US Army Reserve Culinary Arts Team serves three-course meal to guest diners
U.S. Army Reserve Culinary Arts Team captain, Staff Joseph Parker, left, and team manager, Chief Warrant Officer 2 Colby Beard, plate the main course during the Military Hot Food Kitchen category at the 41st Annual Military Culinary Arts Competitive Training Event, March 10, 2016, at Fort Lee, Va.. 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. (U.S. Army photo by Timothy L. Hale) (Released)