Shrimp kabob, made by Lance Cpl. Ariana Amaya, cools off after being broiled in the oven at the III Marine Expeditionary Force chow hall at Camp Hansen, Okinawa, Japan, Sept. 27, 2016. The shrimp kabob was a side dish, part of a three course meal prepared during the Chef of the Quarter competition. Amaya, from Haxton, Colorado, is a food service specialist with III Marine Expeditionary Force Headquarters Group, III MEF. ( Marine Corps photo by PFC Jonah Baase/ Released)

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Size: 3840px × 5760px
Photo credit: © AB Forces News Collection / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: .., camp, chef, chow, competition, cooks, corps, expeditionary, food, force, hall, hansen, iii, judges, marine, marines, mef, quarter, services, specialist, usmc