Winners CSSN George
Sanchez and PFC Ana Reyes from the Germantown begin to create their
masterpiece.
Warunya Thongrod
Chefs from three U.S. Navy units participating in
February’s Cobra Gold exercise squared off in a chili cooking
competition to see who could craft the zestiest mix from a standard set
of ingredients in one hour.
Four teams of cooks from the USS Germantown, USS
Tortuga and the 31st Marine Expeditionary Unit stirred up beans, meat
and international spices at the Pattaya Marriott Resort & Spa Feb. 22.
CSSN George Sanchez and PFC Ana Reyes from the
Germantown took the top prize awarded by the Marriott’s Australian chef
Luis Rodrigo Zamora, earning trophies and certificates autographed by
Zamora and Marriott General Manager Somsak Tanruengsri.
“I had a great time participating in the spicy dish
cooking competition and this is my first time in Thailand,” Sanchez
said.
“I was delighted and had a lot of fun cooking the
dished and thank you for organizing the competition,” added Marine Corps
Maj. Sunny M. Montas.
Montas partnered with 1st Lt. David Baugh. Other
teams consisted of CS1 Danilo Buen Aflor and MR2 Jallorina Andymon of
the Germantown and CSSN Aaron Lunceford with CSSN Alex Hart from the
Tortuga
Participants and judges
in the Cobra Gold 2012 Chili Cook-off pose for a commemorative photo.
