Pfc. Briana Haynes, a Fort Hood, Texas, culinary arts specialist, slices potatoes Mar. 15 during the student team event at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The participants in the student chef event all have less than two years in the career field. 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 aro
Pfc. Briana Haynes, a Fort Hood, Texas, culinary arts specialist, slices potatoes Mar. 15 during the student team event at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The participants in the student chef event all have less than two years in the career field. 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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Photo credit: © AB Forces News Collection / Alamy / Afripics
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Keywords: jcte
