Joint Culinary Center of Excellence (JCCoE)

1. Joint Culinary Center of Excellence (JCCoE) LTC ROSS JOHNSON Director, JCCoE US Army Quartermaster School Fort Lee, Virginia 23801

2. Mission Provide Joint Proponent Food Operations Training and serves as the Executive Agent providing direction for the Army’s Food Program; central focal point for Joint basic and advanced food service skills training.

3. Vision To be the Corporate Headquarters for Army Food Service. Serve as executive agent for the Army G4 and the Quartermaster General for Army Food Service Programs worldwide. To be the premier Joint food service training institution for the Armed Services in both entry-level and advanced culinary training.

4. Organization Structure • JCCoE consists of the Command Group and three Directorates: • Army Center of Excellence Subsistence (ACES) Operations Directorate • Mr. David Staples • Joint Culinary Training Directorate • Mr. Raymond Beu • Special Programs Directorate • Mr. Frederick Jackson

5. USA USMC DIRECTOR JOINT CULINARY CENTER OF EXCELLENCE (JCCoE) ADMIN/OPS XO, SGM & AFA ACES OPERATIONS DIRECTORATE JOINT CULINARY TRAINING DIRECTORATE CSPD FED RC/NG QUAD MAD Special Skills Division Advanced Division Basic Division Legend: ACES – Army Center of Excellence CSPD - Concepts, Systems and Policy Division FED - Facilities and Equipment Division QUAD - Quality Assurance Division MAD - Management Assistance Division RC/NG - Reserve and National Guard Division USACAT – US Army Culinary Arts Program SPECIAL PROGRAMS DIRECTORATE USMC P.A. Connelly Culinary Arts USACAT Enlisted Aide

6. ACES Operations Directorate • What we Do: • Write ARs/ATTPs/GTSMs/DA Pamphlets • Implement Policies & Develop New Concepts • Automation development and support • Manage Improvements to Operational Rations • QA for Operational Rations, Food Safety & Sanitation, Basic Daily Food Allowance (BDFA), Nutrition, Menu, Recipes, and Food Audits • Manage Garrison & Field Equipment • Manage Military Construction Program for Army Dining Facilities • Perform Reserve Component Liaison • Conduct Food Management Assistance Mission • Conduct Mobile Training Team (MTT) supporting ACOMs and IMCOM

7. Over 400 Active Duty Dining Facilities In FY10 $3.9 Billion in Subsistence The Army Food Program: Big Business Operating over 250 DFACs supporting Operations New Dawn and Enduring Freedom Providing Food Service Worldwide in all environments to meet the Commander’s & Soldiers’ needs

8. Joint Culinary Training Directorate What we Do: • Train Food Service Warriors – Garrison and Field Operations • Train Soldiers and Marines at all skill levels (4000 Soldiers and Marines annually) • Jan 2011 first class for Airmen and Sailors basic food service training (increased to 5000 students annually) • Advanced Culinary Skills Course for all Services • Training Course for General/Flag Officer Enlisted Aides • Develop/Revise Training • Develop Classroom Lesson Materials • Maintain and Update Programs of Instruction (16 courses) • Manage, Plan and Execute Annual Culinary Arts Competition and USACAT • Conduct MTT, Total Army Initiative Recruiting (TAIR), and training support missions

9. Joint Culinary Special Programs Directorate • What we Do: • Administer Philip A. Connelly for Active and Reserve Component • Categories: Small, Large, Field, Reserve, and National Guard • Annual Culinary Competition • First two weeks in March • All Services and Components • USACAT • World Cup (Lux 2010) • Culinary Olympics (Ger 2012) • National-Level competitions • Enlisted Aide Award Program • Conducted during Annual Culinary Competition

10. Goals • Maintain a safe and wholesome environment to train and conduct Army Foodservice operations • Execute an efficient Joint Culinary Training Program • Establish and maintain consistency in Special Programs • Execute an efficient Worldwide Food Service Executive Agent mission operating IAW policies and procedures • Promote and enhance Civilian and Military Leader Development Programs • Integrate training with our Joint Service Partners

11. Accomplishments 1 of 2 • Conducted action-packed Army Worldwide and Reserve Food Service conferences that generated positive results and noteworthy reviews • Provided culinary support to Accessions Cmd in the All American Bowl to enhance recruiting efforts • Continuously supports the Combined Joint Operations Area (CJOA) providing expertise and sound operational guidance • Conducted the Ribbon Cutting for the JCCoE building expansion which houses Navy and Air Force training • Conducted largest Culinary Competition in North America (Mar 2011) • Implemented the TRADOC sponsored 92G Credentialing Program

12. Accomplishments 2 of 2 • Earned laudatory comments from Army G4, Navy, and Sealift Cmd for conducting a stellar Connelly Award Ceremony • Hosted the TRADOC DCG-IMT Soldier Fueling Initiative Summit; continues to serves as a critical member of the Tiger Team for this initiative • Received the Research & Development Associates COL Roland Isker Award (Oct 2010) • US Army Culinary Arts Team competed during EXPOGast Culinary World Cup, Luxembourg, 2010 • Integrated the training of the first class of Navy Sailors in Jan 2011

13. Key Events Quartermaster Symposium 14-17 Jun 2011 JCCoE Partnership Day for Industry 26 July 2011 Worldwide Food Service Conference Aug 2011 Philip A. Connelly Award Evaluations Sep-Nov 2011 37th Annual Culinary Arts Competition March 2012

14. Visit our Website at http://www.quartermaster.army.mil/JCCoE About JCCoE JCCoE History Subsistence History BDFA Archives Current Meal Rates Army Food Program Advisory Board (AFPAB) AFPAB Action Items & Minutes Army Food Net Newsletter - Published Quarterly Subsistence Prime Vendor Information Doing Business with the Army Food Program IMT Soldier Fueling Initiative

15. QUESTIONS