Petty Officer 3rd Class Lily Cabrera-Oliveros, representing the U.S. Coast Guard’s culinary team, looks over the team’s corn medley and butternut squash soup during the Operation Hot Food Kitchen challenge at the 49th annual Joint Culinary Training Exercise, Mar. 2, 2025, on Fort Gregg-Adams, Va.
This whole team event is designed to improve food service training for large scale combat operations and requires the team to prepare a five-course meal consisting of one appetizer; one soup; one composed salad; one main entrée with meat, starch, vegetable, and sauce (if appropriate); and one dessert all using the Field Feeding equipment and Operational Rations. (U.S. Army photo by: Ryan Sharp)
| Date Taken: | 03.02.2025 |
| Date Posted: | 03.10.2025 13:26 |
| Photo ID: | 8906401 |
| VIRIN: | 250302-O-SV016-9045 |
| Resolution: | 6720x4480 |
| Size: | 1.84 MB |
| Location: | FORT GREGG-ADAMS, VIRGINIA, US |
| Web Views: | 11 |
| Downloads: | 1 |
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