Sgt. 1st Class Valine Doucette, culinary arts specialist, Joint Base Myers-Henderson Hall, Md., seasons beef tenderloin 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 mil
Sgt. 1st Class Valine Doucette, culinary arts specialist, Joint Base Myers-Henderson Hall, Md., seasons beef tenderloin 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.
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Keywords: archive, armed, defence, forces, jcte2019, military, reportage, servicemen, usa
