Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), celebrates after completing the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), mixes ingredients during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), adds the finishing touches to his pastry during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), hangs a caramel stick during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

The U.S. Army Reserve Culinary Team stands by their table after setting up the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Chief Warrant Officer 2 Christine Stanley, 364th Sustainment Command (Expeditionary), places a dessert on the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Stafford Decambra (right), American Culinary Federation Judge, gives feedback to Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), after judging the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Master Sgt. Jeffery Vaughan, U.S. Army Legal Command, puts the finishing touches on the center piece of the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

American Culinary Federation Judges give feedback to members of the U.S. Army Reserve Culinary Team after judging the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), sets up his dish on the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Stafford Decambra (left), American Culinary Federation Judge, gives feedback to Master Sgt. Jeffery Vaughan, U.S. Army Legal Command, after judging the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Jacob Hernandez, 771st Quartermaster Detachment Field Feeding Team, 310th Sustainment Command (Expeditionary), wipes his dish on the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), sets up his dish on the cold table display at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 1st 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), scrapes chocolate during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), cuts nuts during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

The pastry dish made by Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.g

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), pours melted chocolate during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), pours lemon tart during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), celebrates after being awarded a gold for her pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), adds crust during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), listens to judge critiques after the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), mixes berries during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), details her plate during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Chief Warrant Officer 2 Christine Stanley, U.S. Army Culinary Arts Team, 364th Sustainment Command (Expeditionary), injects a berry sauce during the pastry event for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. International Teams representing France, Great Britain, Germany and USA compete in various categories from pastry to hot food challenges to determine which International Team wins.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), is recognized as the 2025 Armed Forces Pastry Chef of the Year and received a gold medal from the American Culinary Federation during the 49th Joint Culinary Training Event awards ceremony held at Fort Gregg-Adams, VA on March 7, 2025. Benner competed against 10 culinary specialists from across the Department of Defense and world for the coveted title and will represent the United States at future culinary competitions. The Joint Culinary Training Event is the largest competition of its kind in North America.

Chief Warrant Officer 2 Christine Stanley, U.S. Armed Forces Culinary Arts Team, 364th Sustainment Command (Expeditionary), received a Gold and Silver medal for Team USA at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 3rd 2025. The United States competed against international teams representing France, Great Britain and Germany in various categories from pastry to hot food challenges to determine which International Team wins.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), slices a cake during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), covers a chocolate cake with white chocolate during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), slices cake during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), inserts cake into a mold during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), mixes melted chocolate during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner (right), 316th Sustainment Command (Expeditionary), listens to critique from Derek Spendlove, American Culinary Federation judge, after her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), slices his pastry during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Members of U.S. And international armed forces compete at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), hugs her nephew after winning a gold medal in her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), listens to judges comments after his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), adds topping to her pastry during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), recieves a gold medal for his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips (left), 316th Sustainment Command (Expeditionary), adds ingredients to his pastry during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), shares her pastry with family and judges after her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), smooths out chocolate during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), mixes ingredients during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), finishes her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), pours a chocolate glaze during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), pipes floral designs during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Staff Sgt. Steven Phillips, 316th Sustainment Command (Expeditionary), processes nuts during his Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), wins a gold medal after her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.

Sgt. Shanea Benner, 316th Sustainment Command (Expeditionary), interacts with a judge during her Pastry Chef of the Year competition at the 49th Joint Culinary Training Exercise held at Fort Gregg-Adams, Virginia, March 4th 2025. The JCTE is an annual event showcasing culinary talent across all components of the Department of Defense and is the largest culinary event in North America.