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Andersen chefs slice, dice during Top Chef of the Quarter competition

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's  E Battery, 3rd Air Defense Artillery Regiment, pauses for a photo March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher joined Airmen in the quarterly "Top Chef Competition" at Magellan Inn and sported his Green Bay Packers cooking gear in celebration of the occasion. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, pauses for a photo March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher joined Airmen in the quarterly "Top Chef Competition" at Magellan Inn and sported his Green Bay Packers cooking gear in celebration of the occasion. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson presents his chicken parmesan batch during the Andersen Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter by preparing a chicken parmesan dish. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson presents his chicken parmesan batch during the Andersen Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter by preparing a chicken parmesan dish. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor,  pauses for a photo March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly "Top Chef Competition" at Magellan Inn and received an internship with a renowned local resort hotel, where she will be able to hone culinary skills. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor, pauses for a photo March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly "Top Chef Competition" at Magellan Inn and received an internship with a renowned local resort hotel, where she will be able to hone culinary skills. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson prepares a dessert dish during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice with the 36th Force Support Squadron and competed for the title of Top Chef of the Quarter with a chicken parmesan, accompanied by a apple-nougat dessert. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson prepares a dessert dish during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice with the 36th Force Support Squadron and competed for the title of Top Chef of the Quarter with a chicken parmesan, accompanied by a apple-nougat dessert. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor rushes to prepare a dish during a "Top Chef" competition March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly challenge, which tasked Air Force and Army cooks to serve a creative dish with mandatory ingredients provided in a "mystery box." (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor rushes to prepare a dish during a "Top Chef" competition March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly challenge, which tasked Air Force and Army cooks to serve a creative dish with mandatory ingredients provided in a "mystery box." (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's  E Battery, 3rd Air Defense Artillery Regiment,  selects spices for an Italian Steak March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher joined Airmen in the quarterly "Top Chef Competition" at Magellan Inn. Air Force, Army and civilian leaders judged the meals on a variety of categories, ranging from presentation to taste and texture. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, selects spices for an Italian Steak March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher joined Airmen in the quarterly "Top Chef Competition" at Magellan Inn. Air Force, Army and civilian leaders judged the meals on a variety of categories, ranging from presentation to taste and texture. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Staff Sgt. Clarence Borja, left, adjusts the beret for Specialist Kevron Usher before the Soldier presents his food creation in front of a panel of judges during the quarterly Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Guam. Borja is a culinary NCO and Usher is a culinary specialist, both assigned to Task Force Talon's  E Battery, 3rd Air Defense Artillery Regiment. Soldiers are regularly attached to the U.S. Air Force's 36th Force Support Squadron in support of operations at Andersen Air Force Base. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Staff Sgt. Clarence Borja, left, adjusts the beret for Specialist Kevron Usher before the Soldier presents his food creation in front of a panel of judges during the quarterly Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Guam. Borja is a culinary NCO and Usher is a culinary specialist, both assigned to Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment. Soldiers are regularly attached to the U.S. Air Force's 36th Force Support Squadron in support of operations at Andersen Air Force Base. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

From the right, U.S. Army Specialist Kevron Usher, U.S. Air Force Senior Airman Caroline Spellen and Airman 1st Class Tyrell Jackson stand before a panel of judges during the quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Magellan Inn dining facility hosts the quarterly competition to recognize its top culinary specialists and food services Airmen, and reward the Top Chef with a competitive internship at a local resort hotel. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

From the right, U.S. Army Specialist Kevron Usher, U.S. Air Force Senior Airman Caroline Spellen and Airman 1st Class Tyrell Jackson stand before a panel of judges during the quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Magellan Inn dining facility hosts the quarterly competition to recognize its top culinary specialists and food services Airmen, and reward the Top Chef with a competitive internship at a local resort hotel. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

At front, U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's  E Battery, 3rd Air Defense Artillery Regiment, stands before a panel of Air Force, Army and civilian leaders during the quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Magellan Inn dining facility hosts the quarterly competition to recognize its top culinary specialists and food services Airmen, and reward the Top Chef with a competitive internship at a local resort hotel. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

At front, U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, stands before a panel of Air Force, Army and civilian leaders during the quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Magellan Inn dining facility hosts the quarterly competition to recognize its top culinary specialists and food services Airmen, and reward the Top Chef with a competitive internship at a local resort hotel. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

A U.S. Army culinary NCO grades a meal during a quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Army and Air Force food services specialists assigned to Margellan Inn Dining Facility competed in a timed competition to prepare creative dishes with a selection of ingredients issued at the beginning of the competition. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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A U.S. Army culinary NCO grades a meal during a quarterly Top Chef competition March 8, 2018, at Andersen Air Force Base, Guam. Army and Air Force food services specialists assigned to Margellan Inn Dining Facility competed in a timed competition to prepare creative dishes with a selection of ingredients issued at the beginning of the competition. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

The winning dish of the quarterly Top Chef competition at Magellan Inn Dining Facility, March 8, 2018, at Andersen Air Force Base, Guam. Prepared by Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor, the meal included Italian porcetta, bacon-wrapped asparagus, portabella caprese and a chocolate crepe accompanied by decorative fruit accents. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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The winning dish of the quarterly Top Chef competition at Magellan Inn Dining Facility, March 8, 2018, at Andersen Air Force Base, Guam. Prepared by Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor, the meal included Italian porcetta, bacon-wrapped asparagus, portabella caprese and a chocolate crepe accompanied by decorative fruit accents. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's  E Battery, 3rd Air Defense Artillery Regiment,  arranges ingredients of a meal during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Anderen Air Force Base, Guam. Usher prepared Italian steak with panini pasta and tomato sauce. Competitors' dishes were judged by a panel of Air Force, Army and civilian leaders in a variety of grading categories. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, arranges ingredients of a meal during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Anderen Air Force Base, Guam. Usher prepared Italian steak with panini pasta and tomato sauce. Competitors' dishes were judged by a panel of Air Force, Army and civilian leaders in a variety of grading categories. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson closes the door to the "Cooks Box" freezer during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter against fellow AIr Force and U.S. Army culinary specialists. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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Airman 1st Class Tyrell Jackson closes the door to the "Cooks Box" freezer during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter against fellow AIr Force and U.S. Army culinary specialists. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor, cuts a cherry tomato into a decorative flower March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly "Top Chef Competition" at Magellan Inn, which tasked military cooks to create interesting dishes with mandatory ingredients provided in a "mystery box." (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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U.S. Air Force Senior Airman Caroline Spellen, 36th Force Support Squadron food services supervisor, cuts a cherry tomato into a decorative flower March 8, 2018, at Magellan Inn Dining Facility, Guam. Spellen won the quarterly "Top Chef Competition" at Magellan Inn, which tasked military cooks to create interesting dishes with mandatory ingredients provided in a "mystery box." (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

Airman 1st Class Tyrell Jackson stirs nougat creme during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter by preparing a chicken parmesan dish. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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Airman 1st Class Tyrell Jackson stirs nougat creme during a Top Chef competition March 8, 2018, at Magellan Inn Dining Facility, Andersen Air Force Base, Guam. Jackson is a services apprentice and competed for the title of Top Chef of the Quarter by preparing a chicken parmesan dish. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, cuts dried mushrooms March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher and his team support service members assigned to Andersen AFB and neighboring Northwest Field facilities. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)
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U.S. Army Specialist Kevron Usher, culinary specialist with Task Force Talon's E Battery, 3rd Air Defense Artillery Regiment, cuts dried murshooms March 8, 2018, at Magellan Inn Dining Facility, Guam. Usher and his team support service members assigned to Andersen AFB and neighboring Northwest Field facilities. (U.S. Air Force photo by Staff Sgt. Alexander W. Riedel)

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:
https://www.flickr.com/photos/andersenafb/albums/72157692522709341

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