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FORT BLISS, Texas - A goat cheese tart on top of a pear jelly served with mixed greens and edible flowers dressed in a guava vinaigrette, garnished with pickled watermelon radish, golden beets, cauliflower and pearl onions and finished with candied macadamia nuts, showcase their vivid colors on a plate on Feb. 4 at the Culinary Training Lab. East Hampton, New York native Spc. Renae Francis, a culinary specialist assigned to the 4th Battalion, 6th Infantry Regiment, 3rd Armored Combat Brigade, 1st Armored Division, created this dish for the Student Team category at the 45th Annual Joint Culinary Training Exercise (JCTE) which took place from Mar. 4 - 13 at Fort Lee, Virginia. The JCTE is administered by the Joint Culinary Center of Excellence (JCCoE) and is the largest military cooking competition in North America sanctioned by the American Culinary Federation (ACF). (U.S. Army photo by Jean S. Han)
| Date Taken: | 02.04.2020 |
| Date Posted: | 03.30.2020 23:21 |
| Photo ID: | 6155665 |
| VIRIN: | 200204-A-MF065-367 |
| Resolution: | 4032x3024 |
| Size: | 2.56 MB |
| Location: | EL PASO, TX, US |
| Hometown: | DEDEDO, GU |
| Hometown: | CHICAGO, IL, US |
| Hometown: | FAYETTEVILLE, NC, US |
| Hometown: | LOS ANGELES, CA, US |
| Hometown: | NEW YORK, NY, US |
| Hometown: | SAN ANTONIO, TX, US |
| Web Views: | 35 |
| Downloads: | 5 |
This work, Fort Bliss Brings the Heat with Borderland-Inspired Menu at 45th JCTE [Image 4 of 4], by Jean Han, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Fort Bliss Brings the Heat with Borderland-Inspired Menu at 45th JCTE
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