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Army Reserve Culinary Arts Team earns Silver Medal
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.