Coast Guard members honored during 37th annual Military Culinary Arts Competition

5th Coast Guard District NewsPORTSMOUTH, Va. — Coast Guard petty officers were honored during the 37th Annual Military Culinary Arts Competition at Fort Lee, Va., Friday.

The two-week event is hosted by the Joint Culinary Center of Excellence and is sanctioned by the American Culinary Federation. The competition, which the federation recognizes as the largest competition in the continental U.S., is open to culinary teams from each of the armed forces.

The Coast Guard team took 1st place for the Special Judge’s Award for Best Overall Table Exhibit – Category Cold Food Competition. During this part of the two-week competition, teams worked for 36 consecutive hours to display their food.

Coast Guard Chief Petty Officer Jason Stagnitto and Petty Officer 1st Class Edward Fuchs were also awarded with 1st place in the Nutritional Hot Food team challenge with a score of 37.5 out of a possible 40.

The competition also had individuals and teams compete in junior chef of the year, nutritional challenge, student skills team, ice carving, field competition, the cooking portion of the enlisted aide competition and contemporary cooking categories.

Petty Officer 2nd Class Jason Rohrs was additionally honored by being selected to join the United States Army Culinary Arts Team. The USACAT is the U.S. National Military Culinary Team and competes in local, national and international events. Rohrs was one of five participants selected from a field of 30 servicemembers evaluated to join the team. Rohrs joins Petty Officer 1st Class Edward Fuchs and Petty Officer 1st Class Katie Hietman as part of USACAT.

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