FORT LEE, Va. (Army News Service, March 13, 2014) -- More than 200 military chefs from installations around the world travelled to Fort Lee, Va., for the 39th Annual Military Culinary Arts Competitive Training Event, which took place March 9-13.
This event, santioned by the American Culinary Federation, featured individual and team culinary challenges in a variety of categories. The competition was hosted by the Joint Culinary Center of Excellence, U.S. ArmyQuartermaster School and Combined Arms Support Command. It brought together military members from all branches of the Armed Forces for a hand-to-pan
training event.
Fourteen teams competed for Culinary Team of the Year and 20 service members competed for Military Chef of the Year. Culinary art displays were on exhibit for visitors at Post Field House, where the competitions took place.
Teams competed in the Military Hot Food Kitchen event throughout the week. Three defferent teams every day each prepared 40 three-course gourmet meals on a Mobile Kitchen Trailer in four and a half hours. The MKT is the same trailer they would use in the field and is powered by jet fuel.
The overall focus of the week was on providing training opportunities for service members with credentialing initiatives through the ACF and instructional sessions by the U.S. Army Culinary Arts Team.
(Information provided by Fort Lee Public Affairs)
Social Sharing