Marines TV

U.S. Marine Corps Staff Sgt. Matthew Interno, a recruiter with Recruiting Substation West Salt Lake, Recruiting Station Salt Lake City, shares his story on how he obtained a culinary degree this past June while on recruiting duty. (U.S. Marine Corps video by Cpl. Lydia Gordon)

U.S. Marine Corps Staff Sgt. Matthew Interno, a recruiter with Recruiting Substation West Salt Lake out of Recruiting Station Salt Lake City, shares his story of obtaining a culinary degree this past June while on recruiting duty. (U.S. Marine Corps video by Cpl. Lydia Gordon)

U.S. Marines, sailors and Japanese employees with the Food Services Department (FSD) with Marine Corps Air Station (MCAS) Iwakuni and [Okinawa base], compete in a culinary competition aboard MCAS Iwakuni, Japan, March 31, 2021. The competition was held to display the creativity and skill of a food service specialist. Two teams from Iwakuni and one from Okinawa demonstrated these traits in the competition, where rules allowed for greater creative freedom than the restrictions normally imposed on FSD facilities. (U.S. Marine Corps video by Lance Cpl. Mitchell Austin)

U.S. Marines compete in the 44th Annual Joint Culinary Training Exercise at Fort Lee, Virginia, March 9-14, 2019. Marines cooked alongside 200 military chefs in the largest American Culinary Federation-sanctioned culinary competition in North America. The exercise aimed at improving force readiness across the military while also promoting military culinary excellence. (U.S. Marine Corps video by Cpl. Haley Gawronski, Cpl. Naomi May, Lance Cpl. Mitchell Collyer and Lance Cpl. Phuchung Nguyen)

Sodexo chefs Pennie Jordan and Juan Benitez winners of the Marine Corps Installations-West 1st quarter Chef of the Quarter competition aboard Camp Pendleton, Calif, Dec. 6, 2017. The theme of the competition was holiday leftovers and the competitors were scored on food preparation, sanitation, presentation, and their dishes taste. (Marine Corps video by Sergeant Hector de Jesus)

Cpl. Marisela Olibares speaks about her experience during the Headquarters and Headquarters Squadron Chef of the Quarter competition aboard Marine Corps Air Station Cherry Point, N.C., Aug. 18, 2016. Olibares faced two other Marines in the quarterly competition that tested competitors on the taste of their food, plate display, table appearance and culinary knowledge. Olibares is a food service specialist with H&HS. (U.S. Marine Corps video by Cpl. Jason Jimenez/ Released)

Marines and food specialists with Sodexo compete in the third quarter culinary cook off at Wallace Creek chow hall for a chance to compete in the yearly cook off at Marine Corps Base Camp Lejeune, N.C., Sept. 29, 2015. Produced by Cpl. Alexander Mitchell. Includes soundbites from Sgt. Andrew Perkins, food specialist with 1st Battalion, 8th Marine Regiment, and Wade A. Smith, lead production manager with Sodexo.

Marines with I Marine Expeditionary Force Headquarters Group competed in the Chef of the Quarter Culinary Competition at Camp Pendleton, Calif., Dec. 5. Four field mess teams from various units aboard Camp Pendleton, Calif., competed in a two-day “Chef of the Quarter” competition. The winning team will be given an opportunity to attend the Culinary Institute of America as an extra incentive. Every aspect of the preparation was taken into consideration by the judges including presentation, color, taste, texture and punctuality. The teams were challenged to make a main course with pork, a side with lobster, vegetables and dessert. After the meal was prepared, one plate was presented to the judges and another was put on a display table. Everyone in attendance was encouraged to vote for the "Taster's Choice Award", which was also taken into consideration for the Chef of the Quarter Competition. Twenty-six-year-old Sgt. Sean Dodds, from Memphis, Tenn., and 23-year-old Cpl. John Lucido, from Oceanview, Del., both food service specialists with I Marine Expeditionary Force Headquarters Group won the Taster's Choice Award and Chef of the Quarter. Produced by Cpl. Joshua Young. Also available in High Defnition.

Marines with I Marine Expeditionary Force Headquarters Group competed in the Chef of the Quarter Culinary Competition at Camp Pendleton, Calif., Dec. 5. Four field mess teams from various units aboard Camp Pendleton, Calif., competed in a two-day “Chef of the Quarter” competition. The winning team will be given an opportunity to attend the Culinary Institute of America as an extra incentive. Soundbites include Twenty-six-year-old Sgt. Sean Dodds, from Memphis, Tenn., and a food service specialist with I Marine Expeditionary Force Headquarters Group and 55-year-old Dave Bowser, from Bridgeport, Conn., and a judge in the Chef of the Quarter Culinary Competition. Produced by Cpl. Joshua Young. Also available in High Defnition.