Marine Corps food service specialists, plate pan-seared cod, spiced saffron jasmine rice and roasted brussel sprouts during the mobile kitchen trailer event Mar. 12 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The team served a three-course meal to 45 guests as part of the event. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. This year’s exercise showcased the talent
Marine Corps food service specialists, plate pan-seared cod, spiced saffron jasmine rice and roasted brussel sprouts during the mobile kitchen trailer event Mar. 12 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The team served a three-course meal to 45 guests as part of the event. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. This year’s exercise showcased the talent of 237 military chefs from all military services around the globe to include four international teams.
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Photo credit: © AB Forces News Collection / Alamy / Afripics
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Keywords: jcte
