Spc. Katelyn Tran, culinary arts specialist, Fort Carson, Colo., places a shrimp mixture in molds as part of the mobile kitchen trailer hot buffet event March 11 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. Katelyn Tran, culinary arts specialist, Fort Carson, Colo., places a shrimp mixture in molds as part of the mobile kitchen trailer hot buffet event March 11 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
