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Army Reserve Command officials are feeling good about how their team could fare during the Army Culinary Competition, which began March 5.
"For the first time in 31 years, the Army Reserve has fielded a team of cooks" and nearly all of them are professionally trained and work in the food service industry in their civilian jobs, said command spokesman Lt. Col. Willie Harris.
Awards, including who captures installation of the year, will be announced March 16.
Members of the Army Reserve team are:
Spc. Patrick L. Alveranga, a food service specialist with 841st Engineer Battalion in Miami. He will earn his associate's degree in culinary arts this year.
Staff Sgt. Joseph S. Branch, a food service sergeant with 489th Maintenance Company in San Bernardino, Calif.
Sgt. 1st Class John W. Brown, a food operations sergeant with 489th Maintenance Company. He earned an associate's degree in food service management from Chaffey College and holds a culinary arts certificate.
Spc. Holly E. Dunn, a food service instructor for 7th Battalion, 4th Brigade, 100th Division, in Cincinnati. She has been a pastry chef and a kitchen manager in her civilian career.
Sgt. Scott Julian, a food service sergeant with Headquarters, 89th Regional Readiness Command, in Wichita, Kan. He is a baker.
Staff Sgt. Jeffrey L. McLaughlin, a food operations sergeant with 960th Quartermaster Company in Cedar Rapids, Iowa. He is a chef.
Chief Warrant Officer 2 Robert C. Nieves, a food services adviser for 8th Medical Brigade at Fort Wadsworth, N.Y. He graduated from the Culinary Institute of America.
Sgt. Joseph R. Parker, a food service sergeant with 841st Engineer Battalion. He earned two degrees from Johnson and Wales University, a school known for its culinary program.
Chief Warrant Officer 2 Kelly C. Sholes, a division food service technician for Headquarters, 104th Division, in Vancouver, Wash. He is certified by the American Culinary Federation as a culinary educator.
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