Marines TV

U.S. Marines with Food Service Company, Combat Logistics Regiment 17, 1st Marine Logistics Group, participate in Exercise Fueled to Fight at Camp Pendleton, California, Feb. 3, 2023. The CLR-17 field mess Marines were competing in the Major General William Pendleton Thompson Hill Memorial Awards for Food Service Excellence. They competed against the II Marine Expeditionary Force and the III Marine Expeditionary Force nominees for the title of Best Field Mess in the Marine Corps. (U.S. Marine Corps video by Lance Cpl. Natalie Greenwood)

U.S. Marines with Combat Logistics Regiment 17, 1st Marine Logistics Group, provide food service support for Exercise Iron Squire on Camp Pendleton, California, Sept. 19, 2022. The CLR-17 field mess Marines supporting Exercise Iron Squire were being evaluated as part of I Marine Expeditionary Force’s Major General William Pendleton Thompson Memorial Awards for Food Service Excellence. If selected as the winners from I MEF, the CLR-17 field mess Marines will compete in a final evaluation against II MEF and III MEF nominees for the winner of Best Field Mess in the Marine Corps. (U.S. Marine Corps video by Lance Cpl. Natalie Greenwood)

Heck of a Mess Marines with Field Mess Platoon, Combat Service Support Company, I Marine Expeditionary Force Information Group, competed for the Maj. Gen. William P.T. Hill Award on March 9, 2018, which will recognize the best field mess of the Marine Corps. They exhibited their food service capabilities to a panel of judges while supporting an on-going field operation. CSSC will become part of the I MEF Support Battalion when it officially stands up April 11th. The winner of the award will be announced in April. (U.S. Marine Corps video by Lance Cpl. Cutler Brice)

U.S. Marines with Marine Wing Support Squadron 172 cook a three-course meal during a food service evaluation designed for the Maj. Gen. William Pendleton Thompson Hill Award at Camp Foster, Okinawa, Japan, December 8, 2017. MWSS-172 Marines competed to earn the title ‘Best Field Mess’ for the Asia-Pacific region. Established in 1985, the W.P.T Hill award was created to reward high quality food service by identifying the best mess halls and field messes throughout the Marine Corps and encouraging a commitment to excellence through competition. MWSS-172 is attached to Marine Aircraft Group 36, 1st Marine Aircraft Wing. (U.S. Marine Corps video by Cpl. Andy Martinez)

U.S. Marines with Charlie Company, 7th Engineer Support Battalion, 1st Marine Logistics Group train on an urban demolition range on Camp Pendleton, Calif. May 25, 2016. The purpose of the training was to teach new Marines how to safely use explosives to breach buildings. (U.S. Marine Corps video by LCpl Salmineo Sherman, 1ST MLG Combat Camera/RELEASED)

Food Service Specialists with Marine Wing Support Squadron 172, Marine Aircraft Group 36, 1st Marine Aircraft Wing, III Marine Expeditionary Force, compete for the annual Maj. Gen. William Pendleton Thompson Hill Field Mess Award on Thursday, March 2, 2016, at Camp Foster, Okinawa, Japan. The award recognizes the best field mess in the Marine Corps. Look for the full video on DVIDS.

Food Service Specialists with Marine Wing Support Squadron 172, Marine Aircraft Group 36, 1st Marine Aircraft Wing, III Marine Expeditionary Force, compete for the annual Maj. Gen. William Pendleton Thompson Hill Field Mess Award on Thursday, March 2, 2016, at Camp Foster, Okinawa, Japan. The award recognizes the best field mess in the Marine Corps.

Last year, Marines with Food Service Company, Combat Logistics Regiment 17, 1st Marine Logistics Group, earned the 2013 Major General W.P.T. Hill Memorial Award for Best Field Mess. On Feb. 26, 2014, aboard Camp Pendleton, Calif., a team selected by the National Restaurant Association judged the field mess aboard to determine if the servicemembers would continue their reign as champions. Available in high definition.

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.