Marine Gunnery Sgt. Quiam Woody prepares food in the final round of a culinary competition at Johnson and Whales University – Charlotte (JWU) during United States Marine Corps’ 2018 Marine Week in Charlotte, North Carolina, September 7, 2018. The competition challenged participants to use at least two ingredients from Meals Ready to Eat (MREs) in their meals. Teams consisted of one Marine, one JWU culinary student and one local chef. Marine Corps food service specialists are involved in every aspect of food preparation from procurement to storage and distribution, in both garrison and field en
Marine Gunnery Sgt. Quiam Woody prepares food in the final round of a culinary competition at Johnson and Whales University – Charlotte (JWU) during United States Marine Corps’ 2018 Marine Week in Charlotte, North Carolina, September 7, 2018. The competition challenged participants to use at least two ingredients from Meals Ready to Eat (MREs) in their meals. Teams consisted of one Marine, one JWU culinary student and one local chef. Marine Corps food service specialists are involved in every aspect of food preparation from procurement to storage and distribution, in both garrison and field environments. Their duties extend to funding, requisitioning, purchasing, receiving, accounting, and storing food supplies, along with cooking, baking and serving. Marine Week provides an unprecedented opportunity to increase public awareness of the Marine Corps’ value to our nation’s defense and preserve and mature the Corps’ relationship with the greater Charlotte community.
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Photo credit: © Bob Collet / Alamy / Afripics
License: Licensed
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