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    Rolling out the main course [Image 11 of 11]

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    A chef in white uniform and traditional toque hat stands behind a mobile serving cart in what appears to be a commercial cafeteria or institutional kitchen. He is holding multiple plated dishes, suggesting food service is underway. The environment includes beverage dispensing equipment and stainless steel counters typical of a large-scale food service operation.

    FORT CARSON, COLORADO, UNITED STATES

    10.06.2012

    Photo by Spc. Nathan Thome 

    4th Infantry Division Public Affairs Office

    Sgt. 1st Class John Carpenter, senior food operations sergeant, Headquarters and Headquarters Company, 2nd Special Troops Battalion, 2nd Brigade Combat Team, 4th Infantry Division, wheels out his group’s culinary creation, to be presented to their instructor during the culinary accreditation course at the Fort Carson Culinary Academy Oct. 6, 2012. (U.S. Army photo by Spc. Nathan Thome, 4th Infantry Division PAO)

    IMAGE INFO

    Date Taken: 10.06.2012
    Date Posted: 12.12.2012 15:59
    Photo ID: 799713
    VIRIN: 121006-A-QF214-636
    Resolution: 4740x3150
    Size: 2.32 MB
    Location: FORT CARSON, COLORADO, US
    Web Views: 33
    Downloads: 1

    PUBLIC DOMAIN  

    This work, Rolling out the main course [Image 11 of 11], by SPC Nathan Thome, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.

    GALLERY

    Three U.S. Army soldiers in ACU (Army Combat Uniform) camouflage are seated at a table engaged in what appears to be a study or administrative session. Their name tapes read 'Gerstemeier', 'Vickery', and 'Sutton', and all wear the 4th Infantry Division patch on their right shoulders. The setting appears to be a military classroom or common area facility.
    Three individuals in white chef uniforms and white caps with blue trim are gathered in a commercial kitchen setting. The person on the left, wearing a chef's coat with a US flag patch on the sleeve, appears to be speaking or instructing the other two. The person on the right is holding a stainless steel bowl containing what appear to be tomatoes.
    A military chef in a white uniform and toque is working in a professional kitchen, preparing food over a stovetop. He is wearing patches on his chef's coat, including what appears to be a Quartermaster Corps insignia and an Airborne patch, indicating U.S. Army affiliation. The kitchen environment is equipped with commercial-grade stainless steel equipment and ventilation hoods.
    A chef in a white uniform and toque is working in a commercial kitchen, using tongs to handle roasted yellow bell peppers on a gas stovetop. Additional yellow bell peppers are visible on a nearby tray, and a separate pan with what appears to be sliced food is cooking on an adjacent burner. The kitchen is well-equipped with hanging utensils, fire extinguishers, and safety signage visible in the background.
    A military chef wearing white cook's uniform with a name tag reading 'VICKERY' and sergeant rank insignia walks through a kitchen facility. He is carrying fresh leafy green vegetables (appears to be bok choy or similar greens) in one hand and a document or paper in the other. A second person in white chef attire is visible in the background.
    A culinary worker named Joseph, wearing a white chef uniform with a name tag and a white toque with blue stripe, is working at a stainless steel prep counter in a commercial kitchen. He appears to be squeezing or preparing citrus fruits (oranges) alongside a large jug of orange juice. The background shows professional kitchen equipment including a Vulcan convection oven and stand mixers.
    A chef in a white lab coat stands beside a large banquet table displaying multiple rows of plated dishes, apparently presenting or explaining the food arrangement. The table contains several distinct courses or dishes organized in rows, suggesting a catered event or food service demonstration. The setting appears to be an institutional or event hall with blue walls and framed pictures in the background.
    A male chef in a white uniform with black piping and a white toque with a blue stripe is working in a commercial kitchen. He is leaning over a large stainless steel mixing bowl, tossing or mixing a colorful vegetable dish containing red peppers and green vegetables. The kitchen environment includes stainless steel equipment, a cutting board, and standard commercial kitchen fixtures.
    A military cook wearing a white chef's uniform with a name tag reading 'VICKERS' and military rank insignia is carefully plating green salads on white plates in what appears to be a military dining facility (DFAC). The foreground shows multiple plates lined up with leafy green salads being prepared for service. A second cook in white uniform is visible in the background.
    A chef named 'Geier' (as shown on his name tag) is working in a professional stainless steel kitchen, cutting and portioning raw red meat on a yellow cutting board. He is wearing a white chef's coat and a white toque with a blue stripe. Multiple knives and additional meat portions are visible on a sheet pan in front of him.
    A chef in white uniform and traditional toque hat stands behind a mobile serving cart in what appears to be a commercial cafeteria or institutional kitchen. He is holding multiple plated dishes, suggesting food service is underway. The environment includes beverage dispensing equipment and stainless steel counters typical of a large-scale food service operation.

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    TAGS

    culinary arts
    food service specialists
    Fort Carson Culinary Academy
    U.S. Army

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