S: SSgt Ghil Medina ~ Student Chef of the Year Western Region 2011
FC: American Culinary Federation National Convention Student Chef of the Year 2011 Gaylord Texan, Dallas, Texas July 22-26, 2011 SSgt Ghil Medina
3: Student Chef of the Year Western Region 2011 SSgt Ghil Medina ACF# 228309
5: STAFF SERGEANT GHIL I. MEDINA ACF # 228309 Air Force Specialty Code: 3M051, SERVICES JOURNEYMAN Staff Sergeant Ghil Medina is a Services Journeyman, assigned to the 633d Air Base Wing, Crossbow Dining Facility, Langley Air Force Base. He was born December 6th 1987, in Manila, Philippines. He attended his secondary education at Govenor Feliciano Leviste Memorial National High School where he was an active member of the Boy Scouts of the Philippines. After graduating from high school in 2005, Sergeant Medina continued his education at De La Salle Lipa College where he completed 26 semester credit hours towards a Pre-medical program. He entered the Air Force as an E-2 under the Delayed Enlistment Program in January 2007, and entered active duty June 2007. After completing Basic Military Training at Lackland Air Force Base, Texas, in July, Sergeant Medina began technical training as a Services Apprentice at Lackland Air Force Base, Texas, where he completed a six-week course. Sergeant Medina is assigned to Langley Air Force Base, Virginia, where he performs culinary duties for the 633d Force Support Squadron. Since arriving at Langley, he has continued his education and is only 4 semester credit hours from completing his CCAF degree. He began competing for the first time in March 2011 at the Fort Lee Annual Culinary Arts Competition. Sergeant Medina is 23 years old and single. He is actively involved in a local church where he participates in programs for the community. He was selected for Senior Airman Below-the-Zone and promoted to Staff Sergeant on his first time testing. MAJOR AWARDS 2007 1st Fighter Wing / 1st Services Squadron Jr. Chef of the Quarter 2008 1st Fighter Wing / 1st Force Support Squadron Airman of the Quarter 2009 Senior Airman Below-the-Zone 2010 633d ABW / 633d Force Support Squadron Senior Chef of the Quarter 2011 Armed Forces Junior Chef of the Year, Fort Lee, Virginia 2011 ACF Western Regional Student Chef of the Year Champion
6: Pan Seared Trout Sweet Corn Hash, Vanilla Poached Orange, Smoked Shrimp, and Tomato Clam Beurre Blanc
7: Pan-Seared Trout 2 Trout, fillet 2tbsp Butter 2oz Olive oil Lemon Thyme TT Salt and pepper 1.Sear the trout one side down. 2.Cook until golden brown. 3.Add thyme and squeeze lemon 4.Dress with butter. Sweet Corn “Hash” 4oz Yukon Gold Potatoes, small dice 2oz Carrots, small dice 2oz Onion, small dice 1 cob Corn, chopped 8pc Shrimp 2oz Butter tsp Thyme, chopped tsp Garlic, chopped 1tbsp Lemon TT Salt and pepper 1.Blanch the potatoes and carrots. 2.Sautee the onions and corn with butter, salt and pepper 3.Squeeze lemon then add thyme garlic 4.Add the potatoes and carrots, then dress it with butter. Smoked Shrimp 6pcs shrimp cup woodchips 1 sprig thyme 1pc lemon TT Salt and pepper 1.Place the woodchip on the bottom of the pan, and then place a rack on top. 2.Season the shrimp with salt and pepper then smoke it for 5 minutes 3.Cut the shrimp in half then sauté it with thyme and lemon. | Skin Crisp Trout Skin Fillet Olive Oil Salt and Pepper Corn starch 1.Stretch and flatten the skin in between two silpats. 2.Brush with oil and sprinkle with salt and pepper 3.Place it in the oven for 10 minutes under 350 degree Celsius. Vanilla Poached Orange 1pc Orange, sectioned 1pc Vanilla pod, split 4oz Sugar 4oz Water 4 leaves basil 1.Combine sugar, basil and vanilla, then let it simmer. 2.Poach the oranges on the mixture. Tomato Clam Beurre Blanc 10pcs Little neck clams 8oz Butter 1tbsp Shallots, chopped 1 sprig thyme 1pc Bay leaf 1tsp Peppercorn 2oz White wine 1Tbsp Tomato paste 1tsp Chives, chopped TT Salt and pepper 1.Pan-steam the clams until it open. 2.Take the clams off the shell and set it aside. 3.Simmer the clam juice then add butter, shallots, sachet d’epices, lemon juice, white wine, salt and pepper 4.Add chives then beurre monte.
8: Mushroom Stuffed Chicken Breast Braised Chicken Croquet, Caramelized Apple, Saute of Baby Carrot and French Green Beans, Brandy Chicken Jus
9: Mushroom Stuffing for Chicken Breast 4oz Oyster mushroom, small diced 2tsp Chopped shallots 1tsp Chopped garlic 2oz bread crumbs 2oz White wine TT Salt, Pepper 1tbsp Parsley 1.Sauté shallots and garlic until it’s caramelized 2.Add mushrooms and wine cook until all the liquid has been reduced. 3.Add breadcrumbs then puree the components together. 4.Reserve for filling the chicken breast Chicken Breast 2 chicken breast, skin on, bone off Mushroom Stuffing 1pc Shallots 1 sprig thyme 2oz butter TT Salt and Pepper 1.Butterfly the chicken 2.Stuff the breast with mushroom mixture 3.Heat oil in pan until hot. Sear the chicken breast skin side down until golden brown. 4.Add the thyme and shallots while searing. 5.Finish it in the oven in 25 minutes under 350 degree Celsius. Braise for the Thighs 2 Chicken thighs, bone on 4 strips bacon 1oz Butter 4oz Onion 2oz Carrots 2oz Celery 2oz Brandy 2cups Chicken stock 1 sprig Thyme 1ea Bay leaf 1tsp Peppercorn 3 leaves Sage TT Salt and Pepper | 1.Render bacon to crisp 2.Add the mirepoix ingredients then sweat them. 3.Add brandy, chicken stock, herbs, salt and pepper 4.Let it simmer then braise the thighs until tender. Leek Puree 4oz Leeks, sliced 6oz Green onions, sliced 4oz beans, sliced TT Salt and pepper 1.Blanch the leeks, and green onions then shock them. 2.Simmer the beans until tender 3.Puree the leeks and beans with green onions 4.Let the mixture simmer then add salt and pepper. Braised Chicken Croquet Braised Thighs, shredded Braised thigh drippings 3 sheets gelatin 1cup Flour 2 Eggs, scrambled 2cups Bread Crumbs TT Salt and pepper 1.Add gelatin to the drippings then combine with the thighs 2.Wrap the mixture together in a plastic wrap 3.Shock it with an ice bath 4.Add salt, pepper on the bread crumbs, flour and eggs. 5.Double dredge the formed braised thighs into flour, eggs, and bread crumbs. 6.Deep fry until golden crisp.
10: Caramelized Apples 1 Apple, sliced 2oz Sugar 2oz Cinnamon 1tbsp Honey 2tbsp Butter 4oz Brandy 2 leaf Sage 1.Caramelize the apples in hot oil. 2.Combine sugar, honey, butter, and cinnamon together and let it simmer. 3.Add brandy in the simmering liquid let the alcohol burn off 4.Add the apples then cook until it’s tender. Green Beans and Carrots 8ea Green beans, trimmed 4ea Carrots, oblique cut 2oz Chicken Stock TT Salt and pepper 2tbsp Butter 1.Blanch the green beans and carrots in boiling water until almost done. 2.Shock it with ice bath 3.Sautee the green beans and carrots in melted butter then add salt and pepper to taste Brandy Chicken Jus Braised Thigh drippings 2oz corn starch TT Salt and pepper 1.Take the drippings out of the braise mixture then heat it up 2.Make a slurry then add it to the drippings 3.Add salt and pepper
19: Acknowledgments A special thank you for all the advice, time, and mentorship from the following chefs and organizations. Joint Base Langley-Eustis Fort Lee, Virginia Advanced Food Service Training Division United States Army Culinary Arts Team ACF Western Region Chef Michael Matarazzo