Petty Officer 2nd Class Lindsay Peck and teammate Petty Officer 3rd Class Alan Gonzales, representing the U.S. Coast Guard’s culinary team, work tirelessly to plate their entrées to place Gold during the Nutritional Hot Food Kitchen event at the 49th annual Joint Culinary Training Exercise, Mar. 4, 2025, on Fort Gregg-Adams, Va.
This event promotes healthy cuisine within military food service operations and tests chefs’ ability to plan, prepare, and present a meal using the nutritional guidelines and recommendations set forth by the United States Department of Agriculture (USDA) and the Academy of Nutrition and Dietetics (AND).
This is a team event consisting of two professional members preparing and presenting four (4) portions of a four-course meal that includes a hot appetizer; soup or salad; an entrée; and a dessert; three (3) portions for judging and one for display and critique. The total caloric value of the meal should not exceed 1000 kcal. (U.S. Army photo by: Ryan Sharp)
| Date Taken: | 03.04.2025 |
| Date Posted: | 03.10.2025 13:26 |
| Photo ID: | 8906378 |
| VIRIN: | 250304-O-SV016-5132 |
| Resolution: | 6720x4480 |
| Size: | 1.75 MB |
| Location: | FORT GREGG-ADAMS, VIRGINIA, US |
| Web Views: | 13 |
| Downloads: | 0 |
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