• The food isn't the only way to win at culinary competitions. This dish shows the U. S Army Culinary Arts Team's attention to detail and creative license required to bring home a good medal count.

    Creativity on Display

    The food isn't the only way to win at culinary competitions. This dish shows the U. S Army Culinary Arts Team's attention to detail and creative license required to bring home a good medal count.

  • Another winning menu from the U.S. Army Culinary Arts Team included Herb Crusted Rabbit Tenderloin,Tomato/Spinach/ Herbed Quenelles,Thyme Cream Sauce, Garlic Custard, Paysanne Vegetables, Wild Mushrooms, Duck Breast Stuffed with Leeks, Pan Sauce, 
Soft Polenta, Braised Red Cabbage and Glazed Root Vegetables, Pear Strudel, Walnut Crunch, Vanilla Gelato, Dried Pear Chip, Dark Rum and Vanilla Sauce.

    Sumptuous Skills

    Another winning menu from the U.S. Army Culinary Arts Team included Herb Crusted Rabbit Tenderloin,Tomato/Spinach/ Herbed Quenelles,Thyme Cream Sauce, Garlic Custard, Paysanne Vegetables, Wild Mushrooms, Duck Breast Stuffed with Leeks, Pan Sauce, Soft...

  • (Left to Right) Representing the U.S. Army Culinary Arts Team, Spc. Valine Vukich, Staff Sgt. Joshua Spiess, Senior Chief Petty Officer Justin Reed, German Chefs Association President Ctefan Wohlfeil, Staff Sgt. Steven Broome, Sgt. Matthew Flemister and Spc. Michelle Carville, receive a Gold Medal on the Olympic Stage Oct. 23 for their performance in the Hot Food Competition. Photo by Sarah Trier, Fort Lee Public Affairs

    Silver Success

    (Left to Right) Representing the U.S. Army Culinary Arts Team, Spc. Valine Vukich, Staff Sgt. Joshua Spiess, Senior Chief Petty Officer Justin Reed, German Chefs Association President Ctefan Wohlfeil, Staff Sgt. Steven Broome, Sgt. Matthew Flemister...

ERFURT, GERMANY (Oct. 27, 2008) -- After earning two gold medals in the hot and cold food competitions, the U.S. Army Culinary Arts Team was presented the silver medal overall Oct. 23 at the World Culinary Olympics award ceremony.

The overall gold medal is calculated by combining the team scores from both the hot and cold food events, according to Chief Warrant Officer 4 Robert Sparks, USACAT team manager. While more than one team can achieve gold in the two events of the competition, the team with the highest number of points wins overall.

The USACAT received 92.711 points in the cold food competition and 90.660 in the hot food competition, according to the World Culinary Olympics results.

With a combined score of 183.371, USACAT fell behind Switzerland by six points. USACAT competitors felt both disappointment and excitement.

Aca,!A"We were very fortunate to have great leaders,Aca,!A? said Spc. Valine Vukich, USACAT competitor. Aca,!A"Now we know how to push ourselves that extra mile.Aca,!A?

USACAT learned they had achieved gold in the cold food competition the night before the awards ceremony. That announcement meant the team was on the front burner for the gold medal overall.

Aca,!A"The team made these dishes hot and I wanted to sit down and eat them. There were some small technical things working against them, but overall this is a very nice cold food table,Aca,!A? said Connie Anderson, Culinary Olympics military judge.

The USACAT serves as the U.S. National Military Culinary Team and competes at local, national and international culinary competitions. Team members are selected through military competitions and qualifying events.

Aca,!A"The team is young, energetic and committed,Aca,!A? said Master Sgt. David Turcotte, USACAT advisor. Aca,!A"ThatAca,!a,,cs all you can ask for.Aca,!A?

USACAT trains at the Army Center of Excellence, Subsistence, Fort Lee, Va. The school trains cooks throughout their career. Soldiers attend the school for advanced individual training as well as refresher and advanced culinary training. USACAT represents the finest-trained culinarians and the elite of military chefs.

Aca,!A"My hat goes off to the USACAT for what they bring to the Army,Aca,!A? said Col. Alexander Davis, Quartermaster Center and School assistant commandant.

USACAT will return to international competition in 2010 when they compete in the Culinary World Cup.

Page last updated Mon October 27th, 2008 at 15:39