Spc. Benjamin McKeag, a Fort Bragg Culinary Arts team member, prepares to chop up a duck for his Louisiana style duck main course dish during the field cooking event in the 36th Annual Armed Forces Culinary Arts Competition here, March 6. The team has four hours to prepare a three course meal for 80 customers in a containerized kitchen. The three courses include a hot starter, main course and a dessert.
<dl><dd>Unit: 40th Public Affairs Detachment</dd>
<dd>DVIDS Tags: 82nd Airborne Division; Joint Forces; eating; Fort Lee; Culinary Arts; Fort Bragg; Airborne; XVIII Airborne Corps; Army; competitions; Joint Culinary Center of Excellence; 92G; 36th Annual Armed Forces Culinary Arts Competition; Junior Chef; Deborah Adams; Rodney Lubnow; Army Chefs; Military Competition Food</dd></dl>
Spc. Bethany Huff
Taken on 6 March 2011
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