The 10th Mountain Division's Culinary Arts Team turned up the heat to win a total of four medals and five commendable awards during the 39th Annual Military Culinary Arts Competitive Training Event at Fort Lee, Va. The event, which took place March 9-13, is the largest culinary competition in North America.
The annual competition, which is sanctioned by the American Culinary Federation, showcases the talents of military chefs from around the world in all branches of the U.S. armed forces. It has been held annually since 1973, with the exception of 1991 during Operation Desert Storm and 2003 during Operation Iraqi Freedom.
Soldiers who have the unique opportunity to compete in the event benefit from the training, exposure and experience, according to Master Sgt. Kara Cassidy, 10th Combat Aviation Brigade food operations noncommissioned officer in charge and 10th Mountain Division (LI) rear detachment food services senior enlisted adviser.
However, Cassidy added that the experience also benefits Fort Drum and the division. This type of competition offers military chefs an opportunity to sharpen and broaden their cooking skills, which in turn, benefits military diners in garrison and on the battlefield.
This competition was a first for many of the Soldiers on the team, but they trained diligently on and off duty to perfect their individual skills to prepare for it. The division's team members were chosen based on their performance, commitment and desire to learn during a two-week block of instruc- tion on basic culinary skills. The 12 Soldiers represented each of the division's five brigades stationed at Fort Drum.
During the week, the Soldiers competed against more than 230 service members. The 10th Mountain Division Culinary Arts Team took home one silver medal and three bronze medals in various culinary categories.
Pfc. Raul Marquez, 511th Military Police Company, 91st Military Police Battalion, 10th Sustainment Brigade, earned a silver medal in the Contemporary Hot Food Cooking, Professional category.
Staff Sgt. Jarried Wilson, 110th Transport Company, 548th Combat Sustainment Support Battalion, 10th Sustainment Brigade, earned a bronze medal in the Armed Forces Chef of the Year category.
Pfc. Elizaveta Meshkalova, Headquarters Support Company, 277th Aviation Support Battalion, 10th Combat Aviation Brigade, earned a bronze medal in the Armed Forces Student Chef of the Year category.
The team also received a bronze medal in the Military Hot Food Kitchen (Field Event) category, as well as five commendable awards for its cold buffet table.
"I feel I did pretty well for being my first time in the event and competing at a professional level," Marquez said. "It was a stressful moment full of adrenaline and emotions that pushed me to do my best and perform well, winning a silver and bronze medal."
Many of the new competitors were a little nervous and shaken by the time restraints throughout the challenge, but they were able to stay motivated despite the long hours and stress of the event.
"I feel this experience helped me be more confident in my skills and showed me how to handle my time more efficiently," said Pfc. Amber Walston, food service specialist from Headquarters Support Company, 277th Aviation Support Battalion, 10th CAB.
The competition was open to active-duty members of all branches of the service, Department of Defense Civilians and reserve-component food service professionals. The contest serves as a tool to select members for the 2014 U.S. Army Culinary Arts Team. Although no Soldier from 10th Mountain Division was chosen for the USACAT, the team is continuously training and preparing for next year's competition.
"We have done a cooperative training program in the past with State University New York Delhi and plan to send a few of our top performers to receive further training," Cassidy said. "We are also hoping for a training visit from the USACAT within the next year.
"I am very proud of the whole team on their accomplishments and look forward to helping them fine tune their themes and plans for next year," she continued. "I look forward to the same Soldiers contributing and showing their skills and abilities at the 10th CAB Falcon Dining Facility," which reopened Tuesday.
Members of the 10th Mountain Division Culinary Arts Team are Staff Sgt. David Allen and Spc. Shaun McKinley, both of 23rd Military Police Company, 91st Military Police Battalion, 10th Sustainment Brigade; Staff Sgt. Ian Myer, Headquarters and Headquarters Company, 10th Special Troops Battalion, 10th Sustainment Brigade; Wilson; Sgt. Rene Garcia and Spc. Jessica Grandberry, both of 2nd Battalion, 22nd Infantry Battalion, 1st Brigade Combat Team; Spc. Davina Johnson and Pfc. Ethan Wengert, both of 210th Brigade Support Battalion, 2nd Brigade Combat Team; Spc. Danielle Lipcomb, Headquarters and Headquarters Company, 3rd Brigade Combat Team; Marquez; Meshkalova and Walston.
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