Spc. Stephane Beauvais, culinary arts specialist, Fort Bliss, Texas, plates salad as part of the student chef event March 11 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, the chef has less than two-years experience. The 44th annual JCTE officially started March 9 at MacLaughlin Fitness Center and continues until March 14. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all milit
Spc. Stephane Beauvais, culinary arts specialist, Fort Bliss, Texas, plates salad as part of the student chef event March 11 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, the chef has less than two-years experience. The 44th annual JCTE officially started March 9 at MacLaughlin Fitness Center and continues until March 14. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include three international teams.
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Keywords: archive, armed, defence, forces, jcte2019, military, reportage, servicemen, usa
