Warrant Officer 2 Andy Saupe, a chef with Team Great Britain, and Lance Cpl. Lewis Jamieson, a culinary arts specialist with Team Great Britain, conduct a cooking demonstration during the Joint Culinary Training Event at Fort Lee, Va. March 11, 2018. The 43rd annual JCTE started March 10 at Fort Lee MacLaughlin Fitness Center and continues until March 15. 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 220 military chefs from all military se
Warrant Officer 2 Andy Saupe, a chef with Team Great Britain, and Lance Cpl. Lewis Jamieson, a culinary arts specialist with Team Great Britain, conduct a cooking demonstration during the Joint Culinary Training Event at Fort Lee, Va. March 11, 2018. The 43rd annual JCTE started March 10 at Fort Lee MacLaughlin Fitness Center and continues until March 15. 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 220 military chefs from all military services around the globe to include four international teams. ( Army Reserve photo by Sgt. Jennifer Shick) (Released)
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