U.S. Army Culinary Arts Competition
Mar 26, 2009The 34th Annual U.S. Army Culinary Arts Competition took place at Fort Lee, Virginia, for two weeks Feb. 28 – March 13, 2009. The annual competition is the largest culinary competition in the United States and is open to individuals and teams from all military branches.
Judges, certified through the American Culinary Federation, measure chefs against civilian standards in events such as Military Chef of the Year, Installation of the Year and the field competition. There are approximately 40 different culinary events and almost 200 participants competed at this year’s competition.
This competition offers a unique event known as the field competition. In this event, teams battle in tactical kitchens on wheels turning out 60-plated meals with the quality of a five-star restaurant using industrial cooking utensils and camp style grills and stovetops.
Several members of the U.S. Army Culinary Arts Team, who won the overall silver medal at the World Culinary Olympics in Oct. 2008, also competed in this year’s competition. New Army Culinary Arts Team members, who will compete in national and international culinary competitions, were selected based on the competition results. The team will continue to train at Fort Lee, which houses the leading food service training facility for all of the military.
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