Chef Cat Cora judges Navy Iron Chef

Cora was on hand to judge the battle along with CNRSE Chief of Staff Capt. Mathew Schellhorn and local Chef Brett Harris from World Grill.

"I think throwing iron chef battles and competitions between teams is really great for culinary careers for all the enlisted. It really gives them a chance to put their skills to use in a competition style format. I think they learn a lot from each other, seeing the different food and quality," said Cora. "Speed skill, technique, it's an all encompassing benefit for everybody."

The battle began as the eight teams from various commands comprised of Navy culinary specialists and Morale, Welfare and Recreation (MWR) Food and Beverage Teams throughout the Southeast Region were told the secret ingredient they had to use in their dishes was the potato. The teams had to create three different dishes using the various potatoes, pantry items provided and their own special spices and equipment.

Regional Food Service Officer CWO3 Kathy Wiseman says that this event will allow the cooks the opportunity to produce something new off the top of their heads by not letting them know the main ingredient until the last minute. She hopes the competition will help them perfect their skills so they can give troops on the ships a variety.

Chef Cat Cora, CWO3 Kathy Wiseman and Commander, Navy Region Southeast Chief of Staff Capt.Matthew Schellhorn unveil the secret ingredient for the second Commander Navy Region Southeast Navy Iron Chef competition held at NS Mayport. Photo by MC1(AW) Toiete Jackson

"It was a tough competition. It was very cool. I liked that the cooks were allowed to use their imagination. It forces them to be creative which is what the judges were looking for," remarked CSCS Deanna Decker, leading culinary specialist and assistant food service officer at the NAS Jax Flight Line Caf.

"They were judged on originality, plating, taste and mise en place (putting all the ingredients together). You could earn up to 50 points. The teams knew what they were being judged on, but they didn't realize that the top teams that won used the secret ingredient ,which was potatoes, as their main ingredient and not as a side item. We weren't the last team, and we were very competitive."

Competitors filled their pans with the potatoes and headed to kitchen area to create dishes to wow the judges of their skills of presentation, originality, a great tasting meal.

Team members CS2 Patrick Faucette, CS1 Preston Charles, CSSN Anthony Wilcox and CS1 Robert Jackson Jr., representing guided-missile frigate USS McInerney (FFG 8) proudly display their award winning dishes and trophies after being crowned the 2007 Commander, Navy Region Southeast Navy Iron Chef. Photo by MC2(AW/SW) Leah Stiles

"It was awesome. It was an opportunity to do something new, something that we as E4s in the Navy had never been a part of before. It's a change of pace compared to the volume of cooking that we do in the galley. We knew it was going to be challenging, but weren't really sure of what we were getting into," said CS3 Jacob Settle of the NAS Jax Flight Line Caf.

"We had three people on our team and broke it down, one of us created the appetizer, one made the main entre and one made the dessert. We worked together and offered each other ideas. We didn't win, but we'll try again next time."

After putting the final touches on their meals, the teams presented their unique creations to the judges and waited

to see who would be crowned the 2007 Commander, Navy Region Southeast Navy Iron Chef.

Taking home first place with their carne asada steak rolled with red potato with sharp cheddar and topped with pico de gallo, seared swordfish over a gold potato crust with parmesan burre blanc and a tasty mashed sweet potato with a graham cracker crust topped with whipped cream and toasted coconut was guided-missile frigate USS McInerney (FFG-8) at NS Mayport.

CS2 Sonny LaLatang representing Naval Hospital Jacksonville, begins preparation on one of the dishes for the second Commander, Navy Region Southeast Navy Iron Chef Competition. Photo by MC1(AW) Toiete Jackson

All judges agreed that their presentation was outstanding, utilization and originality of the potatoes was creative and the overall balance was not only exceptional, but the seasonings of the meal stood out.

"My favorite two dishes were the carne asada appetizers from the McInerney and their mashed sweet potato pie," exclaimed Cora. "The portions were just the right size and the tastes were phenomenal. I can actually see them being served at a restaurant."

The NS Mayport Oasis Galley team took second place and Mayport MWR team finished third.

From left, CS3 Dennis Monroe, CS3 Phillip Waddell and CS3 Jacob Settle meet Chef Cat Cora of Food Networks Iron Chef America during the competition. Photo by CSCS Deanna Decker