41st Military Culinary Arts Competitive Training Event

June 16, 2016 | By kgabel
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160309-N-TI017-017 FORT LEE, Va. (March 9, 2016) Rear Adm. Jonathan A. Yuen, commander, Naval Supply Systems Command, and chief of supply corps, looks on as a culinary specialist prepares the main dish during the 41st Annual Military Culinary Arts Competitive Training Event (MCACTE). The MCACTE is the largest culinary competition in North America, and has been held since 1973. (U.S. Navy photo by Mass Communication Specialist 2nd Class Nathan McDonald/Released).
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160309-N-TI017-017
160309-N-TI017-017 FORT LEE, Va. (March 9, 2016) Rear Adm. Jonathan A. Yuen, commander, Naval Supply Systems Command, and chief of supply corps, looks on as a culinary specialist prepares the main dish during the 41st Annual Military Culinary Arts Competitive Training Event (MCACTE). The MCACTE is the largest culinary competition in North America, and has been held since 1973. (U.S. Navy photo by Mass Communication Specialist 2nd Class Nathan McDonald/Released).
Photo By: Mass Communication Specialist 2nd Class Nathan McDonald
VIRIN: 160616-N-ZZ219-4689
Hosted by the Joint Culinary Center of Excellence and sanctioned by the American Culinary Federation, the Military Culinary Arts Competitive Training Event was held in Fort Lee, Virginia March 5-10. Contestants were from the U.S. armed services and several foreign countries with thousands of public spectators in attendance. The Navy Culinary Arts Team was recognized during the March 11th award ceremony with one Gold, 17 Silver, 10 Bronze, and two Commendable Medals for the participants. Navy trainers received two Gold, one Silver, and one Bronze.
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Culinary Arts
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VIRIN: 160616-N-ZZ219-4687
May/June 2016