Photo By William Dodge | FORT GREGG-ADAMS, Va. – Team U.S. Navy pose for a photo during the 49th Joint...... read more read more
In a display of culinary prowess and dedication, U.S. Navy culinary specialists (CSs) recently showcased their skills at the 49th annual Joint Culinary Training Exercise (JCTE). Held from Feb. 28 to March 7, 2025, at Fort Gregg-Adams, Virginia, the event brought together over 150 military personnel from various U.S. installations and allied forces, including teams from the Republic of Korea, Germany, the United Kingdom and France.
For many new culinary specialists, the opportunity to compete at JCTE represents a significant milestone early in their careers. Culinary Specialist Seaman Alejandro Escobar, who enlisted in the Navy to build a future with purpose, expressed his excitement about being selected.
“I never thought I’d be competing on a national stage just months after completing training,” said Escobar. “It proves that in the Navy, you get opportunities you wouldn’t find anywhere else.”
Embarking on a Culinary Voyage
The journey to becoming a Navy culinary specialist begins at the Navy Culinary Specialist "A" School located at Fort Gregg-Adams. Annually, this institution trains approximately 3,900 new culinary specialists, emphasizing essential skills such as sanitation, nutrition, cooking techniques, baking, and culinary mathematics. The training culminates in "Galley Week," where students apply their knowledge in a simulated shipboard kitchen environment.
For Culinary Specialist 3rd Class Tami Martinez, who previously worked in restaurants before enlisting, the transition to military life was challenging but rewarding.
“I’ve always loved cooking, but the Navy has given me a sense of discipline and teamwork that I never experienced before,” said Martinez. “Being able to represent my branch in a competition like this is incredible.”
Opportunities Beyond the Galley
A career as a culinary specialist in the Navy offers more than just cooking, it provides avenues for personal and professional growth. CSs have the opportunity to advance through the enlisted ranks and may qualify for commissioning programs such as limited duty officer (LDO) or chief warrant officer (CWO), depending on their rank and experience.
Culinary Specialist Submarine 3rd Class Angelo Steinhauer, who dreamed of traveling the world while pursuing his culinary passion, sees his career as more than just a job.
“One day, I could be feeding thousands of Sailors aboard an aircraft carrier; the next, I could be serving dignitaries at an official function — the variety of experiences is amazing,” said Steinhauer. “If you love cooking and want to see the world, this is the best career you could ask for.”
Participation in events like the JCTE not only hones their culinary skills but also fosters camaraderie and exposes them to diverse culinary traditions. For new CSs, being selected to compete so early in their careers is both an honor and a testament to their dedication.
Advice for Future Culinary Specialists
When asked what advice they would give to those considering the Navy and the culinary specialist career field, the message was clear: embrace the challenge.
“If you have a passion for food and a drive to succeed, the Navy will take you further than you ever imagined,” Escobar said.
“The training is tough, but the rewards are worth it,” said Martinez. “You’ll gain skills that will last a lifetime, whether you stay in the Navy or take your experience into the civilian world.”
For those with a passion for the culinary arts and a desire to serve their country, the Navy's culinary specialist rating offers a unique blend of both. The role promises challenges and rewards, from daily meal preparations to participating in prestigious competitions like the JCTE. The Navy provides a structured career path for all its ratings with opportunities for advancement and professional development.
As the Navy continues to emphasize the importance of quality nutrition and morale among its ranks, the role of the culinary specialist remains vital. The recent achievements of the newest CSs at the JCTE underscore the dynamic and rewarding nature of the career field.
Navy Culinary Arts Team Dominates JCTE
The Navy Culinary Arts Team (NCAT) left an impressive mark at the 49th Annual Joint Culinary Training Exercise, taking home 19 medals across multiple categories. The team secured 12 gold medals, including top honors in the Operational Hot Food Kitchen event and Student Pastry Chef of the Year, awarded to Culinary Specialist 3rd Class Tami Martinez. Culinary Specialist 2nd Class Jonathan Ortiz, new to working with chocolate, also took a gold medal in the Chocolate Centerpiece category. Three silver medals were awarded in categories such as Nutrition and Student Chef of the Year, which was won by Culinary Specialist Seaman Alejandro Escobar. Additionally, NCAT claimed four bronze medals in various cold food display competitions. Their dominance extended to three "Best in Show" awards, culminating in being named 2025 Culinary Team Runner-Up of the Year. These victories highlight the Navy’s commitment to excellence and the world-class training that prepares its culinary specialists for success in both competition and service.
NAVSUP's Role in Navy Culinary Excellence
Naval Supply Systems Command (NAVSUP) plays a crucial role in shaping the culinary specialist career field by overseeing the Navy Food Service Program. This program provides operational and financial policy guidance to enhance the quality of life for Sailors by ensuring that Navy general messes deliver high-quality, nutritious meals that exceed customer expectations efficiently and economically. Through initiatives like JCTE and continuous professional development, NAVSUP ensures that Navy culinary specialists are well-equipped to support the fleet while maintaining culinary excellence.
For more information on becoming a Navy Culinary Specialist, visit https://www.navy.com/careers-benefits/careers/business-logistics-administration/culinary-specialist.
For more on the Navy’s participation in the 49th Annual JCTE, view the article from the Center for Service Support at https://www.dvidshub.net/news/492621/navy-culinary-specialists-showcase-their-skills-49th-joint-culinary-training-exercise, and for more on the competition in general, visit https://quartermaster.army.mil/jccoe/Special_Programs_Directorate/Culinary_Arts/Culinary_Arts_main.html.
| Date Taken: | 04.03.2025 |
| Date Posted: | 04.03.2025 13:58 |
| Story ID: | 494499 |
| Location: | FORT GREGG-ADAMS, VIRGINIA, US |
| Web Views: | 184 |
| Downloads: | 0 |
This work, Navy's New Culinary Specialists Serve Up Excellence at Joint Culinary Training Exercise, by TSgt Ted Nichols, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Chef
Culinary Specialist
Food Service
United States Navy
