By Elizabeth Farina
efarina@midlothianexchange.com

If one thought eating was the main focus, he missed the art happening at each table and field station during the 35th Annual Culinary Arts Competition at Fort Lee. The international contest brought approximately 24 teams of top military chefs from around the world to show off their culinary skills during the seven-day event.

Chesterfield Technical Center students visiting the exhibition on the first day were amazed by the life-sized chocolate knight in full armor standing “guard” over delicate desserts and appetizing morsels. Detailed buckles, armored mesh, and minute trimmings were carved into the chocolate. Another table displayed a chocolate carving of a man hunting with his white-chocolate Labrador. 

Event coordinator Chief Warrant Officer Robert Sparks, who was a competitor at the event for 19 years before coming on board at Fort Lee, offered his perspective of the show.  “We don’t actually learn the higher level stuff, as a general rule, in the military. The higher-level skills, a lot of times the only way you learn it is coming to the culinary show,” Sparks said.

Sparks, who will continue his ice-carving business in the area after retiring this year, began his trek in the culinary arts as a baker when he was a teen. He later joined the Army and continued building his culinary skills.

Currently Sparks also serves as Team Manager of the Army Culinary Arts Team, which is preparing to compete in the International World Culinary Olympics in Luxemburg this November.  “We have a great team put together for the World Cup. We have a lot of expertise and talent and have a great chance at winning that one,” Sparks said.

For Sparks the competition has grown to include changing trends as well as the improved quality of food that is accompanied by training. “Looking back over the difference between the show in the early ‘80s to where we are now is leaps and bounds,” he said.

The event, which was opened to the public, also provided intense competition in an ice carving competition. Culinary show official Christopher Tanner of Schenectady, N.Y., explained that the competitors have a three-hour block to complete their sculptures using any type of equipment such as electric tools, chain saws and chisels as long as it is safe.

“The judges are looking for the following: craftsmanship – how well they sculpted the ice, proportions and dimensions. If the sculpture has wings, are they proportional? The artistic design, how realistic and if the sculpture is smooth,” Tanner said.

Also, the competitors use the tents, even on a cold day, to deal with the sunrays refracting energy through the ice block. “The ideal temperature for ice sculpting is 30 degrees,” he said.

Sparks agreed that the hardest thing to deal with in competition is the temperature. “You have to ‘carve around it’,” he said. “When sculpting you want to make it look like it never came out of a block and push the limits of gravity and balance.”

Sergeant First Class Andre Rush knows about pushing the limits of gravity and balance. Rush, who bench presses 605 pounds, is known for his massive 10,000 to 15,000 pound ice carving creations such as Washington crossing the Delaware and his creation of a soldier holding the Earth and shield fighting a dragon in St. Paul, Minn. He admits that he likes to “play with ice.”

SFC Rush presented several recipes for visitors including a cocoa rub for flank steak as well as desserts. “The bitterness of the garlic plays off the sweetness of the chocolate,” he said.

Visitors were able to enjoy viewing the demonstrations and competitions. Many who had purchased $4.25 lunch tickets had an edible opportunity to see if the taste matched the presentation.

Teams orchestrated a five-star, three-course meal for 80 in a restaurant-style competition. To hear from Trinity Episcopal Junior Nicholas Markunas if the presentation matched the flavor of the food, check out the video.