Recipe for success

HEIDELBERG, GERMANY — Members of Team Europe, the US Army Europe and Installation Management Command-Europe 2010 Culinary Arts Team, were formally recognized for their achievements during a culinary demonstration and awards ceremony at the Warrior Zone on Patton Barracks here, April 29. At the event the team, made up of Soldier and civilian chefs from across the Army in Europe, cooked and served the award-winning “Gold Medal Field Meal” they prepared at the 35th US Army Culinary Arts Competition at Fort Lee, Va. in late February and early March. Theyve already done this menu numerous times in training and they won a gold medal at the all-services competition, said Sgt. Maj. Mark Warren, USAREUR senior food service NCO. Todays demonstration is not only for these Soldiers, but for the senior participants. When they come in theyll be able to experience first-hand — see, smell, taste — the quality and the level of food service execution it took for the Soldiers to get to this point, Warren said. While the world field is part of the name of the winning meal, this is not food in olive drab envelopes, and nothing here is freeze-dried. The gold medal meal includes mouth-watering treats such as herb pork tenderloin crepinette, carrot and ginger puree with pearl onions and peas, seared salmon, and streusel baked apple with mascarpone cream filling. The meal plan for the demonstration at the Warrior Zone was built for a group of 60 guests, including USAREUR ……