The Fort Hood Sentinel (Temple, Tex.), Vol. 40, No. 31, Ed. 1 Thursday, December 3, 1981 Page: 3 of 32
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A pinch of time a handful of dedication heaping
spoonfuls of skill hard work and pride seasoned with
artistry patience and professionalism add up to the re-
cipe for the Department of the Army food service per-
sonnel who will be competing in the 1981 III Corps and
Fort Hood Culinary Competition at the post’s Mini-
Dome Club Dec. 8-9.
According to CWO 3 (P) Jim Sifford of the Installation
Food Service Office who is project officer for the event
the competition is open to all active Army and Depart-
ent of the Army Civilian food service personnel. There
"will be 14 categories of competition he said with each
category divided into two classes master and novice.
Sifford said the master class is open to all competitors
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om e te ts to
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but the novice class is reserved for entries from persons
who have not already earned a first second or third place
award in a nationally recognized culinary competition.
The competitors ust decide which class they want to
enter he said noting all their entries ust be in either
master or novice but not a mixture of both.
The 14 competition categories include: cocktail
canapes and hors ’oeuvres fish cold buffet meat cold
buffet dessert cold buffet cakes decorated in royal
icing decorated cakes fancy pastries centerpieces a
complete cold meal paintings bread Danish pastries
box meal and a three-course meal served hot.
Rules and specifications in each category are deman-
ding and exact Sifford said. For example in the fish cold
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buffet each competitor is to present a cold fish Crus-
tacea or shellfish dish suitable for service at a formal
buffet. A minimum of six portions ust be presented
together with six equal portions of any garnish served.
The rules for all the other categories are just as specific
and exacting Sifford stated.
All entries will be set up no later than 10 a.m. Dec. 8
and judging will begin at 11 a.m. Visitors will be prohi-
bited during the judging phase Sifford gdded.
Each entry will then be judged on the basis of com-
pliance with the rules presentation originality skill of
execution difficulty factor aesthetic appeal and in
the edible classes taste. Where competition categories
require entries to be edible-they may be cut and tasted at
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Thursday December 3 1981 THE FT. HOOD SENTINEL
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the judges’ discretion.
The displays will be open to the pubiic 10 a.m.-2 p.m.
Dec. 9 followed by the awards ceremony at 1 p.m.
Each first second and third placed competitor in each
category and class will receive a neck medallion with a
red white and blue ribbon. Major trophies will be
awarded for the best single entry in the whole of the
Master Class the best single entry in the whole of the
Novice Class and the best single entry in the whole
show.
Fort Hood’s best culinary artists will then be eligible to
enter the U.S. Army Quartermaster School’s 7th Annual
U.S. Army Culinary Competition March 11-12 at Fort
Lee Va.
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The Fort Hood Sentinel (Temple, Tex.), Vol. 40, No. 31, Ed. 1 Thursday, December 3, 1981, newspaper, December 3, 1981; Temple, Texas. (https://texashistory.unt.edu/ark:/67531/metapth309530/m1/3/?q=technical+manual: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Casey Memorial Library.