Lithuanian army holds first-ever military cook competition in Marijampolė
The Lithuanian Armed Forces have launched their first military cook competition, Kaitri ugnis (Harsh Fire), at the Vytenis General Support Logistics Battalion in Marijampolė, state broadcaster LRT reports. The three-day event brings together 15 teams testing their skills in field cooking while adhering to strict waste-reduction guidelines.
Participants are tasked with preparing traditional Lithuanian dishes, including šaltibarščiai (cold beet soup) and silkė—a stew of meat, potatoes, and dried plums—a staple in military mess halls. “We’ll make silkė with plums, onions, carrots, and garlic—one of the main dishes in the army’s menu,” said Artūras Jastrebovas, a representative of the Vaidotas Battalion’s catering unit with 11 years of cooking experience. His team is competing for the first time.
Other teams showcased dishes like meatballs with mashed potatoes, pickled cucumbers, and beetroot; karka (pork belly) with sauerkraut and buckwheat; and baked potatoes with lupena (cottage cheese). “We’ll also prepare street food—takos—and a VIP dish: beef medallions with mashed potatoes,” said Chief Sergeant Aleksejus Miklušas.
Sergeant Aušra Juodaitienė of the KASP 2nd Brigade highlighted regional ingredients: “We sourced mushrooms from Dzūkija [southeastern Lithuania] for our silkė with dried plums and mushrooms.” Teams admitted to observing competitors’ techniques, with Sergeant Donatas Liutkus of the Margiris Battalion calling the event a “debut experience” where “it’s interesting to see what others are cooking.”
On the final day, participants will receive a mystery box of ingredients to create an original dish. Judges will evaluate taste, presentation, and waste management, with top performers awarded knives and a traveling trophy. “A cook’s most important tool is their knife, so the best will receive knives. The winners will also get a rotating trophy,” said Senior Lieutenant Jonas Grigaitis of the logistics battalion.
The competition underscores sustainability: teams are assessed on how little food waste they generate during the event.