Top SHEF showcases culinary talent at LRAFB
These Airman competed for the opportunity to represent Little Rock AFB at the next level of the Air Force-wide culinary competition. After an hour of cooking, presenting and defending their dishes, Senior Airman Morgan Holcomb, 19th Force Support Squadron food service journeyman, was named the winner.
Holcomb will travel to San Antonio to compete against culinary professionals from other Air Force installations for the title of “Top SHEF” of the Air Force.
Unlike a typical day in the DFAC, where food service Airmen follow established recipes and prepare meals for the base community, Top SHEF gives competitors the opportunity to step outside the recipe card and demonstrate their individual creativity.
“For Top SHEF, it’s their dish,” said Airman 1st Class Ambriel Allen, 19th FSS food service journeyman. “It’s something they can really put their heart in and put everything on the line.”
The event also serves as a way to build morale and strengthen pride in the food service profession.
“An event like ‘Top SHEF’ is important for the DFAC and its Airmen because you’re able to show off your pride and the skills you learn throughout your time here,” Gallard said. “You’re able to connect with your peers and just build morale overall, and kind of step away from the job and the mission for a little bit.”
The competition also allow Airmen to incorporate their own backgrounds and personalities into their cooking.
“They’re also able to showcase their culture, which we don’t get to do a lot just on a regular day basis,” said Airman 1st Class Klay Gallard, 19th FSS food service apprentice.
Each competitor was provided the same ingredients and given one hour to create a dish. The competitors had creative freedom in determining how to combine the ingredients and present their final product.
The time limit added another layer of difficulty, requiring competitors to demonstrate time management and composure while working under pressure.
“It helps them with time management first because they only have an hour,” Allen said. “Sometimes people don’t realize how much you can get done in an hour.”
Competitors were also evaluated on their ability to present their dishes and explain their culinary choices. Judges considered the appearance and presentation of each plate, the taste and balance of its flavors, and how well the competitor demonstrated confidence in their creation.
The competition provided an opportunity for Airmen to demonstrate skills that extend beyond their daily responsibilities. It also encourages professional development by challenging competitors to think creatively, manage their time and communicate effectively.
The talent and dedication of Air Force culinary professionals was on full display duringthe event. While formal training provides Airmen with the foundation of their profession, opportunities like “Top SHEF” allow them to apply those skills in new and creative ways.
“Truthfully, it benefits the quality of food because it lets Airmen know that they are better than the recipe card,” Allen said. “Once you learn something in a short amount of time, it’s like, ‘Oh, I could do this every day.’”
That confidence can carry over into the DFAC, where Airmen work together every day to provide meals for “Herk Nation.”
With the competition completed, Holcomb’s next step isto take her culinary skills beyond Little Rock AFB and compete on a larger stage in San Antonio.
For the rest of the Team Little Rock food service, the competition demonstrates what Airmen can accomplish when given the opportunity to showcase their skills, creativity and individuality.
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