Guest post from FSCS Luis Bello-Leon, Special Command Aide Program Manager (CG-00):
Earlier this month, a Coast Guard team made history at the U.S. Army Culinary Arts Competition at Fort Lee, VA. Meeting for the first time on the day of the competition, these Coast Guard Chefs from all over the country came together and pulled out third place. For the first time in the history of this event, a non-Army team stood proudly on stage holding a trophy they had pursued for 5 long years!
Our team was comprised of:
FSC Erik Claire (Team Manager): FS "A" School, TRACEN Petaluma
FS1 Jason Stagnitto: D7, Special Command Aide
FS1 Stephen Bishop: LANTAREA, Special Command Aide
FS2 Eddie Fuchs (Team Captain): DHS
FS2 Kathleen Heitman: USCGC HAMILTON
FS3 Lauren Foley: USCGC ALDER
FS3 Jason Rohrs: USCGC EAGLE
FS3 Clark Lauer: USCGC CONFIDENCE
The annual, high-paced event is considered the Super Bowl for military chefs. It is the largest culinary competition in the U.S. and brought together more than 200 competitors from 26 military installations. Sanctioned by the American Culinary Federation (ACF), the competition is judged by ACF judges and instructors from England, Sweden, and other countries.
Congratulations to Team Coast Guard!
