It's all about details whenever you do any
type of artistic work.
[S. Williams] Details, patience, and sizzle.
[meat sizzling]
At Fort Lee, Virginia, the 35th Culinary Arts
Competition
is under way.
It's the largest event of its kind in the
U.S.
Some 200 contestants will bake, saute,
and ice carve their way to fame.
Twenty-six bases have sent their food services
professionals
to be judged, with world-class chefs keeping
an eye on the entrees,
desserts, and specialties of the day.
It's patience; it's all about loving what
you do, you know?
It's my passion, so patience is everything
to me.
[Williams] Specialist Timothy Ralph is from
Fort Hood in Texas.
He says his team has put a lot of effort in
this year's preparation for the contest.
Actually, it's a big relief.
We've been training for about six or seven
months now,
and we're just ready to get it over with
and see who comes out with the Installation
of the Year at the end of the competition.
[Williams] Ice sculptors labored,
chocolate statues were assembled,
[off camera speaker] Look at the eye detail
and the nose inside the mask.
[Williams] and food from all over the world
is being featured and displayed proudly.
Even field kitchens were assembled to train
and feed the people
who came to make it all happen.
It's all about the food at this competition...
food that might be a bit fancy for some,
but if it's about getting a great meal,
then the test for the best dish, cook, and
team in the military culinary world
is wrapping up this week at Fort Lee, Virginia.
Reporting from Fort Lee, Virginia, I'm Scott
Williams.
[â™ªtechno musicâ™ª] That's the Army
Today from Soldiers Radio and Television in
Washington.
