Army Spec. Michael A. Jemmott participated in the 31st U.S. Army Annual Culinary Arts Competition at Fort Lee, Petersburg, Va. The two week competition gives Army soldier-chefs the opportunity to sharpen and broaden his or her cooking skills, which ultimately benefit military service members eating in dining and mess hall facilities and battlefield kitchens serving soldiers in combat zones.

The goals of the competition are to continually raise the standards of culinary excellence and professionalism in the Army's food service training to the soldier and promote growth in the culinary profession with attention to modern culinary development. The competition also promotes camaraderie, motivation, and esprit de corps among the soldiers and provides educational opportunities in the culinary arts.

Competitors are awarded certificates, medallions, engraved plaques, and trophies in recognition of their winning efforts in culinary aspects of ability, practicality, nutrition, workmanship, economy, presentation, creativity, concept, skills, style, and techniques in food preparation and management. Winners of this year's competition were derived from five major categories and 11 special categories pertaining to food service operations and design.

Jemmott is the son of Robert P. and Denise A. Jemmott of Union City, Ga.

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