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Today we where working on the cold food table it consist of seven, themed three course meals that are to say it honestly, are becoming more beautiful every day. By the time we get to Luxemburg they are going to be on point. The team works on so many things in a day some do cold food then the others prep for 100 hot plated 3 course meal that goes out the next day. As a team we enjoy each other’s company after work at dinner and try to let our minds escape...read more
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post #1 for the Culinary World Cup training . Active duty and Reservist working together to create full flavored apps, entrées and desserts the other day was hot run number 6 or 7. The days are starting to blend together but team morale remains high. Members of the Army Reserve are working hard and fitting in with the active duty members just fine.
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So many people love olive oil, but I say butter me up baby!! Have you ever had something taste bad with BUTTER on it? Here is a quick tip next time you make pancakes on a Sunday morning try browning the butter before you add it in to the batter this will give the pancakes a nice nutty flavor you will never get at IHOP..
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Joseph Parker
| Affiliation: | Army Reserve |
|---|---|
| Rank: | Staff Sergeant |
| Branch: | Quartermaster Corps |
| MOS/AOC: | 92 Golf |
| Location: | Miami, FL |
About Me:
I am Food Services Sergeant currently training with the United States Army Culinary Arts Team in Germany for the Culinary World Cup. I would like to share with you all the ins and outs of what it is like to cut, chop, sauté and grill our way to gold. This is the first time in the history of the USACAT team that Army Reservist have been selected to participate on the team. There are two other members beside myself here representing the Army reserve they are SGT. Jeffery Vaughan and SGT. Trent Skinner. Sgt. Vaughan is apprenticing Sgt. Skinner on the center piece and accent sculptures; they both are very good at what they do.
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