USS Theodore Roosevelt Sets Record with Three Awards at ‘Best of the Mess’

USS Theodore Roosevelt (CVN 71) won three out of five available awards at the 3rd annual Best of the Mess competition Jan. 25 at The Founders Inn in Virginia Beach, Va.

TR took home the people’s choice award for the second year in a row, second runner up, and best decoration.

There were five awards given: first place, first runner up, second runner up, best decoration, and the people’s choice award which was voted on by the guests in attendance.

The Best of the Mess is a culinary showdown featuring the talents of Navy culinary specialists from commands in the local Hampton Roads area. Six teams from local commands competed preparing a three-course tasting menu.

This year’s competing commands were defending champions Carrier Strike Group 2 (CSG-2), Submarine Forces Atlantic (SUBLANT), Naval Station Norfolk, USS New York (LPD-21), USS George H.W. Bush (CVN 77), and USS Theodore Roosevelt (CVN 71). This is the first year the Best of the Mess competition featured six commands instead of five.

TR is no stranger to the Best of the Mess; winning 1st place in the inaugural competition in 2011 and 1st runner up and people’s choice in last year’s competition. The three culinary specialists representing TR were Culinary Specialist 2nd Class (SW/AW) Rodney Gobin, Culinary Specialist 2nd Class (AW) Candice S. McCollum, and Culinary Specialist 3rd Class Joseph Parsley.

“The Best of the Mess is an excellent opportunity to boost the morale of Navy culinary specialists,” said McCollum. “I am grateful that I was able to participate in this year’s Best of the Mess, it was an experience I will never forget.”

Despite the inclement winter weather, more than 200 guests attended the charity competition. In addition to the competition, there was a silent auction and a 50/50 raffle. The proceeds from the ticket purchases, silent auction and 50/50 raffle went to the Chief Petty Officer Scholarship Fund, which provides education assistance funds for qualified family members of Chief Petty Officers.

To make the competition even more interesting, the competing teams had to use a list of predetermined ingredients to use for their custom menu. The TR culinary specialists prepared a three course meal consisting of a heartland chicken cobb salad for the appetizer, amish braised beef pot roast for the main course, and an apple parfait for dessert.

After each team presented their meals, the panel of judges graded each team of their use of the required ingredients, how the meal was prepared, cooked, tasted, and the difficulty of their dishes.

“Our culinary specialists have been working hard for the past four months to prepare for the Best of the Mess competition,” said Chief Warrant Officer 2 Shawn Porch, TR’s food service officer. “Their commitment and hard work showed in their performance tonight.”

Culinary Specialist Seaman Alison McCartney made the massive seven feet long, two feet wide cake that was in the shape of TR’s flight deck.

“It took me three days to make the cake,” said McCartney. “It was an honor for me to have the opportunity to contribute to the Best of the Mess and help TR bring home some awards.”

TR’s supply officer offered praise for a job well-done.

“I am extremely proud of not only the culinary specialists but the entire Supply Department,” said Cmdr. Mark Runstrom. “This was truly a collaborative effort from everyone in the Supply Department and we are grateful to the command and those in attendance for their support.”

“Although we didn’t win first place, it was still rewarding to win second runner up, people’s choice, and best decoration,” said Culinary Specialist 2nd Class (SW/AW) Rodney Gobin. “We were the first command to ever win three awards at the Best of the Mess which is a great accomplishment.”

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Naval Today Staff, January 29, 2013