MARINE CORPS AIR STATION IWAKUNI, Japan -- Competing in the Chef of the Quarter Board is a great opportunity for food service specialists to better their careers. In the past, Marine Corps Air Station Iwakuni, Japan, has never had a Marine selected as Marine Corps Bases Japan’s Chef of the Quarter.
For one Marine, being the first Marine stationed here to win the MCBJ Chef of the Quarter Board was a goal he strived to achieve.
Lance Cpl. Jesus E. Hernandez became the first food service specialist here to win the MCBJ Chef of the Quarter Board March 25.
Hernandez’s senior Marines describe him as a quiet, hardworking and serious individual who’s strictly here for business, but after talking to Hernandez for a few minutes, one would realize he is one of the most friendly, easy-going Marines to associate with.
Hernandez was born and raised in Juarez, Mexico. At the age of 10, Hernandez’s mother taught Hernandez how to cook, and he has been cooking ever since.
Hernandez came to the U.S. in 2007.
Growing up in Mexico, Hernandez admired the Marine commercials he saw on TV. Hernandez said he always wanted to be a Marine. Once he arrived in the U.S., Hernandez took advantage of his opportunity to become one. Hernandez enlisted into the Marine Corps Sept. 6, 2008 as a food service specialist.
“I like cooking. It’s the only thing I like doing, so I figured if I’m going to be in the military, I might as well do something I like,” said Hernandez.
Knowing very little English in boot camp, fellow Spanish-speaking recruits had to translate to Hernandez the things he needed to know.
It wasn’t until arriving to the station Hernandez became conversationally sufficient in the English language.
“Boot camp was hard. I didn’t understand anything,” said Hernandez. “I would just watch what everyone else was doing and follow them because I couldn’t understand the drill instructors.”
After arriving here March 9, 2009, Hernandez’s hardworking ethic was quickly noticed by his supervisors.
Hernandez gained the reputation of a hardworking, well-rounded Marine within five months of being at the station.
“I knew there was something special about him. I just couldn’t put my finger on what it was,” said Master Sgt. John B. Bass, food technician here.
“Between both mess halls he’s way past his peers. He’s a well rounded Marine,” said Gunnery Sgt. Robert Downing, mess hall manager.
After being here for only a year, Downing said Hernandez excelled beyond his peers and was constantly improving himself in all aspects of food service.
“He’s self engaged. You don’t really have to tell him how to do anything,” said Downing. “He already knows how to do it. Not only does he know how to do it, he’s always improving, and it shows in everything he does.”
Hernandez’s hard work eventually led him to the MCAS Iwakuni Chef of the Quarter Board here, where he represented the northside mess hall Feb. 2.
“He approached me last December and told me he would be the next Chef of the Quarter Board winner for MCAS Iwakuni, and in February, he accomplished that goal,” said Bass.
Hernandez won first place in the Chef of the Quarter Board here, which meant he was to compete in the MCBJ Chef of the Quarter Board at Camp Kinser, Okinawa, Japan, March 25.
“He went down there to be the first. He told me he wanted to be the first to win from here, and he did it,” said Bass.
Hernandez studied for hours, prepared his uniforms and went down to Okinawa confident he would become the first Iwakuni Marine to win the MCBJ Chef of the Quarter Board.
“I was a little nervous, but I knew that I could win. I knew I would take it,” said Hernandez.
The board consisted of a reading exam, a uniform inspection, and a kitchen equipment and spice recognition evaluation. Bass said Hernandez was nervous going into the board, but he still was very confident.
Hernandez came in first place, becoming the first Iwakuni Marine to win MCBJ Chef of the Quarter. Bass said Hernandez didn’t realize what he had accomplished until the day after the board.
“I asked him, ‘Do you realize what you’ve done?’ and he told me the hairs on the back of his neck stood up, and his arms got goose bumps because he realized that he’d just made history.”
Although Hernandez has a passion for cooking, he also has a passion for being a Marine.
After his four-year contract, Hernandez plans on going to college in El Paso, Texas. After finishing college, Hernandez wants to become a Marine commissioned officer.
“Hernandez, no matter what rank he is, is going to take the ball with whatever he does and run with it, said Downing. “You give him a task, and he’ll do it.”
Whether Hernandez stays in the Marine Corps as a food service specialist, gets commissioned as an officer or decides to take a job in the civilian world, Hernandez’s peers and leaders believe his positive attitude will guide him in the right direction to a successful future.