By Chief Warrant Officer 5 Princido Texidor, FORSCOM G-4April 12, 2012
FORT BRAGG, N.C. (March 9, 2012) - The U.S. Army 37th Annual Military Culinary Arts competition was held at Fort Lee, Va. from Feb. 27 to March 9, 2012. This competition, the largest culinary arts competition in North America, is sanctioned by the American Culinary Federation. The annual competition showcases the talents of Soldiers, Sailors, Marines, Airmen, Coast Guardsmen and Department of Defense personnel from around the globe.
There were 28 teams competing from all branches of service this year: 12 teams represented U.S. Army Forces Command (FORSCOM) installations, 17 teams competed for the Installation of the Year award, 19 individuals competed to become the Junior Chef of the Year, and 24 individual competitors battled for the coveted title of Senior Chef of the Year.
The competition's award ceremony was held on March 9, 2012 to recognize the hard work of all the competitors displaying their cooking talents and kitchen operations knowledge. A total of 570 medals were presented to competitors (138 gold medals, 177 silver medals and 255 bronze medals).
Fort Stewart, Ga. took top honors in the competition, winning the Installation of the Year Award. The 3rd Infantry Division and Fort Stewart-Hunter Army Airfield Culinary Arts Team, consisting of 16 team members, earned many other awards, including; Senior Chef of the Year, Junior Chef of the Year, and the Baron H. Galand Culinary Knowledge Bowl. In all, the Fort Stewart team won 21 gold medals, three silver medals and one bronze medal.
The III Corps and Fort Hood, Texas Culinary Arts Team placed third overall in the Installation of the Year category along with first place in the Field Cooking Category, Best Decorated Field Table, and Best in Show Exhibit Category A. The total medal count for Team Hood was 37; 13 gold, 16 silver, and eight bronze medals.