By Staff Sgt. Gary Jorgensen, 75th Field Artillery Brigade Public AffairsJanuary 18, 2018
FORT SILL, Okla. (Jan. 18, 2018) -- High stakes cooking is normally reserved for reality television, but occasionally the Army turns up the heat in the kitchen as well.
The III Armored Corps held the Noncommissioned Officer and Soldier Chef of the Quarter Board Jan. 8-10, at Fort Hood, Texas. The competition determined the top chef Soldier and NCO in
The 75th Field Artillery Brigade (FAB) showed it had culinary creativity and skills worthy of recognition.
The 75th FAB's 2nd Battalion, 18th Field Artillery culinary specialists Sgt. Jonathan Rivera-Lopez and Spc. Teylar Farrior placed high in the competition, with Rivera-Lopez winning the NCO of the Quarter and Farrior taking first runner up in the Soldier contest.
"The competition was a great experience, ... to compete against other NCOs that share the same passion for cooking," said Rivera-Lopez. He added his appreciation for the opportunity to represent the brigade.
The competition was a three-day event comprised of the Army Physical Fitness Test, weapons qualification, a Hot Food Challenge, and ending with formal board proceedings hosted by the III Corps Chief Culinary Management Sgt. Maj. Gregory Welch.
The Soldier and noncommissioned officer with the highest combined scores at the conclusion of the event were selected as the winners.