Subscribe
Donovan Brown, the Sodexo West Coast Regional executive chef, from Washington, D.C., explains the rules to cooks competing in a knowledge-bowl during the Chef of the Quarter Culinary Competition at Camp Pendleton, June 4. The competition brought Marines and civilians from various bases across Marine Corps Installations West. After the single elimination knowledge-bowl, the four teams with the highest score advanced to the cooking challenge. The winners earned an opportunity to attend the Culinary Institute of America located in Hyde Park, N.Y., for six weeks.
| Date Taken: | 06.07.2013 |
| Date Posted: | 06.07.2013 14:52 |
| Photo ID: | 948427 |
| VIRIN: | 130604-M-BZ222-001 |
| Resolution: | 2000x1333 |
| Size: | 1.47 MB |
| Location: | CAMP PENDLETON, CALIFORNIA, US |
| Web Views: | 23 |
| Downloads: | 4 |
This work, Two-day competition pushes cooks’ creativity [Image 5 of 5], by Cpl Mark Garcia, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Two-day competition pushes cooks’ creativity
No keywords found.
