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The 34th Army Culinary Arts Competition was held 2 to 13 March at the Quartermaster Center and School at Fort Lee, Virginia. The Army and one Coast Guard team sent 184 participants to the culinary competition.
Navy Culinary Specialist First Class Michael Edwards was honored as the Armed Forces Chef of the Year. The team from Fort Bragg, North Carolina, took home the post's ninth Installation of the Year award and captured seven categories, including the Nutritional Hot Food Challenge, first place in the Baron H. Galand Culinary Knowledge Bowl, and second place in the field cooking competition. Within the Fort Bragg team, individual awards went to--
* Specialist Javier Muniz, Armed Forces Junior Chef of the Year.
* Sergeant Orlando Serna, best in show, patisserie/confectionery.
* Sergeant Orlando Serna, most artistic exhibit in show.
* Sergeant Orlando Serna, best in class, contemporary pastry.
The Fort Riley, Kansas, team took second place for Installation of the Year and third place in the Culinary Knowledge Bowl. Fort Riley's Chief Warrant Officer (W-4) Travis Smith took home best exhibit in ...