U.S. Naval Forces Central Command / U.S. 5th Fleet - Manama, Bahrain Culinary Specialist 2nd Class Michael Colburn, sous chef, and Culinary Specialist 2nd Class Matthew Ndambuki, chef de cuisine, achieved their ACF certifications through written exams and practical tests.
“I just want to show continued education in my job field,” said Colburn, a native of Naples, Florida. “I want to be the best that I can at what I do.”
Colburn prepared a menu of toasted almond salad with
172nd Public Affairs Detachment - New York The Vermont Army National Guard’s 86th Infantry Brigade Combat Team (Mountain) provides meals for the brigade’s warfighter exercise at Fort Drum, N.Y., from a Rapid Deployment Military Mobile Kitchen. Culinary specialists from the 86th IBCT describe the kitchen operations. #chef #discipline #culinary #CulinaryArts #cook #foodservice #CulinarySpecialist #10thMountainDivision #86thIBCT #NationalGuard #ArmyNationalGuard #WarfighterExerc
Navy Public Affairs Support Element, Det. Northwest - Bremerton, WA Olympic College hosted the 25th annual Armed Forces Culinary Arts Competition at the college’s Bremer Student Center in Bremerton, Washington, May 6.
Each year service members from Naval Base Kitsap (NBK), Joint Base Lewis-McChord (JBLM), Naval Station Everett (NSE), Naval Air Station Whidbey Island (NASWI) and other commands throughout the Pacific Northwest come together to compete in a battle of culinary
Navy Public Affairs Support Element, Det. Northwest - Silverdale, WA “Reveille, Reveille, All Hands heave out!” the announcement that wakes shipboard Sailors and Marines. After the routine wake-up motions and a clean shave, service members head toward the galley to partake in the “most important” meal of the day. While Sailors are sleeping in their racks or at the barracks, culinary specialists had already been at work for hours.
The culinary specialist, or CS, rate was est
5th Mobile Public Affairs Detachment - Daegu, South Korea Two culinary specialists from 19th Expeditionary Sustainment Command participated in the 42nd Annual Military Culinary Arts Competition and Training Event at Fort Lee, Virginia, March 4-9. The 10-member Korea Culinary Arts Team consisted of culinary specialists from units across the Korean Peninsula and demonstrated food service excellence in various categories.
By competing in every category, including military hot
1st Armored Brigade Combat Team, 1st Infantry Division - Camp Hovey, South Korea As the countdown began, seven culinary specialists from each battalion in the 1st Armored Brigade Combat Team, 1st Infantry Division, rushed into preparing a special meal during a Devil’s Top Chef competition at the Junction City dining facility on Camp Hovey, South Korea, Feb 17.
With limited help from their senior mentors, the culinary specialists only had two hours to create complex and cre