LANGLEY AIR FORCE BASE, Va. –
Two Langley Airman are to participate in the 34th Annual United States Army Culinary Competition going on now through March 13 at Fort Lee.
For more than two weeks, Senior Airmen Ashley Martinez and Leandre Inness, who both work in food services for the 1st Force Support Squadron, worked with six other military members from Fort Eustis, Fort Story and Naval Amphibious Base Little Creek in preparation for the competition.
"This is the first time in history of the competition that a joint forces team has competed in the event," said Army Staff Sgt. Helen Osby, Headquarters and Headquarters Company, 7th Sustainment Brigade. "The only branch missing was the Marines due to the last minute decision to make it a joint team."
The joint team displayed their culinary skills Feb. 20 to members and leaders of the Fort Eustis community. The pre-show did not include the exact entrees the team will take to Fort Lee for the competition, due to the rivalry between the culinary teams.
The Eustis team's trial began with setup Feb. 28 and a public showing this week. Judging is March 11 and 12 with an awards ceremony March 13.
The annual competition, held each year at Fort Lee, is the largest culinary competition in the nation, drawing teams from all branches of the U.S. military and installations worldwide, as well as a team representing the British forces.
This year more than 160 active-duty, Reserve and Guard gourmets will descend on Fort Lee, putting their skills, knowledge and creativity to the test against other teams.
The participants can compete in more than 40 categories that include ice carving, show piece, pastries, junior chef of the year, senior chef of the year, and installation of the year.
The yearly competition allows military epicureans the opportunity to attend workshops, giving the chefs the opportunity to hone their culinary skills and raise the standards of culinary excellence in the military.
"I had never heard of this competition," said Airman Inness. "When I was asked to participate I looked it up on the internet and I was honored."
Airman Inness has created his own dish for the competition, but to keep a competitive edge the dish will remain a secret until the day it is displayed.
"I have learned a lot in the last few weeks that I have been here," said Airman Martinez. "Some of the things I learned were some technical terms of culinary cooking, different cutting styles, making sauces and plating- making the dish more appealing to the eye."
Airmen Martinez and Inness feel the team is well prepared and are ready to compete.