Marine Corps Staff Sgt. Christine Monroig, a food service specialist with Marine Wing Support Detachment 24, briefs the judges during the Chef of the Quarter cook-off competition at Anderson Hall aboard Marine Corps base Hawaii, August 23, 2017. After a series of evaluations to include a 50-question written test, an oral board and a uniform inspection, the Marines with top three highest combined scores were selected to be a part of the cook-off. The competitors used chicken, curry, cream cheese and kiwi fruit as items for their appetizer, entrée and desserts. ( Marine Corps photo

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Marine Corps Staff Sgt. Christine Monroig, a food service specialist with Marine Wing Support Detachment 24, briefs the judges during the Chef of the Quarter cook-off competition at Anderson Hall aboard Marine Corps base Hawaii, August 23, 2017. After a series of evaluations to include a 50-question written test, an oral board and a uniform inspection, the Marines with top three highest combined scores were selected to be a part of the cook-off. The competitors used chicken, curry, cream cheese and kiwi fruit as items for their appetizer, entrée and desserts. ( Marine Corps photo by Cpl. Zachary Orr)

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

Keywords: 1/12, 12th, 1st, 2/3, 2nd, 3rd, anderson, base, battalion, chef, chow, competitor, cook-, corps, food, hall, hawaii, marine, marines, mcb, mcbh, quarter, regiment, service, specialist