Marine Gunnery Sgt. Michael Watts prepares food at 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
Marine Gunnery Sgt. Michael Watts prepares food at 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 Charlotte is the premier community engagement event that each year allows the Marine Corps to connect with citizens of great American cities, generating awareness and maintaining mutual understanding and support between the Corps and those it serves.
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