FORT LEE, Va. (Feb. 24, 2011) -Since 1973, Fort Lee has hosted 35 culinary arts competitions. The latest events are considered the largest in the United States, showcasing the talents of military chefs from around the world and all branches of the U.S. Armed Forces.
The delicious displays of food that attract hoards of spectators today weren't always as elaborate, nor were the demanding levels of the competition. As the program has aged it has also evolved into a more realistic look at what military food service can be.
In the early days of the competition, the only thing the public could view was the cold food displays. Ice sculptures and desserts were showcased in the ballroom at the Lee Club. Food service specialists used medium-sized general purpose tents as their kitchens before the containerized kitchen was created. If it rained, the food service specialists would dig trenches around the tents to prevent flooding.
Training in the food service program began in World War II-era buildings with standard cooking ranges, said Dr. Steven Anders, Sustainment Center of Excellence historian. Now, training for all food service specialists in all branches of the military takes place in state-of-the-art facilities.
"We've come a long way from the days of the stereotypical Army cook parodied in Beetle Bailey cartoons," Anders said.
"Lt. Gen. John D. McLaughlin had an interest in culinary arts and chaired the Subsistence Operations Review Board. He did his best to improve the food service program and to enhance it," he said.
It's been a long continuum of events to reach the professional level of food service specialists and this competition we have today, the logistics historian said.
"The competition has gotten more notoriety over the years," Anders said. "Last year, the winning team was featured on a national news program."
This year looks to be the largest competition yet and is making history as well. 'Army' has been dropped from the title to better represent the multiservice participation in the competition as well as in food service training.
"McLaughlin's goal was to improve the professionalism of the Army chef," Anders said. "He recognized the importance of food for health and morale. He was a visionary while he commanded here. He envisioned Fort Lee as a center for logistics in the days before a Combined Arms Support Center existed. I think he would be impressed with the joint nature of our food service program and would be really proud that we are working together to train food service specialists."
"It's many decades later and we are still showcasing and improving the program he felt was so important," Anders said. "That spirit of the growth and improvement will be reflected in our culinary competition for many years to come.
This year's program begins Feb. 26 and offers many public event days. For more details, visit www.facebook.com/army.culinary.
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