Army Reserve Staff Sgt. Joseph Parker prepares main dish in the contemporary category at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 5, 2010.
Parker prepared butter poached lobster with braised kale, sweet corn spoon bread, lobster & scallop sausage, seafood cracker topped with a lemon butter sauce.
The chefs can choose one of the following items to prepare in the contemporary category: Rock Cornish Game Hen, chicken or duck; bone-in pork loin, boin-in veal or loin rack, bone-in lamb or rack, game birds, bone-in game, whole rabbit, live lobster or fish. The competition cooking time is 15 minutes for set-up, 60 minutes for cooking, 10 minutes for serving and 15 minutes for clean-up.
Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla.