11/23/2022
And just like that, the Last Class of 2022 is in the books! What a great class to finish out the year with.
Advanced Culinary Skills Training Division - Fort Lee
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- Culinary Arts Competition - USACAT (World Cup, Olympics) - Enlisted Aide Training Program - Advanc
Our staff represents all five (5) services; we take pride in providing advanced culinary training to all the services as well as enlisted aide training for select personnel.
Operating as usual
11/12/2022
Shots from Class 23-002 and their French themed 7 course meal. Great Job Chefs!!!
11/12/2022
Photos from Class 23-001 and their inspired End of Course Meal.
The Chefs had to execute a 7 course meal plus additional Hors D’oeuvres and Mignardise. Great Job Chefs!!! Well done!
11/07/2022
Reminder:
Please be advised that Sisisky Blvd. Gate will be closed Nov. 7-13 to allow for the installation of an inbound lane speed hump. In a statement about the project, the Directorate of Emergency Services said, “The road humps are a mitigation measure that assists in the reduction of speed as vehicle traffic transits thru access control zones in and out of the gates. It is a necessary safety measure for our DA Security Guards as well.” If weather conditions do not permit the work to be completed that week, the project will be rescheduled for Nov. 14-20.
10/28/2022
Here are some shots from Class 23-001 and 002 of their awesome buffet meal.
Great job Chefs!!
09/22/2022
Our twist on Oktoberfest...VICTOBERFEST!
Thank you class 22-010 for executing an outstanding meal!
09/22/2022
Shots from Class 22-009 and their Modern Italy themed 7 Course Meal. Great job Chefs! You made it!
09/09/2022
Action Video of todays Brazilian Buffet meal.
09/09/2022
Here are some action shots from Class 22-009 and 010’s Brazilian themed Buffet meal. Great job Chefs! You all did an amazing job.
08/13/2022
Today the Old Dominion chapter hosted a practical certification exam. One Army and one Air Force chef. Two Certified working Pastry chefs passed the grueling 3.5 hr exam. They had to make a seasonal fruit tart with pastry cream, Paris Brest, eclairs, swans, banana nut quick bread and a decorated cake using a medium of three different piping techniques. thank you for being available with your time.
08/05/2022
Second round of pictures from todays graduation 22-007/008
08/05/2022
Todays class of 22-007-008 graduated. We challenge them to go out and teach others what they have learned, be leaders, continue to learn, grow and try new things.
08/05/2022
Wednesday, Class 22-007 gave us a Mediterranean inspired meal. Great Job Chefs!!!!
08/05/2022
Thursday, Class 22-008 gave us a Taste of Indian Cuisine. Great Job Chefs!!!!
07/22/2022
Photos from class 22-007/008’s Bayou themed buffet. They did an amazing job!
06/16/2022
Great Job this week Chefs! Over the last two days Class 255 and 256 executed back to back 7 course Meals. And now we sprint to graduation!!
06/06/2022
Shots from Class 22-005/006 and their French inspired buffet meal. Great job Chefs!! Also, we want to give a big shoutout and Congratulations to Chef Edward Fuchs on his promotion to Senior Chief!! Congratulations 🎉🎊🎁🍾🎂
05/21/2022
Action shots from Class 22-005 and 22-006.
Week 2 is officially in the books. This week the students got hands on instruction on Classical Cuts, Fish and Meat Fabrication, stocks, Salads, and Sauces.
04/29/2022
Congratulations Classes 22-004 & 22-011!!!! Thank you CW4 Rosado-Haliday & SCPO Brown for your inspiring words!!!!
04/28/2022
Class 256 Fired back with their own stellar “Modern Mediterranean” inspired 7 course meal. Great Job Chefs!! You all have come such a long way over the past 6 weeks.
04/28/2022
It’s hard to believe we are already halfway through week 6.
Class 255 conducted a rockstar Scandinavian 7 course meal for their EOC. Great Job Chefs!!
04/17/2022
Shoutout to Class 22-004 on their awesome Disney themed Buffet Meal. Great Job Chefs!!
04/02/2022
Coming in Hot!! Week 2 for 22-004 and 011 is in the books.
This week the students studied Knife Skills, Beef Fabrication, Poultry Fabrication, fish Fabrication, Lobster Fabrication, Oysters Casino, Salads, Stocks, and Sauces. Great Job Chefs!!
03/11/2022
Wow!!! What a week! Wrapping up the final day of the JCTE with the International Teams, Army Enlisted Aide of the Year, and the Masters category. Great Job Chefs!!
03/10/2022
Military Masters! Last Event! Congratulations Chefs!
03/10/2022
Internationals! USA & UK!
03/10/2022
Enlisted Aid of the Year!
03/10/2022
Pastry Chef of the Year! Congratulations Chefs!
03/10/2022
Cold Plating! Outstanding Job USA & UK!
03/10/2022
Center Pieces! Great Job Chefs!
03/10/2022
03/10/2022
What beautiful Showpieces the teams presented this morning.
03/10/2022
Action shots from Pastry Chef of the Year!!! Great job Chefs!!
03/09/2022
Student Team of the Year Event! Congratulations Chefs, you are the future!
03/09/2022
Some shots from todays action with the student skills teams. What a great performance from all of these young Chefs. Great job!!
03/09/2022
Some photos from Yesterdays action in the Nutritional Hot Food Challenge.
03/08/2022
The Nutritional Hot Food Challenge! Congratulations Chefs!
03/07/2022
Updated Medal board
Tag your teams!
03/06/2022
Student Chef of the Year! We look forward to seeing you in future events! Congratulations Chefs!
Address
1630 Byrd Avenue, B4200
Fort Lee, VA
23801
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Videos
Action Video of todays Brazilian Buffet meal.
Work hard play hard
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Logistics Training Department - LTD, U.S. Arm
Adams Avenue -
Alpha Company 244th QM BN - FT LEE
Alpha Co 244th Qm Bn -
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Other Government Organizations in Fort Lee
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U.S. Army Deployment Excellence Award Program
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U.S. Army Logistics Captain's Career Course -
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23801
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Echo Company, 16th Ordnance Battalion
Mahone Avenue
Comments
What is the latest medal count? How did Hawaii and Fort Stewart do on MKT?
45th Annual Joint Culinary Training Exercise Day 2 streaming alive here https://www.youtube.com/user/scoekmo1
The 45th Annual Joint Culinary Training is now being live streamed at https://www.youtube.com/user/scoekmo1
Now streaming live is BG McBride and CSm Vidal (QM) cooking Seared Beef Tenderlion
11am will be BG Hoyle and CSM Casarez (OD) cooking a Classic Finnish Meal
1:30pm BG Haelwig andCSM Scarborough cooking a Duty Station Dessert
Now streaming live is BG McBride and CSm Vidal (QM) cooking Seared Beef Tenderlion
11am will be BG Hoyle and CSM Casarez (OD) cooking a Classic Finnish Meal
1:30pm BG Haelwig andCSM Scarborough cooking a Duty Station Dessert
This is where I learned how to cook, in 1974.
Benjamin Christopher Butler check this out .
Maybe you can change your mos
Maybe you can change your mos
Would anyone be able to help for the 2019 DoDEA Europe Culinary Competition in Feb or March? If so please contact me. I am a culinary arts instructor at RAF Alconbury.
On behalf of all staff at JCCoE and the Advanced Culinary Training Division, we want to especially congratulate the following two Soldiers on their selection to the USACAT Team.
SPC Pender, Naya -- USAREUR
SPC Tran, Katelyn -- Fort Carson
SPC Pender, Naya -- USAREUR
SPC Tran, Katelyn -- Fort Carson
SUBJECT: 2018, 43RD Annual, Joint Culinary Training Exercise Special Awards Winners:
Judges Award, Best Overall Cold Food Table: Gold -- Hawaii
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Best Exhibit, Culinary Showpiece: Gold -- SGT Bautista, Klinton -- Joint Base, Lewis-McChord
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Best in Class; Contemporary Cooking Category K Professional: Gold -- SSG Allen, Michael -- USAREUR
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Best in Class; Contemporary Pastry Category P Professional: Gold -- SGT Poe, Samantha -- Fort Myer
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Nutritional Hot Food Challenge Winner: Sliver -- SGT Hoyt Joshua / SPC Nguyen, Huy -- Fort Drum
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Military Hot Food Kitchen Competition Winner: Gold -- Fort Drum
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International Team Winner: Gold -- Germany
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Student Team Skills Champion: Silver -- Coast Guard
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Army Enlisted Aide of the Year: Silver -- SFC Flemister, Matthew -- U.S. Army Cyber School of Excellence and Fort Gordon
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Armed Forces Student Chef of the Year: Gold -- SPC Pender, Naya -- USAREUR
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Armed Forces Chef of the Year: Silver -- SFC Behr, Steven -- Fort Carson
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Armed Forces Master Chef of the Year: Gold -- SSG Susa, Marcpaul -- Joint Base, Lewis-McChord
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USACAT Team Selectee's Announcement:
SPC Pender, Naya -- USAREUR
SPC Tran, Katelyn -- Fort Carson
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Judges Award, Best in Show: SFC Boggs, Lagena -- Fort Drum
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Culinary Team of the Year Runner-Up: Coast Guard
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Culinary Team of the Year Winner: Hawaii
Judges Award, Best Overall Cold Food Table: Gold -- Hawaii
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Best Exhibit, Culinary Showpiece: Gold -- SGT Bautista, Klinton -- Joint Base, Lewis-McChord
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Best in Class; Contemporary Cooking Category K Professional: Gold -- SSG Allen, Michael -- USAREUR
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Best in Class; Contemporary Pastry Category P Professional: Gold -- SGT Poe, Samantha -- Fort Myer
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Nutritional Hot Food Challenge Winner: Sliver -- SGT Hoyt Joshua / SPC Nguyen, Huy -- Fort Drum
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Military Hot Food Kitchen Competition Winner: Gold -- Fort Drum
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International Team Winner: Gold -- Germany
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Student Team Skills Champion: Silver -- Coast Guard
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Army Enlisted Aide of the Year: Silver -- SFC Flemister, Matthew -- U.S. Army Cyber School of Excellence and Fort Gordon
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Armed Forces Student Chef of the Year: Gold -- SPC Pender, Naya -- USAREUR
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Armed Forces Chef of the Year: Silver -- SFC Behr, Steven -- Fort Carson
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Armed Forces Master Chef of the Year: Gold -- SSG Susa, Marcpaul -- Joint Base, Lewis-McChord
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USACAT Team Selectee's Announcement:
SPC Pender, Naya -- USAREUR
SPC Tran, Katelyn -- Fort Carson
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Judges Award, Best in Show: SFC Boggs, Lagena -- Fort Drum
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Culinary Team of the Year Runner-Up: Coast Guard
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Culinary Team of the Year Winner: Hawaii
Disclaimer to JCTE awardees, please come to Advanced Culinary Training Division to receive your certificates as soon as possible.
Proud of those shiney little badges!!
Nice going Fort Campbell.
Nice going Fort Campbell.
You are the best!
My son will soon be coming to Fort Lee for Food service courses. I have so many questions . Am I in the right place? Where does he stay on base? Is it barracks or something different. How much down time will he really have? Is he allowed to leave the base on weekends? Can he have a laptop there? Also would love to hear what do expect in terms of level of skills and instructors.