Spangdahlem Airman stirs up competition

  • Published
  • By Airman 1st Class Nathanael Callon
  • 52nd Fighter Wing Public Affairs
SPANGDAHLEM AIR BASE, Germany --  The Airman paced about the kitchen with speed and efficiency, racing from the oven to the grill and back to his workstation. He had only 90 minutes to create a masterpiece that had to include four main ingredients: pork, lettuce, spinach and sweet potatoes. 

Airman 1st Class Jason Sugimoto was selected to represent Spangdahlem Air Base at the U.S. Air Forces in Europe Iron Chef competition, held July 30-31 at the Lindberg Hof Dining Facility located on Kapaun Air Station, Germany. Airman Sugimoto was named one of USAFE's two top chefs. He proved himself as one of the best chefs by making it through two rounds of intense culinary competition as one of eight contestants from bases across Europe. 

Airman Sugimoto placed runner-up for the competition and was selected to attend the Culinary Institute of America in Napa Valley, California for training with Iron Chef winner Staff Sgt. Kiana Mobley, 48th Force Support Squadron, Royal Air Force Lakenheath. 

As a food service journeyman with the 52nd Force Support Squadron, Airman Sugimoto prepares meals for active-duty members on Spangdahlem AB, providing more than 1,000 meals a day. He has been recognized as an outstanding cook by his peers and leadership and has been selected to attend various seminars and qualification courses. 

Airman Sugimoto competed in the Iron Chef competition at Mosel Dining Hall and earned the right to be called Spangdahlem's "best chef" in June. 

At the USAFE competition, Airman Sugimoto began by baking the pork, and adding salt, pepper, garlic, soy sauce and a little olive oil to give it a bold, rich flavor. Next, he prepared a cream sauce. He mixed butter, flour and heavy cream in a pan. A steamy aroma lifted into the air as the cream simmered. He rushed back to his workstation to chop mushrooms that would later be added to the sauce, a topping for his culinary creation. 

With only five minutes left to complete his entrée, Airman Sugimoto remained calm and collected. He finished his last plate of pork loin and mushroom and spinach cream sauce with sweet potatoes fried in butter. Airman Sugimoto proved he was up for the challenge and finished with a colorful and savory entrée that could be found in any fine-dining restaurant. 

Airman Sugimoto is no stranger to the stress and fast pace of a professional kitchen. He has more than 10 years of experience cooking and serving in restaurants around the world, to include Thailand, Holland and the U.S. He has served in every role of the kitchen: from dishwasher to prep cook to kitchen manager. 

Since he was 10 years old, Airman Sugimoto's world revolved around food. From cooking techniques to ingredients, he has always been fascinated. 

"When I was a child in Osaka, Japan, I was surrounded by food. My grandmother would take me to special food markets and teach me how to pick good ingredients," Airman Sugimoto said. "I was so curious about the food she made because it was so good. I wanted to know how she did it." 

At age 12, he began to experiment on his own and spent so much time in the kitchen he was criticized by the men in the house. 

"My grandfather used to yell at me because, traditionally, the kitchen is not for men," Airman Sugimoto said, laughing. 

Looking past his grandfather's views of a man's traditional role and building on the skills his grandmother taught him, Airman Sugimoto traveled around the world trying different cuisines and recipes and has continued to develop his technique as a chef. 

"Everywhere I go, I walk the streets and try to find where all the restaurants are," Airman Sugimoto said. "I immerse myself in the culture to see what it's all about." 

Beyond the Air Force, he plans to open establishments like bars, restaurants and hotels that give people a little taste of his travels. 

"I want them to experience what I have experienced in my travels, and to provide quality services that they will never forget," he said.