MARINE CORPS AIR STATION IWAKUNI, Japan -- Before the sun rose the Marine Wing Support Squadron 171 field mess crew arrived at their field expedient mess hall set up at Penny Lake here Saturday to begin cooking.
They weren’t just training; they were cooking for the W.P.T. Hill Memorial Award competition for best field mess, the most prestigious award in military food service.
Established in 1971, this award is an annual Marine Corps wide competition to recognize the achievements for garrison and field mess food service operations, cosponsored by the commandant of the Marine Corps and the National Restaurant Association.
Inside the tents and at the base of all the camouflage netting there is a field expedient mess hall. This mess hall is equipped with a kitchen and inside Marines are cooking buzzing back and forth busy at work like bees in a hive. Different ingredients decorate the center table as Marines grab and use what they need.
The Marines bustle back and forth between each other in a kitchen that is almost too small for them to work comfortably. They work together well. Their movements are fluid, like a well oiled machine — they have done this many times before.
The smell of food wafts out of this small kitchen seeping its way out through whatever cracks it can. The smell finds its way into the noses of the evaluators as they make their way toward the galley.
It’s game day for these Marines because they are cooking for 121 people and representing the III Marine Expeditionary Force in the competition.
Master Sgt. Leonard B. Crooms, MWSS-171, is in charge as mess chief. He is central to the planning, execution and operation of field feeding. As mess chief, Crooms must know all the aspects of field food service operations and use staff, equipment, facilities and supplies in the most efficient way.
“I think we’ll win… it’s the way we’re trained to believe,” said Crooms. “There’s nothing that can stop us; quality, consistency, attention to detail and pride makes our field mess better than the rest.”
Three evaluators came out to judge the competition. Lieutenant Col. Jay A. Rogers, Marine Corps director of food services, Master Gunnery Sgt. Ronald R. Fogarty, II MEF food technician, and Phil Hickey representing the National Restaurant Association.
Competitors are judged on 17 categories. They will be graded on a scale of one to five, one being poor, and can achieve a maximum score of 360 points.
Among the categories included in the competition are operations and supervision, sanitation, taste, food quality, command support, field mess site selection and layout.
The focus of the competition is on proper planning and execution of garrison and expeditionary food service operations to standard.
“It’s not as much as them doing their job but showing off how they do their job,” said Warrant Officer Edwin C. Bates, 1st Marine Air Wing food service officer.
The evaluators questioned the Marines on all aspects of their craft quizzing them on the 17 categories and taste testing the food.
“I worked with Master Sgt. Crooms before and I recognized those biscuits,” said Fogarty. “It’s a shame I didn’t get to have one.” Sgt Richard J. Martin, MWSS- 171 food service specialist and chief cook, kept great composure throughout the evaluation.
“We’re already in the top three. So, to me, we’ve already won,” said Martin. “We do a good job, we’re here to support this side of the world and we do it well.”
As the mess hall guests get up and clear their trays, the field mess staff has yet to eat but they don’t seem to mind.
“I don’t know when I’m going to eat but I don’t care as long as my Marines eat first,” said Cpl. Celestino Garza, MWSS-171 food service specialist.
The final results will be announced by February, and winners will be invited to attend the national award presentations, hosted by NRA in Chicago, Ill.