• Senior Chief Justin Reed cuts the meat for the main course during the Culinary World Cup's hot kitchen competition in Luxembourg. The team placed third overall in the competition.

    Culinary Arts Team takes bronze

    Senior Chief Justin Reed cuts the meat for the main course during the Culinary World Cup's hot kitchen competition in Luxembourg. The team placed third overall in the competition.

  • The competition consisted of a cold food table display featuring seven three-course meals and the preparation of a hot, three-course meal for 100 people on a field kitchen. The team won gold for its cold food table, Nov. 20.

    Culinary Arts Team takes bronze

    The competition consisted of a cold food table display featuring seven three-course meals and the preparation of a hot, three-course meal for 100 people on a field kitchen. The team won gold for its cold food table, Nov. 20.

  • This sculpture is one of several created by team sculptor Sgt. Trent Skinner, a U.S. Army Reserve Soldier, who distinguished himself at the competition.

    Culinary Arts Team takes bronze

    This sculpture is one of several created by team sculptor Sgt. Trent Skinner, a U.S. Army Reserve Soldier, who distinguished himself at the competition.

LUXEMBOURG Aca,!aEURc The U.S. Army Culinary Arts Team finished the Culinary World Cup in Luxembourg, Nov. 25, with a bronze medal for the hot dinner portion of the competition.

The competition consisted of a cold food table display featuring seven three-course meals and the preparation of a hot, three-course meal for 100 people on a field kitchen. The team won gold for its cold food table, Nov. 20.

This year, USACAT competed against nine military teams from other countries.

The Culinary World Cup went to the Swedish Military Team this year, with the military teams from Switzerland and Germany coming in second and third respectively.

"It's been a humbling experience and an honor to work and support this great team that has worked tremendously hard for nearly two months. The medals that they earned are well-deserved," said Chief Warrant Officer 4 Russell Campbell, the USACAT team manager.

During the competition, Sgt. Trent Skinner, a U.S. Army Reserve Soldier and the team's sculptor, won one gold, five silver and one bronze medal for his sculptures that accompanied the meals on the USACAT's cold food table.

The Culinary World Cup is held every four years in Luxembourg. In 2012, the USACAT will participate in the Cooking Olympics to be held in Erfurt, Germany.

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