44th Annual Joint Culinary Training Exercise Photos

May 7, 2019 | By kgabel
A U.S. Navy Culinary Specialist team participated in the Joint Culinary Training Exercise (JCTE ) at Fort Lee, Virginia. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services and four international teams.   [caption id="attachment_8925" align="aligncenter" width="500"]
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U.S. Navy Culinary Specialists 3rd Class Kelsie Aday, Nathanael Dyjak and Kenneth Green discuss their plan while cooking at the Mobile Kitchen Trailer event during the Joint Culinary Training Exercise on Fort Lee, Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
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U.S. Navy Culinary Specialists 3rd Class Kelsie Aday, Nathanael Dyjak and Kenneth Green discuss their plan while cooking at the Mobile Kitchen Trailer event during the Joint Culinary Training Exercise on Fort Lee, Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
Photo By: Russell Stewart
VIRIN: 190507-N-ZZ219-8925
U.S. Navy CS3 Kelsie Aday, Nathanael Dyjak and Kenneth Green discuss their plan while cooking at the Mobile Kitchen Trailer event during the Joint Culinary Training Exercise at Fort Lee, Virginia.   “The [CS] rate has taught me a lot, there are different sides to cooking. It’s not just ship-based cooking; there are many special meals to prepare. Food is a huge morale booster, and we’re the ones who make it happen.” –U.S. Navy Culinary Specialist 1st Class Hermila Elliott   [caption id="attachment_8926" align="aligncenter" width="500"]
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The U.S. Navy Culinary Specialist team stands together after ten hours of continuous effort at the Joint Culinary Training Exercise Mobile Kitchen Trailer event at Fort Lee Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
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The U.S. Navy Culinary Specialist team stands together after ten hours of continuous effort at the Joint Culinary Training Exercise Mobile Kitchen Trailer event at Fort Lee Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
Photo By: Russell Stewart
VIRIN: 190507-N-ZZ219-8926
The U.S. Navy Culinary Specialist team stands together after ten hours of continuous effort at the Joint Culinary Training Exercise Mobile Kitchen Trailer event.   “Being a CS has given me the chance to experience different food and different people, to learn their backgrounds. Food is life, and brings all of us together.” –U.S. Navy Culinary Specialist 2nd Class Pan Phyu   [caption id="attachment_8927" align="aligncenter" width="500"]
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U.S. Navy Culinary Specialist 3rd Class Kelsie Aday cuts lettuce for salads at the Mobile Kitchen Trailer event of the Joint Culinary Training Exercise on Fort Lee, Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
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U.S. Navy Culinary Specialist 3rd Class Kelsie Aday cuts lettuce for salads at the Mobile Kitchen Trailer event of the Joint Culinary Training Exercise on Fort Lee, Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)
Photo By: Russell Stewart
VIRIN: 190507-N-ZZ219-8927
CS3 Kelsie Aday cuts lettuce for salads.   -Photos by Russ Stewart Spring 2019