By Pamela Holz, local chef and cooking show host
FORT CAMPBELL, Ky. – There is a buzz of competition on Fort Campbell… and it is coming out of the APSU Culinary Kitchen. The team of student chefs is gearing up to participate in the 2015 Military Culinary Arts Competitive Training Event (MCACTE). This military competition, held at Fort Lee VA at the end of February into March, is structured to be similar to the World Culinary Olympics (held every four years in Erfurt, Germany).
Led by SFC Jason Coy, referred to by his students as the “Best Chef in the Military,” the Fort Campbell team will be participating in 16 different categories, including desserts, appetizers, hors d’oeuvres, vegetable, local, and various other categories which highlight chefs with different years of experience.
According to the website, the competition “encourages growth in the culinary profession with special attention to the tenets of modern culinary development-ability, practicality, nutrition, workmanship, economy, presentation, creativity, and concept. The training event provides an opportunity to raise culinary excellence and professionalism.”
In the days between now and the end of February, the Fort Campbell chefs will be practicing and perfecting their recipes, training within the time constraints given: 20 minutes to set up, 75 minutes of cook time, 15 minutes for plating, and 20 minutes for cleanup.
Invited to come and observe a practice session, I arrived in time to see four student chefs prepare their stations. The time clock started, and the chefs, who have been working together for three months, began methodically preparing their recipes. Specialist Tracy Cumbee from Andrews, SC was preparing the salad, Jayson Stephens (St. Vincent Caribbean) handled the Fish Mousseline and Crayfish, while PFC Takoria Perry (Verno Beach FL) dedicated herself to the Chicken Escoffier #3192 and Specialist Aaron Gray (Northern MI) went to work on the multiple elements of his dessert plate of Sweetrice and Pistachio Cake.
Focused and dedicated to their respective tasks, these four chefs worked in close quarters, talking and encouraging each other as time ticked by. Meanwhile, the rest of the kitchen was bustling with other chefs on the team, prepping ingredients and experimenting with techniques to make their entries stand out from the competition. Calmly overseeing all of the activity, SFC Coy prepared lunch for the team, while Sgt. Chad Burton wove his way through the kitchen and chefs, pointing out suggestions here and giving tips there.
Sgt. Burton is this year’s team captain, under the guidance of SFC Coy. “We will arrive at the competition in Fort Lee on the 25th. The first day of competition begins Feb. 28 and runs through Mar. 13, ending with an awards ceremony that we hope to bring home the coveted installation of the year award,” Sgt. Burton explained with the confidence of experience. “This will be Jason’s third competition. He headed a team from Germany in 2012 and was head of the 2014 Fort Campbell team… He is driven, and he is the only person I have met with more passion for food than I have. This will be my 2nd competition. I was a member of the Fort Campbell team that competed in 2013. This is my first year going as the captain.”
The allotted time was up, and the plates were assembled on a display table. Chefs Coy and Burton inspected each dish, giving out quiet suggestions as to improvements that could be made. Forks were distributed, and the tasting began. Having seen the dishes through from raw ingredients to the final plate, it was rewarding to be able to savor the flavors of their hard work. Each chef took in feedback for their dishes, which they will prepare again… and again… and again as they gear up for victory in this year’s Military Culinary Arts Competitive Training Event.
Photos by Pamela Holz