HARRISBURG, Pa. (WHTM) — Army and Navy squared off Thursday, not in football, but in cooking at the Pennsylvania Farm Show.

During the 2026 Army-Navy Cookoff, chefs from each side used Pennsylvania-grown ingredients to whip up some delicious dishes that were tasted by judges.

Army Sgt. Nicolas Adame’s winning dish at the at the Army vs Navy Cookoff at the 2026 PA Farm Show. Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame’s winning dish at the at the Army vs Navy Cookoff at the 2026 PA Farm Show. Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Navy Culinary Specialist Second Class Jonathan Ortiz’s dish at the at the Army vs Navy Cookoff at the 2026 PA Farm Show. Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Navy Culinary Specialist Second Class Jonathan Ortiz’s dish at the at the Army vs Navy Cookoff at the 2026 PA Farm Show. Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz and teammates competed head-to-head at the at the Farm Show’s 2026 Army vs. Navy Cookoff using Pennsylvania-grown ingredients, highlighting the connection between the Commonwealth’s agricultural producers and the military’s commitment to nutrition, readiness, and excellence.

After a hard fought battle, the judges determined that he Army branch was the winner.

The competition featured Army Sgt. Nicolas Adame and Navy Culinary Specialist Second Class Jonathan Ortiz, who cooks for Pete Hegseth.

Ortiz says that it can be nerve-wracking being the cook for the United States Secretary of War, but he is proud of where he is.

“It could be nerve-wracking at some times but it shows were I came from and I’m very proud to do so,” Ortiz said.

As for Hegseth’s favorite food, Ortiz says Hegseth is a steak guy.

Ortiz has cooked for ships that are filled with thousands of people whom he has to feed four multiple times a day.

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“Up to four times a day,” Ortiz said. Despite being in the middle of the sea with no nearby grocery stores, Ortiz says it’s challenging but fun.

“At times it can be difficult, but you can also get creative with it, and it’s very fun because now you can see what you are capable of doing,” Ortiz said.

As some military historians may say, the Army or the Navy runs through its bellies.

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