Staff Sgt. Jeffrey McLaughlin and the Army Reserve a cut above at Army Culinary Arts Competition
Army Reserve Staff Sgt. Jeffrey McLaughlin cuts eggplant to be used in the main dish during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Thursday, March 4, 2010.
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. (Timothy L. Hale/Army Reserve Public Affairs)
Check out the blog posts: arculinaryarts.wordpress.com
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Staff Sgt. Jeffrey McLaughlin and the Army Reserve a cut above at Army Culinary Arts Competition
Army Reserve Staff Sgt. Jeffrey McLaughlin cuts eggplant to be used in the main dish during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Thursday, March 4, 2010.
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. (Timothy L. Hale/Army Reserve Public Affairs)
Check out the blog posts: arculinaryarts.wordpress.com
Follow us on Twitter at www.twitter.com/myarmyreserve
And on Facebook at www.facebook.com/myarmyreserve