Team Coast Guard was recognized as the runner up for Culinary Team of the Year Mar. 16 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. To be the team of the year, they were required to enter seven separate categories. The award was presented by Brig. Gen. Rodney Fogg, Army Quartermaster General, American Culinary Federation President Stafford Decambre and Command Sgt. Maj. Sean Rice, Quartermaster Command Sergeant Major. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center
Team Coast Guard was recognized as the runner up for Culinary Team of the Year Mar. 16 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. To be the team of the year, they were required to enter seven separate categories. The award was presented by Brig. Gen. Rodney Fogg, Army Quartermaster General, American Culinary Federation President Stafford Decambre and Command Sgt. Maj. Sean Rice, Quartermaster Command Sergeant Major. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center of Excellence, is the largest ACF-sanctioned competition in North America. This year’s exercise showcased the talent of 237 military chefs from all military services around the globe to include four international teams.
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