Andersen chefs slice, dice during Top Chef of the Quarter competition
By Staff Sgt. Alexander W. Riedel
/ Published March 12, 2018
ANDERSEN AIR FORCE BASE, Guam – Three of team Andersen’s culinary specialists battled behind the scenes of Magellan Inn Dining Facility for the title of Team Andersen’s “Top Chef of the Quarter” March 8.
The competition challenged the young chefs to create a two-course, Italian-themed meal including all ingredients of a “mystery box.” This quarter’s box included dill cheese, an apple, white-wine vinegar, porcini mushrooms and European chocolate spread.
Senior Airman Caroline Spellen, food service supervisor with the 36th Force Support Squadron, wowed the judges with an Italian stuffed Porcetta, featuring spices from her own garden, bacon-wrapped asparagus and Caprese Portobello with a balsamic glaze -- accompanied by a chocolate crêpe and decorative fruit accents.
With her victory, Spellen earned not only earned bragging rights among her team, but also an internship at a renowned local Hotel-Resort kitchen offering the opportunity to learn new tips and tricks from local chefs.
For more images, visit Team Andersen's official flickr page: