Crafting Culinary Leaders: Inside Aramark’s SHEF Event at the Culinary Institute of America

Aramark’s annual Salute Hospitality Epicurean Faceoff (SHEF) returned to the Culinary Institute of America (CIA) in San Antonio on December 3^rd, bringing together standout culinary talent from Aramark’s Air Force base portfolio across the country. This competition is a showcase of skill, discipline, mentorship, and a growing partnership that is shaping the future of military dining.

The Culinary Institute of America welcomed this year’s competition into its renowned kitchens for an event that highlights Aramark’s proud and growing partnership with the CIA. CIA chefs and students worked side by side with Salute Hospitality’s team to guide, grade, and encourage the competitors. This partnership continues to deepen each year, expanding the training experiences available to Airmen and strengthening the pipeline of culinary development within Salute Hospitality.

Throughout the year, these Airmen follow an annual training plan that ranges from fundamental knife skills to hands-on experiences at ranches and local restaurants. To reach the SHEF finals, they train with their Aramark Executive Chefs and compete in base-level preliminary rounds, with winners advancing to the national event. Executive Chefs mentor these Airmen throughout the process, providing advanced culinary training that enhances their service and prepares them for any future professional endeavors that they may choose to explore.

At this year’s competition, eleven Airmen took on a 100-minute challenge using a surprise collection of ingredients. They were evaluated on taste, presentation, sanitation, originality, and overall execution, with judges from both Aramark and the CIA assessing every detail. Only one point determined the champion, making this one of the closest and most exciting SHEF competitions to date.

Congratulations to A1C Ivana Inga for taking home the gold! She will be returning next year as a mentor to the 2026 finalists, continuing the cycle of growth and leadership that defines the program. Please join us in congratulating the winning chefs below:

• 1st Place: A1C Ivana Inga, Joint Base Elmendorf-Richardson (AK)
  • Dish: Rustic beef tenderloin paired with couscous-crusted scallops, finished with a heritage chimichurri sauce
• 2nd Place: A1C Zoe Klassen, Little Rock Air Force Base (AR)
  • Dish: Thyme-infused tenderloin with blood orange scallops
• 3rd Place: A1C Treyson Spann, Malmstrom Air Force Base (MT)
  • Dish: Pacific Northwest–inspired scallops and rosemary tenderloin

Together, Salute Hospitality and the Culinary Institute of America are helping Airmen transform routine meals into elevated dining experiences that support morale, readiness, and community across the Air Force.