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4 High Desert Warrior                                                                                                             www.aerotechnews.com/ntcfortirwin
        April 1, 2016

Your Troopers

Fort Irwin team sizzles at cooking contest

Submitted by Chief Warrant Officer 3 Joey Espanola

                     Senior Command Food Advisor                    The Fort Irwin culinary team was recognized by leadership of the Army Quartermaster Corps (left to right):
                                                                    Brig Gen. Ronald Kirkland, Army Quartermaster general commandant; Chef Daryl Shular, lead competition judge; Spc.
                         National Training Center                   April Pelayo; Sgt. Dae Kun Ji; Pfc. Tracy Moore; Pfc. Jose Olivares; Command Sgt. Maj. Jimmy Sellars, Army Quartermaster
                                                                    command sergeant major.
   Soldiers from the National Training Center and Fort Irwin
won seven medals in the 41st annual Military Culinary Arts                                                                                                                                                  See CONTEST, page 5
Competitive Training Event at Fort Lee, Va., in early March.

   Team Irwin, comprised of four culinary specialist Soldiers
from the 11th Armored Cavalry Regiment, represented the
NTC by wining gold, silver and bronze medals, and taking
home three commendable awards.

   Sgt. Dae Kun Ji and Spc. April Pelayo won gold in the cake
decorating category and were the only Soldiers who participated
in the live cake demonstration.

   Ji and Pfc. Jose Olivares received silver medals for their work
in the nutrition challenge.

   Olivares and Pfc. Tracy Moore won bronze medals in the
hot food poultry category.

   The three commendable awards were for events such as patis-
serie/confectionery, contemporary hot food, live action show
piece and the nutrition hot food challenge.

   The event is the largest culinary arts competition in North
America and was hosted by the American Culinary Federation.
The MCACTE promotes growth in the culinary profession
with special attention to the tenets of modern culinary develop-
ment, ability, practicality, nutrition, workmanship, economy,
presentation, creativity and concept. This year’s event boasted
16 different military installation teams, two international teams
from France and Great Britain, 243 competitors, and 530
individual entries.

   This was the first time in more than 10 years that Fort Irwin
had representation at the annual competition.

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