April 12, 2007 (Story and photos by Petty Officer Kip Wadlow) Torches, electric grinders and chainsaws are tools usually found in garages, garden sheds and hardware stores, not kitchens.

But when these unusual cooking utensils are combined with a splash of pride, sprinkling of cross-service rivalry, a prestigious Army culinary competition, a handful of talented Coast Guard chefs and brought to a boil, it creates a recipe for success.

The nine men and women of the Coast Guard's culinary team, representing the nation's smallest military service, competing in the 32nd Annual U.S. Army Culinary Competition at Fort Lee, Va., did more than hold their own against the best culinary teams the Army, Air Force and Marine Corps have to offer. They won and won big.

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