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Chef Thomas Schaefer, left, American Culinary Federation, Pikes Peak Chapter, and course instructor, gives some advice to Staff Sgt. Brian Gerstemeier, middle, food service sergeant, Troop D, 3rd Squadron, 61st Cavalry Regiment, 4th Brigade Combat Team, 4th Infantry Division, and Staff Sgt. Mark Vickery, right, food service sergeant, Headquarters and Support Company, Headquarters and Headquarters Battalion, 4th Infantry Division, during their hands-on training at the culinary accreditation course at the Fort Carson Culinary Academy, Oct. 6, 2012. (U.S. Army photo by Spc. Nathan Thome, 4th Infantry Division PAO)
| Date Taken: | 10.06.2012 |
| Date Posted: | 12.12.2012 15:49 |
| Photo ID: | 799698 |
| VIRIN: | 121006-A-QF214-076 |
| Resolution: | 4248x3150 |
| Size: | 2.17 MB |
| Location: | FORT CARSON, COLORADO, US |
| Web Views: | 34 |
| Downloads: | 1 |
This work, A point in the right direction [Image 11 of 11], by SPC Nathan Thome, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Cooks add zest to skills during culinary accreditation course
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