March 2, 2012
FORT LEE, Va. -- The chainsaws are buzzing, the flames are rising and the pans are sizzling at the 37th Military Culinary Arts Competition, which is underway through March 7 at the Post Field House.
More than 300 Armed Forces chefs from military installations around the world are battling for top honors hoping they have the winning recipe for success. This American Culinary Federation sanctioned competition features more than 600 judged events in a variety of categories.
"The competition is designed to train and improve the overall level of food service professionalism," said Chief Warrant Officer 4 Russell Campbell, 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.
Participation in the culinary competition is open to active-duty members of all services, Department of Defense Civilians, and U.S. Army Reserve and National Guard personnel. Some of the Army teams currently competing are representing Fort Hood, Fort Bliss, Fort Drum, Fort Bragg, Korea, Hawaii, the Pentagon, Joint Base Langley-Eustis, Joint Base Lewis-McCord and the Reserve component. Teams are also participating from the Marines, Air Force, Navy and Coast Guard.
Throughout the competition, military culinarians demonstrate their talents in preparing hot foods, cold buffets, pastries and chocolate works of art to earn individual and team bronze, silver and gold medals. Categories include field cooking, nutritional hot food challenge, ice carving, culinary knowledge bowl, practical cooking and pastry, team buffet and showpieces.
For the latest medal counts and updates on the competition, visit the Advanced Food Service Training Division's Facebook Fanpage at www.facebook.com/Army.Culinary. Portions of the competition are being broadcast live on the fanpage every day.