Fact Sheets

U.S. Army Culinary Arts Competition

• The 34th Annual U.S. Army Culinary Arts Competition will take place at Fort Lee, Virginia, for two weeks Feb. 28 – March 13, 2009. 
• The competition is the largest culinary competition in the United States and is open to individuals and teams from all military branches.
• Judges, certified through the American Culinary Federation, measure chefs against civilian standards.  Medals received from federation entries can be used toward chef certification.
• There are more than 40 different events during the competition including Chef of the Year and the field competition, where competitors cook in an authentic military field environment.
• The field competition is open to the public and the three-course meals prepared by competitors will be served restaurant-style.

U.S. Army Food Service Specialist

• The Army food service program is housed at the Quartermaster Center and School at Fort Lee, Virginia.
• To become an Army food service specialist, soldiers must complete nine weeks of basic training and nine weeks of advanced individual training, including practice in food preparation. The training includes work in the classroom and in the field.
• Soldiers who complete the program can become an advanced level food service operations specialist responsible for supervising and training Soldiers within the same discipline.
• Soldiers may continue their education in the Advanced Culinary Skills Training Course, a very intense hands-on course designed to improve the overall skills of an experienced cook to help further their career.

U.S. Army Culinary Arts Team (USACAT)

• The U.S. Army Culinary Arts Team serves as the U.S. National Military Culinary Team and competes at local, national and international culinary competitions. Team members are selected through military competitions and qualifying events.
• USACAT represents the elite of military chefs.  The team trains at the Army Center of Excellence, Subsistence, Fort Lee, Va.
• The team won the silver medal overall at the World Culinary Olympics in October 2008.  The team also took home two gold medals in the hot and cold food competitions.
• Since its establishment, the USACAT has won more than 400 team and individual medals.
• USACAT will return to international competition in 2010 when they compete in the Culinary World Cup.