrod

Chefs from three U.S. Navy units participating in February’s Cobra Gold exercise squared off in a chili cooking competition to see who could craft the zestiest mix from a standard set of ingredients in one hour.

Four teams of cooks from the USS Germantown, USS Tortuga and the 31st Marine Expeditionary Unit stirred up beans, meat and international spices at the Pattaya Marriott Resort & Spa Feb. 22.

Participants and judges in the Cobra Gold 2012 Chili Cook-off pose for a commemorative photo.Participants and judges in the Cobra Gold 2012 Chili Cook-off pose for a commemorative photo.

CSSN George Sanchez and PFC Ana Reyes from the Germantown took the top prize awarded by the Marriott’s Australian chef Luis Rodrigo Zamora, earning trophies and certificates autographed by Zamora and Marriott General Manager Somsak Tanruengsri.

“I had a great time participating in the spicy dish cooking competition and this is my first time in Thailand,” Sanchez said.

Winners CSSN George Sanchez and PFC Ana Reyes from the Germantown begin to create their masterpiece. Winners CSSN George Sanchez and PFC Ana Reyes from the Germantown begin to create their masterpiece.

“I was delighted and had a lot of fun cooking the dished and thank you for organizing the competition,” added Marine Corps Maj. Sunny M. Montas.

Montas partnered with 1st Lt. David Baugh. Other teams consisted of CS1 Danilo Buen Aflor and MR2 Jallorina Andymon of the Germantown and CSSN Aaron Lunceford with CSSN Alex Hart from the Tortuga

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