Command Sgt. Maj. Sean Rice, Army Quartermaster School, demonstrates five-spice crusted salmon with gingered sweet potato puree, baby bok choy and shitake mushrooms during a leadership demonstration Mar. 14 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. During the exercise, senior leaders and professional chefs were given the opportunity to highlight their cooking skills. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary F
Command Sgt. Maj. Sean Rice, Army Quartermaster School, demonstrates five-spice crusted salmon with gingered sweet potato puree, baby bok choy and shitake mushrooms during a leadership demonstration Mar. 14 at the Joint Culinary Training Exercise (JCTE), Fort Lee, Va. During the exercise, senior leaders and professional chefs were given the opportunity to highlight their cooking skills. The 43rd annual JCTE started Mar. 10 at the MacLaughlin Fitness Center and continues until Mar. 15. The exercise, administered by the Joint Culinary Center of Excellence, is the largest American Culinary Federation-sanctioned competition in North America. This year’s exercise showcased the talent of 237 military chefs from all military services around the globe.
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