Chef Tyler Florence, from left, and Chef Matt Horn, from Oakland, Calif., taste and judge tacos during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7), as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Celebrity chef Tyler Florence, host of Food Network’s “The Great Food Truck Race,” and other popular food reality shows took his ingredients to the galleys of the USS Tripoli in San Francisco, Calif., for the Navy’s first ever Chow Line Challenge.

On Oct. 12, Florence and his son, Hayden Florence, along with renowned California pitmaster, Matt Horn, boarded the amphibious assault ship for a culinary skill competition during San Francisco’s Fleet Week and judged cooks, also known as culinary specialists or food service specialists, serving in the U.S. Navy, Marine Corps, Coast Guard and The Royal Canadian Navy.

Chef Tyler Florence holds a plate of tacos during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (USO)

Chef Hayden Florence, tastes and judges a taco during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Chef Matt Horn, from Oakland, Calif., judges tacos during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

“What unifies all of them is just a really great plate of food ... it was a really special experience for us to be able to go and connect with those service members ...” said Florence.

For the inaugural challenge, 10 service members split into teams of two and worked together in their own kitchens to make three tacos using mystery ingredients. They had about two hours to prepare a vegetarian taco, steak taco and seafood taco.

Culinary Specialists assigned to amphibious assault carrier USS Tripoli (LHA 7) prepare vegetables and spices for the Chow Line Challenge held aboard the ship as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Sailor Third Class Christopher Hamilton, from Victoria Beach, Columbia, assigned to HMCS Regina of the Royal Canadian Navy, garnishes tacos during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Culinary Specialist 2nd Class Tyler Perez, from El Paso, Texas, prepares vegetables for the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Culinary Specialist Seaman Ivan Barlow, from Virginia Beach, Va., prepares peppers during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Culinary Specialist Seaman Ivan Barlow, from Virginia Beach, Va., garnishes tacos during the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

Chef Tyler Florence, applies salsa to a taco during the judging portion of the Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (Kaleb Shultz/U.S. Navy)

“The collaborative efforts amongst all the cooks was really great ... I saw a lot of talent that day which, you know, you would only expect coming out of the military,” said Florence.

The military cooks were judged based on three different criteria including taste, use of ingredients and presentation of the dishes. CS3 Calvin Dion, from Lapeer, Mich., and Cpl. Jonathan Santos, from Anaheim, Calif., had the winning plates.

“They came together and smashed it. You could tell that they came from a kitchen where they knew how to make things taste delicious,” said Florence.

CS3 Calvin Dion, from Lapeer, Mich., left, and Cpl. Jonathan Santos, from Anaheim, Calif., center right, hold a winning plaque after their win in the Navy’s first ever Chow Line Challenge held aboard amphibious assault carrier USS Tripoli (LHA 7) as part of San Francisco Fleet Week, Oct. 12, 2024. (USO)

After being on board the USS Tripoli, Florence talked about the contrast between the kitchens he works in versus the galleys. He said galleys consistently serve thousands of service members three times a day, so the type of equipment and appliances used are on a different scale.

Florence also noted the work ethic military cooks possess, the pride they take in keeping a spotless kitchen and being able to create “cohesive, well-run chow lines.”

In addition to being a reality T.V. show host, Florence owns and operates several restaurants in the San Francisco Bay area including Wayfare Tavern and Miller & Lux, a Michelin Star restaurant and upscale steakhouse. Florence invited all contestants to his restaurant, Miller & Lux, for dinner that same night after the competition.

The USO hosted the chefs during Fleet Week. Florence said he has worked with the USO for about 15 years on different events and tries to do something “really impactful and powerful” for service members at least once a year.

“I love working with the USO,” said Florence. “It’s an honor to be able to work with them again every year and do some really special stuff.”

This is the first, but not the last Chow Line Challenge. Florence hopes to host the competition again next year, and make it an even grander event open to the public.

“Supporting them [service members] while they’re serving, and giving them a tasty meal and a great experience they’ll never forget ... those are the moments that I think are really important,” said Florence.