The Hap Arnold Club pitted its cooks against each other in a “Top Chef” competition Nov. 15. In this Air Force Reserve Command-wide competition, the chefs are given four surprise ingredients and a cooking technique to produce a dish within a 45-minute time limit. Then, they present their dish to the judges who rate their dish on presentation, taste, texture, creativity and use of ingredients. Here, Nam Dodson, Hap Arnold Club head cook, adds some wine to create a glaze for one of her pork dishes.
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