FORT LEE, Va. (March 13, 2013) -- Training is one thing.
Competition is a different animal.
Junior culinary team members discovered the stark contrasts between the two during the Student Skills competition Monday at the Post Field House.
The event is part of the weeklong 39th Annual Military Culinary Arts Competitive Training Event that serves to better the skills of military food service personnel. More than 200 Soldiers, Airmen, Sailors, Marines and Coast Guardsmen are participating in the event.
Student Skills, one of the opening challenges, was the first taste of competition for many of the participants, generating some measure of anticipation as the initial teams completed their tasks. One Soldier, Spc. Jessica Grandberry, assessed her team's performance just minutes prior to the allotted time. She noted that practice increases skills, but a lack of composure can destroy the fruits of time spent in the kitchen.
"You do this run-through a million times before you get down here so you know you have the skills," said the Fort Drum (N.Y.) team member. "When you actually compete, however, it's about nerves, keeping your cool and making sure you are confident in yourself."
The Student Skills challenge, phase one of the three-phase Student Team Competitive Training Event, generally requires a team of four to prepare a dessert and fabricate chicken and fish dishes using certain methods, said Sgt. 1st Class Norberto Salas, Advanced Food Service Training Division of the Joint Culinary Center of Excellence, host for the event.
"The judges look for organizational skills, classical cutting skills, cooking techniques and professionalism," he said, noting that sanitation is also important.
The competitors, all with less than two years of culinary experience, carried their technical skills and held their nerves amid the chatter of spectators and the rustling of dishes, pots and pans that echoed within the facility's cavernous interior. Large, LED-lit time clocks loomed over the performance kitchens while fellow competitors studied their demeanor. Stern-looking, gray-haired, white-coated judges examined their products.
There was plenty of evidence that at least some of the competitors were victims of the moment.
"When I started out, I wasn't nervous at all," said Fort Drum's Pfc. Amber Walston afterward with a deep sigh, all but conceding she became a bit unglued. "Things weren't looking as they normally did and… time -- that was the pressure. I had my battle buddies coming right after me, and if I don't get it on time, then I'm messing everyone up."
Walston said her segment went just beyond the allotted time, something that rang abundantly clear. The 21-year-old vowed next time to:
"Learn how to handle pressure, and learn how to be more confident in myself," she said. Despite those shortcomings, she was not too hard on herself. "I think I did OK, but I've done so much better; so much better."
Pfc. Kelvin Galloway from Fort Campbell (Ky.) said his team dealt with circumstances similar to that of the Fort Drum team.
"We came in with a game plan, but it didn't go as planned," said the 21-year-old, contemplating his next sentence. "…We were under pressure. It's different when you're under pressure compared to practice. If I get a chance to come back, I won't think too much."
Galloway also said he fully understands the big picture. "It's a learning process," he said. "It's our first time being here, so we just can't come in thinking we know everything. We have to learn from our mistakes, and I learned a lot."
Staff Sgt. Derrick Broadnax, who works with Salas at the Advanced Food Service Training Division, said the students generally come prepared to successfully compete in the event, but they learn the finer details from participation and judge's critiques. They also learn that individual skills are only part of a performance.
"Teamwork is going to win this competition," said the culinary veteran. "You have to flow and work as a team. Teamwork will win it."
Eight teams were scheduled to compete in Student Skills, which also includes a cold-food table display. At press time, no medals had been awarded. Each team's performance contributes points toward the Installation of the Year contest, the most coveted prize at MCACTE. The winners of Student Skills and other events will be announced at an awards ceremony Friday in the post theater.
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