FORT LEE, Va. (March 11, 2010) – The U.S. Army Culinary Arts Competition will check off another year tomorrow when it wraps up its 35th awards ceremony.

For more than three decades, it has been a stage of sorts; a showcase in which contestants are afforded the opportunity to put their skills up against the best the military has to offer.

But it is also a unique military food service experience – one that has a varied impact beyond the competition itself.

Chief Warrant Officer 4 Russell Campbell is the incoming chief of the Culinary Skills Division, Joint Culinary Center of Excellence, host of the event. He said the American Culinary Federation-sanctioned CAC is one of the best means for food service personnel to learn and grow.