Spc. Arshadnia scores gold in the contemporary category at the Army Culinary Arts Competition
Originally uploaded by My Army Reserve
It was a good day for Team Army Reserve at the 35th annual U.S. Army Culinary Arts Competition at Fort Lee, Va., as it received two ribbons and two honorable mentions in four events, and team leaders are quite happy. “I’m quite pleased with where we are,” said Chief Warrant Officer 2 Robert C. Nieves, command food advisor with the 200th Military Police Command.
Three of the teams’ junior chefs earned ribbons, while Sgt. Trent Skinner won a silver ribbon for his ice sculpture, a reverse image of a woman’s face with flowing hair in a block of ice. Spc. Daniel Arshadnia won the teams’ first gold ribbon for his Sautéed Airline Chicken Breast with Portobello Mushroom and Truffle Oil Risotto.
Spc. Erich Doud received an honorable mention for Butter Poached Lobster with Leeks, Pommes Maxim and a Red Beef Essence. Sgt. Colby Beard also received an honorable mention for Pan Seared Venison with Mushroom Quinoa, Jump off Asparagus and Mission Mountain Berry Sauce.
We’ll post photos and recipes soon, so keep reading.
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