SFC Duff and the Army Reserve competes in Field Kitchen category at Army Culinary Arts Competition
Army Reserve Sgt. 1st Class James Duff plates up the team's hot starter appetizer 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.
Duff, from Bennet, Neb., is assigned to the 200th Military Police Command based in Fort Meade, Md. (Timothy L. Hale/Army Reserve Public Affairs)
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SFC Duff and the Army Reserve competes in Field Kitchen category at Army Culinary Arts Competition
Army Reserve Sgt. 1st Class James Duff plates up the team's hot starter appetizer 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.
Duff, from Bennet, Neb., is assigned to the 200th Military Police Command based in Fort Meade, Md. (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