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With the clock ticking down in the armed forces enlisted aide event, Coast Guard Food Service Spc. 1st Class Scott Manfre, enlisted aide to Rear Adm. W.D. Lee, U.S. Coast Guard Fifth District, rolls out dough. New this year, the category was opened t...
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Spc. Tiffany Calma, member of Team Joint Base Lewis-McChord, drizzles blood orange vinaigrette over seared ahi salads for the team's first course during the field cooking category March 7 at the 37th Annual Military Culinary Arts Competition at Fort ...
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Sgt. Matthew Flemister, enlisted aide to Lt. Gen. William Troy, director of Army Staff, prepares his entry for the armed forces enlisted aide event during the 37th Annual Military Culinary Arts Competition March 7 held at Fort Lee, Va. The enlisted a...
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Sgt. Matthew Flemister, enlisted aide to Lt. Gen. William Troy, director of Army Staff, prepares his entry for the armed forces enlisted aide event during the 37th Annual Military Culinary Arts Competition March 7 held at Fort Lee, Va. The enlisted a...
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Staff Sgt. Edmund Perez Jr., enlisted aide to Lt. Gen. William B. Caldwell IV, U.S. Army North, carefully blends ingredients his entry for the armed forces enlisted aide event during the 37th Annual Military Culinary Arts Competition March 7 held at ...
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Before coining members of the German Military Culinary Team, Brig. Gwen Bingham, U.S. Army quartermaster general and commandant, U.S. Army Quartermaster School, explains the meaning behind the quartermaster coin during an awards presentation March 7 ...
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Spc. Davery Joseph, Team Bliss, prepares pork tenderloin stuffed with roasted peppers and mushrooms for the team's entrée entry in the field cooking category March 7 during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. Th...
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Spc. Arlis Hall, Team Bliss, carefully puts pork tenderloin on the grill during the field cooking category March 7 during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. The competition, which is the largest of its kind in North A...
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Entry for the U.S. Army Reserve team receives a silver medal on the cold food buffet after judging March 7 during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. Teams entering into the cold food buffet table category must have a ...
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Members of Team Joint Base Lewis-McChord wait patiently as their fellow chefs prepare first courses during the field cooking category March 7 at the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. The competition, which is the largest...
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Spc. Carlos Seijo, member of Team Joint Base Lewis-McChord, prepares ube potatoes during the field cooking category March 7 during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. The competition, which is the largest of its kind i...
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Representing the U.S. Marine Corps in ice carving, Pfc. Anton Wainright, Gunnery Sgt. Jesse Rogers and Lance Cpl. Jonathon Sanow display their finished ice sculpture for judging. Their efforts resulted in receiving a gold medal March 7. The ice carvi...
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Marine Lance Cpl. Jonathon Sanow, U.S. Marine Corps culinary specialist, Okinawa, Japan, places the finishing touches on the Marine Corps team's ice sculpture March 7. Ice Carving was one of many events during the 37th Annual Military Culinary Arts C...
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A food display and cowboy centerpiece prepared by members of the Fort Hood Culinary Team is on display in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual Military Culinary Compe...
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A dish prepared by members of the Fort Hood Culinary Team is on display in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual Military Culinary Competition. (U.S. Army photo by Spc...
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U.S. Soldiers with the Fort Polk Culinary Team prepares a dish for the Student Team Skills Competition in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual Military Culinary Compe...
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A dish prepared by members of the Fort Carson Culinary Team is on display in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual Military Culinary Competition. (U.S. Army photo by S...
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U.S. Army Pfc. Angela Taylor with the Fort Campbell Culinary Team spreads mousse for a dessert dish for the Field Competition in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual ...
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U.S. Soldiers with the Fort Campell Culinary Team prepare a dish for the Practical and Contemporary Hot-Food Cooking and Patisserie Competition in Fort Lee, Va., March 04, 2012. Chefs from each branch of the military competed in a various categories ...
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U.S.Navy Petty Officer 3rd Class Sondra Baier and U.S. Navy Culinary Specialist 1st Class with the Navy Culinary Team compose a dish for the Nutritional Hot-Food (Mystery Basket) competition in Fort Lee, Va., March 4, 2012. Chefs from each branch of ...
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U.S. Army Pfc. Angela Taylor with the Fort Campbell Culinary Team draws a design on a plate for a dessert dish for the Fild Competition in Fort Lee, Va., March 04, 2012. Chefs from each branch of the military competed in a various categories of the 3...
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U.S. Army Spc. Andrea Barnes with the Fort Lee Culinary Team squeezes frosting on a cake for a cake for a cake themed centerpiece competition in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of ...
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U.S. Army Spc. Eric Morin with the Fort Campell Culinary Team cuts meat for the Field Competition in Fort Lee, Va., March 4, 2012. Chefs from each branch of the military competed in a various categories of the 37th Annual Military Culinary Competitio...
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FORT LEE, Va. -- The competition may be over, but the best is yet to come … literally as the winners of the 37th Annual Military Culinary Arts Competition will be announced during an awards ceremony March 9 at the Post Theater on Fort Lee.
Who will take home the gold? Check www.facebook.com/Army.Culinary to watch the awards ceremony live.
More than 300 Armed Forces chefs from military installations around the world battled during the American Culinary Federation sanctioned competition that featured 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.
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