Three is the magic number for US Army Reserve culinary specialist
Pfc. Tyquanda Dennis, with the 275th Quartermaster Company, Fort Pickett, Va., mixes ingredients for a tuile (baked wafer) for her entry during the Armed Forces Junior Chef of the Year competition during the 41st Annual Military Culinary Arts Competitive Training Event at the Joint Culinary Center of Excellence, March 6, 2016, at Fort Lee, Va. Dennis, who has been on the U.S. Army Reserve Culinary Arts Team for only three days, scored a bronze medal in her first competition. (U.S. Army photo by Timothy L. Hale/Released)