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An ACES Aspic Training Video for the 2008 competition.
Culinary Arts Program – U.S. Army Culinary Arts Competition
The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.
The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.
The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
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Emeril, Guy Fiottie, and plenty of other head chefs have nice houses. The other day I was wondering what did they do to not only make it a luxury but also their houses are green and Energy saving. Their home appliancesran on a lower percentage cost then a normal house hold. That got me looking on how to reduce home energycosts. I stumble upon a site that looked promising. It was called Microsoft-hohm.com. They teach simple but effective ways of reducing energy costs. They have 5 categories to save.
The first category is appliances. Cleaning dryer lint will not only improve efficiency but take away the possibility of a house fire. If you can, stringing clothes on a line outside will improve costs. Setting your computer to go into a sleep mode when not in use will help costs. Putting your copier to a low power mode, when not in use. Use auto-dry or moisture sensor when drying clothes with your dryer.
Walls window and doors is the second. Insulation in your attic increases r-values. Checking your chalking or weather stripping, for any needs of repair, will help save. Increasing insulation to a R-19, R-30 or R38 will save.
House exterior will save also. When re-roofing use rigid sheathing insulation. When replacing siding add external sheathing beneath the siding. Energy-star roofing material with solar reflection will save in cooling costs. Insulating the perimeter slab, of your house saves energy costs.
The fourth is heating and cooling. Adjusting the temperature of your home, by 5 to 15 degrees Fahrenheit, before you go to sleep or whenever you leave your home. Replacing your central air conditioner, with an Energy Star-labeled conditioner with a SEER equal to 14, 15, 16, or 17, will save money.
The 5th but still important is lighting. Instead of incandescence bulbs use a more efficient bulb. When leavening the house or a room make sure to cut out the lights to save energy.
Those 5 sets of things reduced my energy cost and those of the head chefs by a big percentage. They can save you money also.