 |  |  |  |
| | | |
USACAT OVERVIEW:
U.S. Army Culinary Arts Team - USACAT
The U. S. Army Culinary Arts Team (USACAT) is the U.S. National Military Culinary Team and will compete at local,
national, and international culinary competitions. The Commanding General, USAQMC&S appoints the team
manager and members. Appointments are accomplished by memorandum to the respective commands. Team
members will be appointed for a specific time period that will be noted in the appointment memorandum.
The purpose of USACAT competitions is to offer the military chef opportunity to sharpen and broaden his or her
cooking skills. USACAT members are obligated to share knowledge with whomever wishes to learn. This ultimately
benefits the military diners in troop dining facilities in garrison and on the battlefield.
The U. S. Army first competed in the Culinary Olympics in 1976. The team consisted of three individuals who were
personally selected by LTG John D. McLaughlin (deceased). The three U.S. soldiers, (SFC Stephen Posser, SFC Doug
Hoffman, and SFC Ivan Beasley) won a gold medal and two silver medals. Stephen Posser has since retired from
the Army, but is currently Chief, Culinary Skills Training Division, Directorate of Training, Army Center of Excellence,
Subsistence (ACES) at Fort Lee, VA.
In 1980, the Army sent individual competitors once again. The Army sent a regional team for the first time in
1984. The team won 5 gold, 6 silver, and 2 bronze medals. They also received 6 gold-leaf special merit awards, and
they captured the grand prize in gold.
In 1988, the team entered 22 exhibits and was awarded 22 medals. They also won the grand prize in gold. Only 13
such prizes were awarded. During the 1992 Culinary Olympics, the USACAT was acclaimed World Champions of
the Armed Forces. In 1996, the Culinary Olympics were held in Berlin, Germany and the USACAT won second place
overall with 16 Gold medals (4 with distinction for perfect scores), 12 Silver medals, and 6 Bronze medals.
Since its establishment, the USACAT has competed in numerous national and international competitions, winning
more than 400 team and individual medals.
--------------------------------------------------------------------------------
Becoming a Member of USACAT
The U. S. Army Culinary Arts Team (USACAT) is the U.S. National Military Culinary Team and will compete at local,
national, and international culinary competitions.
The Commanding General, USAQMC&S appoints the team manager and members. Appointments are accomplished
by memorandum to the respective commands.
Team members will be appointed for a specific time period that will be noted in the appointment memorandum.
Director, ACES will:
Prepare and submit USACAT selection criteria.
Prepare and submit budget requirements to HQDA, DCS, G–4.
To be considered for USACAT membership, the individual must:
Be recommended by the unit commander.
Have no disciplinary or unfavorable actions pending.
Enter a complete American Culinary Federation Cold Food Category.
Participate in a live cooking tryout designed specifically for the competitor’s specialty.
--------------------------------------------------------------------------------
United States Army Culinary Arts Team (USACAT) Selection Criteria
Members of USACAT are assessed annually. Candidates must possess a positive attitude toward the cooking
profession and compete in tryouts to make the team. Live cooking competition scores weigh 100% of the grade for
the assessment. All tryouts / assessments are judged by ACF approved judges.
Pastry–USACAT pastry candidates must enter the contemporary category F5, G2, and P5.
Cooking–USACAT cooking candidates must enter category F6, G1, and I.
Candidates with the top four scores in Cooking and the top two scores in Pastry will make up the main USACAT
team. Personnel wishing to try out for USACAT must request an application packet and comply with the required
guidelines as stated in the application packet.
Personnel wishing to hold a spot on USACAT must request an application and agree to the following:
Agree to complete the ACF judged three-phase cookery or pastry tryout.
Must be a member of the United States Army.
Sign a letter of commitment to the team and the team’s training schedule.
Have a letter of recommendation and support from your command.
Send a resume documenting your experience, education, awards, related activities etc.
Point of Contact:
USACAT Manager
Telephone: Civilian -- (804) 734-3274/4463
DSN -- 687- 3274/4463
FAX -- (804) 734-3287
U.S. Army Culinary Arts Team - USACAT
The U. S. Army Culinary Arts Team (USACAT) is the U.S. National Military Culinary Team and will compete at local,
national, and international culinary competitions. The Commanding General, USAQMC&S appoints the team
manager and members. Appointments are accomplished by memorandum to the respective commands. Team
members will be appointed for a specific time period that will be noted in the appointment memorandum.
The purpose of USACAT competitions is to offer the military chef opportunity to sharpen and broaden his or her
cooking skills. USACAT members are obligated to share knowledge with whomever wishes to learn. This ultimately
benefits the military diners in troop dining facilities in garrison and on the battlefield.
The U. S. Army first competed in the Culinary Olympics in 1976. The team consisted of three individuals who were
personally selected by LTG John D. McLaughlin (deceased). The three U.S. soldiers, (SFC Stephen Posser, SFC Doug
Hoffman, and SFC Ivan Beasley) won a gold medal and two silver medals. Stephen Posser has since retired from
the Army, but is currently Chief, Culinary Skills Training Division, Directorate of Training, Army Center of Excellence,
Subsistence (ACES) at Fort Lee, VA.
In 1980, the Army sent individual competitors once again. The Army sent a regional team for the first time in
1984. The team won 5 gold, 6 silver, and 2 bronze medals. They also received 6 gold-leaf special merit awards, and
they captured the grand prize in gold.
In 1988, the team entered 22 exhibits and was awarded 22 medals. They also won the grand prize in gold. Only 13
such prizes were awarded. During the 1992 Culinary Olympics, the USACAT was acclaimed World Champions of
the Armed Forces. In 1996, the Culinary Olympics were held in Berlin, Germany and the USACAT won second place
overall with 16 Gold medals (4 with distinction for perfect scores), 12 Silver medals, and 6 Bronze medals.
Since its establishment, the USACAT has competed in numerous national and international competitions, winning
more than 400 team and individual medals.
--------------------------------------------------------------------------------
Becoming a Member of USACAT
The U. S. Army Culinary Arts Team (USACAT) is the U.S. National Military Culinary Team and will compete at local,
national, and international culinary competitions.
The Commanding General, USAQMC&S appoints the team manager and members. Appointments are accomplished
by memorandum to the respective commands.
Team members will be appointed for a specific time period that will be noted in the appointment memorandum.
Director, ACES will:
Prepare and submit USACAT selection criteria.
Prepare and submit budget requirements to HQDA, DCS, G–4.
To be considered for USACAT membership, the individual must:
Be recommended by the unit commander.
Have no disciplinary or unfavorable actions pending.
Enter a complete American Culinary Federation Cold Food Category.
Participate in a live cooking tryout designed specifically for the competitor’s specialty.
--------------------------------------------------------------------------------
United States Army Culinary Arts Team (USACAT) Selection Criteria
Members of USACAT are assessed annually. Candidates must possess a positive attitude toward the cooking
profession and compete in tryouts to make the team. Live cooking competition scores weigh 100% of the grade for
the assessment. All tryouts / assessments are judged by ACF approved judges.
Pastry–USACAT pastry candidates must enter the contemporary category F5, G2, and P5.
Cooking–USACAT cooking candidates must enter category F6, G1, and I.
Candidates with the top four scores in Cooking and the top two scores in Pastry will make up the main USACAT
team. Personnel wishing to try out for USACAT must request an application packet and comply with the required
guidelines as stated in the application packet.
Personnel wishing to hold a spot on USACAT must request an application and agree to the following:
Agree to complete the ACF judged three-phase cookery or pastry tryout.
Must be a member of the United States Army.
Sign a letter of commitment to the team and the team’s training schedule.
Have a letter of recommendation and support from your command.
Send a resume documenting your experience, education, awards, related activities etc.
Point of Contact:
USACAT Manager
Telephone: Civilian -- (804) 734-3274/4463
DSN -- 687- 3274/4463
FAX -- (804) 734-3287
US Army
Culinary Arts Team
Culinary Arts Team
