Operation MYSTERY MENU gave CFLTC and PSS cooks a chance to hone their skills in a three course competition
In November 2023, CFB Borden hosted one of the CAF’s first ever cooking competitions in the Operation MYSTERY MENU video series which released in three parts in early February 2024, highlighting the culinary talent, skill and determination of two teams representing the Canadian Forces Logistics Training Centre (CFLTC) and Personnel Support Services (PSS).
Within the dining room of the CFLTC Food Services building S-139, teams of five chefs were presented with three ingredients to be incorporated into each dish including shrimp for the appetizer, beef tenderloin as the main and apples for dessert. According to Op MYSTERY MENU organizer and CFLTC instructor MCpl Melissa Harding, molasses was introduced after the first hour of the competition as the “curveball” ingredient to test the ingenuity of the cooks.
“The prize for the winning team is bragging rights of the culinary skills that everybody possesses and the amazing trophy we have,” MCpl Harding said. “This is an opportunity to show off their skillsets as professional cooks.”
The menu for CFLTC included an appetizer trio of shrimp bisque, shrimp fritter and shrimp cigar, a main dish of filet mignon and an apple pie tart cheesecake for dessert. PSS began with a shrimp croquette, filet mignon as the main dish and for dessert was an apple crisp cheesecake.
“This was a lot of fun,” said CFLTC Course Director, Master Corporal Bradley Hutchinson.
MCpl Hutchinson was the head chef for the CFLTC team and gave the other cooks overall direction and leadership.
“I would absolutely love to see this continue on in the future and for some other people to get the chance to jump in there, show off some skills and come together as a team,” MCpl said. “It’s what we love to do and it’s what we’re passionate about.”
Temperatures rose in the kitchen and so did the competitive tension. As the clock ran down and more people began to arrive, members tasting dishes from CFLTC gathered on the left and those tasting for PSS on the right.
A VIP table sat at the front of the room and the judges table was in the centre.
The judges table consisted of five members from across PSS and CFLTC who determined which dishes were worth their salt.
PSS’s shrimp croquette scored highest for appetizers, CFLTC’s filet mignon won the main dish and PSS took the dessert category home with their apple crisp cheesecake.
However, the overall winner for their entire menu score was CFLTC who held up their trophy in front of all in attendance at the end of the competition.
The head chef of PSS was Curtiss Dining Hall Kitchen Manager, Sergeant Guillaume Nolet who had a few words for the opposing team and the judges.
“Thank you everyone for giving us this opportunity,” Sgt Nolet said. “We’ll be ready next time!”
As the competition concluded, MCpl Harding was awarded a CFLTC unit coin for organizing the event and demonstrating significant leadership capabilities within her role.
To watch the full series, check out the #OPMYSTERYMENU on Facebook or click the link to Episode 1 here.
By: Caleb Hooper
