A tallow sculpture presented by the 2008 U.S. Army Culinary Arts Team received accolades, as spectators took pictures of the artwork. The current team is gearing up to participate in the 2012 Culinary Olympics in Erfurt, Germany, Oct. 5 - 10. More th...
FORT LEE, Va. - The U.S. Army Culinary Arts Team, which is managed by the Joint Culinary Center of Excellence, Quartermaster School, Combined Arms Support Command, is the military's national culinary team. The JCCoE trains and develops food service leaders, from all services, throughout their careers from advanced individual training through advanced professional courses.
This joint service team, which competes at international-level events such as the Culinary World Cup and the Culinary Olympics in Europe, has traditionally been the principal means of mentoring young chefs.
"Part of the inherent responsibility of being on the USACAT team is that members must give back to our career field by providing training," Chief Warrant Officer 4 Russell D. Campbell, chief, Advanced Food Service Training Division, Joint Culinary Center of Excellence, said. "Many of the team members serve as mentors to less experienced culinarians, who may be dining facility cooks, all the way to enlisted aides."
USACAT represents the elite of military food service. The team is primarily made up of U.S. Army personnel however, the U.S. Navy and U.S. Coast Guard are also represented. Team members are selected through military competitions and qualifying events.
To promote the professionalism of food service personnel and continue to develop training and educational outreach opportunities, USACAT participates in local, national and international culinary competitions. Team members also support recruiting, conduct training and provide demonstrations across the country.
Currently, USACAT is preparing for their return to the prestigious world Culinary Olympics in Erfurt, Germany, in October 2012. The Culinary Olympics is the largest culinary exhibition in the world; more than 1,500 chefs, representing over 45 countries, are expected to compete. The event is expected to draw more than 24,000 visitors to tour this year's competition.
"The members of the team are proud to represent the U.S. Army and all the services as we prepare to compete in the 2012 Culinary Olympics," added Campbell, who also serves as the team manager.
In 2008, USACAT placed second in the military category - only 6 points separated first and second place. USACAT received gold medals in both the hot and cold-food events.
Opening ceremonies for the 2012 Culinary Olympics take place October 5. The Olympics conclude with an awards ceremony on October 10.
Primary USACAT members, who will be participating, include:
* Sergeant First Class Steven Broome, U.S. Army (Team Captain)
Assigned to: Enlisted Aide to the Vice Chief of Staff of the Army
Civilian credentialing: Certified Executive Chef
Hometown: Miami, Florida
* Senior Chief Petty Officer Derrick Davenport, U.S. Navy
Assigned to: Enlisted Aide to the Chairman of the Joint Chiefs of Staff
Civilian credentialing: Certified Executive Chef and Certified Executive Pastry Chef
Hometown: Detroit, Michigan
* Sergeant First Class Motavia Alston, U.S. Army
Assigned to: Enlisted Aide to the Chief Staff of the Army
Civilian credentialing: Certified Executive Chef
Hometown: Windsor, North Carolina
* Staff Sergeant Billy Daugette, U.S. Army
Assigned to: Enlisted Aide to the Chairman of the Joint Chiefs of Staff
Hometown: Huntsville, Texas
* Sgt. Sarah Deckert, U.S. Army
Assigned to: Enlisted Aide to the Surgeon General
Civilian credentialing: Certified Executive Chef
Hometown: Grand Junction, Colorado
* Petty Officer 1st Class Ed Fuchs, U.S. Coast Guard
Assigned to: Department of Homeland Security Executive Dining Facility
Civilian credentialing: Certified Chef de Cuisine
Hometown: Omaha, Nebraska
* Chief Warrant Officer 4 Russell Campbell -- U.S. Army (Team Manager)
Assigned to: Director, Advanced Food Service Training Division, JCCoE
Civilian credentialing: Certified Executive Chef
Hometown: Avilla, Indiana
The team also has several apprentices to help train and grow the next generation of food service leaders. Apprentices are:
* Staff Sergeant Edmond Perez, U.S. Army
Assigned to: Enlisted Aide to NORTHCOM CDR
Civilian credentialing: ProChef I
Hometown: San Antonio, Texas
* Private First Class Samantha Poe, U.S. Army
Assigned to: Pentagon Executive Dining Facility
Hometown: Kennett, Missouri
* Petty Officer 2nd Class Jason Rohrs, U.S. Coast Guard
Assigned to: Department of Homeland Security Executive Dining Facility
Hometown: Napoleon, Ohio
* Sergeant Marc Susa, U.S. Army
Assigned to: III Corps, Fort Hood, Texas
Hometown: Honolulu, Hawaii
* Staff Sergeant David Marcelli, U.S. Army
Assigned to: Advanced Food Service Training Division, JCCoE
Hometown: Cleveland, Ohio
*Staff Sergeant Steven Behr, U.S. Army
Assigned to: Advanced Food Service Training Division, JCCoE
Hometown: York, South Carolina
Social Sharing