Contestants wait for the judges to vote on their plates at the Chef of the Quarter cook-off competition at the Raider Café on Ellsworth Air Force Base, S.D., Dec. 18, 2018. Each team created a plate that went along with the brunch theme and incorporated two secret ingredients: fennel and avocado. The plates were judged by taste, presentation, creativity and originality. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

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Photo by: Christina Bennett |  VIRIN: 181218-F-BH261-0197.JPG