NEW ORLEANS (NNS) -- Sailors from the amphibious assault ship USS Wasp (LHD 1), the Arleigh Burke-class guided-missile destroyers USS Cole (DDG 67), USS James E. Williams (DDG 95) and Coast Guard Cutter USCGC Dauntless (WMEC 624) competed alongside Royal Navy frigate, HMS Lancaster (F229) and Royal Canadian Navy Destroyer HMCS Athabaskan (DDG 923) in the "New Orleans Fleet Week Seafood Cook-Off" during New Orleans Fleet Week April 26.
Culinary Specialists from each of the nations' participating ships were paired with local chefs to create unique dishes out of local produce and freshly caught seafood.
The dishes were judged by a panel consisting of top Navy and Marine Corps leadership including Rear Adm. Cynthia Thebaud, commander, Expeditionary Strike Group 2, Rear Adm. Timothy Gallaudet, commander, Naval Meteorology and Oceanography Command, and Lt. Gen. Richard Mills, commander, Marine Forces Reserve.
The event began with cook-off participants taking a trip to a local grocery store, located in downtown New Orleans, to shop for fresh ingredients for their recipes.
For the main event, each team was paired up with a well-known Louisiana chef and had 20 minutes to prepare a dish.
Along with the ingredients they purchased, competitors also had to use some combination of Louisiana's crab, oyster, shrimp, fish, or crawfish to assemble a unique and delicious creation.