Spc. Jayw Jackson, Team Korea culinary arts specialist, fillets a fish Mar. 13 during the student team event at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The team, comprised of three team members all with less than two years in the career field, made a three-course meal for 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
Spc. Jayw Jackson, Team Korea culinary arts specialist, fillets a fish Mar. 13 during the student team event at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. The team, comprised of three team members all with less than two years in the career field, made a three-course meal for 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.
Size: 6720px × 4480px
Photo credit: © AB Forces News Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: jcte
