Nearly 200 Military Chefs competed this year. All five services were represented. Hundreds of individual and team events were held. This is the largest Culinary Competition in America and needless to say a huge undertaking for culinary staff at Fort Lee.

From my view point (low ranking competitor) I feel they did an amazing job and I’m grateful the Army has allowed the other services to compete in this once in a life time experience for the military cook.

What I would like to do with this discussion is open up a dialog on ways to improve the competition. Did you see anything that could have improved the experience for the competitors? Is there something in the past that has gone to the wayside and might need to be brought back? Did you notice something new that was a success and should be included next year (example: the new certifications testing)? Many high ranking military food service members frequent this board on a regular basis; this is the thread to get your voice heard.