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Topic: APSU Culinary Arts Center

Clarksville Parks and Recreation Report for July 31st, 2016

 

Clarksville Parks and Recreation DepartmentClarksville, TN – The weekly Clarksville Parks and Recreation Department Recreation Report provides Clarksvillians with a glimpse at the activities and events that are available from the Parks and Recreation Department for them to enjoy together as a family.

This weeks highlights include: Clarksville Sportsfest, Wonder Kids Triathlon, School Splash,  and the back to Farm-To-Dinner.

2016 Wonder Kids Triathlon «Read the rest of this article»

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Clarksville Parks and Recreation Report for July 24th, 2016

 

Clarksville Parks and Recreation DepartmentClarksville, TN – The weekly Clarksville Parks and Recreation Department Recreation Report provides Clarksvillians with a glimpse at the activities and events that are available from the Parks and Recreation Department for them to enjoy together as a family.

This weeks highlights include: Wonder Kids Triathlon, Farm-To-Dinner, Clarksville Sportsfest and the back to School Splash.

4th annual Back to School Splash

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Clarksville Parks and Recreation announces Farm-To Market Dinner Tickets now available

 

Clarksville Parks and Recreation DepartmentClarksville, TN – The Clarksville Parks and Recreation Department announces tickets are now on sale for a fresh-from-the-market feast that the Clarksville Downtown Market will host Saturday, August 13th, at 6:30pm on Strawberry Alley in Downtown Clarksville.

Clarksville Downtown Market

Clarksville Downtown Market

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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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