Page 10 - gfs0518_Magazine

CULINARY TRAINING

Airman 1st Class Italia Sampson, culinary arts special- The awardees were:
ist, Joint Base Lewis-McChord, Wash., prepares her
dish during the 43rd Joint Culinary Training Event at
Fort Lee, Va. (Photo by Jennifer Shick, 214th Mobile Culinary Team of the Year:
Public Affairs Detachment)
Team Hawaii
Runner-Up: Team Coast Guard
nary,” he said. “Use this experience to
develop your professional networks, to Judges Award, Best in Show:
commit to growth, focus on learning. Sgt. 1st Class Lagena Boggs, Fort Drum, N.Y.
“Define your cuisine and welcome
feedback,” said Decambre, who has Armed Forces Master Chef of the Year:
been a JCTE judge for 13 years. “Make Staff Sgt. Marc Susa, Joint Base Lewis-McChord, Wash.
your opportunities, get involved, cook
to learn, have passion and love – you Armed Forces Chef of the Year:
deserve everything you have received.” Sgt. 1st Class Steven Behr, Fort Carson, Colo.
In addition to the judges, more
than 2,800 people were on hand to watch the 26 teams and Armed Forces Student Chef of the Year:
Spc. Naya Pender, Team Europe
450 entrants competing from all five service branches and four
countries. Seventeen teams vied for Culinary Team of the Year Army Enlisted Aide of the Year:
with Team Coast Guard as the runner-up to Team Hawaii; Team Sgt. 1st Class Matthew Flemister, U.S. Army Cyber
Coast Guard student team was recognized as the best team with School of Excellence, Fort Gordon, Ga. Flemister serves
all five members having less than two years in culinary arts; Staff as the enlisted aide to Maj. Gen. John B. Morrison Jr.,
Sgt. Marc Susa, culinary arts specialist, Joint Base Lewis-McChord, commanding general, U.S. Army Cyber Center of
Washington, was recognized as best master chef; Sgt. 1st Class Excellence and Fort Gordon, Ga.
Steven Behr, culinary arts specialist, Fort Carson, Colo., won
best Armed Forces Chef; and Spc. Naya Pender, culinary arts spe- Student Team Competition:
cialist, Team Europe, won best student chef. Team Coast Guard Team Coast Guard
student team, Susa and Pender are now eligible to attend the ACF International Team of the Year:
National Convention & Show July 15 – 19 in New Orleans, La. Team Germany
For the first time, JCTE recognized a Best in Show individual,
Sgt. 1st Class Lagena Boggs, Fort Drum, N.Y., was recognized as Military Hot Food Kitchen – five-person team
one who stood out to the judges through her workmanship, utilizing the Army mobile kitchen trailer,
attitude, passion, exemplary future leadership and epitomized preparing a three-course meal for 45 guests:
culinary excellence. Five countries — United States, France, Great Fort Drum, N.Y.
Britain, Canada and Germany — participated in the international
challenge with Team Germany coming out victorious. Nutritional Hot Food Challenge – celebrates
Along with testing their skills in one of the many catego- National Nutrition Month and healthy cooking:
ries, 13 service members also tried for a spot on the U.S. Army Sgt. Joshua Hoyt and Spc. Huy Nguyen,
Culinary Arts Team. The USACAT is the military’s national cu- both from Fort Drum, N.Y.
linary team and offers members the opportunity to compete in
international-level events like the Culinary Olympics in Europe, Winners in special categories included:
while sharpening and broadening their skills. Pender and Spc.
Kaitlyn Tran, Fort Carson, were selected for the Team.
Competing chefs were judged based on ACF guidelines, they Best in Class - (Cat P, Contemporary Pastry Professional):
were not competing against each other Sgt. Samantha Poe, Joint Base Myer-Henderson Hall, Va.
but against industry standards. Those
who exceeded industry standards were Best in Class – (Cat K, Contemporary Cooking Professional):
given medals – 56 gold medals, 135 Staff Sgt. Michael Allen, Team Europe
silver medals and 141 bronze medals
Best Exhibit in Show (Cat. D, Culinary Showpiece):
were presented to military chefs who Sgt. Klinton Bautista, Joint Base Lewis-McChord, Wash.
met the judging criteria.
—GFS
Judges Special Award (Cold Food Table)
Team Hawaii

Petty Officer 2nd Class Kristina Curry, culinary arts Competing service members are afforded the opportunity to earn
specialist, Naval Station Newport, R.I., wins a silver ACF certifications, a recognized industry-standard credential. These
ribbon for the individual cooking event during the credentials help the chefs provide better service to their customers
43rd Joint Culinary Training Event at Fort Lee, Va. in the dining facilities, as well as acceptance in the civilian sector
(Photo by Jennifer Shick, 214th Mobile Public Affairs when the service member transitions out of the military.
Detachment)
10 GOVERNMENT FOOD SERVICE • MAY 2018