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Topic: Fort Lee VA

APSU helps Army veteran, military spouse Kali Cooper juggle college, family with great success

 

Austin Peay State University - APSUClarksville, TN – Nothing worth having comes easy – a lesson that former soldier Kali Cooper understands as well as anyone. But the services Austin Peay State University provides military and veteran students did make the transition to college life a little less difficult.

A Minnesota native who left her home and enlisted in the army at the age of 17, Cooper’s life has more or less revolved around the military ever since.

Austin Peay Student Kali Cooper. (Taylor Slifko, APSU)

Austin Peay Student Kali Cooper. (Taylor Slifko, APSU)

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Fort Campbell Culinary Team comes in fourth at Military Culinary Arts Competitive Training Event

 

Written by Staff Sgt. Terrance D. Rhodes
2nd Brigade Combat Team, 101st Airborne Division (AA) Public Affairs

Fort Campbell KY, 101st Airborne Division

Fort Campbell, KY – The Soldiers of the Fort Campbell Culinary Team competed in the 41st Annual Military Culinary Arts Competitive Training Event at Fort Lee, Virginia, Friday, March 3rd. The competition was comprised of 244 competitors that made up 25 teams from all branches of the military; including international partners from France and Great Britain.

The Fort Campbell Culinary Team won silver medals in the following categories; Chef of the Year, Student Chef, Nutrition, Hot Food (field), Live Cooking and the Student Team won a bronze medal.

Soldiers from the Fort Campbell culinary team are all smiles after competing in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Virginia, March 3-Friday. The Fort Campbell team placed fourth in this year’s competition. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

Soldiers from the Fort Campbell culinary team are all smiles after competing in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Virginia, March 3-Friday. The Fort Campbell team placed fourth in this year’s competition. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

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Fort Campbell Culinary team ready to win Military Culinary Arts Competitive Training

 

Written by Staff Sgt. Terrance D. Rhodes
2nd Brigade Combat Team, 101st Airborne Division (AA) Public Affairs

Fort Campbell KY, 101st Airborne Division

Fort Campbell, KY – In the military the ‘drive to win’ is seen on a daily basis. From Soldiers conducting physical training each day to serving in multiple conflicts over the last decades, winning is and always will be the goal. For the Fort Campbell culinary team, winning is all that matters.

The Fort Campbell culinary team is schedule to compete in the Army’s annual Military Culinary Arts Competitive Training at Fort Lee, Virginia, March 3rd-11th. The team is comprised of soldiers from different units on Fort Campbell. Before the Soldiers became a ‘team’ there were many challenges they had to overcome.

Spc. Stephen Briscoe, a team leader on the Fort Campbell Culinary Team, goes over cuts with his team at the culinary lab at the education center on Fort Campbell, Ky., Feb. 25, 2016. The Fort Campbell Culinary Team will compete in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Va., March 3-11. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

Spc. Stephen Briscoe, a team leader on the Fort Campbell Culinary Team, goes over cuts with his team at the culinary lab at the education center on Fort Campbell, Ky., Feb. 25, 2016. The Fort Campbell Culinary Team will compete in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Va., March 3-11. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

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Fort Campbell’s Gregory Becker is competing with Military’s Top Chefs for Armed Forces Chef of the Year

 

Written by Amy Perry
U.S. Army Garrison Fort Lee

U.S. Army - Fort LeeFort Lee, VA – The 41st annual Military Culinary Arts Competitive Training Event kicked off Friday with its most prestigious and challenging category – Armed Forces Chef of the Year.

The competition is the only one held entirely at the Joint Culinary Training Center – chefs work feverishly to get out a top-notch four-course, four-serving meal to the waiting judges.

“Part of why the event is so prestigious is because of the title,” said Chief Warrant Officer 3 J.D. Ward, chief of the Advanced Culinary Training Division at the JCTC. “The individual who wins holds the title for 12 months as the chef of the year. In addition, it’s easily the most challenging event.”

Sgt. Maj. of the Army Daniel A. Dailey prepares a meal with Spc. Gregory Becker, a food service specialist with 21st Brigade Engineer Battalion, 3rd Brigade Combat Team, 101st Airborne Division (Air Assault), at the Austin Peay State University culinary arts center, Fort Campbell, KY. Becker is currently competing for the second time in the Military Culinary Arts Competitive Training Event held at Fort Lee, VA. (Sgt. William White, 101st Airborne Division Public Affairs)

Sgt. Maj. of the Army Daniel A. Dailey prepares a meal with Spc. Gregory Becker, a food service specialist with 21st Brigade Engineer Battalion, 3rd Brigade Combat Team, 101st Airborne Division (Air Assault), at the Austin Peay State University culinary arts center, Fort Campbell, KY. Becker is currently competing for the second time in the Military Culinary Arts Competitive Training Event held at Fort Lee, VA. (Sgt. William White, 101st Airborne Division Public Affairs)

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Fort Campbell Strike Cook ready for annual Military Culinary Arts Competitive Training

 

Written by Staff Sgt. Terrance D. Rhodes
2nd Brigade Combat Team, 101st Airborne Division (AA) Public Affairs

2nd Brigade Combat Team - StrikeFort Campbell KY, 101st Airborne Division

Fort Campbell, KY – Harry S. Truman once said ‘If you can’t stand the heat, get out of the kitchen’. Which to most Soldiers means if the pressures of a situation are too much for you, you should leave that situation.

But for Spc. Freddy Recinos, a culinary specialist, assigned to 526th Brigade Support Battalion, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), the kitchen is where he likes to heat up.

Recinos, a Los Angeles native, isn’t your average soldier, his love for cooking came long before he signed up to join ‘uncle Sam’s’ crew.

Spc. Freddy Recinos, a culinary specialist, assigned to 526th Brigade Support Battalion, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), prepares a meal at the culinary lab at the education center on Fort Campbell, Ky., Feb. 19, 2016. Recinos is part of the Fort Campbell Culinary Team which will compete in the Military Culinary Arts Competitive Training at Fort Lee, Va., in March, 2016. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

Spc. Freddy Recinos, a culinary specialist, assigned to 526th Brigade Support Battalion, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), prepares a meal at the culinary lab at the education center on Fort Campbell, Ky., Feb. 19, 2016. Recinos is part of the Fort Campbell Culinary Team which will compete in the Military Culinary Arts Competitive Training at Fort Lee, Va., in March, 2016. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

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Fort Campbell’s 52nd Ordnance Group to test skills against top Army Explosive Ordnance Disposal teams

 

Written by Patrick Buffett
U.S. Army Garrison Fort Lee

U.S. Army - Fort LeeFort Lee, VA – Six Explosive Ordnance Disposal teams from across the Army will rally at Fort A.P. Hill September 14th-18th for an Ordnance School-sponsored EOD Team of the Year competition.

The championship event will test their technical and tactical knowledge and abilities to perform important war-fighting munitions handling and disposal functions under challenging conditions, noted Capt. Robert Hruska, one of the organizers and the TRADOC Capabilities Manager-EOD Concepts and Doctrine division chief.

During the 2014 Explosive Ordnance Disposal Team of the Year competition at Fort A.P. Hill, Soldiers from the 732nd EOD Company, 52nd Ord. Group, Fort Campbell, Ky., secure an inert bomb to ensure it will not move during diffusing procedures. It was one of 14 tasks teams were asked to perform during the competition. (Courtesy Photo)

During the 2014 Explosive Ordnance Disposal Team of the Year competition at Fort A.P. Hill, Soldiers from the 732nd EOD Company, 52nd Ord. Group, Fort Campbell, Ky., secure an inert bomb to ensure it will not move during diffusing procedures. It was one of 14 tasks teams were asked to perform during the competition. (Courtesy Photo)

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APSU students, Fort Campbell soldiers earn medals at 40th Annual Military Culinary Arts Competitive

 

Austin Peay State University - APSUClarksville, TN – Austin Peay State University made its mark on the national stage recently as active duty soldiers, including APSU students, stationed at Fort Campbell traveled to Fort Lee, VA for the 40th Annual Military Culinary Arts Competitive Training Event (MCACTE).

Held March 7th-12th, service members from the U.S. Army, other Department of Defense components and multinational teams squared off for the title of top military chef.

Members of the Fort Campbell Culinary Team are celebrated for their wins at the 40th Annual Military Culinary Arts Competitive Training Event during a special tasting event at the Austin Peay Center at Fort Campbell. (Beth Liggett, APSU)

Members of the Fort Campbell Culinary Team are celebrated for their wins at the 40th Annual Military Culinary Arts Competitive Training Event during a special tasting event at the Austin Peay Center at Fort Campbell. (Beth Liggett, APSU)

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Fort Campbell Culinary Team Ready for Major Competition

 

Fort Campbell KY - 101st Airborne DivisionFort Campbell, KY – Wendell Hensley, Program Coordinator for Culinary Art in the Public Management & Criminal Justice division of Austin Peay State University, has fine-tuned the talents of thirteen U. S. Army cooks into the Fort Campbell Culinary Team headed to Fort Lee for the 38th Annual Military Culinary Arts Competition in March.

Hensley, who came to Austin Peay in 2002, describes this year’s team as the finest ever. They will be participating in the largest culinary competition in North America with service members from all branches participating.

Fort Campbell Culinary Team at Clarksville Parks and Recreation's Chocolate Affair.

Fort Campbell Culinary Team at Clarksville Parks and Recreation’s Chocolate Affair.

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Dignity, reverence and respect for Fallen Heroes

 

Written by Sgt. 1st Class Mary Rose Mittlesteadt
101st Sustainment Brigade, 101st Airborne Division (AA) Public Affairs

101st Sustainment Brigade - LifelinersFort Campbell KY - 101st Airborne Division

Bagram, Afghanistan – Mortuary affairs soldiers on the battlefield have become a vital asset throughout the past century; these proud and strong soldiers ensure fallen comrades receive dignity, reverence and respect.

To ensure each service member comes home with honor is why each one of these professionals put on the uniform every day. The Bagram Air Field Mortuary Affairs collection point is the final stop for fallen heroes in the northern half of Afghanistan as they make their way home. The collection point is operated by 54th Quartermaster Company from Fort Lee, VA, that supports Task Force Lifeliner, 1st Theater Sustainment Command.

The Mortuary Affairs Collection Point Bagram team stand together for a group photo, Oct. 17, 2013 at Bagram Air Field, Parwan province, Afghanistan. Sgt. Jarrett D. Ransom (top left), a native of Memphis, TN, Pfc. Shawn Thomas (top right), a native of Raeford, NC, Staff Sgt. Joel Wood (bottom left), a native of Plattsburgh, NY, Spc. Cody J. Montalbano (center left), a native of Rochester, NY, Spc. Jeremy Bennett (center right), a native of Cromwell, Ky., and Pfc. Paul Shrum (bottom right) a native of Casa Grande, AZ, are all soldiers with the 54th Quartermaster Company out of Fort Lee, VA. (U.S. Army photo by Sgt. Sinthia Rosario)

The Mortuary Affairs Collection Point Bagram team stand together for a group photo, Oct. 17, 2013 at Bagram Air Field, Parwan province, Afghanistan. Sgt. Jarrett D. Ransom (top left), a native of Memphis, TN, Pfc. Shawn Thomas (top right), a native of Raeford, NC, Staff Sgt. Joel Wood (bottom left), a native of Plattsburgh, NY, Spc. Cody J. Montalbano (center left), a native of Rochester, NY, Spc. Jeremy Bennett (center right), a native of Cromwell, Ky., and Pfc. Paul Shrum (bottom right) a native of Casa Grande, AZ, are all soldiers with the 54th Quartermaster Company out of Fort Lee, VA. (U.S. Army photo by Sgt. Sinthia Rosario)

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Fort Campbell’s Strike Dining Facility wins Army Connelly Award and Commanding General’s Best Dining Facility Award

 

Written by Sgt. Keith Rogers
2nd BCT UPAR

2nd Brigade Combat Team - StrikeFort Campbell KY, 101st Airborne Division

Fort Campbell, KY – “An army marches on its stomach,” was the famous observation made by Napoleon Bonaparte. The quote stood true then as it does now.

The Strike food service specialist Soldiers of the 526th Brigade Support Battalion, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), won the Department of the Army’s Philip A. Connelly Award and was also presented the Commanding General’s Best Dining Facility Award, during a ceremony held outside of the Strike Dining Facility, May 16th. The command team of the 101st understands the importance of the Strike Soldier chefs’ accomplishments.

Col. Dan Walrath, commander of the 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), congratulates the culinary Soldiers of the Strike Brigade outside of the Strike Dining Facility, Fort Campbell, Ky., May 16. The Soldier chefs were awarded Fort Campbell’s Commanding General’s Best Dining Facility Award for the 2nd Quarter of fiscal year 2013. (U.S. Army photo by Sgt. Joe Padula, 2nd BCT PAO, 101st Abn. Div.)

Col. Dan Walrath, commander of the 2nd Brigade Combat Team, 101st Airborne Division (Air Assault), congratulates the culinary Soldiers of the Strike Brigade outside of the Strike Dining Facility, Fort Campbell, Ky., May 16. The Soldier chefs were awarded Fort Campbell’s Commanding General’s Best Dining Facility Award for the 2nd Quarter of fiscal year 2013. (U.S. Army photo by Sgt. Joe Padula, 2nd BCT PAO, 101st Abn. Div.)

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