Navy Food Management Team (NFMT) of NAVSUP Fleet Logistics Center Jacksonville (FLC Jacksonville), along with the Mayport Oasis Galley, hosted the Winter Culinary Competition, Dec. 12.

The competition featured Sailors from Naval Station Mayport, NAS Jacksonville, and Naval Submarine Base Kings Bay who were challenged to create a chowder-style soup and an entrée dish that included mystery ingredients of shrimp, lobster, and seven varieties of potatoes.

The winning chowder recipe will be sent to NAVSUP Headquarters for consideration to replace a soup in the Navy’s food menu that is served on ships worldwide.

“The Sailors were tested in their teamwork, their creativity and their ability to put into practice the skills that they learned from the NFMT course,” said Senior Chief Culinary Specialist Christopher Gehr, NFMT. “They kicked the competition up a notch this go-round, and showcased fantastic dishes for the judges.”  

Thirty-two Sailors entered the competition, who were randomly selected to form eight teams of four personnel. Some of the teams were inspired by their heritage and upbringings, presenting flavors and traditional dishes from the Caribbean islands, traditional southern cooking, and New England staples.

The judges included two executive chefs from the Jacksonville area, Mr. Kevin Mooney, executive director of FLC Jacksonville, Capt. Matt Ott, commanding officer of FLC Jacksonville, Cmdr. Pat Tyler, executive officer of Naval Station Mayport, and Mr. Brian Yoder, brother of Capt. David Yoder, commanding officer of Naval Station Mayport. The judges critiqued each entry based on utilization of ingredients, food safety and sanitation, cooking skills and craftsmanship, portion size, presentation/garnishing, and taste. 

“Each of you should be incredibly proud of the skillsets you displayed,” said Capt. Matt Ott, commanding officer of FLC Jacksonville. “The work you do as Culinary Specialists onboard ships, ashore in galleys, in aviation squadrons, on submarines and in executive galleys is absolutely critical to our mission. I thank you for your dedication to perfecting your craft, for outstanding teamwork, and for allowing us to judge so many fantastic dishes today.”

NAVSUP Fleet Logistics Center Jacksonville NFMT and Mayport Oasis Galley look forward to hosting more future cooking competitions, as well as classes and seminars for additional specialized training in the culinary arts for sailors stationed in the tri-base region.

Commanders interested in scheduling training for their culinary team may reach NFMT at (904) 270-5544.

NAVSUP FLC Jacksonville is one of eight FLCs under Commander, NAV-SUP.   Headquartered in Mechanicsburg, Pennsylvania, and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP’s mission is to provide supplies, services, and quality-of-life support to the Navy and joint warfighter.