• The team from Fort Bragg, N.C., earned the Installation of the Year award at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va. Overall, the team earned 10 gold, 10 silver, 11 bronze medals after the two-week competition.

    Fort Bragg Wins Installation of the Year

    The team from Fort Bragg, N.C., earned the Installation of the Year award at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va. Overall, the team earned 10 gold, 10 silver, 11 bronze medals after the two-week competition.

  • Announced March 13 at the conclusion of the 34th U.S. Army Culinary Arts Competition, Spc. Javier Muniz, from Fort Bragg, N.C., won the 2009 Armed Forces Junior Chef of the Year award, with a score of 36.14. Along with the gold medal, he received a knife set, one week of culinary training at the Culinary Institute of America and the text book, "The Professional Chef Edition 8." The requirement for this event was to prepare a three-course meal from a market basket of ingredients in a four-hour time limit.

    Attention to Details

    Announced March 13 at the conclusion of the 34th U.S. Army Culinary Arts Competition, Spc. Javier Muniz, from Fort Bragg, N.C., won the 2009 Armed Forces Junior Chef of the Year award, with a score of 36.14. Along with the gold medal, he received a...

  • Team Hawaii's Spc. Margaret Hammond stirs ingredients in a pot during the Field Cooking Competition at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13. The team earned first place in the event.

    Stirring up the best

    Team Hawaii's Spc. Margaret Hammond stirs ingredients in a pot during the Field Cooking Competition at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13. The team earned first place in the event.

  • Staff Sgt. Jose Hernandez, Fort Buchannan, Puerto Rico, earned the award for Best Ice Carving in Show, during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13.

    Excellence in Ice

    Staff Sgt. Jose Hernandez, Fort Buchannan, Puerto Rico, earned the award for Best Ice Carving in Show, during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13.

  • Sgt. Michelle Carville, enlisted aide for Maj. Gen. Bernie Champoux, the Army's chief of Legislative Liaison, earned two gold and three silver medals during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13. She placed first in the Best in Class - Contemporary Cooking (Cat. K), and also won the Army Junior Enlisted Aide of the Year. Along with the award, she received a knife set, one week of culinary training at the Culinary Institute of America, and a chef jacket with her name and new title. This was the first year this event had been added to the competition. The candidates had to cook, prepare and serve a four-course meal of their choice. They also had a board appearance, a written exam, and a uniform practical exercise. The winner will attend the Connelly Award Ceremony located in Atlanta, Ga., in April. The winner will also go on to compete at the Department of Defense level Enlisted Aide of the Year Competition. 
Carville was among 31 candidates to tryout for the U.S. Army Culinary Arts Team. The team is a U.S. National Military Culinary Team that competes at local, national and international culinary competitions. In 2008, she was part of the team earned 13 gold medals in the World Culinary Olympics and placed second overall. She joins 9 others to represent the team in 2009-2010 competitions, including the 2010 World Culinary Cup in Luxembourg City.

    Service with a smile

    Sgt. Michelle Carville, enlisted aide for Maj. Gen. Bernie Champoux, the Army's chief of Legislative Liaison, earned two gold and three silver medals during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13. She placed...

  • Fort Bliss' Sgt. 1st Class Amir Ahmad, enlisted aide to the commanding general, pins on badges on uniform during the Enlisted Aide event March 11.  Ahmad earned the Army Senior Enlisted Aide of the Year award. Along with the award, he received a knife set, one week of culinary training at the Culinary Institute of America, and a chef jacket with his name and new title. This was the first year this event had been added to the competition. The candidates had to cook, prepare and serve a four-course meal of their choice. They also had a board appearance, a written exam, and a uniform practical exercise. The winner will attend the Connelly Award Ceremony located in Atlanta, Ga., in April. The winner will also go on to compete at the Department of Defense level Enlisted Aide of the Year Competition.

    Fort Bliss Enlisted Aide Earns Top Award

    Fort Bliss' Sgt. 1st Class Amir Ahmad, enlisted aide to the commanding general, pins on badges on uniform during the Enlisted Aide event March 11. Ahmad earned the Army Senior Enlisted Aide of the Year award. Along with the award, he received a knife...

  • Team Hawaii earned first place in the Student Team Skills Competition, with Spc. Christopher Bohn, Spc. Ashley Schei, Spc. Christopher Bates and Pfc. Fernando Martinez. This was one of several events open to public viewing during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13.

    Aloha, We're Number One!

    Team Hawaii earned first place in the Student Team Skills Competition, with Spc. Christopher Bohn, Spc. Ashley Schei, Spc. Christopher Bates and Pfc. Fernando Martinez. This was one of several events open to public viewing during the 34th U.S. Army...

  • A group of culinarians from the Fort Bragg team compete in the Student Skills Competition, during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va.

    Fort Bragg culinarians compete

    A group of culinarians from the Fort Bragg team compete in the Student Skills Competition, during the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va.

  • Fort Bragg's Spc. Gregory Smith cuts vegetables during the Nutritional Hot Foods Challenge held March 12.  The team from Fort Bragg won the event, alojng with Installation of the Year at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28 - March 13.

    Sharp Skills

    Fort Bragg's Spc. Gregory Smith cuts vegetables during the Nutritional Hot Foods Challenge held March 12. The team from Fort Bragg won the event, alojng with Installation of the Year at the 34th U.S. Army Culinary Arts Competition at Fort Lee, Va...

Page last updated Fri July 22nd, 2011 at 12:16