Staff Sgt. Alexander Santa Cruz, Sgt. Tashauna Walls, and Spc. Nhien Nguyen, Field Feeding Platoon, 35th Combat Sustainment Support Battalion, 10th Support Group competed in the Japan-wide Joint Culinary Competition, held Oct. 20-21, Camp Foster, Okinawa, Japan.
The team competed against three other teams from the U.S. Marine Corps, Navy, and Air Force, to take home the first-place prize.
“The Joint Culinary Competition is a Japan-wide event that is held biannually and hosted by the United States Marine Corps here in Okinawa, Japan,” said Chief Warrant Officer 2 Billy Ray Daugette, Senior Food Service Advisor, 10th Support Group. “Each branch of service provides a noncommissioned officer and one junior service member, as well as a more senior service member to help provide mentorship along the way. The two-day event consists of a table display, meal preparation, cooking with predetermined ingredients, plating, and presentation. Competitors are then judged on their cooking skills, sanitation, menu development, and of course, flavor.”
The U.S. Army Japan contestants have won every Joint Culinary Competition so far in Japan.
“We are proud of team Army for winning these first two competitions,” said Daugette. “This is a monumental accomplishment when you consider that the Army is the smallest branch here in Japan, but we still have the talent and expertise to compete and win against the other branches consistently.”