How Army Reserve CW2 Christine Stanley is Transforming Military Food Service and Earning Medals Along the Way

Marysville’s Culinary Star: Chief Warrant Officer 2 Christine Stanley

In Marysville, Washington, medals shine in Chief Warrant Officer 2 Christine Stanley’s display case, showcasing a remarkable journey. Her story starts with a love for cooking and a quick decision to join the Army Reserve just weeks before basic training.

Today, Stanley leads the U.S. Army Culinary Arts Team and manages the U.S. Army Reserve Culinary Arts Team. Her accolades are impressive, including a bronze medal from the IKA Culinary Olympics and multiple awards from the American Culinary Federation. But what’s more significant is her role in connecting military service with civilian communities, proving that Army food goes well beyond typical cafeteria offerings.

A Twist of Fate

Stanley’s culinary career wasn’t planned. “Joining the military was a spur-of-the-moment decision,” she says. She chose to become a Culinary Specialist, aiming to attend culinary school later. Little did she know, this choice would open doors to unexpected opportunities, including extensive travel and hands-on culinary experiences in combat zones.

After earning a bachelor’s degree in baking and pastry from The Culinary Institute of America, Stanley honed her skills in various positions, from artisanal baking in New York City to overseeing large operations at a university. These experiences equipped her with vital management skills that she applies in military settings.

More Than Just Meals

Stanley has seen the impact food can have on fellow soldiers. During her deployments, especially in challenging environments like Iraq and Kuwait, she learned that meals can boost morale and connect soldiers to home. In 2017, while supporting a feeding mission, she noticed soldiers lacked vegetarian options. By introducing specialty dishes, such as a refreshing mango cilantro-lime rice salad, she received positive feedback. “More options meant better nutrition for soldiers,” she reflects.

Culinary Competition and Care

Stanley’s dedication to culinary arts culminated in her winning the gold medal for Pastry Chef of the Year in 2024. This achievement came after rigorous practice and attention to every detail, from flavors to presentation. “I keep honing my skills until they feel like second nature,” she says.

Yet, she emphasizes the importance of enjoyment. “I try to have fun in everything I do. If it stops being fun, it’s time to step back.”

Building Community Connections

Stanley also serves as a bridge between military life and civilian perspectives through her involvement in MRE (Meals Ready-to-Eat) Challenges with students. These events showcase the creativity and teamwork involved in cooking, dispelling myths about military service. “We’re not just soldiers; we’re people too,” she explains.

Inspiring the Next Generation

As team captain and manager, Stanley has the opportunity to showcase military culinary skills on prestigious platforms. One notable project was creating a birthday cake for Army Reserve’s Lt. Gen. Robert Harter. This experience exemplified her leadership style, where high-pressure situations serve as teaching moments.

Looking to the future, Stanley aims to prepare young culinary soldiers for changing military demands, especially in large-scale combat operations. “Creativity is key,” she advises, encouraging experimentation with food to enhance how soldiers are fed.

As she transitions to Active Guard Reserve with the 316th Expeditionary Sustainment Command, Stanley is committed to expanding her outreach while continuing her competition journey.

A Journey of Growth

Stanley’s 21-year path—from a spontaneous enlistment to a celebrated culinary leader—underscores the unexpected opportunities that military service offers. Her approach combines culinary skills with genuine care for those she serves.

Through her story, we see that military food service can be an art form, creating meals that nourish both body and spirit, whether in a field kitchen or a formal setting.

For more on military culinary excellence, check out the Army’s Culinary Arts Program.

In these evolving times, leaders like Christine Stanley show how creativity and dedication can change perceptions about military food service.

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