Whether you’re planning a small reception or large gala,

discover the difference our culinary team can make!

American Lake Conference Center’s catering staff is committed to helping

you create amazing events effortlessly.

Our team of culinary artists is passionate about providing you flavorful, attractively displayed foods from around the world.

They want you to experience dazzling presentations, rich flavors and authentic menus with impeccable service to create an unforgettable dining experience.

Our chefs take great pride in their spe-cialties, whether it’s seafood, Southwestern, German, French or Asian. From elegant hors d’oeuvres to elaborate dinners, our talented team will create a menu reflecting your own style and taste.

Whether you’re planning a small reception or large gala, look no further than the culinary team at Joint Base Lewis-McChord.

Get started planning your event today by calling our one-stop catering service at American Lake Conference Center at 253-964-1209. Drop us an email anytime at catering@jblmmwr.com.

AmericanLakeConferenceCenter.com 253-964-1209 • catering@jblmmwr.com

8085 NCO Beach RoadJoint Base Lewis-McChord WA 98438-9500

AmericanLakeConferenceCenter.com 253-964-1209 • catering@jblmmwr.com

Jason Barnett gradu-ated from Augusta Technical College with training in classical French cuisine. He also recently completed a three-year developmen-tal chef program.

Jason specializes in French and German cuisine and is interested in creating a fusion

of European-Korean flavors. He has won several awards and most recently was executive chef at Edelweiss Lodge and Resort in Germany. His food passion has led him to work in hotels, country clubs, lodges and resorts around the world.

Pursuing her love for baked products, Drenda Gargus graduated from Sullivan University with a degree in baking and pastry sciences. Under the tutelage of chef Laurent Geroli at the Brown Hotel, she learned a new style of French cuisine for culinary and pastry. She also honed her skills in French pastries, artisan breads and fine choco-lates at Ghyslain Choco-lat des beaux arts. She used her opportunity as lead baker at a German resort to travel through-out Europe to further her skills in French pastries and wedding cakes.

You’ll see excellence in action wtih our culinary team. Together, the team is:

Providing comprehensive catering menus that include themed buffets, plated meals, hors d’oeuvres and other meals. However, guests are not limited to the listed menus. Any menu can be created and budgeted to the your needs.

Revamping all house menus to include variations on tested favorites at different locales. Each menu will remain distinctive while adapting favorites proven to be popular among our guests.

Introducing in-house bakery items to MWR eateries, such as Battle Bean Coffee loca-tions, Café Lancelatte and The Bistro at Russell Landing. The pastry chef bakes muffins and pastries to be sold at the coffee shops, as well as desserts for the Bistro and cakes for catered functions.

Providing fresh, hand-cut meats for menus and progressive cooking for buffets. All guests will be treated to freshly prepared, served and carved buffet items.

Setting operating standards throughout MWR eateries, You’ll know that wherever you dine within MWR, you can expect the same quality of service, food and menu selections.

Planning all events through the new one-stop catering service. Event planning is customer-oriented; you only need to make one call to get your event planned from be-ginning to end. A catering representative will come to your place of work or meet you at your convenience.

Meet our culinary teamKyrie Juchemich

graduated from the University of Oregon. She has worked in baker-ies specializing in flaky layered pastries, vegan and gluten-free desserts.

Randy Mulder gradu-ated from Scottsdale Culinary Institute with a certificate in Le Cordon Bleu and a culinary

arts degree. His experience includes working with top chefs in the Southwest, as the cuisine chef at a country club, as a sous/executive chef at a resort and confer-ence center and as restaurant manager at JBLM. Randy’s love for food has earned him a number of American Culinary Federation certifications. He takes pride in innovative Southwestern cusine.

John Presto discov-ered his passion for cooking while in military service. Since his gradu-ation from Oregon’s Western Culinary Institute he has honed his skills in hotel, restaurant and resort kitchens. John en-joys cooking all cuisines, especially Pan-Asian flavors.