Staff Sgt. Stephanie Moncada, culinary arts specialist, Fort Stewart, Ga., strains a berry mixture through a chinois as part of the nutrition event March 11 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 sho
Staff Sgt. Stephanie Moncada, culinary arts specialist, Fort Stewart, Ga., strains a berry mixture through a chinois as part of the nutrition event March 11 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
