Culinary Specialist 2nd Class Josh Devalle, Coast Guard, cuts rainbow carrots as part of the nutrition event March 12 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, two-person team prepare a four-course meal that doesn’t exceed 850 calories. 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
Culinary Specialist 2nd Class Josh Devalle, Coast Guard, cuts rainbow carrots as part of the nutrition event March 12 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, two-person team prepare a four-course meal that doesn’t exceed 850 calories. 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
