Army Culinary Arts Team wins world Olympic medals

Travis Edwards
Special to The Monitor

Overall view of the U.S. Army Culinary Arts Team’s gold-medal winning display during the 2004 International Culinary Olympics in Erfurt, Germany.

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After seven days of intense competition on the world’s stage, the U.S. Army Culinary Arts Team brought home the gold medal in both the cold-table layout and hot-food competition, and second place overall in the World Culinary Olympics in Erfurt, Germany last week. They once again proved American Quartermasters are among the best military food service professionals in the world.

“The food service warriors of the U.S. Army Culinary Arts Team drew upon all of their leadership skills for their battle in the International Culinary Olympics, and without even blinking an eye exceeded the standard,” said Lt. Col. Don Vtipil, director, Army Center of Excellence, Subsistence, Fort Lee, Va. “I think it is important to note that like all other Army teams, the culinary team excelled in its drive for excellence.”

The Culinary Olympics, held every four years, is sanctioned by the German Chefs Association. This year 11 national military teams from Europe, South Africa and North America participated.

“One of the greatest benefits of being a part of the United States Army Culinary Team is that you get the chance to work with the absolute best food service Soldiers in the Army, in the toughest culinary competitions and do it in an international environment,” said Chief Warrant Officer David Longstaff, culinary arts team manager, Fort Lee, Va.

The military teams compete against an international standard in an attempt to earn a bronze, silver or the coveted gold medal in their specific contest.

“The Culinary Olympics gives Soldiers the opportunity to compete with a variety of cultures; it expands the diversity of the food service industry in the U.S., and increases positive relations with other countries,” said team member, Sgt. Rene Robidoux, Fort Bragg, N.C.

The military Culinary Olympics are held in conjunction with the International Culinary Olympic competition which plays host to 32 national teams bringing 1,200 competitors to the event.

Longstaff noted that “These culinary professionals are warriors first and artists second. Almost half of the U.S. Army Culinary Arts team has either recently returned from a deployment or will deploy in the next few months.”
The popularity of this world event is reflected in the more than 40,000 attendees that visited the venue.

“The experience of meeting and competing with Soldiers from 10 other countries and gaining an understanding of how other armies train and cook is an experience that our Soldiers will take with them for the rest of their lives,” said Longstaff.

“They train hard, live the Army values and take on the elements of the battlefield with rigor and honor,” said Vtipil. “It was simply spectacular to watch them work in unison to win the Gold medals.”

The USACAT team began their competition with the cold table layout earning 10 gold medals and 11 silver medals for their outstanding display featuring the U.S. Army Calvary. The medal count shattered previous medal counts from the competition in 2000.

The team entered 15 centerpieces with each one earning a medal, a feat never before achieved by the American team. This earned the table the highest score in the competition and the gold medal.

“At this level of competition, team work is the most important asset you can have. The team cannot win without it,” said Sgt. 1st Class Rene Marquis, team expeditor, Fort Shafter, Ha. “Every person on the team has to pull their weight so we can all climb to the top of the mountain to get the gold, together.”

In the next event the team prepared two pre-selected three-course meals on a German Army field kitchen system known as the “Karcher Kitchen.” The field kitchen team had to prepare 150 hot meals that were served to spectators while being judged by an international team of judges.

“As the cooking began, the team was recognized for their creativity by modifying the kitchen with a steam table insert on the trailer itself. This allowed the team to be more creative in their meal preparation and added a layer of efficiency that significantly contributed to them earning the gold medal in this event,” said Vtipil. “After five hours of cooking, serving and being judged, the team earned six gold medals with one being awarded for achieving a perfect score in desserts.”

Overall the team finished second in the points total but dominated the medal count with 16 gold medals and 17 silver medals, a record that will be hard to beat, said Vtipil.