Army Reserve Culinary Arts Team members Staff Joseph Parker, center, and Staff Sgt. Jeffery Vaughn, plate the first course during the Military Hot Food Kitchen category at the 41st Annual Military Culinary Arts Competitive Training Event, March 10, 2016, at Fort Lee, The team prepared Roasted Golden and Burgundy Beet Salad, Coq au Vin Nuevo (Chicken braised in red wine), and Molten Lava Cake working on a Mobile Kitchen Trailer for 45 dining guests. ( Army photo by Timothy L. Hale) (Released)

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Size: 3360px × 2240px
Photo credit: © AB Forces News Collection / Alamy / Afripics
License: Licensed
Model Released: No

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