MCCONNELL AIR FORCE BASE, Kan. --
The 22nd Force Support Squadron recently held a “Chopped” style cooking competition where members of the 22nd FSS were put into three teams of two to compete against one another for the title of FSS Chopped Champion.
The three teams were each given random items to use in their final dish. The contestants had no clue what items they would be given and with an hour time limit, it would require good communication from each member of the teams was required.
“We were able to finish our dish with a decent amount of time left,” said Airman Romeo Walker, 22nd FSS food service accountant. “Without good communication, I know we would’ve been really pressed for time at the end.”
This was the second time FSS has hosted the competition. Last quarter’s winner, Master Sgt. Mia Hall, 22nd FSS customer support NCO in-charge, also competed in the most recent competition. The difference this time was that she was assigned a partner.
Even after winning the competition prior to this one, Hall and her partner, Airman 1st Class Dereck Taylor, 22nd FSS customer support apprentice, had no idea what to expect.
“Before the competition started I was just thinking, ‘I really hope we don’t get this or we can do this if we get that.’” said Taylor.
The experience took the team far, but at the end of day it was the rookie team who came out as the FSS Chopped champions. Winning by a small margin with their mini cranberry-filled cupcakes.
“I never expected to win,” said Staff Sgt. Danielle Lingham, 22nd FSS storeroom NCO in-charge. “Mostly because we were just winging it the whole time.”
Three members from FSS were there to judge the competition. The contest was judged based off of taste, presentation, and how well the competitors could use the ingredients given to them.
“I gained a little confidence when I watched the judges taste our food,” said Walker. “I could hear them talking about how good they were, I think the cupcakes were a really good idea.”
During the competition, the contestants had to work in a crowded environment. As they ran around looking for equipment, and using the ovens and stoves they also had to dodge the Airmen that currently work in the dining facility who were preparing dinner for the Airmen on base.
“The mission doesn’t stop,” said Senior Master Sgt. Tanica Bradt, 22nd FSS senior enlisted advisor. “We still have to make meals for the Airmen for dinner. Bringing in people from other shops is a good way for everyone to get to see what these Airmen here have to do on an everyday basis."