Sgt. Christopher Sanchez, U.S. Marine Corps team, brushes on ingredients to meat during the Armed Forces Chef of the Year event March 3.

Support personnel arrange dishes on the judges table during the Armed Forces Chef of the Year event March 3. (photo by T. Anthony Bell)

Spc. Nicholas Adame, Fort Carson, Colo., culinary team wipes plates clean for judging during the Armed Forces Chef of the Year event March 3. (photo by T. Anthony Bell)

Sgt. Garret Camacho U.S. Army Korea culinary team, tends to pots on a stove during the Armed Forces Chef of the Year event March 3.

Sgt. Jacob Hernandez chops vegetable during the Armed Forces Chef of the Year event March 3. (photo by T. Anthoiny Bell)

Tech Sgt. Ari Jimenez-Lugo, U.S. Air Force, cuts fish during the Armed Forces Chef of the Year March 3. (photo by T. Anthony Bell)

Sgt. 1st Class Ryan Meier, National Guard team, cuts duck during the Armed Forces Chef of the Year event March 3. (photo by T. Anthony Bell)

Judges taste submissions and tend to paperwork during the Armed Forces Chef of the Year event March 3. (photo by T. Anthony Bell)

An assistant to an Armed Forces Chef of the Year contestant, looks for goods on a shelf March 3. (photo by T. Anthony Bell)

CS2 Noe AlvaradoJuarez, U.S. Navy culinary team, removes waste from prawn during the Armed Forces Chef of the Year event March 3.

Sgt. 1st Class Zach Matteau separates prawn during the Armed Forces Chef of the Year event March 3. (photo by T. Anthony Bell)

FORT LEE, Va. -- The 47th annual Joint Culinary Training Exercise got off to a rousing start -- with its marquee Armed Forces Chef of Year event -- March 3 at McLaughlin Hall here. More than 180 culinarians from the Army, Navy, Air Force, Marine Corps and Coast Guard are scheduled to participate in the event designed to further culinary skills and thus improve military eating establishments. For more information about the JCTE, visit www.facebook.com/Army.Culinary