My name is Private First Class Ramos. I am from New Orleans, Louisiana, and we're here at Fort Lee competing for the 50th annual GCTE competition. I participated in the Student Chef of the Year here at the 50th annual GCTE competition. My expectations coming out of this event were trying to learn something new, right? It is a training event. That being said, it is my first time here. So, to anyone out there that wants to compete, be a sponge. You know, you want to be able to collect as much information from these judges and chefs. That's really it.

I think being open-minded is one. Being able to accept other people's opinions about your dish or what you put out there, just being open-minded is very big. My name is Sergeant Rapinan, and I competed for the Pastry Chef of the Year. My expectations for this event was really high. You know, I expected a lot of fast-paced, a lot of hard critiques, and a lot of hard work as well. Most of it, I would think like you know, people who are doing this you know, should be very tangible and like you said, as a sponge.

You know, be hungry. Be hungry for knowledge, but also be humble. The only advice I can give is you don't know what you're missing if you ain't in the kitchen. My name is Specialist Boykins. I'm a part of the Fort Riley Culinary Team. Uh we're here for the MCTE competition. Our goal for today is to bring home a gold medal.