FORT LEE, Va. - The aromas of dishes like roast duck and miso-glazed salmon will again permeate the Post Field House during the 40th Annual Culinary Arts Competitive Training Event scheduled for March 7-12.
An installation food service community staple, the training event attracts U.S. military culinarians from around the world as a means to showcase their talents and skills in a competitive training environment. More than 200 military members competed last year and a large number is expected next month for the event hosted by the Quartermaster School’s Joint Culinary Center of Excellence.
The competition also is one of the ways Fort Lee engages itself with the local community, and Chief Warrant Officer 3 Charles Talley, coordinator for the event, said community members can expect a competition on par with those in the past.
“The community should expect to see the ever-popular Military Hot Food Kitchen challenge that includes a five-chef team cooking a three-course meal on a Mobile Kitchen Trailer,” he said of the American Culinary Federation-sanctioned event. “There also is the Student Team Competition, the Team Buffet Table displays, Nutritional Hot Food Challenge, Student Chef of the Year and multiple live cooking and pastry categories.”
Members of the public are invited to view the various competitions each day, 9 a.m. – 5 p.m., according to the schedule of events. Admission is free.
The Military Hot Food Kitchen, by far the most popular event, allows members of the public to purchase tickets for gourmet meals prepared during competition for roughly $5. Talley said he expects it will again attract large crowds, but there are other events that might be just as interesting.
“I think the public will continue to be drawn toward the MKT event,” said the chief of the JCCoE’s Advanced Food Service Training Division, “but the student Team competition and Team Buffet Tables will continue to draw large crowds as well. This year’s live cooking demonstrations by accomplished civilian and military chefs also should be great.”
The attractions does not stop there. Ice carving, not included in last year’s competition, makes a return this year. Additionally, the International Challenge makes a comeback. It pits a team of two chefs in an event based on a mystery basket or ingredients unknown to competitors prior to the competition. The United States and three other countries are scheduled to participant.
The event will again reflect efforts to cut costs in the face budget reductions, but Talley said the competitive spirit and the traditions of the event will not be affected.
“This year’s event will continue to fully support fiscal responsibility while maintaining the construct of the historic events,” he said. “The teams and the public will enjoy each day as they have in the past.”
The Fort Stewart, Georgia, culinary team will return to Fort Lee to defend the competition’s most coveted award, the Installation of the Year trophy, which is a culmination of team’s participation in several events. Teams from Joint Base Lewis-McChord, Washington; Fort Hood, Texas; and Fort Campbell, Kentucky, also are expected to compete. An awards ceremony is planned for March 13. The time and location has not been determined.
For schedules and more information, visit www.facebook.com/armyculinary.
| Date Taken: |
02.25.2015 |
| Date Posted: |
02.25.2015 17:12 |
| Story ID: |
155399 |
| Location: |
FORT LEE, VIRGINIA, US |
| Web Views: |
87 |
| Downloads: |
1 |
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