Spc. Evan Hensley, culinary arts specialist, Team Alaska, uses a mandolin to cut potatoes as part of the student team event March 12 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, a 5-person team, with less than two-years experience, prepares a three-course meal. 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
Spc. Evan Hensley, culinary arts specialist, Team Alaska, uses a mandolin to cut potatoes as part of the student team event March 12 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, a 5-person team, with less than two-years experience, prepares a three-course meal. 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
