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Top Chef discovered at DFAC

Senior Airman Kyle O’dea, 90th Force Support Squadron missile chef, interviews Airman 1st Class Nathaniel Kooker, 90th FSS food service specialist, about the items he has been preparing during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. O’dea was one of the hosts during the competition and provided commentary for the living feed into the dining hall where the judges and fans sat. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Senior Airman Kyle O’dea, 90th Force Support Squadron missile chef, interviews Airman 1st Class Nathaniel Kooker, 90th FSS food service specialist, about the items he has been preparing during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. O’dea was one of the hosts during the competition and provided commentary for the living feed into the dining hall where the judges and fans sat. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Senior Airman Angela Bolanos, 90th Force Support Squadron ICBM food service specialist, forms freshly made orecchiette pasta nine-minutes before the cooking competition ends in order to complete her teams dish Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. Bolanos’ team, Chop It Like It’s Hot won the competition with what some of the judges called tender and just lamb stew. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Senior Airman Angela Bolanos, 90th Force Support Squadron ICBM food service specialist, forms freshly made orecchiette pasta nine-minutes before the cooking competition ends in order to complete her teams dish Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. Bolanos’ team, Chop It Like It’s Hot won the competition with what some of the judges called tender and just lamb stew. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Airman 1st Class Juan Miguel Perez, 90th Force Support Squadron food service apprentice, cuts freshly prepared sheets of pasta to be layered into the final dish after cooking during a competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. Each team was required to cook a main dish featuring the mystery ingredient lamb within a one-hour time limit. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Airman 1st Class Juan Miguel Perez, 90th Force Support Squadron food service apprentice, cuts freshly prepared sheets of pasta to be layered into the final dish after cooking during a competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. Each team was required to cook a main dish featuring the mystery ingredient lamb within a one-hour time limit. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef David Viana, USO Celebrity Chef Tour participant, teaches his team about restaurant quality food plating during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The competition allowed the Airmen participant to develop additional culinary skills and provided good practice for deployments. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef David Viana, USO Celebrity Chef Tour participant, teaches his team about restaurant quality food plating during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The competition allowed the Airmen participant to develop additional culinary skills and provided good practice for deployments. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef Kevin Scharpf, USO Celebrity Chef Tour participant, high fives Col. Peter Bonetti, 90th Missile Wing commander, after the announcement he team, Chop It Like It’s Hot, won the cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The winning Airmen were coined by Bonetti and given a two-day pass from work. (U.S Air Force photo by Senior Airman Abbigayle Williams)

Chef Kevin Scharpf, USO Celebrity Chef Tour participant, high fives Col. Peter Bonetti, 90th Missile Wing commander, after the announcement he team, Chop It Like It’s Hot, won the cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The winning Airmen were coined by Bonetti and given a two-day pass from work. (U.S Air Force photo by Senior Airman Abbigayle Williams)

Colonel Peter Bonetti, 90th Missile Wing commander, uncovers the mystery ingredient, lamb, as the celebrity chef mentors looks on, before the chef competition begins Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The USO partnered with three chefs from Bravo’s season 16 “Top Chef” to bring morale on military instillations and hold cooking competitions. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Colonel Peter Bonetti, 90th Missile Wing commander, uncovers the mystery ingredient, lamb, as the celebrity chef mentors looks on, before the chef competition begins Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The USO partnered with three chefs from Bravo’s season 16 “Top Chef” to bring morale on military instillations and hold cooking competitions. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef David Viana, USO Celebrity Chef Tour participant, instructs his team The Startled Koalas on the components of their dish for the cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. Along with Viana’s team, Chef Justin Sutherland mentored the team Kitchen Regulators and Chef Kevin Scharpf lead Chop It Like It’s Hot. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef David Viana, USO Celebrity Chef Tour participant, instructs his team The Startled Koalas on the components of their dish for the cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. Along with Viana’s team, Chef Justin Sutherland mentored the team Kitchen Regulators and Chef Kevin Scharpf lead Chop It Like It’s Hot. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

The final dish from Chop It Like It’s Hot is being presented at the end of a cooking competition Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. The team plated pasta with lamb stew, topped with prosciutto. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

The final dish from Chop It Like It’s Hot is being presented at the end of a cooking competition Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. The team plated pasta with lamb stew, topped with prosciutto. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef Kevin Scharpf’s, USO Celebrity Chef Tour participant, old notebook sits out to the semolina dough recipe as team Chop It Like It’s Hot prepares the pasta for their dish during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. 15 Airmen from the 90th Force Support Squadron food operations were split into three teams and partnered with a celebrity chef during the competition for mentorship. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

Chef Kevin Scharpf’s, USO Celebrity Chef Tour participant, old notebook sits out to the semolina dough recipe as team Chop It Like It’s Hot prepares the pasta for their dish during a cooking competition Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. 15 Airmen from the 90th Force Support Squadron food operations were split into three teams and partnered with a celebrity chef during the competition for mentorship. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

The Startled Koala team has all hands on deck to plate six portions of their lamb dish during a cooking competition Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. The dish was comprised of quinoa, “European” ranch, lamb, Brussles sprouts and salad garnished on top. (U.S. Air Force photo by Senior Airman Abbigayle Williams)
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The Startled Koala team has all hands on deck to plate six portions of their lamb dish during a cooking competition Oct 15, 2019, at F.E. Warren Air Force Base, Wyo. The dish was comprised of quinoa, “European” ranch, lamb, Brussles sprouts and salad garnished on top. (U.S. Air Force photo by Senior Airman Abbigayle Williams)

The judging panel is reviewing their score cards before the tasting and judging portion of the competition begins, after the competitors have completed their dishes Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The panel was comprised of Carolyn Bouchard, Adopt and Airman Program coordinator, Chief Master Sgt. Charles Hoffman, Air Force Global Strike Command command chief, Col. Peter Bonetti, 90th Missile Wing commander, Col. Carolyn Ammons, 90th Mission Support Group commander, Col. Scott Fox (Ret.) (U.S Air Force photo by Senior Airman Abbigayle Williams)
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The judging panel is reviewing their score cards before the tasting and judging portion of the competition begins, after the competitors have completed their dishes Oct. 15, 2019, at F.E. Warren Air Force Base, Wyo. The panel was comprised of Carolyn Ritschard, Adopt and Airman Program coordinator, Chief Master Sgt. Charles Hoffman, Air Force Global Strike Command command chief, Col. Peter Bonetti, 90th Missile Wing commander, Col. Carolyn Ammons, 90th Mission Support Group commander, Col. Scott Fox (Ret.) (U.S Air Force photo by Senior Airman Abbigayle Williams)

F.E. Warren Air Force Base, Wyo. --

For enthusiasts of cooking competitions such as “Chopped” or “Top Chef”, things heated up at the Chadwell Dining Facility during a friendly competition as Airmen from 90th Force Support Squadron Chadwell Dining Facility and ICBM Feeding Operations dished up their best entree with three celebrity chefs as mentors during the USO’s Celebrity Chef Tour Oct. 15, 2019, at F. E. Warren Air Force Base, Wyoming.

 

Master Sgt. James Bruhl, 90th Force Support Squadron Chadwell Dining facility manager, said the chefs are traveling across the U.S. to boost morale at various military installations, meeting with service members and holding cooking competitions. F. E. Warren AFB was the first stop on the tour.

 

The celebrity chefs David Viana, Kevin Scharpf and Justin Sutherland, were all contestants on season 16 on Bravo’s “Top Chef”.

 

The event kicked off as the mystery ingredient, lamb, was unveiled to the contestants and judges. 

 

With slabs of meat in hand, the competitors briskly walked into the kitchen, huddling into their teams to begin planning as the one-hour timer began to tick away.  

 

The teams named The Startled Koalas, Kitchen Regulators and Chop It Like It’s Hot, were comprised of five Airmen each and one celebrity chef mentor. The goal was to create six portions of a dish, from scratch, with their mystery ingredient as the focus. Additionally, the teams were not allowed to use any technology or written recipes, as the final dish had to be unique. 

 

Each dish was ranked individually by the five judges based on texture and doneness, taste and tenderness, creativity and originality, and portion and nutrition balance. The scores were tallied together for a final total.

 

The judging panel consisted of Col. Peter Bonetti, 90th Missile Wing commander, Col. Carolyn Ammons, 90th Mission Support Group commander, Chief Master Sgt. Charles Hoffman, Air Force Global Strike Command command chief, Col. Scott Fox (Ret.) and Carolyn Ritschard, Adopt and Airman Program coordinator.

 

In addition to boosting morale, Ammons said having the chefs here was extremely educational for the Airmen involved. 

 

“This is good practice for when they deploy,” said Ammons. “It develops new skills and techniques before they go out and essentially run a whole kitchen in a missile field.”

 

Each team received glowing reviews from each of the judges such as “I never met a Brussels sprout I liked, but these were amazing,” however only one team could win. 

 

Team three, Chop It Like It’s Hot, won the competition with their orecchiette pasta and lamb stew, with Chef Kevin Scharpf as the mentor. The winning Airmen, Senior Airman Angela Bolanos, Senior Airman Tejah Ellis, Airman 1st Class Jonathan Cunningham, Airman Jasmine Moore and Airman Sharon Zayzay, received a coin from the commander and a two-day pass. 

 

The entire event was streamed live into dining facility for supporters, fans and the judges to watch.