Spc. Yuki Namae, culinary arts specialist, Fort Bragg, , plates the appetizer course as part of the student team event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, the five-person team, with less than two-years experience, prepare a three-course meal. 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 tal
Spc. Yuki Namae, culinary arts specialist, Fort Bragg, , plates the appetizer course as part of the student team event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, the five-person team, with less than two-years experience, prepare a three-course meal. 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
