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A chocolate truffle sets on a glass display for the U.S. Navy Culinary Arts team submission for Petit Fours, category C-1, winning the bronze ribbon during the Joint Culinary Training Exercise at Fort Lee, Virginia, Mar. 6, 2020. The 45th annual JCTE started Mar. 4 at the Fort Lee MacLaughlin Fitness Center and continues until Mar. 13. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Army Reserve photo by Staff Sgt. Nicholas J. De La Pena)
| Date Taken: | 03.07.2020 |
| Date Posted: | 03.08.2020 19:34 |
| Photo ID: | 6131803 |
| VIRIN: | 200307-A-QH368-0180 |
| Resolution: | 2233x1256 |
| Size: | 861.57 KB |
| Location: | FORT LEE, VA, US |
| Web Views: | 54 |
| Downloads: | 8 |
This work, The 45th annual Joint Culinary Training Exercise [Image 14 of 14], by Nicholas J. De La Pena, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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