A culinary specialist from USS Wyoming (SSBN 742) slices freshly baked French bread while taking part in a week-long course on baking and scratch cooking techniques. After a year of closure due to the COVID-19 pandemic, culinary specialists returned to the NAVSUP FLC Jacksonville training galley at Naval Station Mayport in April of 2021. The course is one of many offered throughout the year for those aiming to improve their professional culinary skills and knowledge.

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Size: 1936px × 1291px
Photo credit: © Operation 2021 / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: flcj, mayport, navsup, nfmt, ns