The sound of clanking pots and aroma of fine food filled the air as culinary teams of different branches of service competed in the first annual interservice cook-off held at the Camp Foster field house July 28.

Teams from the Air Force, Marine Corps, Army and Navy participated in the competition, which was spearheaded by the food service section of the U.S. Army Japan's 10th Regional Support Group. Participants came in to the event without knowing exactly what they would be cooking and had to rely on their ability to adapt to the ingredients they were given.

"It was a mystery basket full of random items, and we had to prepare a three-course meal based on those items," said Army Sgt. Dawn Walles, a food service sergeant with 1st Battalion, 1st Air Defense Artillery (Regiment), stationed at Torii Station.

Teams from the different services trained prior to the competition to prepare for the cook-off.

"This week, the Marine culinary team has been training and practicing with (a variety of) ingredients to prepare for anything that might be thrown at us," said Marine Staff Sgt. Leland D. White, a participant in the competition and the III Marine Expeditionary Force commanding general's enlisted aide.

During the competition, teams planned out their menus, cooked and finished their dishes, and sent runners to the judging table, delivering the meal course-by-course to the judges.

The competition ended with the Army's culinary team proving victorious. Even though only one team won, the runners-up were still proud of the hard work put in to their dishes and the collective experience gained from competing, according to White.

"I'm definitely proud of the performance (the competitors) put out," said White. "They came in and put their best foot forward."

Lt. Gen. Kenneth J. Glueck Jr., commanding general of III MEF, presented the first-place trophy and remarked that he enjoyed the enthusiasm of the competitors.

"Any day of the week we could put a team forward and would enjoy (competing) all over again," said White.