Culinary team caters reception
Sgt. Patrick L. Alveranga, from the 841st Engineer Battalion, Miami, Fla., prepares deviled eggs with hollandaise sauce for the reenlistment reception. Alveranga is a charter member of the Army Reserve Culinary Arts Team.

FORT GEORGE G. MEADE, Md. - Six members of the U.S. Army Reserve Culinary Arts Team recently joined forces at the 200th Military Police Command's dining facility here to prepare hors d'oeuvres for the reception following a reenlistment ceremony at the National Archives in Washington, D.C.

One reserve Soldier from all 50 states and the seven territories were reenlisted by the United States Reserve Command's Commanding General, Lt. Gen. Jack C. Stultz.

The Army Reserve Culinary Arts Team was activated in 2006 with eight volunteers, according to Chief Warrant Officer 2 Robert C. Nieves, the command food advisor and food program manager for the 200th Military Police Command who is a charter member of the team.

Team members come from across the nation's Reserve units and participate in culinary arts competitions worldwide. Those chosen for a competition assemble one week before the event to start preparations, ready equipment and travel to the location.

For the reenlistment reception, team members prepared 1,500 pieces of 13 different hors d'oeuvres ranging from strawberry-marbled mousse with meringue kisses on a cocoa brownie to honey-orange-and-almond sticky cakes with pomegranates.

Each hors d'oeuvre normally has three components and takes about one hour to assemble. The components were prepared at the 200th dining facility, then assembled at the reception.

Ralph Krulder is a member of the Army's 1st Recruiting Brigade, Advertising and Public Affairs.

Page last updated Fri July 22nd, 2011 at 12:16