FORT LEE, Va. -- While the 40th Military Culinary Arts Competitive Training Event may be over, the experiences of almost 300 service members will have a lasting impact on culinary programs across the military. With 588 judged entries, this event is a primary training opportunity for military chefs.
The activities at Fort Lee showcase the talents of military chefs from around the globe in all branches of the U.S. military. The annual event includes live competitions and displays throughout the entire show to include public viewing dates at the Fort Lee Field House.
"Overall, this competitive training event offers a unique opportunity to see a different side of military chefs," said Chief Warrant Officer 3 Charles H. Talley Jr., chief, Advanced Food Service Training Division, Joint Culinary Center of Excellence.
JCCoE is part of the U.S. Army Quartermaster School, Combined Arms Support Command. The QM School trains and educates Soldiers, Civilians and members of other services and nations in quartermaster skills and functions.
This year, there were 28 teams competing from all branches of service - 13 teams vied for Culinary Team of the Year; 21 competitors participated in the Armed Forces Junior Chef of the Year; and 24 competitors battled for the coveted title of Armed Forces Military Chef of the Year. This year saw the return of the international and Master's categories. Four countries, United States, France, United Kingdom and Germany, participated in the in the international challenge and four service members vied for the title in the Master's event.
Along with testing their skills in one of the many categories, 29 service members also tried for a spot on the U.S. Army Culinary Arts Team. The USACAT is the military's national culinary team and offers members the opportunity to compete in international-level events like the Culinary Olympics in Europe, while sharpening and broadening their skills.
More than 62 gold medals, 179 silver medals and 191 bronze medals were presented in front of an audience of hundreds.
The awardees were:
Installation of the Year:
Joint Team Hawaii
Runner up: U.S. Navy, Naval Supply Systems Command, Mechanicsburg Pa.
Winners in the other major competition categories are:
Armed Forces Senior Chef of the Year:
Sgt. Samantha Poe, Fort Myer, Washington D.C.
Armed Forces Masters Chef of the Year:
Staff Sgt. Matthew Flemister, Fort Huachuca, Ariz.
Armed Forces Junior Chef of the Year:
Spc. Symone Harden, Hawaii
Army Enlisted Aide of the Year:
Staff Sgt. Marc Susa, Fort McNair, Washington D.C.
International Team of the Year:
United States
Student Team Skills Competition:
Hawaii
Field Cooking Competition:
U.S. Navy, Naval Supply Systems Command, Mechanicsburg Pa.
Runner up: Joint Team Hawaii
Nutritional Hot Food Challenge:
Master Sgt. Adriana Ybarra and Sgt. Daniel Parks, Joint Team Hawaii
Winners in special categories included:
Best in Class - (Cat P, Contemporary Pastry Professional):
Tie between Spc. Adreas Bell, Fort Huachuca, Ariz. and Master Sgt. Esnault Oliver, French National Team
Best in Class - (Cat P, Contemporary Pastry Student):
Tie between Petty Officer 3rd Class Stephan Trimble, U.S. Navy and Spc. Sandra Quinones, Joint Base Lewis McChord.
Best in Class -- (Cat K, Contemporary Cooking Professional):
Petty Officer 2nd Class Joseph Hale, U.S. Coast Guard
Best in Class -- (Cat K, Contemporary Cooking Student):
PFC Catherine Whitaker, Joint Base Langley Eustis, Va.
Best Exhibit in Show (Cat A, Cold Platter):
Staff Sgt. Justin Gonzalez, Fort Lee, Va.
Best Exhibit in Show (Cat B, Cold Appetizers):
Sgt. Daniel Parks, Joint Team Hawaii
Best Exhibit in Show (Cat. C, Patisserie/Confectionery):
Petty Officer 2nd Class Aaron Quiambao, Joint Team Hawaii
Best Exhibit in Show (Cat. D, Showpiece):
Spc. Jessica Romero, Fort Carson, Colo.
Most Artistic Exhibit in Show:
Spc. Jessica Romero, Fort Carson, Colo.
Judges Special Award (Cold Food Table)
Team Hawaii
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