Check out the Web Page here:

http://www.militarychefs.com/1...geChefChallenge.html

Check out the Video Here:

http://www.youtube.com/watch?v...feature=channel_page



We sent someone to France, we've sent many others to the Culinary Institute of America.

Now it's time for you to come to us.

We are the largest network of Military Chefs.

Let's get together and find what service will take home the belt for Best in Show 2009 - The Military Chef Challenge.

This is starting to get big! I'm hoping it works out. Coca Cola is onboard, Food Network is very interested, CIA may be jumping in as well.

I'm keeping my fingers crossed.

What's this thing here all about?

It's an event we are putting together with Coca Cola.

We were talking about teams of 4 from each service. The event will be held at Bolling Air Force Base. They will be inviting 100 guests. Coca Cola will be giving each team $1500.00 to shop at the commissary. The teams will be responsible for producing 7 stationary Appetizers/Hors D'oeuvres (1 Soup or Shot, 1 Seafood Dish, 1 Pork Dish, 1 Beef Dish, 1 Chicken Dish, 1 Vegetable Dish, 1 Dessert) and 1 Drink made of Coca Cola Product. Each dish will be served on small appetizer plates or nice plastic punch cups. Each team should probably make around 50 to 75 of each product.

We are shooting for a Sunday August 30th.

I will provide each team with plates, cups, napkins, eating utensils, tables, white table cloths, coolers with ice, a cresocor with sternos, sheet pans, two butane burners with butane and a grill. You have to provide everything else (hence the BBQ Challenge).

We are still in the planning stages. Things may change.

Look for this promotion in your local DeCA or AAFES soon.

2 grand prize winners (2 families of 4) from DeCA and 2 winners (2 families of 4) from AAFES to win a trip to DC and participate with the Chefs during the last hour of the BBQ competition.

As always MilitaryChefs.com makes nothing off this event or this web page.

The Navy, Air Force, Marines, and Coast Guard Team Captains have been chosen:

Navy: Chef Michael Edwards http://www.militarychefs.com/1...fMichaelEdwards.html
Air Force: Chef Jamie Green http://www.militarychefs.com/1...FChefJamieGreen.html
Marines: Chef William Allison Jr. http://www.militarychefs.com/1...fWilliamAllison.html
Coast Guard: Chef Justin Reed http://www.militarychefs.com/1...dChefJustinReed.html

They have all put together thier services 4 man teams. We are just waiting on the Army.

Couple Questions have been asked:

What can the teams bring? Can we bring our own BBQ Equipment?

You can bring what ever you want. My goal is to show off the Military Chefs best work. I'll provide the tables and white table cloths and couple pieces of equipment. You do the rest with no restrictions.

What is the time limit?

There will be a set time to serve the guests. Other than that you are on your own. I'm trying to have the event late in the afternoon on Sunday to give everyone plenty of time to prep during the weekend. Military Chefs are the best caterers in the industry. Think of this as a request for a Heavy Hors D'oeures catering event with BBQ as the theme. You need to serve 100 guests 7 stationary Appetizers/Hors D'oeuvres and a drink (Keep in mind there are 4 other teams cooking for the guests as well, you don’t need to make food for 100). You get $1500.00 to make it happen (plenty of money).

Can I do a theme like Kansas City BBQ or Flavors of the Tropics BBQ?

Of course. It would probably be a great idea to have a theme.

Who will pick the team members.

The Team Captain

Can I have an ice sculpture or a center piece?

The food is what will be judged. If you want to show off, go ahead. It will make the event that much better and the guests will love it. We may have an audiences choice for best table in show type award.

Thanks for the questions! This sounds like it is going to be a great event!

This sounds like a fantastic event!
Surprised the Army hasn't chimed in yet?

Question: Is this an invitation only event for attendees?

I'd love to attend and enjoy what is sure to be a day of friendly competition and great food!

Is this invitation only, or can anyone attend?

The event will be held on on Sunday, August 30th. Coca Cola is running a sweepstakes for winners to attend the event and will also invite VIPs from AAFES and DeCA. So if you would like to attend you must enter the sweepstakes at your local exchange or commissary.

The Army team is in

SFC Rene Marquis: Team Captain
SSG Keith Broome
SSG Joshua Spiess
SGT Matthew Flemister

Looks like this is going to be a great competition!

I wanted to update the Team Captains of Coca Cola’s Military BBQ Challenge! This event is going to be a blast! Coca Cola is providing a DJ, a guest Chef to MC the event, drinks with dispensers, $1,500.00 to each team for puchasing foods and items for the events buffet spreads, travel for the Guest Chef Judges and travel cost for the winning team members trip to the CIA in New York.

The CIA will be providing a free course for each of the wining team members, the Chef master of ceremonies “Chef D” and will send us the best of the best CIA Chefs to judge the event.

Each Kitchen will be in a 20 X 20 canopy. It will contain a limited amount of supplies consisting of:

6 - 8 foot tables:
4 large Coolers
1 Large Grill with Charcoal
1 Large Grill with propane
1 small propane two burner stoves
1 Punch Fountains Large
2 Cambros of Water
1 Generators
2 Chafing Dishes
10 Folding Chairs Padded
1 size 40 Propane Tank
1 size 20 Propane
2 Hot Boxes with 20 Sheet Pans
1 Large Trash Can with Trash Bags
Space in a Refrigeration Truck
1 Case of sternos
1 Boxes of paper towels,
10 bottles of sanitizer spray,
2 butane burners with fuel
1 pack of large foil hotel pans
1 pack of small foil half pans
1 large foil
1 large saran wrap
Ice

For service each kitchen will have 10 x 10 canopies in front of the kitchen with 2 - 6 foot tables covered in white table cloths for your spread.

The location is absolutely perfect! Bolling Green is a beautiful park with bleachers that over look a basket ball court where we will set up the tents. There are two pavilions filled with picnic benches on both side of the bleachers. There is a very clean bathroom next to the location. When entering the base there is a huge jet positioned like it is flying with flags everywhere. You go around the jet towards the park and you see the Washington Monument right across the Potomac. The park sits on the Potomac River right across from Reagan National Airport.

There is tons of parking and you will have easy access to the venue for transporting equipment.

I have a couple requests:

I need your orders for Rosseto Liteware. Please go to http://www.rosseto.com/Gallery/?g=75 to pick out your items and send me your request. I will need these by July 15th. Example:

Dish 1: Louvre – Black
Dish 2: Arc – White
Dish 3 Twist – Clear and Stir - Clear

Remember you can also purchase your own disposable dishes. I recommend a combination of Liteware and disposable plates and glasses. The Liteware tends to be small. If you plan on presenting a product over 2 bites you would need a larger dish. If you want to look at samples give me a call and we can meet up.

Coca Cola is sending out the invites to the VIP guests of the event. They wanted to extend invites to your Commanders. Please let me know, as soon as possible, the name, official title, and address for the potential guest and their spouse that you and each of your team members would like Coca Cola to invite. We need this information no later than July 10th.

We will be ordering Chefs Coats for each team member. Please provide us with the first and last names of each team members, where they work and there coast size (Small, Medium, Large, X-Large).

We will be creating recipe cards for the drinks you will be serving. Please provide your drink recipes no later than July 15th.

I want to keep the rules to a minimum so you can show off as much as possible. You must serve on disposable containers and the dishes need to be 5 bites or less. You can bring whatever equipment you feel is necessary to get the job done. The Judges will be scoring each team on taste and presentation. Example Score Sheet is attached.

We are looking for fun and exciting high end BBQ items served tapas style with a emphasis on presentation.

1 Soup or Shot, 1 Seafood Dish, 1 Pork Dish, 1 Beef Dish, 1 Chicken Dish, 1 Vegetable Dish, 1 Dessert and 1 Drink made of Coca Cola Product:

Menu Sample # 1 - Smokey The Bear's Forrest BBQ

-Alder Wood-Smoked Acorn Squash Soup Shot with Crouton
-Cold Smoked Rainbow Trout with Green Bean and Gorgonzola Salad, Citrus Vinaigrette
-Maple and Coriander Crusted Wild Boar Rib with Smoked Jalapeno Hot Link and Sweet and Tangy Slaw
-Spicy Deviled Quail Eggs with Smoked Paprika, American Caviar, Pickle Salad
-Wood Grilled Natural Mini Bison Burger with Cheddar, Butter Lettuce, Tomato, Red Onion, Mayo, Dijon Mustard, Sesame Bun
-Smoked Portobello and Green Peppercorn Paté with cracker
-Wood Grilled Fresh Figs with Cream & Local Honey
-Blackberry Shrub Fizz

Menu Sample #2 - BBQ at the Apple Orchard

-Butternut Squash Soup Shot With Apple & Smoked Cheddar
-Rock Shrimp with Chip, Malt Vinegar, Apple Celery Slaw, Smoked Tomato Ketchup
-Crispy Natural Pork Ribs with Tangy Apple Cider Sauce, Watercress, Herbed Waffle Fry
-Smoked Chicken Salad BLT with Tomato, Butter Lettuce, Apple Smoked Bacon, Basil Aioli, Toasted Buttermilk White
-Grilled Mini Hanger Steak Pita with Caramelized Apples, Onions and Goat Cheese
-Grilled Corn with Apple Salad with Endive
-Grilled Apple Gateau with Crème Anglaise
-Apple Cider Punch

Schedule for the will be as follows:

Anytime after 7:00 am - Military Chefs are able start on site preparations
2:30 pm - Teams must be present
3:30 - Prize winners start cooking with the Military Chef teams
4:00 - Guests and judges arrive
4:30 - Judges score buffet presentations/Media photo ops
5:00 / once Judges are finished - Service for guests commence
5:00 - Army serves judges
5:15 - Air Force serves judges
5:30 - Navy serves judges
5:45 - Coast Guard serves judges
6:00 Judges critique Army
6:10 Judges critique Air Force
6:20 Judges critique Navy
6:30 Judges critique Coast Guard
6:30 - Service ends
6:45 - Award is presented
7:00 - Event finished

Please call me anytime if you have questions or for more information - 860-389-4470

I’m looking forward to see everyone in action!

Press Release:

WASHINGTON, Aug. 28, 2009 – It’ll be grill-to-grill combat as Coca-Cola North America, the Culinary Institute of America (CIA) and MilitaryChefs.com launch the inaugural Coca-Cola Military Chef Ultimate Summer Grill-Off Challenge August 30 at Bolling Air Force Base, D.C.

The Challenge “deploys” top military chefs from four service branches to compete grill-to-grill while incorporating Coca-Cola products into their winning recipes. The winning military chef teams will receive a Coca-Cola Summer Grilling Championship belt, along with a week of ProChef classes and certification by the Culinary Institute of America.

Winners of Coca-Cola sweepstakes at military installations around the U.S., traveled to Washington, D.C., to join the Challenge teams as “Chef Assistants,” and D.C.-area military base consumers will have the opportunity to attend the event and sample the chefs’ recipes.
“This is the first sponsorship of this kind for the Coca-Cola military team,” said Doug McAlister, Coca-Cola North America Group Director, Military Channel. “This event creates so many winners -- the chefs, the sweepstakes winners and the people who get to sample these delicious Coke-inspired recipes.”
CIA is providing a top-notch team of judges, including Master Chef Ron DeSantis, Chef John DeShelter and the CIA’s Director of Certification and Training, Tama Murphy.

The CIA Continuing Education division offers courses for industry professionals in cooking, baking and pastry, management, and food and beverage education, as well as custom-designed programs and conferences such as the annual Worlds of Flavor® gathering. The CIA also offers ProChef® Certification, providing foodservice professionals with hands-on validation of essential culinary, management, and financial skills at three levels of certification.

About The Coca-Cola Company
The Coca-Cola Company is the world’s largest beverage company, refreshing consumers with nearly 500 sparkling and still brands. Along with Coca-Cola, recognized as the world’s most valuable brand, the Company’s portfolio includes 12 other billion dollar brands, including Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, POWERADE, Minute Maid and Georgia Coffee. Globally, we are the No. 1 provider of sparkling beverages, juices and juice drinks and ready-to-drink teas and coffees. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy the Company’s beverages at a rate of nearly 1.6 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that protect the environment, conserve resources and enhance the economic development of the communities where we operate. For more information about our Company, please visit our website at www.thecoca-colacompany.com.

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor’s and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world’s premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San COCA-Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information,
and a complete listing of program offerings at each site, visit the CIA online at
www.ciachef.edu.

The ProChef certification program and examination, established in 2003 by the Culinary Institute of America, were designed for foodservice professionals who seek to increase their performance in the ever-changing and increasingly competitive foodservice market. Graduates are awarded the distinction of ProChef Level I, Level II or Level III, which they leverage for career advancement. The ProChef program is fast becoming known as the gold standard for continuing education in the culinary arts.

About MilitaryChefs.com
MilitaryChefs.com hosts news stories, photos, video clips and other forms of multimedia content pertaining to military food service, and provides military chefs with the tools to display their recipes, training courses, culinary competitions, events, talents and
accomplishments, effectively promoting and motivating military food service operations.

Information Page is up:

http://www.militarychefs.com/1...geChefChallenge.html

Contestants: http://www.militarychefs.com/1...2009Contestants.html

Team's Coca-Cola Punch Recipes: http://www.militarychefs.com/1...llenge2009Punch.html

Press Release: http://www.militarychefs.com/files/Newsrelease.doc

Event Schedule: http://www.militarychefs.com/1...e2009SchedPunch.html

Venue Layout - Directions: http://www.militarychefs.com/1...e2009Directions.html

Chefs Equipments List: http://www.militarychefs.com/1...ge2009Equipment.html

Event Layout:

quote:

Reply

Jimmy this is awesome,and very impressive.

FOR IMMEDIATE RELEASE
CONTACT: Ray Crockett
404-676-1070
rcrockett@na.ko.com

NAVY TEAM WINS MILITARY CHEF COMPETITION

WASHINGTON, Sept. 3, 2009 – The Coca-Cola Military Chef Ultimate Summer Grill-Off Challenge has been decided for 2009, and the Navy team sailed away with this year’s winner’s belt.

Sponsored by Coca-Cola North America, the Culinary Institute of America (CIA) and MilitaryChefs.com, the inaugural Grill-Off Challenge was decided August 30 at Bolling Air Force Base, D.C., and the team led by Petty Officer First Class (CS1) Michael Edwards was named the 2009 winner.

“We are all very excited and proud of what we have accomplished, pitted against the best cooking teams in the military,” Edwards said.
Edwards is currently Associate Chef for the Chairman of the Joint Chiefs of Staff. He has been a member of an all-Navy culinary competition team in events across the country, and recently was awarded the coveted title of Military Chef of the Year at the 2009 Fort Lee Culinary Arts Competition.

Other Navy team members included Master Chief Petty Officer (CSCM) Eddie Galit; Petty Officers First Class Christy Gay, Michael Hanford and Lynval Weise; Petty Officer Second Class (CS2) Paul Brown; and Maryann Post. Post was a winner of the Coca-Cola sweepstakes conducted at military installations around the U.S to select military consumers to join the Challenge teams.

“The passion of the chef competitors was clearly evident and infectious, said Phil Richardson of Coca-Cola North America. “I never realized that meal preparation can be so similar to an athletic event. It is about preparation, focus, teamwork and then flawless execution.”

The Challenge “deploys” top military chefs from four service branches to compete grill-to-grill while incorporating Coca-Cola products into their winning recipes. The winning military chef teams receive a Coca-Cola Summer Grilling Championship belt, along with a week of ProChef classes and certification by the Culinary Institute of America.

Judges for the 2009 competition included Master Chef Ron DeSantis and Chef John DeShelter of the CIA; William Yosses, Executive Pastry Chef, The White House; Elena Clement with the American Culinary Federation; and CIA Director of Certification and Training Tama Murphy.

The CIA Continuing Education division offers courses for industry professionals in cooking, baking and pastry, management, and food and beverage education, as well as custom-designed programs and conferences such as the annual Worlds of Flavor® gathering. The CIA also offers ProChef® Certification, providing foodservice professionals with hands-on validation of essential culinary, management, and financial skills at three levels of certification.

About The Coca-Cola Company
The Coca-Cola Company is the world’s largest beverage company, refreshing consumers with nearly 500 sparkling and still brands. Along with Coca-Cola, recognized as the world’s most valuable brand, the Company’s portfolio includes 12 other billion dollar brands, including Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, POWERADE, Minute Maid and Georgia Coffee. Globally, we are the No. 1 provider of sparkling beverages, juices and juice drinks and ready-to-drink teas and coffees. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy the Company’s beverages at a rate of nearly 1.6 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that protect the environment, conserve resources and enhance the economic development of the communities where we operate. For more information about our Company, please visit our website at www.thecoca-colacompany.com.

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor’s and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world’s premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San COCA-Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more nformation,
and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

The ProChef certification program and examination, established in 2003 by the Culinary Institute of America, were designed for foodservice professionals who seek to increase their performance in the ever-changing and increasingly competitive foodservice market. Graduates are awarded the distinction of ProChef Level I, Level II or Level III, which they leverage for career advancement. The ProChef program is fast becoming known as the gold standard for continuing education in the culinary arts.

About MilitaryChefs.com
MilitaryChefs.com hosts news stories, photos, video clips and other forms of multimedia content pertaining to military food service, and provides military chefs with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments, effectively promoting and motivating military food service operations.