JBER top chefs to compete at national event

The green peppercorn sauce is poured carefully over the main course; a Beef Wellington, a side of herbed mashed potatoes and warm wilted green salad, served at the Kenai Dining Hall, JBER 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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