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Army Reserve Staff Sgt. Jeffrey McLaughlin cuts Balsamic gelee during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Thursday, March 4. The Field Kitchen category is comprised of a five member team that prepares a three-course meal for 80 people using the equipment found in a Containerized Kitchen. The food is prepared and then served restaurant style. McLaughlin, from Osage, Iowa, is assigned to the 103rd Expeditionary Sustainment Command based in Des Moines, Iowa.
| Date Taken: | 03.04.2010 |
| Date Posted: | 03.04.2010 15:15 |
| Photo ID: | 257046 |
| VIRIN: | 100304-A-5663H-106 |
| Resolution: | 1906x3000 |
| Size: | 866.96 KB |
| Location: | FORT LEE, VIRGINIA, US |
| Web Views: | 36 |
| Downloads: | 5 |
This work, Army Reserve competes in Field Kitchen category at Army Culinary Arts Competition [Image 13 of 13], by Timothy Hale, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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