Eight culinary specialists from across the 10th Mountain Division (LI) participated in the Chef of the Quarter cookoff Dec. 7 inside the Fort Drum Culinary Arts Center. Senior chefs had to develop a three-course menu from a mystery basket of ingredients, with three hours to cook, plate and serve their food to a panel of judges. Floor judges graded the competitors on food handling and sanitation, cooking techniques, mise en place, use of ingredients and time management. Junior chefs had to meet the same standards, with a two-hour time limit to cook and serve a two-course menu. Chef of the Quarter participants also completed a board appearance and a written test on culinary knowledge. At the end of the day, Sgt. Donte Jackson, with 593rd Field Feeding Company, 10th Mountain Division Sustainment Brigade, earned the Senior Chef of the Quarter title. Spc. Marcia Lidell, E Company, 41st Brigade Engineer Battalion, 2nd Brigade Combat Team, was named Junior Chef of the Quarter. (Photo by Mike Strasser, Fort Drum Garrison Public Affairs)
Tags: Fort Drum 10th Mountain Division Fort Drum Culinary Arts Center Chef of the Quarter military chefs Army culinary specialists
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Eight culinary specialists from across the 10th Mountain Division (LI) participated in the Chef of the Quarter cookoff Dec. 7 inside the Fort Drum Culinary Arts Center. Senior chefs had to develop a three-course menu from a mystery basket of ingredients, with three hours to cook, plate and serve their food to a panel of judges. Floor judges graded the competitors on food handling and sanitation, cooking techniques, mise en place, use of ingredients and time management. Junior chefs had to meet the same standards, with a two-hour time limit to cook and serve a two-course menu. Chef of the Quarter participants also completed a board appearance and a written test on culinary knowledge. At the end of the day, Sgt. Donte Jackson, with 593rd Field Feeding Company, 10th Mountain Division Sustainment Brigade, earned the Senior Chef of the Quarter title. Spc. Marcia Lidell, E Company, 41st Brigade Engineer Battalion, 2nd Brigade Combat Team, was named Junior Chef of the Quarter. (Photo by Mike Strasser, Fort Drum Garrison Public Affairs)
Tags: Fort Drum 10th Mountain Division Fort Drum Culinary Arts Center Chef of the Quarter military chefs Army culinary specialists
© All Rights Reserved
Eight culinary specialists from across the 10th Mountain Division (LI) participated in the Chef of the Quarter cookoff Dec. 7 inside the Fort Drum Culinary Arts Center. Senior chefs had to develop a three-course menu from a mystery basket of ingredients, with three hours to cook, plate and serve their food to a panel of judges. Floor judges graded the competitors on food handling and sanitation, cooking techniques, mise en place, use of ingredients and time management. Junior chefs had to meet the same standards, with a two-hour time limit to cook and serve a two-course menu. Chef of the Quarter participants also completed a board appearance and a written test on culinary knowledge. At the end of the day, Sgt. Donte Jackson, with 593rd Field Feeding Company, 10th Mountain Division Sustainment Brigade, earned the Senior Chef of the Quarter title. Spc. Marcia Lidell, E Company, 41st Brigade Engineer Battalion, 2nd Brigade Combat Team, was named Junior Chef of the Quarter. (Photo by Mike Strasser, Fort Drum Garrison Public Affairs)
Tags: Fort Drum 10th Mountain Division Fort Drum Culinary Arts Center Chef of the Quarter military chefs Army culinary specialists
© All Rights Reserved
Eight culinary specialists from across the 10th Mountain Division (LI) participated in the Chef of the Quarter cookoff Dec. 7 inside the Fort Drum Culinary Arts Center. Senior chefs had to develop a three-course menu from a mystery basket of ingredients, with three hours to cook, plate and serve their food to a panel of judges. Floor judges graded the competitors on food handling and sanitation, cooking techniques, mise en place, use of ingredients and time management. Junior chefs had to meet the same standards, with a two-hour time limit to cook and serve a two-course menu. Chef of the Quarter participants also completed a board appearance and a written test on culinary knowledge. At the end of the day, Sgt. Donte Jackson, with 593rd Field Feeding Company, 10th Mountain Division Sustainment Brigade, earned the Senior Chef of the Quarter title. Spc. Marcia Lidell, E Company, 41st Brigade Engineer Battalion, 2nd Brigade Combat Team, was named Junior Chef of the Quarter. (Photo by Mike Strasser, Fort Drum Garrison Public Affairs)
Tags: Fort Drum 10th Mountain Division Fort Drum Culinary Arts Center Chef of the Quarter military chefs Army culinary specialists
© All Rights Reserved
Eight culinary specialists from across the 10th Mountain Division (LI) participated in the Chef of the Quarter cookoff Dec. 7 inside the Fort Drum Culinary Arts Center. Senior chefs had to develop a three-course menu from a mystery basket of ingredients, with three hours to cook, plate and serve their food to a panel of judges. Floor judges graded the competitors on food handling and sanitation, cooking techniques, mise en place, use of ingredients and time management. Junior chefs had to meet the same standards, with a two-hour time limit to cook and serve a two-course menu. Chef of the Quarter participants also completed a board appearance and a written test on culinary knowledge. At the end of the day, Sgt. Donte Jackson, with 593rd Field Feeding Company, 10th Mountain Division Sustainment Brigade, earned the Senior Chef of the Quarter title. Spc. Marcia Lidell, E Company, 41st Brigade Engineer Battalion, 2nd Brigade Combat Team, was named Junior Chef of the Quarter. (Photo by Mike Strasser, Fort Drum Garrison Public Affairs)
Tags: Fort Drum 10th Mountain Division Fort Drum Culinary Arts Center Chef of the Quarter military chefs Army culinary specialists
© All Rights Reserved