FORT LEE, Va. –
The Airmen and Soldiers of Joint Base Langley-Eustis' Culinary Arts Team brought their best kitchen creativity to Fort Lee, Va., for the 37th Annual Military Culinary Arts Competition at the Joint Culinary Center of Excellence Feb. 26 to March 9.
The nine-member team joined more than 300 other service members from around the globe at the competition, where they designed delicacies in various categories, including live cooking, hot and cold preparation, and showpiece presentations.
The JBLE team applied the skills they learned during months of intense training leading up to the event. According to Army Sgt. John Hughes, the team chief, the service members began training in November 2011, temporarily stepping away from their normal jobs to focus on training and teamwork.
Hughes, who serves as the enlisted aide of the commander of the Army's Training and Doctrine Command, began preparing the team in February at Fort Eustis for the rigors of competition.
"It's more than cooking in the dining facility. There is different plating, and different culinary styles," said Air Force Senior Airman Axl Fallesgon, a team member assigned to the 633rd Force Support Squadron. "In here you test yourself, and push the limits to enhance the product across different levels."
Once they arrived at the Fort Lee, the team worked long hours in the center's well-appointed kitchens, known as "labs." The chefs dabbled with seafood and poultry dishes, and even produced a large chocolate fondant castle as the showpiece of their display table.
With little time and lots of detail-oriented tasks, the team members relied heavily on each other to finish their dishes in time, learning new techniques and secrets along the way. Even as the fires of competition burned in each chef, teamwork carried the service members through the overnight shifts.
"There's so much talent here, and we're going up against some of the best in the world," said Senior Airman Julie Letner, who works at Langley's Crossbow Dining Facility. "Seeing the group bond and help each other helped me realize that you need teamwork, or you won't succeed."
Army Spc. Cherice Nicholas, assigned to Eustis' 7th Sustainment Brigade, echoed Letner's sentiment.
"I never imagined I'd be doing this at all. There are so many people I have teaching me what I need to know to succeed," she said. "I've learned so much here."
The commitment to teamwork paid off. After the judges poured over the presentations, the chefs received scores, and if applicable, medals. The JBLE team earned 11 medals, including three gold medals.
"You know the competition exists, and you want to consistently do better to prove yourself," Fallesgon said.
As for inter-service rivalries, the team members embodied the ethos of joint operations, bonding as "wingmen" and "battle buddies," and helping each other be successful.
"There may be a little rivalry between the Army and Air Force, but now were coming together, and we get to see how we work together," said Letner. "We're all the same. We're all serving together, defending our country. The uniforms may be different, but we have the same goal."
The complete list of medals is as follows:
Air Force Staff Sgt. Kenny Arciles, 633rd Force Support Squadron
Gold, Category SK-9 (Student, Fish)
Air Force Staff Sgt. Anibal Castillo, 633rd FSS
Silver, Category SK-9 (Student, Fish)
Air Force Staff Sgt. Ghil Medina, 633rd FSS
Silver, Category K-1 (Rock Cornish Game Hen, Chicken or Duck)
Bronze, Category F-1 (Mystery Basket, Professional)
Bronze, Category A-3 (Cold Platter of Poultry)
Air Force Senior Airman Dara Alexander, 633rd FSS
Gold, Category B-3 (Hot preparation/Cold presentation Five-Course Menu)
Air Force Senior Airman Axl Fallesgon, 633rd FSS
Silver, Category SK-1 (Student, Rock Cornish Game Hen, Chicken or Duck)
Bronze, Category SD (Student, Showpieces)
Army Spc. Norman Harvey, 7th Sustainment Brigade
Bronze, Category P-1 (Hot/Warm Dessert)
Air Force Senior Airman Julie Letner, 633rd FSS
Gold, Category SK-1 (Student, Rock Cornish Game Hen, Chicken or Duck)
Army Spc. Cherice Nicholas, 7th Sust. Bde.
Bronze, Category B-3 (Hot preparation/Cold presentation Five-Course Menu)