Spc. Johnny Simmons, culinary arts specialist, Fort Drum. , spoons diced potatoes into a soup as part of the mobile kitchen trailer hot buffet event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, five-person teams prepare a buffet meal for 45 diners. 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. Johnny Simmons, culinary arts specialist, Fort Drum. , spoons diced potatoes into a soup as part of the mobile kitchen trailer hot buffet event March 14 as part of the Joint Culinary Training Exercise (JCTE) at Fort Lee, Va. In the event, five-person teams prepare a buffet meal for 45 diners. 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
