SAN DIEGO—
A U.S. Navy chef, based at Naval Air Station North Island, knew he belonged in the kitchen and now he's proven it with claiming the title of best in the west.US Navy Chief Petty Officer, Executive Chef Brandon Parry was recognized as the American Culinary Federation's 'Western Regional Chef of the Year' after competing against two other chefs.
Parry had less than a month to prepare for the west coast competition, but will have more time to get ready for the national title.
In August, Parry will head to the national competition in Anaheim for a chance to be named 'USA Chef of the Year'. He will compete against three other chefs.
The chances of winning the competition are tough, but Parry said, "I think I have a good chance."
The Navy chef has whipped up some chow for over 19 years. Each day, Parry prepares up between 30 and 1,000 meals.
"I joined the military to serve my country, and I have the honor of serving the people within the military," said Parry. "It's the best feeling in the world because I love food so much."
He says the secret to being a good chef, is time and practice. Cooking in the executive dining at the Naval Air Base, has earned him a fan base.
"He put together a German potato pancake with and it was out of this world," said Garry Seitz.
Parry's favorite cuisines to cook include Japanese and French.
Below are some of Parry's recipes:
1. Roasted Chicken Breast with Sage Butter
- 4 airline chicken breasts
- 1/2 cup sage butter
- Rub chicken breasts under the skin with sage butter, season with salt and fresh pepper.
- Place chicken breasts on a rack over a sheet pan and roast in a 400 degree oven until internal temperature reachers 165 degrees.
- 4 oz merlot
- 6 oz roasted chick stock
- 8 oz pomegranate juice
- 2 oz citrus vinegar
- 1/2 cup granulated sugar
- 2 oz butter, chilled and cubed
- Combine all ingredients except butter and reduce until nape consistency is reached.
- Remove from heat and swirl in chilled butter.
- Season to taste with salt and fresh pepper.
