FORT LEE, Va. — After a week-long rehearsal at the Quartermaster School’s Joint Culinary Center of Excellence here July 6-12, several military chefs are in New Orleans this week showcasing their skills at the American Culinary Federation National Convention.
Representing the Department of Defense are a five-member U.S. Coast Guard Team, Army Sgt. 1st Class Marc Susa and Army Spc. Naya Pender. They are the winners of the student team, master chef and student chef categories of the 2018 Joint Culinary Training Event held at Fort Lee in March. They are entered in the same categories at the national convention, and will be pitting their abilities to create delectable flavors, aromas and visual presentations against comparable civilian culinarians from every corner of the country.
