Staff Sgt. Orlando Cerna (left) and Sgt. Shanterria Marshall, both Joint Base Myer-Henderson Hall culinary arts specialists, receive feedback on their nutritional meal Mar. 12 during the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. 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
Staff Sgt. Orlando Cerna (left) and Sgt. Shanterria Marshall, both Joint Base Myer-Henderson Hall culinary arts specialists, receive feedback on their nutritional meal Mar. 12 during the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. 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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Keywords: jcte
