FORT DRUM, N.Y. -- When Pfc. Nichapa Srisaringkarn joined the Army, she had no idea that she would find herself among the very best food service specialists on Fort Drum within her first couple of years … something that usually take years of experience for others to do.
She is just one of the 13 who were selected for the Fort Drum Culinary Team to participate in the 40th Annual Joint Culinary Center of Excellence's Military Culinary Arts Competitive Training Event at Fort Lee, Va., which starts Sunday.
The MCACTE is the largest military culinary training seminar and competition in North America. With the exception of two years during combat operations, the training event has been held every year since 1973. The event is sanctioned by the American Culinary Federation and is only open to military members.
The Fort Drum Culinary Arts Team will go up against 17 other teams from all over the military for Chef of the Year, Student Chef of the Year, Student Team Challenge and the Nutrition Hot Food Challenge categories, which will highlight their ability to prepare a four-course meal for 60 people.
According to Chief Warrant Officer 4 Wade M. Froehlich, 10th Mountain Division (LI) command food service technician, the Fort Drum Culinary Team was formed last October, and members have been practicing on their craft and artisanship through their food displays.
Recently, team members put on a demonstration of their skills for Maj. Stephen J. Townsend, Fort Drum and 10th Mountain Division (LI) commander, and several others to include some members of the Fort Drum Better Opportunities for Single Soldiers.
"This is the culmination of the last six months … of everything," Froehlich said.
Locally, the 10th Mountain Division (LI) G4 Command Food Service leadership has closely mon-
itored the team's training and provided their experience and knowledge since the team was formed. Many of the team members are very young, and so the senior members who have been on culinary teams before have shared their personal experiences.
"The Army is focusing on our young Soldiers," said Sgt. Maj. John Vick, G4 chief food operations manager. "Winning is not as important as building a strong foundation."
The combination of young food service specialists and seasoned veterans of the competition was a vital ingredient when choosing the final team members of the 300-plus pool of candidates.
"You have to have the artistic ability to work with food," said Sgt. 1st Class Daniel Martin, who was on the Fort Sill, Okla., Culinary Arts Team from 2008-2010. "Once they have that, you can tell who will do well."
For food service specialists in the military, the competition really identifies those who have the ability to move to the "next level," according to Martin.
For Srisaringkarn, the selection for the team was a "great honor." She is assigned to the 1st Battalion, 87th Infantry Regiment, and usually works in the 1st Brigade Combat Team Dining Facility.
Although she's one of the youngest team members and the experience is new to her, Srisaringkarn is excited about the opportunity to be on the team and new training she has received thus far.
"I didn't expect to do any of this," she said. "The majority of the (noncommissioned officers) are teaching us and keeping us up on the skills we need."
From dusk until dawn, members of the Fort Drum Culinary Arts Team work to refine their skills in preparation for this year's competition. The training and experience were intended for food service specialists such as Srisaringkarn, who don't normally get this type of specialized training, to refine their skills and to go back to their DFAC, according to Froehlich.
Although many of food items the team members are taught to prepare may never end up on anyone's plate in any dining facility on Fort Drum, Froehlich said it's the "attention to detail" he's more concerned about.
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