Page 61 - gfs0517_Magazine

the MCACTE. be easier for them [spectators] to better observe competi-
“They normally have tryouts and come from all over tors’ cooking,” said Ward, who coordinated the MCACTE.
the peninsula,” said Esposito. “We have some from Hum- Ward, who first competed in MCACTE as a private first
phreys Camp Carroll. K-16 and Camp Henry. There are a class, said the competition is full of highlights, but from
total of nine on the team this year.” his viewpoint, the student team of the year event is the
The Korea Culinary Arts team also demonstrates its skill most inspirational.
by competing in other events in addition to the MCACTE. “These are groups of less-experienced, younger soldiers
These are determined by the Joint Culinary Center of Ex- competing and demonstrating advanced and fundamental
cellence, which hosts the competition every year. cooking skills for the judges,” he said. “It’s a wonderful
“There are student skills, chef of the year, student chef event, because it exposes young service members to the
of the year and nutrition, which is a three-course meal profession in an entirely different light.”
under 1,000 calories,” Esposito said. “Then we compete The winners in the student event go on to compare their
for culinary team of the year, because we have to be in all skills against regional winners at the American Culinary
those different categories to compete for that.” Federation competition in July.
Teams have to demonstrate not only cooking skills, but “It’s an opportunity for those young chefs to compete
how well they keep up with changing dietary requirements. against their civilian counterparts and demonstrate to the
“Events are the one-hour live cooking, making hot and civilian sector just how talented military culinarians can
cold pastries,” said Sgt. Joseph Evans, team captain. “The be,” Ward said.
nutrition challenge — they switched that up. It used to The student chef of the year winner also will go on
be a mystery diet, but now it is a total dietitian.” to compete at the same ACF event with the possibility
“So the nutrition category, you actually have to have of representing the United States at a 2018 international
your menu, your selected recipes, a 1,000 calories or less,” event in Switzerland.
said Chief Warrant Officer 3 Carl J. Schimpf, 2nd Sustain- Aside from selecting winners of the best individual or
ment Brigade food advisor. “They have to be able to show team culinary skills, one of the most critical aspects of the
the breakdown of nutrition, how many fat grams, calories competition is the added readiness competitors and their
and sodium. To go with the Go for Green campaign.” units get as a result of their participation.
At the MCACTE, the Korea Culinary Arts team is com- “Among the competition’s objectives is to provide
peting against other Army teams, as well as entrants from culinary specialists with hands-on training focused on
the other services and around the world. skills, flavor and nutrition; providing their organizations
Last year 22 teams from across the Army represented with more enjoyable and wholesome meals and leading
their region, division or corps at the culinary competition. to greater unit readiness,” Ward said.
“Every division submits a team, at the division level in Pfc. Micah Morris, culinary specialist with Forward Sup-
the States,” said Schimpf. “101st, 82nd, 10th Mountain, port Company, 84th Engineer Battalion, 130th Engineer
1st Armored Division, every division has a team that is Brigade, 8th Theater Sustainment Command, said that
consolidated from their area.” his biggest takeaway from preparing for the competition
has been getting back to the basics.
IMPROVING SKILLS AND READINESS “The basic knife skills, the basic cleaning skills like
The MCACTE was created 42 years ago specifically to sanitation, that’s a big thing in the kitchen, but everything
improve the culinary skills of its participants, and thus the starts from the basics,” said Morris.
readiness of the force, in an environment that is intensely Morris, who has been in the Army for two years, says
competitive, yet nurturing and educational. Featured among he is glad to be able to be a part of the team.
the American Culinary Federation-sanctioned events are Participants like Morris competed in categories such as
the Armed Forces and Student Chef of the Year competi- Team Buffet (cold food table), military hot food kitchen
tions, Nutrition Hot-Food Challenge and the Military Hot (MKT event), best student team, hot food nutritional chal-
Food Kitchen Challenge, as well as a team event pitting lenge and professional contemporary cooking. They also
installations and services against one another to determine had the opportunity to compete for individual titles in-
an overall winner. cluding Armed Forces Chef of the Year and Armed Forces
Also back this year were the popular Commandant’s Student Chef of the Year.
Challenge, International Military Competition and live “It’s an honor,” Morris said. “It’s been very good training
cooking demonstrations. ever since October, so I’m very proud to be a part of it.”
Hosted by the Joint Culinary Center of Excellence, Morris said that he is grateful for the skills he has
the 42nd annual MCACTE was held March 4 - 9, 2017, at acquired during the training, knowing that it will serve
the MacLaughlin Fitness Center, Fort Lee, Va. MCACTE him in life after the Army.
had formerly been held at the Post Field House for more “Culinary school taught me just the basic culinary
than a decade. skills you would need to be in the Army and outside the
Another change this year was that mobile trailers were Army,” Morris said. “The training in preparation for the
not being used for the Hot Food Kitchen Challenge, but competition included long days and long nights, but it’s
the cooking equipment remained the same. “In fact, it may been very helpful.” —GFS
GOVERNMENT FOOD SERVICE • MAY 2017 61