USACATUnited States Army Culinary Arts Team
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While you may not find seaweed salad, herb-infused turkey breast or green chocolate mousse crunch cake at an average installation dining facility, they were highlights of the gold-medal-winning hot food meal USACAT served to diners at the event.
For USACAT, the cold-food event immediately followed the hot-food event, leaving them little time to celebrate their gold medal performance.
In 24 hours of non-stop kitchen work, USACAT made, plated and preserved seven, three-course meals.
Serving up dishes that delivered, the judges found USACAT worthy of gold for their cold-food presentation.
The table was very impressive," said Chief Warrant Officer 4 Robert Sparks, USACAT manager.
Though USACAT received gold medals in both the hot and cold-food events, with a combined score of 183.
Coming in second isn't what we were there to do--we went to become champions," said Fuchs, USACAT apprentice.
USACAT trains at the Army Center of Excellence, Subsistence, Fort Lee, Va.