FORT LEE, Va. -- Food service specialists from Fort Sill cooked and served their best creations in the annual Military Culinary Arts Competitive Training Event March 7 at Fort Lee, Va.
Sanctioned by the American Culinary Federation, the event was the largest military culinary competition in the North America and showcased the talents of military chefs from all branches of the armed forces.
The 31st Air Defense Artillery Brigade had four Soldiers representing Fort Sill; from veterans to newcomers, the competition brought out the best in these culinary experts.
Staff Sgt. Michael Gardner, a food service specialist assigned to 4th Battalion, 3rd ADA was a four-time competitor at this event. His first time was in 2001 when he was a sergeant stationed at Fort Irwin, Calif. He said in the last 13 years the event has changed drastically.
"Some of the changes are the advancements in food preparation, the field competition in 2001 only used fresh meat and everything else was Unitized Group Ration (UGRA). Now they serve a three-course meal all requiring fresh ingredients and preparation prior to cooking."
Gardner suffered an injury prior to the competition but luckily had a replacement.
"I was injured the day prior to the live-field cooking competition, but my wife a civilian who serves as a trainer and mentor for the team stepped in to fill my role on the team. The team ended winning a silver medal."
The competition also saw first-time competitors throw their skills into the skillet.
Spc. Jose Montero, a 3rd Battalion, 2nd ADA food service specialist, received a bronze medal for his fish platter. This was his first time competing, and the event certainly won't be his last.
"This competition was great, we don't get many chances to compete with culinary artists from around the world. I learned a lot, and it only fueled my passion more for cooking and creating unique dishes," said Montero.
A native of Los Angeles, this former infantryman, chose to reclassify to the military occupational specialty due to his passion for cooking. After hosting a few catering events in his personal time, he chose to do something that he loves while serving his country.
Montero hoped to continue his culinary career and apply for the C20 program within the military.
The program provides flight stewards for Department of Defense flag officers and VIPs. Their mission is to provide safety and comfort for the passengers in flight and to oversee the servicing of the aircraft cabin, develop menus, prepare and serve meals and refreshments, and maintain cabin discipline.
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