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Cpl. Lindze Bare, HHB, 69th ADA Bde., prepares her main dish during the cooking portion of tryouts for the III Corps and Fort Hood Culinary Arts Team June 21. Spc. Tia Molimau, 69th ADA Bde. Public Affairs

Cpl. Lindze Bare, HHB, 69th ADA Bde., presents her dish before judging begins at tryouts for the III Corps and Fort Hood Culinary Arts Team June 21. Spc. Tia Molimau, 69th ADA Bde. Public Affairs

Fort Hood food service Soldiers from across the installation participated in tryouts for the III Corps and Fort Hood Culinary Arts Team June 21.

The Soldiers participated in a selection process to assess qualified candidates for the opportunity to become a member of the III Corps and Fort Hood Culinary Arts Team and compete in the 38th annual Military Arts Competition in February and March at Fort Lee, Va.

The team is trying to get first place and attempting to be the best, Sgt. 1st Class Zamain Brown, the Culinary Arts Team manager, said.

The selection board and tryouts for the team was a two-day process. The food service Soldiers were nominated by sponsors from their unit. All candidates had to be food-service certified, meet basic Soldier standards and be of excellent moral character.

Pfc. Jaime Nakamoto, from the 41st Fires Brigade, said working well with others was a major factor in this competition.

Cpl. Lindze Bare, Headquarters and Headquarters Battery, 69th Air Defense Artillery Brigade, was nominated to compete for the team by her unit sponsor, Staff Sgt. Odailah Maupins.

“We are trying to bring awareness that the III Corps and Fort Hood Culinary Arts Team is a lot different than food service in the dining facility,” Maupins said.

Bare has been studying, working hard and looking online to prepare for the competition. She has a passion for food, and every day she strives to be more successful in food service, she said.

Maupins said she prepared Bare for the competition because she saw in Bare great character, and she felt that Bare had what it took to compete in the selection board and tryouts.

“Training for the team was very stressful, challenging, and fun. Each day is a learning process, and the Soldiers continue to have a positive attitude to compete,” Sgt. Marc Susa, Headquarters and Headquarters Company, III Corps, said.

The selection board and tryouts for the team was first established in 2009 by food service Sgt. Maj. Terrance Smith. The first year of the competition was in 2010. The III Corps and Fort Hood Culinary Arts Team has continually placed in the past three military culinary arts competitions and hopes to continue this legacy

of excellence in future competitions.

Besides preparing for competitions, the III Corps and Fort Hood Culinary Arts Team support all of Fort Hood’s units and surrounding communities with culinary classes and events throughout the year. These classes provide an opportunity for further education that improves Fort Hood’s dining facilities. Two-week courses are also available to all food service Soldiers.