• Spc. John Philipp uses a drill on an ice sculpture amid sprays of ice particles during the ice carving event of the Military Culinary Arts Competition March 2.  Philipp is a member of the Fort Hood (Texas) Culinary Team.

    Icecarve

    Spc. John Philipp uses a drill on an ice sculpture amid sprays of ice particles during the ice carving event of the Military Culinary Arts Competition March 2. Philipp is a member of the Fort Hood (Texas) Culinary Team.

  • Sgt. Maj. Mark Morgan and Master Sgt. Jesus Camacho share a laugh during the heat of competition as Morgan touches up a dish during the international event of the Military Culinary Arts Competition Feb. 29.  The two, members of U.S. Army Culinary Arts Team, represented the United States against the Canadians and Germans.

    Time to laugh

    Sgt. Maj. Mark Morgan and Master Sgt. Jesus Camacho share a laugh during the heat of competition as Morgan touches up a dish during the international event of the Military Culinary Arts Competition Feb. 29. The two, members of U.S. Army Culinary Arts...

  • Sgt. Charity Julian, U.S. Army Reserve Culinary Team, uses a drill to shape a block of ice during the ice carving competition of the 37th Annual Military Culinary Arts Competition.  Julian was provided with one block of ice and three hours in which to complete her project.

    Icesculptor

    Sgt. Charity Julian, U.S. Army Reserve Culinary Team, uses a drill to shape a block of ice during the ice carving competition of the 37th Annual Military Culinary Arts Competition. Julian was provided with one block of ice and three hours in which to...

  • Staff Sgts. Nils Vollmer and Patrick Stoye (left), representing the German team,  place food on dishes during the four-course international category of the Military Culinary Arts Competition Feb. 29.  The international category is new to the MCAC.

    worldfood

    Staff Sgts. Nils Vollmer and Patrick Stoye (left), representing the German team, place food on dishes during the four-course international category of the Military Culinary Arts Competition Feb. 29. The international category is new to the MCAC.

  • Members of the Fort Stewart (Ga.) Culinary Arts Team converse moments before the student skills event of the Military Culinary Arts Competition March 2.

    YoungGuns

    Members of the Fort Stewart (Ga.) Culinary Arts Team converse moments before the student skills event of the Military Culinary Arts Competition March 2.

  • Members of the Fort Hood (Texas) Culinary Arts Team, led by Master Sgt. Anthony Roscoe (with hands together), await the medal results after one of the events during the Military Culinary Arts Competition Feb. 29.

    Comtemplating victory

    Members of the Fort Hood (Texas) Culinary Arts Team, led by Master Sgt. Anthony Roscoe (with hands together), await the medal results after one of the events during the Military Culinary Arts Competition Feb. 29.

  • Pfc. Aaron Vegh moves quickly to put away dishes for his team, the Fort Bragg (N.C.) student skills squad, as they compete during the Military Culinary Arts Competition March 2.

    Timecrunch

    Pfc. Aaron Vegh moves quickly to put away dishes for his team, the Fort Bragg (N.C.) student skills squad, as they compete during the Military Culinary Arts Competition March 2.

  • Spc. David Navarro, Fort Drum (New York) Culinary Arts Team, applies icing to a cake Feb. 29.  Navarro was competing in the 37th Annual Military Culinary Arts Competition at Fort Lee, Va.

    Cakemaking

    Spc. David Navarro, Fort Drum (New York) Culinary Arts Team, applies icing to a cake Feb. 29. Navarro was competing in the 37th Annual Military Culinary Arts Competition at Fort Lee, Va.

FORT LEE, Va. (March 7, 2012) -- The 37th Annual Military Culinary Arts Competition completed its final week of battle as Soldiers, Sailors, Marines, Airmen and Coast Guardsmen showcased their skills in the largest such contest in North America.

Page last updated Thu March 8th, 2012 at 09:49