FORT BRAGG, N.C. -- U.S. Army Forces Command trains and prepares a combat ready, globally responsive Total Force to build and sustain readiness to meet combatant commander requirements around the globe. This force includes food service Soldiers, or "culinarians."
Nearly 100 FORSCOM Soldier-culinarians competed in the 42nd Military Culinary Arts Competition Training Event, Mar. 2-9, 2017 at Fort Lee, Va., a competition that promotes growth in the culinary profession with special attention to the tenets of modern culinary development - ability, practicality, nutrition, workmanship, economy, presentation, creativity, and concept.
Individual and team efforts were evaluated, and certificates, medals, trophies and Continuing Education Units earned. Sanctioned by the American Culinary Federation, the competition showcased the talents of 257 U.S. and allied nations' military chefs.
A total of 27 teams representing all five services of the U.S. Armed Forces and military chefs from France, Germany, and the United Kingdom produced approximately 500 competitive entries judged using American Culinary Federation standards.
FORSCOM participated with 96 Soldiers in eight teams, who, like all competitors earned ACF certificates of participation. Those who scored in the 70-100 point range earned commemorative medals.
The eight-day event was filled with competitions in a number of categories: Chef of the Year, Student Team, Nutrition, Hot Food Kitchen, Team Table, Live Cooking and Student Chef, providing an opportunity for culinarians across the Army to further master their craft, as FORSCOM Culinarians are "Mastering the Fundamentals" -- one of the commands priority efforts - by rehearsing and training in basic food skills and the codifying standards required to impact readiness domestically and abroad.
FORSCOM culinary programs partner with local colleges, chefs and restaurants from across the country to improve, maintain and master basic food service skills such as basic and advance cookery, marketing, baking, supply chain and hospitality management.
The impact these partnerships have on FORSCOM's culinary efforts, both individual and collective was demonstrated as FORSCOM competitors earned a combined 60 medals -- 3 gold, 19 silver, 24-bronze and 14 commendable.
Junior and senior enlisted Soldiers competed, some for the first time in their careers. The experience they gained and comradery they developed showed the event to be a force multiplier that supports and recognizes the U.S. Army's premier culinarians.
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Military chefs from around the world compete at culinary arts event
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