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Jason De La Mora, assigned to the 553rd Field Feeding Company, 61st Quartermaster Battalion, 13th Armored Corps Sustainment Command, listens as Celebrity Chef Robert Irvine explains the importance of proper food presentation techniques during a culinary engagement at the Phantom Centralized HUB. Irvine emphasized the impact of serving meals on warm plates versus cold plates, highlighting how temperature control influences flavor retention, texture, and overall dining experience for Soldiers.
The interaction reinforced the value of attention to detail in field feeding operations and professional culinary standards. By focusing on fundamentals such as plate temperature, preparation methods, and presentation, Culinary Specialists strengthen their ability to deliver consistent, high-quality meals that support Soldier morale, readiness, and mission effectiveness across the force.
| Date Taken: | 02.18.2026 |
| Date Posted: | 02.18.2026 10:13 |
| Photo ID: | 9524889 |
| VIRIN: | 260217-O-IA164-7274 |
| Resolution: | 6000x4000 |
| Size: | 5.29 MB |
| Location: | FORT HOOD, TEXAS, US |
| Web Views: | 3 |
| Downloads: | 0 |
This work, Chef Robert Irvine Reviews Dishes Prepared by 92G Soldiers [Image 19 of 19], by Christopher Davis, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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