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Senior Airman Ghil Medina celebrates after being named Junior Chef of the Year March 11, 2011, at the 36th Annual Culinary Arts Competition awards ceremony at Fort Lee, Va. Airman Medina is the first Airman to win the title, which is traditionally held by the Army. The annual culinary competition showcases the talents of U.S. Armed Forces food specialists worldwide. Airman Medina is assigned to Joint Base Langley-Eustis, Va. (Courtesy photo)
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Airman named 'Junior Chef of the Year'
Posted 4/6/2011
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by Lyna Tucker
633rd Air Base Wing Public Affairs
4/6/2011 - FORT LEE, Va. (AFNS) -- The Air Force left its mark in the military culinary world when an Airman was named the Junior Chef of the Year at the 36th Annual Culinary Arts Competition awards ceremony here March 11.
Senior Airman Ghil Medina's win marked the first time an Airman has earned the traditionally Army-held title. The culinary competition showcases the talents of military chefs from around the world in all branches of U.S. Armed Forces.
"Now that I've got my gold (medal), I'm satisfied," said Airman Medina, a food specialist with the 633rd Force Support Squadron at Langley Air Force Base, Va. "I have something my home station can be proud of. It's very rare for an Airman to win an Army-dominated competition."
Although winning a top award has put him in the local spotlight, Airman Medina says he still has a lot to learn.
"I'm not an expert, yet," he said. "I have a long way to go before I get there. There are still some culinary gods out there I still ask advice from."
Airman Medina competed against 22 other culinary experts during the two-week competition to win the title, and will go on to compete in the Western Regional Conference for a run at the title of American Culinary Federation Student Chef of the Year in Scottsdale, Ariz., April 29 through May 2.
Facing off against 229 competitors with 629 entries in more than 40 categories, the Airmen and Soldiers of the Joint Base Langley-Eustis Culinary Arts Team brought their skills and creativity to the table for the largest culinary competition in North America.
For Delsa Green, the JB Langley culinary arts team coordinator and the Fort Eustis installation food service adviser, only one word can express her feelings at the end of the competition.
"Great," she said. "The team did extremely well and I was very pleased with the outcome. I have a great group of service members that worked well together. Their rapport and camaraderie was noticed by the judges and was a plus; if they could've given awards for that, they would have."
Each year, hundreds of Airmen, Marines, Sailors and Soldiers from units and installations throughout the world converge on Fort Lee to compete in more than 40 categories to include ice sculpting, live cooking challenges, classes and demonstrations, and cold food displays. |
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