Behind the Scenes with the 412th TEC Culinary Team

By Sgt. 1st Class Phillip Eugene, 412th TEC PANCOMarch 15, 2010

(L-R) Army Reserve Spc. Jeffrey Vaughan, Sgt. Trent Skinner and Staff Sgt. Joseph Parker, were named to the U.S. Army Culinary Arts Team at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010.


The USACAT is the U.S. Military National Culinary team which competes in local, national and international culinary competitions to include the Culinary World Cup in Luxembourg and the World Culinary Olympics in Erfurt, Germany.

This is the first time since USACAT was founded in 1984 the Army Reserve has members on the team.

Parker is a member of the 841st Engineer Battalion in Miami, Fla.
1 / 19 Show Caption + Hide Caption – (L-R) Army Reserve Spc. Jeffrey Vaughan, Sgt. Trent Skinner and Staff Sgt. Joseph Parker, were named to the U.S. Army Culinary Arts Team at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010. The USACAT is the U.S. Military National Culinary team which competes in local, national and international culinary competitions to include the Culinary World Cup in Luxembourg and the World Culinary Olympics in Erfurt, Germany. This is the first time since USACAT was founded in 1984 the Army Reserve has members on the team. Parker is a member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Staff Sgt. Joseph Parker, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010.

Parker is a member of the 841st Engineer Battalion in Miami, Fla.
2 / 19 Show Caption + Hide Caption – Army Reserve Staff Sgt. Joseph Parker, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010. Parker is a member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010.

Alvarenga is a member of the 841st Engineer Battalion in Miami, Fla.
3 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010. Alvarenga is a member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Spc. Daniel Arshadnia, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010.

Arshadnia is a member of the 841st Engineer Battalion in Miami, Fla.
4 / 19 Show Caption + Hide Caption – Army Reserve Spc. Daniel Arshadnia, right, shakes hands with Brig. Gen. Jesse R. Cross, Quartermaster General of the Army, at the conclusion of the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Friday, March 12, 2010. Arshadnia is a member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Spc. Daniel Arshadnia prepares his entry in the contemporary category event with a chicken dish at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Sunday, March 7, 2010.

Arshadnia scored the first gold medal for the Army Reserve team preparing a sauteed chicken breast with portobello mushrooms and truffle oil, rissoto, pan steamed asparagus and red pepper coulli.

Arshadnia, from Lawrence, N.Y., is assigned to the 841stEngineer Battalion based in Miami, Fla.
5 / 19 Show Caption + Hide Caption – Spc. Daniel Arshadnia prepares his entry in the contemporary category event with a chicken dish at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Sunday, March 7, 2010. Arshadnia scored the first gold medal for the Army Reserve team preparing a sauteed chicken breast with portobello mushrooms and truffle oil, rissoto, pan steamed asparagus and red pepper coulli. Arshadnia, from Lawrence, N.Y., is assigned to the 841stEngineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga, foreground, skims the top of lamb stock in the team's kitchen at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 3, 2010.

Alveranga, from Homestead, Fla., is assigned to the 841st Engineer Battalion based in Miami, Fla.
6 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga, foreground, skims the top of lamb stock in the team's kitchen at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 3, 2010. Alveranga, from Homestead, Fla., is assigned to the 841st Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
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.
7 / 19 Show Caption + Hide Caption – 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. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Staff Sgt. Joseph Parker, peels a mushroom during the U.S. Army Culinary Arts Team tryout at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Sunday, Feb. 28, 2010. The USACAT members will represent the Army during the Worldwide Culinary Olympics and the Culinary World Cup. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla.
8 / 19 Show Caption + Hide Caption – Army Reserve Staff Sgt. Joseph Parker, peels a mushroom during the U.S. Army Culinary Arts Team tryout at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Sunday, Feb. 28, 2010. The USACAT members will represent the Army during the Worldwide Culinary Olympics and the Culinary World Cup. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga heats up the kitchen during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010.

Alveranga, from Homestead, Fla., is assigned to the 841st Engineer Battalion based in Miami, Fla.
9 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga heats up the kitchen during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010. Alveranga, from Homestead, Fla., is assigned to the 841st Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Spc. Daniel Arshadnia during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Thursday, March 4, 2010.

The Field Kitchen category is comprised of a five member team that prepares a three-course meal for 80 people using the equipment found in a Containerized Kitchen. The food is prepared and then served restaurant style.

Arshadnia is a member of the 841st Engineer Battalion in Miami, Fla.
10 / 19 Show Caption + Hide Caption – Spc. Daniel Arshadnia during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Thursday, March 4, 2010. The Field Kitchen category is comprised of a five member team that prepares a three-course meal for 80 people using the equipment found in a Containerized Kitchen. The food is prepared and then served restaurant style. Arshadnia is a member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Staff Sgt. Joseph Parker has some fun with his vegetables during the Nutrional Hot Food Challenge event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Monday, March 1. The Nutrional Hot Food Challenge event is a two-hour competition comprised of a two-course meal for four people composed of an appetizer and an entree or an entree and dessert that meets established nutrional guidelines. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla.
11 / 19 Show Caption + Hide Caption – Army Reserve Staff Sgt. Joseph Parker has some fun with his vegetables during the Nutrional Hot Food Challenge event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Monday, March 1. The Nutrional Hot Food Challenge event is a two-hour competition comprised of a two-course meal for four people composed of an appetizer and an entree or an entree and dessert that meets established nutrional guidelines. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga turns over a cut of veal during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010. Alveranga is member of the 841st Engineer Battalion in Miami, Fla.
12 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga turns over a cut of veal during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010. Alveranga is member of the 841st Engineer Battalion in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Cpl. Karah Williams, left, and Spc. Daniel Arshadnia plate up during the Student Team Skills event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., March 10. Williams, from Sarcosie, Mo., is assigned to the 414th Military Police Company, Joplin, Mo. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla.
13 / 19 Show Caption + Hide Caption – Army Reserve Cpl. Karah Williams, left, and Spc. Daniel Arshadnia plate up during the Student Team Skills event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., March 10. Williams, from Sarcosie, Mo., is assigned to the 414th Military Police Company, Joplin, Mo. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Staff Sgt. Joseph R. Parker dices vegetables for Team U.S. Army Reserve during the March 1 Nutritional Hot Food Challenge portion of the 35th Culinary Arts Competition at Fort Lee, Va.
14 / 19 Show Caption + Hide Caption – Staff Sgt. Joseph R. Parker dices vegetables for Team U.S. Army Reserve during the March 1 Nutritional Hot Food Challenge portion of the 35th Culinary Arts Competition at Fort Lee, Va. (Photo Credit: Patrick Buffett) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga, right, gives instructions to his apprentice, Spc. Paul Harmon, Jr. during the Military Chef of the Year event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28, 2010. The Military Chef of the Year is open not only to the Army but the Navy, Marines, Air Force and Coast Guard.
15 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga, right, gives instructions to his apprentice, Spc. Paul Harmon, Jr. during the Military Chef of the Year event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28, 2010. The Military Chef of the Year is open not only to the Army but the Navy, Marines, Air Force and Coast Guard. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Spc. Daniel Arshadnia prepares his entry in the contemporary category event with a chicken dish at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., March 7, 2010. Arshadnia scored the first gold medal for the Army Reserve team preparing a sauteed chicken breast with portobello mushrooms and truffle oil, rissoto, pan steamed asparagus and red pepper coulli. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla.
16 / 19 Show Caption + Hide Caption – Spc. Daniel Arshadnia prepares his entry in the contemporary category event with a chicken dish at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., March 7, 2010. Arshadnia scored the first gold medal for the Army Reserve team preparing a sauteed chicken breast with portobello mushrooms and truffle oil, rissoto, pan steamed asparagus and red pepper coulli. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Staff Sgt. Joseph Parker pours cake batter onto a pan during the U.S. Army Culinary Arts Team tryout at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28, 2010. The USACAT members will represent the Army during the Worldwide Culinary Olympics and the Culinary World Cup. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla.
17 / 19 Show Caption + Hide Caption – Army Reserve Staff Sgt. Joseph Parker pours cake batter onto a pan during the U.S. Army Culinary Arts Team tryout at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Feb. 28, 2010. The USACAT members will represent the Army during the Worldwide Culinary Olympics and the Culinary World Cup. Parker, from Haines City, Fla., is assigned to the 841st Combat Engineer Battalion based in Miami, Fla. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Sgt. Patrick Alveranga plates up his dish during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010.
18 / 19 Show Caption + Hide Caption – Army Reserve Sgt. Patrick Alveranga plates up his dish during the Contemporary Category event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Wednesday, March 10, 2010. (Photo Credit: Timothy L. Hale) VIEW ORIGINAL
Army Reserve Pfc. Daniel Arshadnia puts the heat on some vegetbales at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Tuesday, March 2. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla. Eventhough no actual competition events were going on that day, the members of the Army Reserve Culinary Arts team used the time to prepare for upcoming events as well assembling many of the centerpiece items and non-perishable pieces that appeared on the cold table buffet exhibit.
19 / 19 Show Caption + Hide Caption – Army Reserve Pfc. Daniel Arshadnia puts the heat on some vegetbales at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. on Tuesday, March 2. Arshadnia, from Lawrence, N.Y., is assigned to the 841st Engineer Battalion based in Miami, Fla. Eventhough no actual competition events were going on that day, the members of the Army Reserve Culinary Arts team used the time to prepare for upcoming events as well assembling many of the centerpiece items and non-perishable pieces that appeared on the cold table buffet exhibit. (Photo Credit: Timothy L. Hale, USARC PAO) VIEW ORIGINAL