Army Reserve culinary team showcases excellence at international competition
A plated entrée prepared by Chief Warrant Officer 4 Colby Beard, 807th Theater Medical Command, is presented during the live cooking portion of the Joint Culinary Training Exercise at Fort Gregg-Adams, Virginia, Feb. 27–March 4, 2026. The dish features marinated chicken stuffed with queso fresco and queso-style cheese, served with black bean sauce, corn spoon bread, cilantro quinoa and sautéed vegetables.