Col. David E. Jones, right, presents Cpl. Jody Scott with a trophy for winning a food service specialist of the quarter competition Oct. 26 on Camp Kinser, Okinawa, Japan. The quarterly competition is an opportunity for Marines who are performing well in the workplace and seeking to show off their food service excellence. Scott prepared oven-baked barbecue chicken, stuffed zucchini, roasted potatoes, molten chocolate lava cake and teriyaki-pineapple shrimp kebobs, using six mystery basket items, which were preselected and had to be used. During the competition, the contestants must plan a full
Col. David E. Jones, right, presents Cpl. Jody Scott with a trophy for winning a food service specialist of the quarter competition Oct. 26 on Camp Kinser, Okinawa, Japan. The quarterly competition is an opportunity for Marines who are performing well in the workplace and seeking to show off their food service excellence. Scott prepared oven-baked barbecue chicken, stuffed zucchini, roasted potatoes, molten chocolate lava cake and teriyaki-pineapple shrimp kebobs, using six mystery basket items, which were preselected and had to be used. During the competition, the contestants must plan a full course meal, cook the dishes and serve it to a panel of judges, which was made up of officers and senior enlisted Marines, who evaluate their meal based on taste, appearance, creativity and their table display. Scott is a food service specialist assigned to Camp Foster Mess Hall. Jones is the deputy commander of Marine Corps Installations Pacific. ( Marine Corps Photo by Lance Cpl. Makenzie Fallon/Released)
Size: 3606px × 2404px
Photo credit: © AB Forces News Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: camp, chefs, competition, corps, cpl., daniel, food, installations, jody, kinser, lcpl., marine, mcipac, pacific, quarter, rogers, scott, service, shijuan, specialist, valerie
