Videos

Twenty-six-year-old Sgt. Sean Dodds, from Memphis, Tenn., and a food service specialist with I Marine Expeditionary Force Headquarters Group, describes his role in the Chef of the Quarter Culinary Competition at Camp Pendleton, Calif., Dec. 5. Bowser, 55, is from Bridgeport, Conn. Produced by Cpl. Joshua Young. Also available in High Defnition.

Dave Bowser, a judge in the Chef of the Quarter Culinary Competition describes his role as a taste-tester at Camp Pendleton, Calif., Dec. 5. Bowser, 55, is from Bridgeport, Conn. Produced by Cpl. Joshua Young. Also available in High Defnition.

Marines with I Marine Expeditionary Force Headquarters Group competed in the Chef of the Quarter Culinary Competition at Camp Pendleton, Calif., Dec. 5. Four field mess teams from various units aboard Camp Pendleton, Calif., competed in a two-day “Chef of the Quarter” competition. The winning team will be given an opportunity to attend the Culinary Institute of America as an extra incentive. Soundbites include Twenty-six-year-old Sgt. Sean Dodds, from Memphis, Tenn., and a food service specialist with I Marine Expeditionary Force Headquarters Group and 55-year-old Dave Bowser, from Bridgeport, Conn., and a judge in the Chef of the Quarter Culinary Competition. Produced by Cpl. Joshua Young. Also available in High Defnition.

Marines with I Marine Expeditionary Force Headquarters Group competed in the Chef of the Quarter Culinary Competition at Camp Pendleton, Calif., Dec. 5. Four field mess teams from various units aboard Camp Pendleton, Calif., competed in a two-day “Chef of the Quarter” competition. The winning team will be given an opportunity to attend the Culinary Institute of America as an extra incentive. Every aspect of the preparation was taken into consideration by the judges including presentation, color, taste, texture and punctuality. The teams were challenged to make a main course with pork, a side with lobster, vegetables and dessert. After the meal was prepared, one plate was presented to the judges and another was put on a display table. Everyone in attendance was encouraged to vote for the "Taster's Choice Award", which was also taken into consideration for the Chef of the Quarter Competition. Twenty-six-year-old Sgt. Sean Dodds, from Memphis, Tenn., and 23-year-old Cpl. John Lucido, from Oceanview, Del., both food service specialists with I Marine Expeditionary Force Headquarters Group won the Taster's Choice Award and Chef of the Quarter. Produced by Cpl. Joshua Young. Also available in High Defnition.