ANAHEIM, Calif. (Aug. 5, 2010) Chief Culinary Specialist Brandon Parry, assigned to Commander, Naval Air Forces in San Diego, plates his main entree during the American Culinary Federation's Chef of the Year competition. Parry is the first active-duty Sailor to ever compete in the highly selective event. U.S Navy photo by MC1 Chris Fahey

CNAF CSC captures third in Chef of Year competition
8/11/2010
by Mass Communication Specialist 1st Class (SW/AW) Chris Fahey,
Naval Air Forces Public Affairs
ANAHEIM, Calif. (NNS) -- A Navy chief culinary specialist made history Aug. 5 as the first active-duty Sailor to ever qualify and compete in the American Culinary Federation's (AFC) Chef of the Year competition in Anaheim, Calif.

Chief Culinary Specialist (SW) Brandon Parry, assigned to Commander, Naval Air Forces in San Diego, captured third place in the highly selective culinary competition.

Parry earned his Chef of the Year nomination after being named Western Region Champion following the AFC's "Best in West" contest held February in New Mexico.

According to their website, the ACF is the "Authority on cooking in America" and bolsters a professional makeup of more than 20,000 members in 225 chapters across the nation. Their regional championships and annual Chef of the Year competition are open to all accredited members of the ACF community – military and civilian.

"Competing for Chef of the Year was the culmination of my life's passion," said Parry. "I joined the Navy to serve my country and wasn't sure I would enjoy being a cook. Then, I prepared my first meal, began to see it as a precise art and knew from that moment forward that I had found my calling. Since then, I've been living the dream."

During the competition, all four region champions had two hours to cook a "three course signature meal to include a soup of high standard, first plate to consist of fish and shellfish, and a main plate to consist of meat or poultry," according to the competition's official format.

Parry's appetizer course consisted of an eco-safe Sablefish caught with hook-and-line methods off the coast of San Diego, an endive jam, cod fritter, pickled squash with a beurre blanc sauce. Following, he served a Blazei mushroom soup – one of the healthiest foods in the world, and according to Parry, linked to curing cancer "out right," – with a cognac cream, almond Gremolata and a small pate cracker. For his entre and last course, Parry plated a truffle-injected seared veal tenderloin, caramelized onions, green beans, carrots, fresh herbs and Point Reyes, Calif., Blue Cheese potato croquettes with an orange marmalade.

"I had a lot of suggestions from my friends, and people I respected about what I should prepare," said Parry. "At the end of the day, you're only as good as your last meal, and for this competition, I needed to be the Chef that I am – I needed to be me. I feel I put out the best product possible and made the best meal I could. It was an honor to cook and compete against the Chefs that were there … a true thrill of a lifetime."