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Nam Dodson, Hap Arnold Club head cook,  adds some wine to create a glaze for one of her pork dishes Nov. 15, 2011, during a chef competition at March Air Reserve Base, Calif.  Cooks were given four ingredients, a specific cooking method and 45 minutes to prepare a dish.  (U.S. Air Force photo/Linda Welz)


March Top Chef

Nam Dodson, Hap Arnold Club head cook, adds some wine to create a glaze for one of her pork dishes Nov. 15, 2011, during a chef competition at March Air Reserve Base, Calif. Cooks were given four ingredients, a specific cooking method and 45 minutes to prepare a dish. (U.S. Air Force photo/Linda Welz)

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