341 Missile Wing Public Affairs - Montana The 341st Force Support Squadron hosted the second quarter Warrior Chef competition June 7, at the Grizzly Bend. Warrior Chef is designed to recognize and reward culinary experts for superior performance, while enhancing their culinary proficiency. “The biggest thing that this competition offers is the opportunity for (the chefs) to make something beyond the basic stuff like French fries, hamburgers or eggs,” said Chief Master Sgt. La

Fort Campbell Public Affairs Office - Fort Campbell, KY Food service specialists assigned to E Company, 6th Battalion, 101st General Support Aviation Battalion, 101st Combat Aviation Brigade, 101st Airborne Division, competed May 11, 2017, in the Army’s Philip A. Connelly Program at the Corps level for field feeding. After nearly two months of preparation, evaluators from the XVIII Airborne Corps inspected the unit’s field feeding operation. The Soldier’s performance will d

Marine Corps Air Station - Iwakuni, Yamaguchi, Japan “Cooking has always been an aspiration,” said U.S. Marine Corps Cpl. Rebecca Messex, a food service specialist with Headquarters and Headquarters Squadron and winner of the Food Service Specialist of the Quarter competition at Marine Corps Air Station Iwakuni, Japan. “I started cooking when I was younger with my family and have always been in the food industry, so cooking has always been a comfort to me.” The Food Service

Texas Military Department - Camp Bullis, TX Under the heat of the Central Texas sun, the culinary specialists with the 536th Brigade Support Battalion, chopped salad, grilled potatoes, boiled beans and frosted chocolate lasagna in the tight space inside the Mobile Kitchen Trailer. Outside, Department of the Army and DoD judges stood with their notepads in hand, jotting down notes and exchanging comments. It was Texas’ turn to turn up the heat and represent Region V for a s

U.S. Army Culinary Arts Team - Erfurt , Germany On an early October 2016 morning in Erfurt Germany, the third day of competition of the 2016 Culinary Olympics, military chefs from the U.S. Army Culinary Arts Team (USACAT) staged themselves outside of their kitchen and awaited a brief from the lead judge. This morning was the culmination of 18 months of training above and beyond their primary jobs with the Department of Defense. The entire 14-member USACAT team woke early t

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

341st Missile Wing Public Affairs - Malmstrom Air Force Base, MT The 341st Force Support Squadron hosted the fourth quarter Warrior Chef Competition Aug. 3 at the Elkhorn Dining Facility. The objective of the competition is to recognize and reward talented culinary experts for superior performance while enhancing culinary proficiency inside or outside of the missile field. “I feel (the competition) instills pride in what we do,” said Master Sgt. Charity Grant, 341st FSS b

U.S. Army Garrison Fort Lee Public Affairs - Fort Lee, VA Chief Warrant Officer 3 J.D. Ward remembers a few years ago how a private first class brimming with overconfidence was introduced to what is now the Military Culinary Arts Competitive Training Event. Within hours of competing, the PFC realized how little he knew about cooking and how much better the competition was. He vowed to learn more and returned for the annual event every opportunity he got. The Soldier eventuall