NEW ORLEANS -- An aroma of meats, sauces, spices and seasonings filled the air. With wide eyes and grumbling stomachs, Marines and civilians of the 4th Marine Aircraft Wing gathered here for the second annual 4th MAW Chili Cook-Off, Jan. 26.
“It helps us build and enjoy a little bit of camaraderie,” said coordinator and second-place winner, Master Gunnery Sgt. Warren Seher.
The chili cook-off is an up-and-coming tradition that began in October as an attempt to build morale and camaraderie within the Wing. Due to a very responsive turn out, the cook-off was brought back and is now an anticipated event.
“Why chili?” said Seher. “Because it’s that time of the year, it’s easy and it’s something that people like to put their own spin or personal touch on.
“That is what makes the event so much more fun and personal,” he said. “This adds to a human element, to be able to step away from the business end and relieve maybe some of the stress in the workplace though an opportunity to show off creativity and originality.”
Master Gunnery Sgt. Sean Jevning is no stranger to the competition and the creativity.
Jevning originally placed third his first time around with his signature “Smokey” recipe. Though he didn’t win; his recipe still made an impact. He was asked to come back next time around, he said.
As time passed, he made a few adjustments to his recipe, said Jevning. It paid off.
Jevning took first place in the 2011 4th MAW Chili Cook-Off.
Jevning had one simple answer when asked what the key to his award winning chili was.
“Smoked chilis,” said Jevning. “That’s the secret.”