Spc. Johnny Simmons and Sgt. Nickesha Carmichael prepare soup for service as part of the mobile kitchen trailer hot buffet event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. Both are culinary arts specialists from Fort Drum. In the event, five-person teams prepare a buffet meal for 45 diners. 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. T
Spc. Johnny Simmons and Sgt. Nickesha Carmichael prepare soup for service as part of the mobile kitchen trailer hot buffet event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. Both are culinary arts specialists from Fort Drum. In the event, five-person teams prepare a buffet meal for 45 diners. 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
