Spc. Raul Macuil, a culinary arts specialist, spreads a layer of cream cheese frosting during the Joint Culinary Training Exercise’s Pastry Chef of the Year category at Maclaughlin Fitness Center on Fort Lee, Virginia March 12. The 44th annual JCTE, administered by the Joint Culinary Center of Excellence, started March 9, and ended March 14. The exercise is the largest American Culinary Federation-sanctioned competition in North America and showcases the talent of more than 200 military chefs from around the world. The Riverside, California native serves in 1st Battalion, 26th Infantry Regimen
Spc. Raul Macuil, a culinary arts specialist, spreads a layer of cream cheese frosting during the Joint Culinary Training Exercise’s Pastry Chef of the Year category at Maclaughlin Fitness Center on Fort Lee, Virginia March 12. The 44th annual JCTE, administered by the Joint Culinary Center of Excellence, started March 9, and ended March 14. The exercise is the largest American Culinary Federation-sanctioned competition in North America and showcases the talent of more than 200 military chefs from around the world. The Riverside, California native serves in 1st Battalion, 26th Infantry Regiment, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault).
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