Spc. Sergey Podlesnykh, culinary arts specialist, Fort Hood, Texas, peels grapes during the Armed Forces Chef of the Year event March 8 at the Joint Center of Culinary Excellence as part of the Joint Culinary Training Exercise at Fort Lee, Va. The 44th annual JCTE officially starts 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
Spc. Sergey Podlesnykh, culinary arts specialist, Fort Hood, Texas, peels grapes during the Armed Forces Chef of the Year event March 8 at the Joint Center of Culinary Excellence as part of the Joint Culinary Training Exercise at Fort Lee, Va. The 44th annual JCTE officially starts 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.
Size: 1632px × 1226px
Photo credit: © Nelly George / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: archive, armed, defence, forces, jcte2019, military, reportage, servicemen, usa
