Spc. Gabriel Caruthers, a chef from Joint Base Lewis-McChord, Wash., prepares one his dishes for submission during the Armed Forces Chef of the Year competition March 4 at the Military Culinary Arts Competitive Training Event at Fort Lee. The Armed Forces Chef of the Year event requires competitors create a high quality four-course meal using a mystery basket of ingredients. Some of this year’s basket ingredients included bone-in lamb loin, red snapper, spaghetti squash, heirloom tomatoes, pineapple, peaches, creamer potatoes, walnuts and smoked oysters. The annual event provides training oppo
Spc. Gabriel Caruthers, a chef from Joint Base Lewis-McChord, Wash., prepares one his dishes for submission during the Armed Forces Chef of the Year competition March 4 at the Military Culinary Arts Competitive Training Event at Fort Lee. The Armed Forces Chef of the Year event requires competitors create a high quality four-course meal using a mystery basket of ingredients. Some of this year’s basket ingredients included bone-in lamb loin, red snapper, spaghetti squash, heirloom tomatoes, pineapple, peaches, creamer potatoes, walnuts and smoked oysters. The annual event provides training opportunities and certification points with the American Culinary Federation.
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Photo credit: © AB Forces News Collection / Alamy / Afripics
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Keywords: caruthers, chef, culinary, fort, lee, mcacte, quartermaster, school
