20220420-N-WW980-0008 NEW ORLEANS (Apr. 20, 2022) Boatswain’s Mate Second Class Thomas Norton representing Navy Talent and Acquisition Group New Orleans and Chef Bonnie Breaux from Breaux Cajun Catering prepare their dish for the Louisiana Seafood Cookoff. Norton was trained at a culinary school before deciding to join the Navy as a Boatswain’s Mate which he calls “the best rate in the Navy. The Cookoff was one of several events held during Navy Week NOLA. Navy Weeks are designed to show Americans the investment they have made in their Navy and increase the awareness of the Navy’s role and
20220420-N-WW980-0008 NEW ORLEANS (Apr. 20, 2022) Boatswain’s Mate Second Class Thomas Norton representing Navy Talent and Acquisition Group New Orleans and Chef Bonnie Breaux from Breaux Cajun Catering prepare their dish for the Louisiana Seafood Cookoff. Norton was trained at a culinary school before deciding to join the Navy as a Boatswain’s Mate which he calls “the best rate in the Navy. The Cookoff was one of several events held during Navy Week NOLA. Navy Weeks are designed to show Americans the investment they have made in their Navy and increase the awareness of the Navy’s role and purpose in our national defense.
Size: 2016px × 1512px
Photo credit: © Operation 2022 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: #louisianaseafoodcookoff, #nolanavyweek, #ntagnola, #nwnola
