Vol. 49, No. 3, March 2020
Serving the Greater Stuttgart Military Community
www.stuttgartcitizen.com
Thirteen top Soldiers from across Europe converged at U.S. Army Garrison Stuttgart from March 1-4 to compete in Installation Management Command — Europe’s “Best Warrior 2020” competition. The event began with a ruck march. To see more images from the competition, turn to page 5. The full story can be found on StuttgartCitizen.com. Photo by Jason Johnston, TSC Stuttgart
Best Warrior
2020
US military chefs take silver at culinary olympics By Sgt. Alexis Gonzalez American Forces Network, Stuttgart U.S. military chefs showed their love of cooking over Valentine’s Day weekend during the 2020 Internationale Kochkunst Ausstellung culinary olympics. Nearly 1,800 top chefs from around the globe took part in the event, held Feb. 14-19 at the Stuttgart Messe in Leinfelden-Echterdingen. The U.S. Army Culinary Arts Team competed on Sunday, Feb. 16. Among military teams, the U.S. team ranked second overall, earning the silver medal. The Swiss Armed Forces Culinary Team took gold. The teams from Germany, Britain, and Hungary finished third, fourth, and fifth, respectively. The competition was fierce. Military chefs bent over shining white plates teeming with roasted meats, vegetables and decadent sweets in their assigned kitchen. Behind the scenes, the U.S. military team effort was what truly made them champions. Arriving at 5:30 a.m. on the morning of their test, they set up their kitchen, prepped garnishes, heated ovens and stoves — creating a symphony that was truly unique to watch. For USACAT’s team leader, Army Staff Sgt. Marc Susa, the biggest motivation was his peers, he said. “The teammates that I have in that kitchen is what motivates me the most — cooking alongside them, we worked so hard to be here,” Susa said. During the week leading up to the event, the team trained and prepared at the Originals
Staff Sgt. Marc Susa USACAT team leader puts the final touches on the starter at the 2020 IKA Culinary Olympics, Feb. 16 in Stutttgart. Photo by Paul Hughes, U.S. Army Garrison Stuttgart
Café, the Army dining facility on Panzer Kaserne. They helped cook a special Valentine’s Day meal and also prepared their best for Soldiers to sample. The UK Combined Services Culinary Arts Team also prepared for the competition at Patch Barracks. USACAT competed in the category of community catering, and finished with a silver medal overall. The National Culinary Team of Denmark took gold in the category.
For national teams, Norway took gold, Sweden silver and Iceland bronze. The U.S. national team placed 17th. The top youth team was Sweden. The IKA Culinary Olympics is a quadrennial chef competition and the biggest culinary competition in the world. This year marked the 25th year for the competition. USACAT is a program supported from Fort Lee, Virginia and comprises culinary specialists from all military branches. They compete
at local, national, and international culinary competitions, as well as provide training and conduct demonstrations all over the United States. The journey for this year’s USACAT was long and challenging, Susa said. “Even though it was a big battle with hurdles, I think we did great,” Susa said. See MILITARY CHEFS, page 11