40th annual culinary training results announced

| March 27, 2015 | 0 Comments
Pvt. 1st Class Ashton Jones, an Army food service specialist with 42th Quartermaster, 524th Combat Sustainment Support Battalion, 45th SB, 8th TSC, prepares chicken before it can be seasoned and cooked, Feb. 10, at the K-Quad Dining Facility. Joint Culinary Team Hawaii won Installation of the Year at the 40th Annual Military Culinary Arts Training Event in Fort Lee, Virginia, March 5-13. (Photo by Sgt. Jon Heinrich, 8th Theater Sustainment Command Public Affairs)

Pvt. 1st Class Ashton Jones, an Army food service specialist with 42th Quartermaster, 524th Combat Sustainment Support Battalion, 45th SB, 8th TSC, prepares chicken before it can be seasoned and cooked, Feb. 10, at the K-Quad Dining Facility. Joint Culinary Team Hawaii won Installation of the Year at the 40th Annual Military Culinary Arts Training Event in Fort Lee, Virginia, March 5-13. (Photo by Sgt. Jon Heinrich, 8th Theater Sustainment Command Public Affairs)

Keith Desbois
Army News Service

FORT LEE, Virginia — While the 40th Military Culinary Arts Competitive Training Event may be over, the experiences of almost 300 service members will have a lasting impact on culinary programs across the military.

With 588 judged entries, this event is a primary training opportunity for military chefs.

The activities at Fort Lee showcase the talents of military chefs from around the globe in all branches of the U.S. military. The annual event includes live competitions and displays throughout the entire show to include public viewing dates at the Fort Lee Field House.

“Overall, this competitive training event offers a unique opportunity to see a different side of military chefs,” said Chief Warrant Officer 3 Charles H. Talley Jr., chief, Advanced Food Service Training Division, Joint Culinary Center of Excellence.

This year, there were 28 teams competing from all branches of service – 13 teams vied for Culinary Team of the Year, 21 competitors participated in the Armed Forces Junior Chef of the Year, and 24 competitors battled for the coveted title of Armed Forces Military Chef of the Year.

This year saw the return of the international and Master’s categories. Four countries (United States, France, United Kingdom and Germany) participated in the international challenge and four service members vied for the title in the Master’s event.

Along with testing their skills in one of the many categories, 29 service members also tried for a spot on the U.S. Army Culinary Arts Team.

More than 62 gold medals, 179 silver medals and 191 bronze medals were presented in front of an audience of hundreds.

 

Hawaii Awardees

Awards were received throughout the military. Here are Hawaii’s awardees:

•Armed Forces Junior Chef of the Year: Spc. Symone Harden, Hawaii.

•U.S. Student Team Skills Competition: Hawaii.

•Field Cooking Competition Runner up: Joint Team Hawaii.

•Nutritional Hot Food Challenge: Master Sgt. Adriana Ybarra and Sgt. Daniel Parks, Joint Team Hawaii.

•Best Exhibit in Show (Cat. B, Cold Appetizers): Sgt. Daniel Parks, Joint Team Hawaii.

•Best Exhibit in Show (Cat. C, Patisserie/Confectionery): Petty Officer 2nd Class Aaron Quiambao, Joint Team Hawaii.

•Judges Special Award (Cold Food Table) Team Hawaii.

 

JCCoEand USACAT

The Joint Culinary Center of Excellence is part of the U.S. Army Quartermaster School, Combined Arms Support Command. The QM School trains and educates service members, civilians and members of other services and nations in quartermaster skills and functions.

The U.S. Army Culinary Arts Team is the military’s national culinary team and offers members the opportunity to compete in international-level events like the Culinary Olympics in Europe, while sharpening and broadening their skills.

(Note: Desbois works at Combined Arms Support Command Public Affairs.)

Tags: , , , , , ,

Category: News

Leave a Reply

Your email address will not be published. Required fields are marked *