Page 56 - gfs0517_Magazine

CULINARY TRAINING

The judges interact with competitors in almost every Furthermore, military members are so hungry for knowl-
event whether they are engaging in light conversation or edge, the teaching and training comes to Spelman with ease.
providing limited guidance during a contest. The mandatory, “When I talk to these people, their attitudes are outstand-
yet thorough, post-event critiques are most critical, however. ing,” he said. “I do a lot of work with civilians as well, I
During a recent team competition session, culinarians from work with high schools and colleges, and there’s a lot more
the Pentagon sat at a table with three judges. structural imbalance. When people get into the military,
The participants, many of them MCACTE veterans, that’s all out the door. They’re not going to make it here
scribbled notes on notepads and wore facial expressions of with those individual attitudes. The military is the pinnacle
sobriety and humility as the senior chefs spoke. The scene of the best young people in our country.” —GFS
suggested the participants’ eagerness to learn, and the re-
spect chefs command. Chef Roland Schaeffer critiques the work of students during a session follow-
Steve Barron, one of the judges included in the sit-down, ing the field competition at the Military Culinary Arts Competitive Training
Event at Fort Lee. Schaeffer has been associated with the Army food service
has judged the MCACTE since 2014. The 43-year master program for more than 30 years and has guided the U.S. Army Culinary Arts
culinarian considers the critiques more of a mentoring ses- Team to several gold medals in international competition. (Photo by Terrance
sion than an after-action report covering all aspects of the Bell, Fort Lee public affairs)
performance. His intent is to encourage, challenge and nur-
ture the competitors.
“I try to be as fair as possible,” he said, offering his take
on teaching and training. “You may not like what Barron
says, but you know it’s going to be the truth.”
Mark R. Spelman, a judge in his first year at the MCACTE,
has crafted his work in restaurants all over the world, but
said the teaching and training merits of MCACTE attracted
his participation in the event.
“Being here is what it’s all about,” the 60-year-old said.
“For me, it’s not about being on the stage getting accolades,
but about someone I mentored. It’s 10 times more satisfying.”

56 GOVERNMENT FOOD SERVICE • MAY 2017