Culinary Arts Program

Quick Facts

The Joint Culinary Training Event (JCTE) at Fort Gregg-Adams is the largest culinary competition in North America. Since 1973, the competition has been held annually, except for 1991 and 2003 during Desert Storm and Operation Iraqi Freedom. Sanctioned by the American Culinary Federation (ACF), it showcases the talents of military chefs from all branches of the U.S. Armed Forces worldwide. The JCTE also serves as the Military Qualifier for five categories at the ACF National Convention: Chef of the Year, Student Chef of the Year, Pastry Chef of the Year, Student Pastry Chef of the Year, and Student Team of the Year.

In 2008, the Army Chef of the Year competition expanded to include chefs from all service branches under the title Armed Forces Chef of the Year. In 2009, the Army Center of Excellence, Subsistence officially became the Joint Culinary Center of Excellence, further integrating chefs and culinarians from each branch.

The JCTE places special focus on student chefs—the future of military culinary expertise—emphasizing field food service training for large-scale combat operations, as well as nutrition. Daily public viewing at the MacLaughlin Fitness Center, Bldg. 4320, Fort Gregg-Adams, Virginia, features live cooking events and impressive static food displays. This yearly event has it all: gorgeous desserts, seafood, wild game, and stunning centerpieces crafted from edible items. From aioli to zabaglione, JCTE is a feast for the senses, and we look forward to seeing these young military chefs in action. All are encouraged to attend and cheer on the various teams of military chefs as they showcase their skills.