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CULINARY TRAINING

Gusto for

Gastronomy

Fort Lee Culinary Training Event

Motivates and Teaches

fter it was over, each of the more than 200 competiting
A service members returned to their culinary programs
eager to put their experience of the 42nd Military Culinary
Arts Competitive Training Event to work on improving
food service quality.
The annual event is a showcase of the talents of military
culinary specialists and chefs from all branches of the U.S. To make it to this level, Team Hawaii selected the very
armed forces, and some from around the world. It features best culinary specialists within all the dining facilities within
live competitions and displays, as well as public viewing dates. the region. From there, tryouts were held to narrow the team
Held from March 4 to 9, 2017, at Fort Lee’s MacLaughlin down to 10 members, including three soldiers from the 8th
Fitness Center, 500 entries were judged, and more than Theater Sustainment Command: Sgt. First Class Jose Alves,
36 gold medals, 166 silver medals and 159 bronze medals 728th Military Police Battalion, Spc. Micah Morris, and Pfc.
were awarded. Ashanti Brown, both from 84th Engineer Battalion.
“This is a platform for our competitors to demonstrate “It’s a great feeling being recognized as the best culinary
the quality of their meal preparation,” said Chief Warrant team in the armed forces after all the hard work and sacrifice
Officer 3 Jesse D. Ward, chief, Advanced Food Service Train- our team has made,” said Pfc. Ashanti Brown, Forward Sup-
ing Division, Joint Culinary Center of Excellence. “There is port Company, 84th Engineer Battalion, 130th Eng. Brigade,
no other opportunity in military food service that focuses 8th Theater Sustainment Command. “For the members of
exclusively on the quality of the meal. This has a direct this team, and soldiers in our field, it’s a big deal to receive
impact on the morale and the readiness of our forces.” such an award and recognition.”
JCCoE is part of the U.S. Army Quartermaster School, Consistent performance is required to win the award in
Combined Arms Support Command. The QM School trains three consecutive years, and team Hawaii is committed to
and educates soldiers, civilians and members of other services the goal. “I believe it’s the training regimen and program we
and nations in quartermaster skills and functions. have in place here in Hawaii. We have so much support from
This year, there were 27 teams competing from all branches our commands, which is vital for this competition,” said Sgt.
of service: 16 teams vied for Culinary Team of the Year; First Class Jose Alves, Team Hawaii Advanced Culinary Arts
15 competitors participated in the Armed Forces Student Training NCOIC, when asked about Team Hawaii’s success.
Chef of the Year; and 20 competitors battled for the cov- “The team we selected are driven to a common goal from
eted title of Armed Forces Senior Chef of the Year. This year the start. They want to better themselves, continue learning
also saw the return of the Commandant’s Challenge and and to achieve greatness in our field.”
the international category. Four countries, United States, Although competition is involved, the main goal is for
France, United Kingdom and Germany participated in the teams to learn through the critique and evaluation of judges,
international challenge. and Team Hawaii is eager to improve.
Along with testing their skills in one of the training “Every time we compete we learn something new,” said
event’s many categories, 28 service members also tried for Specialist Micah Morris, Forward Support Company, 84th
a spot on the U.S. Army Culinary Arts Team (USACAT). The Engineer Battalion, 130th Eng. Brigade, 8th Theater Sus-
USACAT is the military’s national culinary team and offers tainment Command. “The American Culinary Federation
members the opportunity to compete in international-level judges who critique our meals have decades of knowledge
events like the Culinary Olympics in Europe, while sharpen- that we can learn from. There is always something new or
ing and broadening their skills. different being taught, and our skills are always evolving
as we continue to improve as a team.”
CULINARY TEAM OF THE YEAR Now that Team Hawaii has won the event for the third
Team Hawaii won the Culinary Team of the Year com- year in a row, the student team turns its attention to the
petition. It was Team Hawaii’s third consecutive title, an American Culinary Federation Nationals in Orlando, Fla.,
achievement only two other teams have accomplished. from July 9 to 13, 2017, where they will compete against
54 GOVERNMENT FOOD SERVICE • MAY 2017