JBER top chefs to compete at national event
The dessert had to be served quickly because the vanilla ice cream would melt on the banana flambé so ‘Team Alaska’ had to work as a team to add the caramel sauce and cherry spun sugar garnish fast enough for it to all hold together and be served at the Kenai Dining Hall on Feb. 20, 2015. The 10-person team of Soldiers and Airmen tried to make a five-star three-course meal from an Army field kitchen for JBER leadership to prepare for 40th Annual Military Culinary Arts Competitive Training Event at Fort Lee, VA. March 4-13. (Air Force photo/Airman Christopher R. Morales)
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