Photo By Spc. Santiago Lepper | U.S. Army Pfc. Daejarian Gray, assigned to 703rd Brigade Support Battalion, 2nd...... read more read more
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FORT GREGG-ADAMS, Va- The 49th Annual Joint Culinary Training Exercise (JCTE) held at Fort Gregg-Adams, Virginia, was a monumental event that showcased the finest military chefs from across the U.S. Armed Forces. Among the many participating units, the 3rd Infantry Division stood out, demonstrating exceptional culinary skills and a commitment to excellence in every aspect of the competition. For these soldiers, the event was not just about cooking; it was about pride, teamwork, and elevating the standards of military food service.
The Joint Culinary Training Exercise has a long-standing history as the premier event for military chefs, bringing together personnel from different branches of the U.S. military to compete and learn from each other. This year’s competition, held in March 2025, saw military chefs from across the Army, Navy, Air Force, Marines, Coast Guard and international competitors testing their culinary mettle in various categories, including field cooking, culinary arts displays, and fine dining.
For the 3rd Infantry Division, the JCTE was an opportunity to showcase the Division’s dedication to excellence, not just in combat, but in every aspect of military service, including food preparation.
“This opportunity is more than just a competition.” said Sgt. Kevin O. Mejas Fuentes, the 3rd Infantry Division culinary team lead. “It is a chance to hone our skills, build camaraderie with our fellow service members, and show the pride that we take in our work.”
Dogface soldiers took to the competition floor with grit, creativity, and a keen sense of discipline.
“Cooking in this competition is unlike cooking anywhere else.” said Pfc. Daejarian Gray, a 3rd Infantry Division Chef in the competition. “This is the biggest stage in our field, there's lights, judges, crowds and everything you do is on display. It is a place that really tests you as a culinary specialist.”
For the culinary team of the 3rd Infantry Division, the JCTE provided an opportunity to refine their skills in a controlled, high-pressure environment. Cooking for the military can often mean preparing meals under difficult conditions, such as in the field or on deployment. The JCTE, however, simulates these challenges while also pushing competitors to maintain a high standard of quality. Sergeant First Class Taneil Jordan-Mendiola, a member of the 3rd Infantry Division, the lead of the culinary team competing, expressed how the competition brought out the best in her team.
“We spent months preparing for this event,” she explained. “It’s a test of not just technical cooking skills but also teamwork. The pressure of competition pushes you to think creatively, stay focused, and work seamlessly together to create the best possible results. It’s an experience unlike any other.”
In addition to testing their culinary skills, the team learned valuable lessons in leadership and resilience. The experience allowed them to strengthen not only their technical cooking abilities but also their leadership and mentorship skills, which are key components of military life.
“This competition is a great way to push yourself, but also to mentor the younger soldiers coming up,” said Chef Andre Rush, a retired Master Sgt. and former White House Chef. “It’s an opportunity for the more experienced members of the team to help guide the less experienced, to show them how to handle the pressure of the competition, and teach them the finer points of military culinary service.”
As did all of the competitors, the 3rd Infantry Division team showcased their skills as culinary specialists. Their dedication, teamwork, and professionalism were on full display, and many of their competitors and judges took note of their talent.
“We may not have won every category, but the most important thing is that we gave it our all,” said Specialist Spc. Alan Parson, a member of the 3rd Infantry Division team. “It’s a proud feeling to represent our Division and show what we can do. We’re already planning for next year’s competition. We’ll take what we learned this year, and we’ll come back even stronger.”
The 49th Annual Joint Culinary Training Exercise was a reminder of the crucial role that military chefs play in sustaining not only the well-being of soldiers but also the overall success of military operations. The 3rd Infantry Division’s participation was a testament to the Division’s ongoing commitment to excellence, teamwork, and leadership, which are the cornerstones of the U.S. Army.
| Date Taken: | 03.09.2025 |
| Date Posted: | 03.11.2025 13:20 |
| Story ID: | 492344 |
| Location: | VIRGINIA, US |
| Web Views: | 73 |
| Downloads: | 0 |
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