Plating

Don't expect chow like this on the mess decks!

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 Mass Communication Specialist 1st Class Chris Fahey.

Here's a story about Chief Parry from last February:

Navy chef uses his know-how improving chow
By Jeanette Steele, Union-Tribune staff writer

If Navy Chief Petty Officer Brandon Parry makes chow, it’s probably going to be pretty tasty.

Think braised pork cheek. Think julienned carrots with vanilla bean.

Parry, 36, is executive chef for Vice Adm. Thomas Kilcline Jr., who commands Naval Air Forces from North Island Naval Air Station. Now, Parry also is top chef of the American Culinary Federation’s Western region after winning a civilian cuisine-off in Albuquerque, N.M., this month.

(Read more here ...)