• 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 to all enlisted aids currently serving in authorized positions across the military. The event took place during the 37th Annual Military Culinary Arts Competition March 7 held at Fort Lee, Va. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Just Roll With It

    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 to...

  • 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 Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Culinary Masterpieces on Display

    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...

  • 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. Daneille Hendrix)

    Edible Art

    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...

  • 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 Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Grace Under Pressure

    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...

  • 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 Spc. Daneille Hendrix)

    Edible Art

    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...

  • 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 Military Culinary Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Just Desserts

    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...

  • 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 of the 37th Annual Military Culinary Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Teamwork - Key Ingredient to Success

    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 of...

  • 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 the military competed in a various categories of the 37th Annual Military Culinary Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Good Plating

    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...

  • 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 37th Annual Military Culinary Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Delicious Detailing

    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...

  • 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 the 37th Annual Military Culinary Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Delicious Art

    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...

  • 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 Competition at Fort Lee, Va. The competition, which is the largest of its kind in North America, featured more than 300 military chefs battling in more than 650 judged categories over two weeks.

    Making it Snow

    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...

  • 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 carving competition was one of the many events during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va. The competition, which is the largest of its kind in North America, featured more than 300 military chefs battling in more than 650 judged categories over two weeks.

    Gold on Ice

    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 carving...

  • 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 in North America, featured more than 300 military chefs battling in more than 650 judged categories spanning two weeks. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Under Pressure

    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 in...

  • 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 Lee, Va. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Dishes that Deliver

    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...

  • 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 aide category is just one of the many events held during the two week competition which featured more than 300 military chefs competing in more than 650 judged categories. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Keen Eye for Details

    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...

  • 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 aide category is just one of the many events held during the two week competition which featured more than 300 military chefs competing in more than 650 judged categories. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Panning for Victory

    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...

  • 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 Fort Lee, Va. The enlisted aide category is just one of the many events held during the two week competition which featured more than 300 military chefs competing in more than 650 judged categories. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Stirring it Up

    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...

  • 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 at the 37th Annual Military Culinary Arts Competition. The three German chefs competed along with teams from the U.S. Army and Canadian Forces in the first international category Feb. 29. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    International Flair

    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 at...

  • 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. The competition, which is the largest of its kind in North America, featured more than 300 military chefs battling in more than 650 judged categories over two weeks. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Food for Thought

    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. The...

  • 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 America, featured more than 300 military chefs battling in more than 650 judged categories spanning two weeks. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Competition Sizzles

    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...

  • 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 minimum of seven entries featuring a common theme and showcasing the team's ability to work together and produce culinary works of art. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Silver Plating

    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...

  • 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 of its kind in North America, featured more than 300 military chefs battling in more than 650 judged categories spanning two weeks. (Photo by Jamie L. Carson, Combined Arms Support Command, Public Affairs Office)

    Serving Up Success

    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...

  • 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 Competition. (U.S. Army photo by Spc. Daneille Hendrix)

    Slicing through the Competition

    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 Competition...

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.

Page last updated Thu March 8th, 2012 at 00:00