Spc. Nathanael J. Dewey, 103rd Sustainment Command (Expeditionary), stirs the couscous pilaf, which was served with baked honey herb chicken and sautéed julienne vegetables for the third course of the team’s meal submission during the Military Culinary Competition held during the Barracks Row Fall Festival in Washington, Sept. 26, 2015. The Army Reserve Culinary Arts Team competed against 15 other teams that represented all branches of service.
150926-A-JR103-007.JPG Photo By: Staff Sgt. Jeana Ruopp

Washington, D.C. - Spc. Nathanael J. Dewey, 103rd Sustainment Command (Expeditionary), stirs the couscous pilaf, which was served with baked honey herb chicken and sautéed julienne vegetables for the third course of the team’s meal submission during the Military Culinary Competition held during the Barracks Row Fall Festival in Washington, Sept. 26, 2015. The Army Reserve Culinary Arts Team competed against 15 other teams that represented all branches of service.


DOWNLOAD PHOTO (0.26 MB)


This photograph is considered public domain and has been cleared for release. If you would like to republish please give the photographer appropriate credit. Further, any commercial or non-commercial use of this photograph or any other DoD image must be made in compliance with guidance found at http://www.dimoc.mil/resources/limitations.html , which pertains to intellectual property restrictions (e.g., copyright and trademark, including the use of official emblems, insignia, names and slogans), warnings regarding use of images of identifiable personnel, appearance of endorsement, and related matters.



Back to Gallery