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FORT BLISS, Texas - Baked chicken breast stuffed with homemade chorizo, garnished with roasted garlic chips and pumpkin seeds, sautéed brussel sprouts braised with black eyed peas, tournée potatoes poached in clarified butter, a baked peach slice garnished with sugar, and a celeriac and parsnip purée nestle together on a plate on Feb. 4 at the Culinary Training Lab. San Antonio, Texas native Spc. Ivan Goana, a culinary specialist assigned to the 153rd Quartermaster Field Feeding Company, 1st Armored Sustainment 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: | 6155667 |
| VIRIN: | 200204-A-MF065-731 |
| Resolution: | 4032x3024 |
| Size: | 1.92 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: | 28 |
| Downloads: | 3 |
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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