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Topic: Military Culinary Arts Competitive Training

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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