Page 55 - gfs0517_Magazine

Sgt. 1st Class Michael
Bogle, Fort Drum Culi-
nary Arts Team manager,
plates a dessert during
one of his events at the
competitive training
event. He competed in
the Hot Food Kitchen,
Armed Forces Chef of the
Year and Enlisted Aide
of the Year categories.
(Courtesy Photo)

Members of Joint Team Hawaii receive
instructions and rules before they
start cooking during the live cooking
category of the 42nd Annual Military
Culinary Arts Competitive Training
Event held at Fort Lee, Va. (Photo by
SFC Mark A. Boyer, USA)

the top four culinary institute student teams in the country,
those who won their respective ACF regional competitions.
The winner of the ACF Nationals will go forward and com-
pete in international competition. The 2017 MCCTE Awardees:

JUDGES CULINARY TEAM OF THE YEAR:
While attention easily focuses on the team and individual Joint Team Hawaii
entrants competing at the Fort Lee MCACTE, it is the judges RUNNER-UP: Fort Drum, N.Y.
who add the dramatic ingredient by determining winners WINNERS IN THE OTHER MAJOR
while making an educational contribution. COMPETITION CATEGORIES:
“We couldn’t have this competition without the judges,” Armed Forces Senior Chef of the Year:
Ward said. “They’re mentoring, teaching and training. Not Cpl. Gregory Becker, Fort Campbell, Ky.
only are they giving verbal direction on how to improve, Armed Forces Student Chef of the Year:
but they also provide demonstrations on how to improve.” Pvt. 1 Huy Nguyen, Fort Drum, N.Y.
The 12 chefs who were judges for this year’s MCACTE Army Enlisted Aide of the Year:
are members of the American Culinary Federation and are Staff Sgt. Sylvester Arroyo, Italy.
International Team of the Year:
certified to perform their duties. Additionally, many bring Team United States
with them top-notch academic credentials, as well as experi- Student Team Competition:
ence working in establishments all over the world. Team Hawaii
“We have chefs who have supported this program for Military Hot Food Kitchen:
over two decades,” he said. “They have a combined level Team Pentagon
of 400 to 500 years of professional cooking experience. We Runner-up: Team Fort Campbell, Ky.
also have military members, but just a few. This amount Nutritional Hot Food Challenge:
of professional culinary expertise in one building at one Staff Sgt. Fabian Murrillo and Sgt. Marisabel Gray,
Joint Team Hawaii
time probably only happens a few other times a year in
the United States.” WINNERS IN SPECIAL CATEGORIES INCLUDED:
From the judges’ perspective, showing up to give a Best in Class - (Cat P, Contemporary Pastry
thumb up, or down, to competitors’ work merely scratches Professional): Eric Stibio, French National Team
the surface of the reputation they have cultivated over the Best in Class - (Cat P, Contemporary Pastry Student):
years as training observers and controllers. The chefs have Spc. Patricia Abrina, Joint Team Hawaii.
gained an appreciation for the unique features of military Best in Class – (Cat K, Contemporary Cooking
food service that functions as the foundation for what and Professional): Sgt. Alan Briscoe, Joint Team Hawaii
Best in Class – (Cat K, Contemporary Cooking
how they teach. Student): Culinary Specialist Seaman Joseph Lucas,
“Those who are familiar with this competition completely U.S. Navy.
understand what a culinary specialist has to deal with and Best Exhibit in Show (Cat. D, Culinary Showpiece):
what their proficiency level is coming into this event,” he Master Sgt. Jeffery Fritz, U.S. Air Force.
said. “Thus, they know exactly how to communicate what Judges Special Award (Cold Food Table):
is needed to improve and how MCACTE participants can Joint Team Hawaii
make better meals for service members across the force.”
GOVERNMENT FOOD SERVICE • MAY 2017 55