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200311-N-ZI768-1042
FORT LEE, Va. (March 11, 2020) Culinary Specialist Seaman Jacques Hall, left, a Sailor assigned to the Lewis B. Puller-class expeditionary mobile base USNS Hershel ‘Woody’ Williams (ESB 4), prepares chicken while Culinary Specialist 3rd Class Lucas Howell, right, assigned to the San Antonio-class amphibious transport dock USS Anchorage (LPD-23), assists Hall during the student team skills challenge at the 45th annual Joint Culinary Training Exercise (JCTE) at McLaughlin Hall at Fort Lee, Virginia. The 45th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe. (U.S. Navy photo by Mass Communication Specialist Seaman Cory J. Daut)
| Date Taken: | 03.11.2020 |
| Date Posted: | 05.04.2020 11:07 |
| Photo ID: | 6146073 |
| VIRIN: | 200311-N-ZI768-1042 |
| Resolution: | 5836x3896 |
| Size: | 2.22 MB |
| Location: | FORT LEE, VIRGINIA, US |
| Web Views: | 17 |
| Downloads: | 3 |
This work, 45th Joint Culinary Training Exercise (JCTE) [Image 11 of 11], by PO3 Cory Daut, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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