Culinary Action in Kitchens

Dynamic scenes of food preparation in kitchens, showcasing chefs and staff working with pots, steam, and cooking techniques.

The ramen noodle shop. Staff preparing food in a steam filled kitchen.

U.S. Marine Corps Sgt. Pouono Hafoka, food service specialist, Headquarters Battalion, Marine Corps Base Hawaii, strains ingredients during the Chef of the Quarter cook-off at Anderson Chow Hall, MCBH, March 31, 2023. Chef of the Quarter competitions allow food service specialists to hone their craft, while fostering competition and esprit de corps.

The ramen noodle shop kitchen. A vast pot on the stove, and steam rising. A man cooking noodles..

Illustration of the territory of Hong Kong.Illustration du territoire de Hong Kong.

The ramen noodle shop. Staff preparing food in a steam filled kitchen.

Close-up of a worker making beignets in an industrial kitchen.

chef preparing a delicious dish

Baker taking fresh baked bread from oven. Manufacturing process of spanish bread

chef in hotel kitchen prepare vegetable food with fire

Portugal, Lisbon on 2022-04-29. Fabrica dos pasteis de Belem is a pastry shop located in Lisbon, in the Belem district. It was founded in 1837. Its speciality is pastel de nata, literally "cream pastry", a typical Portuguese pastry. It is a kind of pastry flan, sometimes eaten warm. Photograph by Martin Bertrand. Portugal, Lisbonne le 2022-04-29. Fabrica dos pasteis de Belem est une patisserie situee a Lisbonne, dans le quartier de Belem. Elle a ete fondee en 1837. Sa specialite est le pastel de nata, litteralement « patisserie a la creme », est une patisserie typique de la cuisine portugaise. Il s'agit d'une sorte de flan patissier, parfois deguste tiede. Photographie de Martin Bertrand.

220721-N-CF580-2020 NORFOLK (July 19, 2022) - Culinary Specialist Seaman Andrew Willingham prepares lobster for the crew in the main galley onboard the amphibious assault ship USS Wasp (LHD 1), July 19, 2022. This is the first meal served on Wasp since the beginning of the 17-month dry-dock selected restricted availability.

PHILIPPINE SEA (Sep. 17, 2022) Culinary Specialist Seaman Brock McDorman, from San Marcos, Texas, pours pancit noodles into a serving container in the galley while preparing for dinner aboard Arleigh Burke-class guided-missile destroyer USS Benfold (DDG 65), Sep. 17. Benfold is assigned to Commander, Task Force (CTF) 71/Destroyer Squadron (DESRON) 15, the Navys largest forward-deployed DESRON and the U.S. 7th Fleets principal surface force.

Production line of meals for Rouen hospitals, France.

France, Lyon, August 2020. Illustration of the city of Lyon. La Croix-Rousse district. Photograph by Martin Bertrand.France, Lyon, Aout 2020. Illustration de la ville de Lyon. Quartier de La Croix-Rousse. Photographie de Martin Bertrand.

Jean Georges Restaurant, New York City

coffee machine with making coffee

Pastry Chef with confectionary bag squeezing cream at pastry shop

Roasted chicken on the grill on a local French market

Korean woman selling kimchi at local food market

Macau, semi-autonomous Chinese territory. Macao the 2019-12-30.Macao, territoire semi-autonome chinois. Macao le 2019-12-30.

Production line of meals for Rouen hospitals, France.

A small artisan producer of wagashi. A man mixing a large bowl of ingredients and pressing the mixed dough into moulds in a commercial kitchen.

A smiling professional baker folds pastry dough on a floured counter

Butcher holding box with minced meat in butchery

U.S. Coast Guard Petty Officer 2nd Class Jun Sang Lim, front, an Information Systems Technician assigned to the Famous-class medium endurance cutter USCGC Mohawk (WMEC 913), helps make pizza for Pizza Saturdays aboard the Mohawk while underway in the Atlantic Ocean, July 9, 2022. Pizza Saturdays is a common tradition aboard Coast Guard cutters where different departments rotate in cooking Saturday dinner for the crew. USCGC Mohawk is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied, and partner interests.

Hot Cross Buns

A smiling baker test loaves of bread in commercial kitchen

221011-N-MW880-1011 IONIAN SEA (Oct. 11, 2022) Culinary Specialist Seaman Kelly Maire Lipata, assigned to the Nimitz-class aircraft carrier USS George H.W. Bush (CVN 77), prepares food in the Chiefs Mess Oct. 11, 2022. The George H.W. Bush Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied, and partner interests.

221011-N-MW880-1011 IONIAN SEA (Oct. 11, 2022) Culinary Specialist Seaman Kelly Maire Lipata, assigned to the Nimitz-class aircraft carrier USS George H.W. Bush (CVN 77), prepares food in the Chiefs Mess Oct. 11, 2022. The George H.W. Bush Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied, and partner interests.

Frau legt Essen auf ihren Teller am Buffet. All-inclusive-System. Woman puts food on her plate at the buffet. All-inclusive system. LicenseRF Copyright: xZoonar.com/DmitrixMarutax 23343867

Used plate and cutlery to wash

Old hands making patties with viburnum berries

070122-N-2659P-112. Base: USS John C. Stennis (CVN 74) Country: Pacific Ocean (POC)

Preparing a quark dessert with berries

220417-N-AO823-1013PACIFIC OCEAN (April 17, 2022) - Culinary Specialist Seaman Fedes Marcelo slices food for Easter brunch in the wardroom aboard amphibious assault ship USS Makin Island (LHD 8), April 17. Culinary Specialists are charged with maintaining a clean dining facility, structuring a well-balanced diet and the preparation and stowage of food. Makin Island is underway conducting routine operations in U.S. 3rd Fleet.

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U.S. Air Force Senior Airman Jason Raynor of the 133rd Services Flight removes a tray of dessert to be served at the 133rd Airlift Wing holiday meal Nov. 20, 2010. The meal also included turkey, mashed potatoes, roast beef, shrimp cocktail, cranberries, corn and a variety of desserts.

Chefs compete head to head in a crab soup cooking competition during Maryland Fleet Week & Flyover Baltimore in Baltimore, Maryland, Sept. 9, 2022. Maryland Fleet Week & Flyover Baltimore is an annual public event that celebrates the contributions of the U.S. sea services and maritime capabilities from the U.S. Marine Corps, U.S. Navy and U.S. Coast Guard. More than 2,300 service members participated in Maryland Fleet Week & Flyover Baltimore 2022 engaging and assisting with ship tours, live bands and static equipment displays.

Production line of meals for Rouen hospitals, France.

Trays of food sit ready to be served at the Whitside Warrior Restaurant dining facility (DFAC) on Fort Riley, Kansas, on Nov. 22, 2022. The DFAC staff spent numerous hours preparing a wide variety of food for their Thanksgiving meal.

Steamed buns called xiaolongbao at the Nang Xiang Steamed Bun Restaurant in the Old City. Shanghai, China, Asia

production, cooking and people concept - confectioner filling mold with chocolate at confectionery shop. confectioner makes chocolate dessert at sweet-shop

Mercado Central Fish Market

Cooks preparing and cooking eel on the open fires

Rheaume Rodrique uses a hydrometer to test the density of fresh maple syrup in the Rodrique sugarhouse in Big Six Township, Maine. (MR)

Fried Rissoles. A dessert cooked in the Savoy region. Saint-Gervais. France.

110403-N-QP268-014 ATLANTIC OCEAN (April 3, 2011) Culinary Specialist Seaman Recruit Bryan Pearson, from Harrisburg, Pa., prepares two pans of sliced roast beef for the enlisted crew aboard the amphibious dock landing ship USS Whidbey Island (LSD 41). Whidbey Island is deployed as part of the Bataan Amphibious Ready Group in the Mediterranean Sea.

One Market Restaurant, San Francisco, California.

050203-F-7951C-001. Base: Elmendorf Air Force Base State: Alaska (AK) Country: United States Of America (USA)

220624-N-FB730-1014 TUNISIAN SEA (June 24, 2022) Culinary Specialist 3rd Class Supreme Robinson, from Baltimore, prepares food in a galley aboard USS Harry S. Truman (CVN 75), June 24, 2022. The Harry S. Truman Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied and partner interests.

221124-N-EU502-1060 PACIFIC OCEAN (Nov. 24, 2022) - Master Chief Culinary Specialist Ramon Lang, from San Diego, grills onions in the Chiefs Mess as part of a Thanksgiving meal aboard amphibious assault carrier USS Tripoli (LHA 7) Nov. 24, 2022. Tripoli is underway conducting routine operations in U.S. 3rd Fleet.

chocolate overflow

Forn Fondo, ensaimadas de "Cabell d'Angel". Palma. Mallorca. Baleares. España.

Salad buffet, self service counter at a restaurant

SPAIN - MADRID. Bar "La Toledana"; preparando unas tapas de anchoas de cantábrico

Erzgebirge Christmas stollen, there is also a stollen tradition in the Erzgebirge, the typical Christmas pastry comes, for example, from the Sauer bakery in Pretzschndorf in the Erzgebirge

221028-N-IX644-2017 ADRIATIC SEA (Oct. 28, 2022) Culinary Specialist Seaman Ixshel Mendez, assigned to the Nimitz-class aircraft carrier USS George H.W. Bush (CVN 77), paints fondant decorations with food dye for the Halloween cake, Oct. 28, 2022. The George H.W. Bush Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied and partner interests.

chef in hotel kitchen prepare vegetable food with fire

221210-N-ET093-1019 ADRIATIC SEA (Dec. 10, 2022) Culinary Specialist 3rd Class Quentin Walker, assigned to the Nimitz-class aircraft carrier USS George H.W. Bush (CVN 77), prepares food for lunch, Dec. 10, 2022. The George H.W. Bush Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied and partner interests.

Man working in a bakery, placing freshly baked croissants on large trays.

Food order spike in restaurant kitchen

Baker taking out freshly baked bread from the oven of a bakery

221002-N-OK195-1037 ADRIATIC SEA (Oct. 2, 2022) Culinary Specialist Seaman Brianna Green, assigned to the Arleigh-burke class guided-missile destroyer USS Truxtun (DDG 103), prepares food in the ships galley, Oct. 2, 2022. The George H.W. Bush is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied, and partner interests.

PHILIPPINE SEA (Sep. 17, 2022) Chief Select Culinary Specialist Philip Ilescu, from Gaffney, South Carolina, grills vegetables, shrimp and rice while preparing for dinner aboard Arleigh Burke-class guided-missile destroyer USS Benfold (DDG 65), Sep. 17. Benfold is assigned to Commander, Task Force (CTF) 71/Destroyer Squadron (DESRON) 15, the Navys largest forward-deployed DESRON and the U.S. 7th Fleets principal surface force.

USA, Texas, Laredo.

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Close-up of female hands kneading dough for making artisan bread at home bakery

Antigua, Guatemala.

England, West Midlands, Birmingham. Cooking food at the German Christmas market.

220612-N-RC359-1072 PHILIPPINE SEA (June 12, 2022) Culinary Specialist Seaman Gisaiah Willard, from Oakland, California, prepares meals in the aft galley of the U.S. Navys only forward-deployed aircraft carrier USS Ronald Reagan (CVN 76) during Sunday brunch. Each Sunday at sea, Ronald Reagans supply department organizes shipboard volunteers to prepare and serve brunch to more than 5,000 personnel aboard. Ronald Reagan, the flagship of Carrier Strike Group 5, provides a combat-ready force that protects and defends the United States, and supports alliances, partnerships and collective maritime interests in the Indo-Pacific region.

PHILIPPINE SEA (Oct. 27, 2022) Culinary Specialist Seaman Ryan Hazzard, from Queens, New York, prepares food for the crew aboard Arleigh Burke-class guided-missile destroyer USS Milius (DDG 69) while operating in the Philippine Sea, Oct. 27. Milius is assigned to Commander, Task Force 71/Destroyer Squadron (DESRON) 15, the Navys largest forward-deployed DESRON and the U.S. 7th Fleets principal surface force.

Marsa alam, egypt 9 february 2025: coffee vendor pouring coffee from a moka pot into a paper cup at a stall in marsa alam, egypt

220803-N-TO573-1120 MEDITERRANEAN SEA (Aug. 3, 2022) Culinary Specialist Seaman Apprentice Lamia Jackson, from Fort Worth, Texas, prepares food aboard the Nimitz-class aircraft carrier USS Harry S. Truman (CVN 75), Aug. 3, 2022. The Harry S. Truman Carrier Strike Group is on a scheduled deployment in the U.S. Naval Forces Europe area of operations, employed by U.S. Sixth Fleet to defend U.S., allied and partner interests.

Cooking, man and woman in class with chef, romantic date and bonding together at Asian food restaurant. Couple, learning and making noodles at cafe with teacher, culinary course and Japanese culture

Kamilou, African restaurant. Brussels on Monday 29/03/2021.Kamilou, restaurant africain. Bruxelles le lundi 29/03/2021.

Mercat de Sant Josep de la Boqueria is Barcelona's most famous market. (Editorial Use Only)

49th Force Support Squadron food serviceworkers prepare to serve food during thelunch shift, Aug. 19, 2022 at the ShiftingSands Dining Facility, Holloman Air ForceBase, New Mexico. Food service workersensured the health and safety of HollomanAirmen and Guardians by prepping andcooking healthy meals and following strictsanitation guidelines.

Butchers chopping meat

Argentine man grilling meat at a restaurant in Buenos Aires, Argentina.

221025-N-ER894-2008 PHILIPPINE SEA (Oct. 25, 2022) Culinary Specialist Seaman Michael Alfido, from San Antonio, prepares chicken wings in the forward galley during a cook-off aboard the U.S. Navys only forward-deployed aircraft carrier, USS Ronald Reagan (CVN 76), in the Philippine Sea, Oct. 25. Ronald Reagan, the flagship of Carrier Strike Group 5, provides a combat-ready force that protects and defends the United States, and supports alliances, partnerships and collective maritime interests in the Indo-Pacific region.

Snack bar at a drive-in movie Theater

220930-N-JO823-1037 WATERS EAST OF THE KOREAN PENINSULA (Sept. 30, 2022) Culinary Specialist Seaman Seth Buzzell, from Oakham, Massachusetts, weighs dough portions in the bakery aboard the U.S. Navys only forward-deployed aircraft carrier, USS Ronald Reagan (CVN 76), in waters east of the Korean Peninsula, Sept. 30. Ronald Reagan, the flagship of Carrier Strike Group 5, provides a combat-ready force that protects and defends the United States, and supports alliances, partnerships and collective maritime interests in the Indo-Pacific region.

chef scoring baguettes at work

220413-N-TO573-1108 IONIAN SEA (April 13, 2022) Culinary Specialist 3rd Class Riko Skinner, left, from Baltimore, and Culinary Specialist 2nd Class Derrick Butler, from Newark, New Jersey, flip burgers in the aft galley aboard the Nimitz-class aircraft carrier USS Harry S. Truman (CVN 75), April 13, 2022. The Harry S. Truman Carrier Strike Group is on a scheduled deployment in the U.S. Sixth Fleet area of operations in support of U.S., allied and partner interests in Europe and Africa.

220704-N-IL330-2005 PACIFIC OCEAN (July 04, 2022) - Culinary Specialist 3rd Class Sheila Ortiz-Ramirez, from Randleman, North Carolina, serves cookies in the galley aboard amphibious assault carrier USS Tripoli (LHA 7), July 4, 2022. Tripoli is operating in the U.S. 7th Fleet area of operations to enhance interoperability with allies and partners and serve as a ready response force to defend peace and maintain stability in the Indo-Pacific region.

Production line of meals for Rouen hospitals, France.

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pastry using the sleeve to add cream to cake

The employee placing flour in the dough of loaves before the oven in an artisan bakery workshop

self-service buffet with hot breakfast in hotel self-service buffet with hot breakfast in hotel Copyright: xZoonar.com/VVxVoennyyx 5011675

French fry quality control volunteer taster.

Chef grilling bread on griddle at restaurant

Turkey Wraps are prepared on site for students at Nottingham Elementary School in Arlington, VA, on Wednesday, October 12, 2011. Today's menu included roasted chicken, roasted butternut squash with dried cranberries, farm fresh mixed lettuce salad, turkey wraps, pita wedges, hot muffins, carrots, pears and more.

U.S. Army Sgt. Ashley Gonzalez, a culinary specialist assigned to the 1st Armored Brigade Combat Team, 1st Infantry Division, makes a strawberry banana smoothie at the Cantigny Warrior Dining Facility on Fort Riley, Kansas, October 1, 2022. Gonzalez ran the newly-added smoothie station at the dining facility as part of 1ABCTs revamped menu.

Culinary Specialist 3rd Class Johnathan Perez, from Pasco, Washington, assigned to the first-in-class aircraft carrier USS Gerald R. Fords (CVN 78) supply department, prepares food in the galley, Nov. 3, 2022. The Gerald R. Ford Carrier Strike Group (GRFCSG) is deployed in the Atlantic Ocean, conducting training and operations alongside NATO Allies and partners to enhance integration for future operations and demonstrate the U.S. Navys commitment to a peaceful, stable and conflict-free Atlantic region.

A baker aboard the amphibious assault ship USS GUAM (LPH 9) offers fresh bread during mess. The ship is participating in operations off the coast of Lebanon. Base: USS Guam (LPH 9) Country: Mediterranean Sea (MED)

Side view of multiracial young men cooking Japanese dish called ramen in Asian restaurant and looking at camera

Noodle making. Xi'an, Shaanxi Province. CHINA

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