Their June 15 culinary exploration of the world was loosely based on the exploits of the fictional character James Bond, whose secret service code-007-echoes the class number for the military chefs who cooked and served the meal. The students in the culinary course ranged in experience from 20 years of civilian and military food service combined to less than two years' cooking experience. Armando Hernandez, as he, along with his Advanced Culinary Skills Training Course classmates, was constructing a selection of hors d'oeuvres to kick off a round-the-globe end-of-course luncheon June 15 at the Joint Culinary Center of Excellence. 'People eat with their eyes first,' said Staff Sgt. Food is among a very short list of items with the power to engage all five senses-sight, smell, sound, taste and touch-simultaneously. Adam Hermann - who cooks at the Pentagon - were not able to secure their first choice of fowl for the meal, they make do with fabricat.įORT LEE, Va. Navy Senior Chief Tommy Chavira (right) is an enlisted aide stationed in Jacksonville, Fla. Army) VIEW ORIGINAL 3 / 3 Show Caption + Hide Caption – Brittany Stephens from Scott Air Force Base, Illinois, stack 'deviled' quail eggs on a parmesan potato tot.

Rosalie Freeman (right), the enlisted aide to the Defense Contract Management Agency director here and Air Force Staff Sgt.

Army) VIEW ORIGINAL 2 / 3 Show Caption + Hide Caption –Īir Force Tech Sgt. Karina Tyree, 7th Transportation Brigade (Expeditionary), Fort Eustis, Va., create an appetizer with olive tapenade on an herb blini June 15 to kick off the Advanced Culin. Armando Hernandez, Army Executive Pentagon Dining Facility and Sgt.

Did they eat napkins in the movie spy?