Fort Sill Culinary Arts Team racks up medals

By Compiled by 75th Field Artillery Brigade Public Affairs OfficeMarch 19, 2015

Junior Chef event
1 / 3 Show Caption + Hide Caption – (Photo Credit: U.S. Army) VIEW ORIGINAL
Iceman cometh
2 / 3 Show Caption + Hide Caption – Spc. John Densham, 2nd Battalion, 18th Field Artillery, received a bronze for his one-block ice carving at the 40th Military Culinary Arts competition at Fort Lee, Va. Eleven Fort Sill food service specialists participated in the competition to showc... (Photo Credit: U.S. Army) VIEW ORIGINAL
Toque
3 / 3 Show Caption + Hide Caption – Spc. José Montero (in chef's hat), 31st ADA Brigade, received a bronze medal for his fish platter during the Military Culinary Arts Competition at Fort Lee, Va. Fort Sill food service specialists earned two gold, one silver and three bronze me... (Photo Credit: U.S. Army) VIEW ORIGINAL

FORT SILL, Okla. (March 19, 2015) -- The Joint Culinary Center of Excellence at Fort Lee, Va., hosted the 40th Military Culinary Arts Competitive Training Event March 7-12. Fort Sill sent 11 Soldiers to the event.

The competition pitted food service specialists, and teams from the five U.S. service branches, as well as participants from the United Kingdom, France and Germany.

The culinary artists competed in categories such as best team buffet table, cold food table, most artistic exhibit, contemporary cooking and pastry, nutritional hot food challenge and field cooking competition. They also competed for titles like Senior Chef of the Year, Student Chef of the Year and Army enlisted Aide of the Year.

During the competition, 281 military chefs submitted 588 entries, and earned 62 gold, 179 silver and 191 bronze medals. Judging was provided by an international group of 12 chefs from the American Culinary Federation. Entrants were judged on presentation, food safety, kitchen cleanliness, food flavor and color.

Fort Sill earned two gold, one silver and three bronze medals, and had six commendable recognitions.

Spc. Adeyemi Aderogba, 3rd Battalion, 13th Field Artillery, earned a gold medal for his chocolate sculpture; and a bronze medal for his bone-in-game platter.

Spc. Aigvokhai Dirisu, 31st Air Defense Artillery Brigade, received a gold medal for his chocolate sculpture.

The Fort Sill Culinary Arts Team captured a silver medal for its hot field-kitchen event in the three-course meal.

Spc. José Montero, 31st ADA, received a bronze medal for his fish platter.

Spc. John Densham, 2nd Battalion, 18th FA, won a bronze medal for his one-block ice carving.

Sgt. Myra Montoya, 2-18th FA, received commendable for her three-layer wedding cake.

Spc. Alan Briscoe, 31st ADA, received commendable as Junior Chef of the Year.

Spc. Antonio Gadson, 2-18th FA, received commendable for his poultry cold platter.

Densham received commendables for his cold platter, and cold cocoa painting display.

Dirisu received a commendable for his pastries platter.