Fort Hood Culinary Arts Team Hosts Harvest Show
November 21, 2011
The event, which was open to the public, was intended to showcase the team's interpretations of the Thanksgiving holiday season with a static food display that included cakes, chocolate sculptures, ice carvings and other creative food mastery.
"It's to bring out people so we can showcase some of our skills," said Master Sergeant Anthony Roscoe, III Corps and Fort Hood Culinary Arts Team manager.
The event also included two cooking competitions similar to "Iron Chef." The focus of one competition was a main course meal and the other was a dessert.
One of the competitors, Sergeant David Strait, has had no formal training and has only been with the culinary arts team for five months, he said, but he has loved every minute of it.
"This is my favorite type of cooking," said the native of Billings, Mont. "I get to put my own zeal on stuff and spin on whatever I make."
Another competitor, Private 1st Class Caleigh Batchelder, has spent even less time with the team and less time cooking than Strait, but she said she does not feel as though she has been left unprepared.
"The team has done a lot for new members," said the native of Las Vegas. "They've been very welcoming."
All competitors at the Harvest Show are part of the culinary arts team and were chosen by their manager.
"The way I chose these competitors is that they're new to the team," Roscoe said. "I wanted to expose them to the challenge and see how they get ready to go to competition in February."
The III Corps and Fort Hood Culinary Arts Team competes in the Annual Culinary Arts Competition held at Fort Lee, Va. Last year, the team won 42 medals, as well as the Judges Award for Best Overall Table and placed 4th in the tight competition, missing first place by a mere 2.6 points.
Military installations from all branches of service compete in the competition with the primary goal of winning the coveted Installation of the Year Trophy, Roscoe explained, and it has not been seen by Fort Hood since 1989.
"We're ready this year," he said of the upcoming competition. "We're bringing home the Installation of the Year Award, back to the Great Place."
The culinary arts team also conducts weekly cooking demonstrations, held on Saturdays. The demonstrations focus on nutrition, three-course meals, desserts and cake decorating.