FORT HOOD, Texas — Three noncommissioned officers and three Troopers competed in the 1st Cavalry Division Chef of the Year competition, Sept. 18, 2025, on Fort Hood, Texas, to represent their dining facility and the opportunity to showcase their skills at the III Armored Corps Chef of the Year competition.
The 1st Cavalry Division hosts cooking competitions annually across the division to boost morale and test Trooper knowledge of their craft as culinary specialists.
To compete in the Chef of the Year, Troopers must first win their respective Chef of the Quarter board before becoming eligible to compete for the honor of being the best chef in the 1st Cavalry Division.
Staff Sgt. Derek Fulce, a culinary noncommissioned officer, assigned to 120th Quartermaster Company, 1st Cavalry Division, who won the competition for the noncommissioned officers appreciates the opportunity to get recognized.
“In cooking competitions, your name gets out there the more you do it,” said Fulce. “I remember after the last competition; we had people coming up and congratulating me. If you want to get your name out there, this competition is a good way to do that.”
The competition consisted of two portions: cooking with mystery items and a formal board testing Troopers on general military knowledge. Culinary specialist Cpl. Rosalinda Morales, assigned to 120th Quartermaster Company, 1st Cavalry Division, won the competition for the junior enlisted.
Morales said her experience during the board portion of the competition was difficult, but she was glad that she was able to compete.
“Going into the board portion was very stressful, it really tested me,” said Morales. “This has helped me for my upcoming board.”
Morales said that there were moments when she wanted to give up, but the tools she learned from her leaders helped hone her skills to perform well in a demanding environment.
“I have had a hard time in my culinary experience because I feel I lack a lot, but I’m glad I had senior chefs to help me,” said Morales, “I tend to get very overwhelmed, which causes me to break down or doubt myself, but I knew I couldn’t [break down]; it’s a competition and I’m representing my company and pushed through it.”
Fulce said he wants upcoming chefs to remember to improve their skills so they can always be ready to showcase their talents.
“Continue to hone your craft, don’t stop, continue at perfecting your dishes, learning recipes, practicing plating, and perfecting your flavors,” said Fulce. “Because, one day, your name will get called and you are going to have to put yourself on display.”
The winners of this competition will face off in the III Armored Corps Chef of the Year competition Oct. 27, 2025.
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