Staff Sgt. Christopher Hamilton, food service specialist, Marine Corps, chops celery as part of the nutrition event March 9 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. The 44th annual JCTE officially started March 9 at MacLaughlin Fitness Center and continues until March 14. A two-person team prepares a four-course meal that doesn't exceed 850 calories. 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
Staff Sgt. Christopher Hamilton, food service specialist, Marine Corps, chops celery as part of the nutrition event March 9 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. The 44th annual JCTE officially started March 9 at MacLaughlin Fitness Center and continues until March 14. A two-person team prepares a four-course meal that doesn't exceed 850 calories. 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
