NAVSUP GLS Food Service

BY CWO5 ALICIA LAWRENCE, USN
NAVSUP GLOBAL LOGISTICS
FOOD SERVICE OFFICER
NAVSUP FLEET LOGISTICS CENTER NORFOLK

Wow! It has been three years since the inception of the Navy Culinary Arts Team (NCAT) in October 2014. The team shows off its skills each year during the annual Military Culinary Arts Competitive Training Event (MCACTE) at Fort Lee, Virginia. This year the 42nd annual Fort Lee MCACTE took place in March.

MCACTE is an annual competitive training event that allows armed forces culinary specialists (CS) to showcase their individual skills, techniques and style while raising the standards of culinary excellence. This is North America’s largest culinary competition that is sanctioned by the American Culinary Federation, featuring team events that challenge installations and services against one another to recognize an overall Culinary Team of the Year (CTOY).

This year the Navy was represented by 16 CSs ranging in rank for E3 to E6 from Pearl Harbor, Hawaii; San Diego, California; Bremerton, Washington; Groton, Connecticut; Washington, District of Columbia; and Norfolk, Virginia. They each competed in individual categories, while a team of 10 CS’s competed for CTOY in the student and professional skill levels. A majority of the CSs have never before competed at this venue, but were up for the challenges of the following categories: practical and contemporary hot food cooking; practical and contemporary patisserie; and the armed forces senior and student chefs of the year.

The 2017 training venue provided Navy CSs with six weeks of rigorous training that ultimately resulted in the NCAT earning a total of 22 Medals – two gold, nine silver, and 11 bronze. CSSN Joseph Lucas was one of two gold medal winners, and the recipient of the distinction “best in show” for his gold medal in the Student Chef hot food category. CS2 Selina Rougier earned the second gold medal for her junior hot food category. Both CSs are assigned to USS John C. Stennis (CVN 74).

Participants were trained in food service sanitation, proper knife skills, basic food cuts, presentation, menu creation, nutritional value, enhanced plating presentation, fine dining service, timed production management, and mobile feeding. Training was provided by the following volunteers from the enlisted aide community in the Washington, D.C. area: CS1 (SW) Fraida Karani; CS1 (SW) Frederic Gilmore; CS1 (SW) Patrick Parigi; CS1 (SW) Cameron Tiribassi; and CS2 (SW) Sierra Tyler.

The event is open to all who have a desire and the boldness to display their talents. I encourage every CS to step “out-of-the-box,” and challenge themselves to achieve a higher level of culinary excellence.

Gold medal winner and Best in Show:
CSSN Joseph Lucas – USS John C. Stennis (CVN 74)

Gold medal winner:
CS2 (SW/AW) Selina Rougier – USS John C. Stennis (CVN 74)

Silver medal winners:
CS1 (SW) Sondra Baier – USS Boxer (LHD 4)
CS1 (SW) Frederic Gilmore – Office of the Vice Chief of Naval Operations (two awards)
CS1 (SW/AW) Jason Thompson – Naval Base San Diego (two awards)
CS2 (SW) Joshua Jennings – Naval Base San Diego
CS2 (SW) Caroletta Smith – Naval Support Activity Washington Navy Yard (two awards)
CS3 Destiny Pryor – PCU Gerald R. Ford (CVN 78)

Bronze medal winners:
CS1 (SW) Sondra Baier – USS Boxer (LHD 4) (two awards)
CS1 (SW) Frederic Gilmore – Office of the Vice Chief of Naval Operations
CS1 (SW/AW) Jason Thompson – Naval Base San Diego
CS2 (SW) Regienald Calucag – USS Oak Hill (LSD 51)
CS2 (SW) William Felix – Join Base Pearl Harbor-Hickam
CS2 (SW) Joshua Jennings – Naval Base San Diego
CS2 (SS) Lonnie Laoretti – Subase New London
CS2 (SW/AW/NAC) Noah Reed – USS Harry S. Truman (CVN 75)
CS2 (SW) Caroletta Smith – Naval Support Activity Washington Navy Yard
CS3 Michael Masso – USS Chafee (DDG 90)

Commendable mention:
CS2 (SW/AW/IW) Jazmen Wikerson – USS Harry S. Truman (CVN 75)
CS3 (SW/AW) Bianca Parker – USS Dwight D. Eisenhower (CVN 69)
CS3 Destiny Pryor – PCU Gerald R. Ford (CVN 78)
CSSN Amanda Allen – USS John C. Stennis (CVN 74)

CSSN Joseph Lucas

July/August 2017