Naval Supply Systems Command (NAVSUP) is supporting a group of 26 U.S. Navy Culinary Specialists (CSs) March 7-12 at the 40th annual Military Culinary Arts Competitive Training Event at Ft. Lee, Virginia.

Throughout the event, the Navy's two teams comprised of 10 members each ("U.S. Navy Culinary Team" and "NAVSUP USA Navy Culinary Team") and six individuals will compete for top honors in a variety of team competitions, and individual competitions such as Student Chef of the Year and Armed Forces Chef of the Year.

"Competitions like this build professional culinary skills and help CSs receive continuing educational hours toward accreditations and certifications," said Chief Warrant Officer (CW05) Alicia Lawrence, NAVSUP's competition coordinator. "It also provides the kinds of skills CSs need aboard ships to work special events in support of dignitaries, receptions, and wardroom functions. Plus, it's this kind of training that helps our CSs advance within their rating."

Lawrence went on to say that the training CSs get at these events is shared with other CSs when they take knowledge back to their commands. Additionally, she said, these events offer CSs the opportunity to gain skills that will be marketable when they leave the Navy.

"As directed by the Chief of Naval Operations Adm. Jonathan Greenert and Commander NAVSUP Rear Adm. Jonathan Yuen, Navy Food Service will continue to work with all our stakeholders from the fleet; Commander, Navy Installations (CNIC); and U.S. Navy type commanders to find ways ashore to continuously hone our Navy chefs' skill sets to assist them in performing their jobs better at sea," said NAVSUP Navy Food Service Director Cmdr. Danny King.

"Opportunities like this one are aligned with the recently established CNIC and NAVSUP Food Service Partnership, in which CS training and development is a key pillar for our Navy chefs," King added.

CSs participating in the event were chosen by the Navy Food Management Teams in San Diego, California; Pearl Harbor, Hawaii; and Norfolk, Virginia.

The training event attracts U.S. military culinarians representing all services from around the world as a means to showcase their talents and skills in a competitive training environment. More than 200 military members competed last year.

Members of the public are invited to view the various competitions each day, 9 a.m. - 5 p.m. Admission is free.

An awards ceremony will be held following the competition.

NAVSUP provides U.S. naval forces with quality supplies and services. With headquarters in Mechanicsburg, Pa., and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP oversees logistics programs in the areas of supply operations, conventional ordnance, contracting, resale, fuel, transportation, and security assistance. In addition, NAVSUP is responsible for quality-of-life issues for our naval forces, including food service, postal services, Navy Exchanges, and movement of household goods.


For more news from Naval Supply Systems Command, visit www.navy.mil/.