Similar
Hans Klemm the U.S. Ambassador to Romania, talks to
The amphibious assault ship Pre-Commissioning Unit (PCU) America (LHA 6) command leadership serves the crew's first meal aboard, following a ship custody transfer ceremony.
US COAST GUARD Morale meal
U.S. Navy Aviation Machinist’s Mate Airman Apprentice
Lt. Gen. Carl E. Mundy, Commander, Marine Corps Forces,
Culinary Specialist Seaman Apprentice Schuyler Gibbs, from Newark, Del., prepares sweet potatoes for lunch in the galley of the aircraft carrier USS Dwight D. Eisenhower (CVN 69).
180811-N-WX604-0132 ATLANTIC OCEAN (Aug. 11, 2018)
U.S. Navy Culinary Specialist 3rd Class Alexandra Elder, from Louisville, Kentucky, plates a grilled cheese sandwich in the Chiefs Mess aboard the aircraft carrier USS John C. Stennis (CVN 74) in the Arabian Gulf, April 1, 2019.
U.S. Marine Corps LCpl. Kimaney Hylton, a Food Service
Related
Three teams of two competed for the title of the Culinary
Chefs compete for quarterly title
A culinary specialist, assigned to the 3rd Brigade
Culinary specialists with the 3rd Brigade Combat Team,
Awards were given to the top three competitors in men's
The chefs competing at the chef of the quarter competition,
US COAST GUARD Culinary Competition
Awards were given to the top three competitors in men's
Two Sailors present entrees for judges at a cooking competition.
Three teams of two competed for the title of the Culinary
Summary
Three teams of two competed for the title of the Culinary Team of the Quarter at the 31 Area Mess Hall on Edson Range here June 11. The winners for this quarter were Team 1, Dustin Delmar and Anthony Stewart who work at the 33 Area Mess Hall. The competition is a two-day event. On the first day, 12 teams competed in a book test and a "Jeopardy"-style quiz. Only four teams qualified to move on to the cooking portion of the competition the following day. The theme of the cooking competition this quarter was barbecue and each team was expected to make a protein dish using chicken or pork, cornbread and a salad. This quarter the competition included 45 minutes of assistance to each team from guest chef Rahm Fama. This competition is used not only as an training tool, but also to build camaraderie among the food service community, said Donovan Brown, the Marine Corps Installations West Regional executive chef. From Left to Right: Col. Jeff Arruda, Anthony Stewart, Dustin Delmar, Donovan Brown.