The dust has finally settled from my trip to Germany for the Culinary World Cup.   I’m happy with the results, despite us not earning the top prize, everyone on the team performed well and I am very proud of them.   We made some mistakes along the way, but we're developing new menus and there are things we will work on before the Culinary Olympics.  We're less than two years away from the Culinary Olympics we will continue to work on our defenses and strengthen our attack....so to speak.  Currently, I am prepping for two big events; the All-American Bowl, San Antonio, TX (Jan 3-9) and the 36th Annual Culinary Arts Competition, Fort Lee, VA (March 3-9).  I hope that you will follow these events via Facebook, or just stop by if your in the neighborhood, so you can get a first hand look at the many talents of the Military Food Service Program.  I can't wait to be in San Antonio, I was there last year for the All-American Bowl showcasing Army Food Service and I also had the unique opportunity to be promotion to Master Sergeant at the Alamo.  Not only was I honored with LTG Freakley promoting me to Master Sergeant, this was the first promotion my mother and father were able to attend.  Very proud and historic moment for me.  Again, please follow the Advance Culinary link on Facebook for the latest information.

http://www.facebook.com/home.php?#!/pages/Advanced-Food-Service-Training-Division-Fort-Lee/294337618281