A vase, flowers and stems made from salt dough cool after coming out of the oven at the 35th Army Culinary Arts Competition at Fort Lee, Va. on Tuesday, March 2. Designed by Army Reserve Cpl. Karah Williams, the pieces will be assembled as part of a table display. Williams, from Sarcosie, Mo., is assigned to the 414th Military Police Company, Joplin, Mo. Eventhough no actual competition events were going on this day, the members of the Army Reserve Culinary Arts team used the time to prepare for upcoming events as well assembling the many of the centerpiece items and non-perishable pieces
A vase, flowers and stems made from salt dough cool after coming out of the oven at the 35th Army Culinary Arts Competition at Fort Lee, Va. on Tuesday, March 2. Designed by Army Reserve Cpl. Karah Williams, the pieces will be assembled as part of a table display. Williams, from Sarcosie, Mo., is assigned to the 414th Military Police Company, Joplin, Mo. Eventhough no actual competition events were going on this day, the members of the Army Reserve Culinary Arts team used the time to prepare for upcoming events as well assembling the many of the centerpiece items and non-perishable pieces that will appear on the cold table buffet exhibit next week. ( Army Photo by Spc. Kenda Miller) Behind the Scenes with the Army Reserve Culinary Team 256174
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Photo credit: © PJF Military Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: --scenes, armed, army, arts, command, competition, conflict, culinary, escoffier, food, forces, military, reserve, service, soldier-chefs, states, united, war
