A soldier plates an entry in the Eighth Army Chef of the Year competition at Camp Humphreys, South Korea, on July 15, 2025. (Hyung Ju Lee/U.S. Army)

CAMP HUMPHREYS, South Korea — A pair of soldiers who claimed victory in Eighth Army’s top chef competition, using mystery ingredients and quick thinking, say such showcases are essential for boosting morale and creativity in the kitchen.

Sgt. Timothy Santiago, of the Bronx, N.Y., and Spc. Fernando Campbell, of Sparta, Tenn., earned first place in the noncommissioned officer and junior enlisted categories, respectively, during the July 15 event at Camp Humphreys. Both are culinary specialists with the 541st Quartermaster Field Feeding Company at Camp Carroll, near Daegu, South Korea.

The competition featured five soldiers from U.S. Army installations across the Korean Peninsula. The daylong event included a two-part challenge testing both tactical knowledge and culinary skill, a rare break from standard dining facility operations.

“People see us in the DFAC and assume we’re just line cooks,” Santiago told Stars and Stripes in a July 24 phone interview. “But we’re chefs first. This was a chance to show our skill, creativity and what we can really do when given the opportunity.”

Spc. Fernando Campbell smiles after winning the Eighth Army Chef of the Year's junior enlisted category at Camp Humphreys, South Korea, on July 15, 2025. (Hyung Ju Lee/U.S. Army)

The contest began with a formal military board, during which competitors answered questions on Army regulations, food service doctrine and leadership principles.

The second round was a 90-minute cookoff in which competitors were given mystery ingredients and asked to create a full-course meal: Appetizer, entrée and dessert.

Campbell, in the same phone interview, said his dish — made from beef, rice and cauliflower — didn’t have a name but aimed to satisfy the judges. “Maybe stir fry?” he said.

Santiago described his creation as “a pot pie, kind of,” or “like if you took a burrito bowl and disassembled it.”

Sgt. Maj. Gloria Yaport, left, congratulates Sgt. Timothy Santiago on winning the Eighth Army Chef of the Year's noncommissioned officer category at Camp Humphreys, South Korea, on July 15, 2025. (Hyung Ju Lee/U.S. Army)

A soldier works on an entry for the Eighth Army Chef of the Year competition at Camp Humphreys, South Korea, on July 15, 2025. (Hyung Ju Lee/U.S. Army)

A soldier works on an entry for the Eighth Army Chef of the Year competition at Camp Humphreys, South Korea, on July 15, 2025. (Hyung Ju Lee/U.S. Army)

Both dishes impressed the judges enough to secure top rankings. Santiago and Campbell are slated to receive an Army Commendation Medal and a coin from Eighth Army leadership.

“This kind of challenge pushes you,” said Campbell, who previously competed in a similar event at Fort Hood, Texas. “You have to think fast and still deliver something that looks good. I’d love to see more competitions like this across the Army.”

Both winners emphasized that creative showcases like this are essential for maintaining motivation and taking pride in their profession.

“It’s art,” Santiago said. “You’re not just following the meal card and repeated recipes. You’re creating something original and offering your canvas to the judges.”