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U.S. Army Reserve Culinary Arts Team member Sgt. Aqueelah James, works on her dessert during the Military Hot Food Kitchen category at the 41st Annual Military Culinary Arts Competitive Training Event, March 10, 2016, at Fort Lee, Va. The team prepared Roasted Golden and Burgundy Beet Salad, Coq au Vin Nuevo (Chicken braised in red wine), and Molten Lava Cake working on a Mobile Kitchen Trailer for 45 dining guests. (U.S. Army photo by Timothy L. Hale/Released)
| Date Taken: | 03.10.2016 |
| Date Posted: | 03.10.2016 16:37 |
| Photo ID: | 2455309 |
| VIRIN: | 160310-A-XN107-044 |
| Resolution: | 3360x2236 |
| Size: | 3.55 MB |
| Location: | FORT LEE, VA, US |
| Web Views: | 7 |
| Downloads: | 7 |
This work, US Army Reserve Culinary Arts Team serves three-course meal to guest diners [Image 12 of 12], by Timothy Hale, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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