Joint Culinary Center of Excellence staff members, instructors and students proudly pose behind multiple stacks of sandwiches they prepared while supporting the USO Warrior Week Patriotic Festival May 28-31 along the waterfront in Virginia Beach. A total of 18 members of the Fort Lee culinary center volunteered for the event that pays tribute to military veterans past and present, particularly those who have been wounded in combat or while serving their nation around the world. As part of their food service support, the JCCoE staffers conducted menu development and design, supply purchasing, and meal preparation and service to more than 2,200 diners. The focus on healthy and nutritious meals resulted in menus that included grilled marinated chicken breast, turkey and roast beef subs, sandwiches and wraps; couscous, penne pasta, and red potato salads; garden salad with mandarin oranges, cranberry’s, almond slivers, peppers, and feta cheese; and, oatmeal raisin chocolate chip cookies, lemon bars with fresh berries, and raspberry meringue cookies. During the event, more than 1,194 man-hours were worked and over 2,300 main entrees, 2,250 side dishes and 2,300 desserts were prepared. Additional personnel support was provided by Army, Navy, Air Force members from Joint Base Langley-Eustis.