Culinary Preparations

Dynamic kitchen environments with chefs preparing diverse dishes, showcasing modern and traditional cooking techniques.

Woman in market stall filling tortilla wraps
Woman in market stall filling tortilla wraps
157 assets in this story
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Hispanic male pastry chef decorating cake
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220901-N-TO573-1026 ATLANTIC OCEAN (Sep. 1, 2022) Culinary Specialist Seaman Ivan Walker, from Eugene, Oregon, seasons chicken aboard the Nimitz-class aircraft carrier USS Harry S. Truman (CVN 75), Sep. 1, 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.
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TAMC Command Team and Nutrition Care served up a staff appreciation lunch for TAMC staff. Thank you to our staff for your dedication, your patience and those times you have gone above and beyond. Your hard work does not go unnoticed. Mahalo!
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U.S. Air Force Col. William Hunter, 81st Training Wing commander, and Chief Master Sgt. Sarah Esparza, 81st TRW command chief, serve Thanksgiving lunch in the Magnolia Dining Facility at Keesler Air Force Base, Mississippi, Nov. 24, 2022. The 81st TRW leadership has traditionally served a Thanksgiving meal to technical training students and members of the base population.
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U.S. Marines attend a Marine Corps birthday lunch at the Anderson Chow Hall, Marine Corps Base Hawaii, Nov. 10, 2022. Anderson Chow Hall held a birthday lunch celebrating the 247th U.S. Marine Corps Birthday, serving steak, lobster, crab legs and cake.
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Fish line at Peter Pan Seafoods, Dillingham, Western Alaska
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Preparation of bread, Di Milia bakery, Calitri, Campania, Italy
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A worker prepares a meal at the dining facility/Warrior Restaurant on Sept. 8, 2022, in building 50 at Fort McCoy, Wis. (Photo by Andy Pisney, Fort McCoy Logistics Readiness Center Food Management Program Office)
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A baker at a farm, here on 22.10.1997 in Iserlohn, who sells his fresh products and thus promotes them, DEU, Germany, Europe
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One of Chicago finest pizzerias, Gino's East started in 1966 as a small, family pizzeria and expanded to 12 locations. Chicago is known for its deep dish pizza.
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Manufacture of organic bread in the bakery opened on March 18, 2020 in the town of Cramont in the Somme department. Xavier Vicart and his son Raphael produce organic wheat grown and harvested on the farm using a range of special bread. The Terre de Pain boutique is open during the containment linked to the Covid 19 pandemic
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220506-N-CZ759-1040 PACIFIC OCEAN (May 6, 2022) - Culinary Specialist Seaman Roshan Petty, from Cottonwood, Alabama, sets out cookies for the Chiefs Mess aboard amphibious assault carrier USS Tripoli (LHA 7), May 6, 2022. Tripoli is underway conducting routine operations in U.S. 3rd Fleet.
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Curd molding, Tome des Bauges cheese, Cheesemaking factory of Semnoz at Gruffy, Haute-Savoie department, Rhone-Alpes region, France, Europe
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Italy, Piedmont, Alessandria, production and processing steps of Montebore cheese
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Spit, Snack Bar, Cairo, Egypt, Africa
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Former high-level sportsman Xavier Philippe has converted to goat farming and the manufacture and sale of fresh cheese, tomme cheese, cottage cheese, cheese, yogurt, organic milk. With the support of his parents Xavier is at the head of a herd of 60 goats which he milks every morning. Located in Prouville in the Somme, it is the only manufacturer of organic products made from goat milk in the department. He ensures himself the marketing of his products on the markets, AMAP, cheese maker. Her 72-year-old mother works in cheese making and sales, her 80-year-old father maintains the buildings and takes care of the goats after milking. Xavier also welcomes schools, groups for demonstrations and tastings. Xavier is proud of his new job as a farmer. Former math teacher Xavier's mother is very happy to be able to help his son. Here she adds lactic ferments in milk.
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Baking and eating fruit pies at a diner.
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An instructor shows students the proper food portions to serve in the food service course during advanced individual training. Base: Fort Jackson State: South Carolina(SC) Country: United States Of America(USA)
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Humanitarian feamle team feeds the needy
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Female cake decorators putting finishing touches on layer cake in latin market bakery, piping on chocolate icing
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220616-N-DN159-1017 MEDITERRANEAN SEA (June 16, 2022) Culinary Specialist Seaman Kevin Cobb, from Munford, Alabama, chops vegetables aboard USS Harry S. Truman (CVN 75), June 16, 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.
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The Philip A. Connelly Award for Excellence in Food Service aims to acknowledge and celebrate the remarkable accomplishments of the Army food program. This award encourages food service providers to meet high standards in the culinary arts and recognizes their commitment to providing healthy and nutritious food service excellence to Army units.
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Packaging coffee at the Filadelfia coffee estate R. Dalton Coffee Company, Antigua, Guatemala, Central America
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Former high-level sportsman Xavier Philippe has converted to goat farming and the manufacture and sale of fresh cheese, tomme cheese, cottage cheese, faisselle, yogurt, organic milk. With the support of his parents Xavier is at the head of a herd of 60 goats which he milks every morning.
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Washington, DC, A food stand at the Fiesta Asia Street Fair. The annual festival features entertainment and food from more than 20 Pan-Asian cultures. It is held on Pennsylvania Avenue near the U.S. Capitol
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Culinary Specialist 3rd Class Asia Sidouang, from Modesto, California, assigned to the first-in-class aircraft carrier USS Gerald R. Ford's (CVN 78) supply department, wraps desserts in the ship's bakery, March 28, 2023. Ford is underway in the Atlantic Ocean executing its Composite Training Unit Exercise (COMPTUEX), an intense, multi-week exercise designed to fully integrate a carrier strike group as a cohesive, multi-mission fighting force and to test their ability to carry out sustained combat operations from the sea. As the first-in-class ship of Ford-class aircraft carriers, CVN 78 represents a generational leap in the U.S. Navys capacity to project power on a global scale.
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U.S. Customs and Border Protection (CBP) Agriculture Specialist inspects a shipment of peppers for pests and disease at a Port of Entry in El Paso, Texas.
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Mature couple looking at crabs being prepared in a restaurant and smiling, Fisherman's Wharf, San Francisco, California, USA
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Food Being Given To A Man
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PEARL HARBOR (November 24, 2022) Navy Region Hawaii Command Master Chief Mario Rivers joins culinary specialists in serving Thanksgiving meals to Sailors, civilians, and families assigned to Joint Base Pearl Harbor-Hickam.
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The 138th Fighter Wing provides lunch in the form of a Burger Burn at the Tulsa Air National Guard Base, Okla., June 5, 2022. The Burger Burn was organized and provided by the 1st Sgts., Chiefs Council, and key spouses.
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Smiling portrait of butcher wearing hair net behind counter of meat market of grocery store with selection of cuts of steak
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PHOTO DATE: 9-26-14LOCATION: Bldg. 17, Room 1070 - Food Lab.SUBJECT: Expedition 45 and Soyuz 44 cosmonaut Sergei Volkov with Yuri Malenchenko during Food Tasting in JSC Food Lab.
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Airman 1st Class Lauryn Sims, 5th Force Support Squadron food services Airman, prepares food May 18, 2022, at Minot Air Force Base, North Dakota. Food services Airmen support the mission by providing well-balanced meals for Airmen.
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Street Vendor Selling Food
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Alaska Army National Guard Sgt. David Osmanson, assigned to the AKARNG Recruting and Retention Battalion, prepares sliced turkey entrees for prepackaged hot lunches in the kitchen at Bean's Cafe in Anchorage, Apr. 8, 2020. "We couldn't do what we're doing without these Soldiers' help," said Scott Lingle, Food Service director of Bean's Cafe. "We appreciate the labor, the attitude and the willingness to help." (Alaska Army National Guard
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Albuquerque, New Mexico, The Downtown Growers' Market, held Saturdays in Robinson Park
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U.S. Secretary of State John Kerry makes a tough decision on which sweet to enjoy at a shop in Ramallah on May 23, 2013.
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MARTIN, Slovakia - U.S. Army V Corps Maj. Steve Szrom, a Civil Affairs officer from Valparaiso, Indiana, holds up his plate to receive a slice of turkey as V Corps Capt. Robert Pavlovic, a Civil Affairs officer assigned to 418th Civil Affairs Battalion based out of Belton, Missouri, observes during Rotary International Club Martins Thanksgiving dinner, Martin, Slovakia, Nov. 24, 2022. Local community leaders representing the Rotary International Club invited U.S. Army V Corps Civil Affairs Soldiers from Camp Kosciuszko, Poland, to a Thanksgiving event to further promote, understand and celebrate the holiday and culture.
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France, Essonne, Morangis, Confectionery Kubli
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Chinese host displays Long Noodle speciality dish of Shanghai restaurant to table of his international guests. MR
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Tech. Sgt. Oscar Vazquez, right, 436th Force Support Squadron dining facility manager, serves Airman 1st Class Hieu Vu, 436th Maintenance Squadron nondestructive inspection apprentice, his choice of Brazilian inspired cuisine during a National Foreign Language Observance Week event at Dover Air Force Base, Delaware, Aug. 23, 2022. Each day during the week of Aug. 22-26, food from different regions of the world was served during the lunch time meal.
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England, London, Shoreditch, Brick Lane, Street Food Stall Selling Moroccan Food
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U.S. military service members stationed in Camp Buehring, Kuwait, receive and try new meals provided by the culinary teams assigned to the camp's main dining hall facility, Sept 15, 2022. Culinary management teams from U.S. Army Central (ARCENT), in collaboration with dining facilities management at Camp Arifjan and Camp Buehring, cooked and delivered new food selections to all service members stationed in Kuwait as part of an ARCENT Forward product review, Sept. 13-15, 2022. All service members completed food surveys following their meals.
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Spc. Tiffany Burke, culinary specialist, 1st Squadron, 1st Calvary Regiment, 2nd Armored Brigade Combat Team, slices vegetables for the Thanksgiving lunch at the Fort Bliss, Texas, Strike Hard Dining Facility Nov. 22, 2022. Healthy and vegetarian options are always provided at dining facilities.
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110331-N-NY820-087NORFOLK (March 31, 2011) Girl Scout cookies donated through the Troop to Troop program by the Girl Scouts of Citrus council in Central Florida are loaded onto the Military Sealift Command hospital ship USNS Comfort (T-AH 20). Six-thousand boxes of cookies were donated. Comfort is in Norfolk for final outfitting and personnel embarkation in preparation for Continuing Promise 2011 (CP11), a five-month humanitarian assistance mission to nine countries in the Caribbean, Central America and South America.
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Volunteers serving Christmas dinner for the homeless, Los Angeles, California
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The DFACs went all out in serving the Soldiers food, while also decorating the chow halls to the extreme for Thanksgiving, November 26, 2022.
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JSC2009-E-107050 (4 May 2009) --- Astronauts Leland Melvin (left), Robert Satcher and Randy Bresnik, all STS-129 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.
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Master Sgt. Ryan Breaux, 436th Civil Engineer Squadron unaccompanied housing superintendent, receives food at the Meet, Greet, Eat with Chef Robert Irvine event on Dover Air Force Base, Delaware, Aug. 25, 2022. More than 75 Airmen attended the event which included a photo opportunity with Irvine and a catered lunch.
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Dinner at la maison Bakhita, a center for migrants run by the Paris catholic diocese, France
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Members of Team Dover enjoy samples of Latin American cuisine at the Hispanic Heritage Month Block Party on Dover Air Force Base, Delaware, Sept. 15, 2022. National Hispanic Heritage Month is observed from Sept. 15 to Oct. 15, in recognition and celebration of Latin American history and culture.
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Pvt. Luz Machado with 581st QuarterMaster Company, 2nd Infantry Division Special Troops Battalion, 2nd Infantry Division Sustainment Brigade, 2nd Infantry Division/ROK Combined Division teams-up with other service members from the U.S. Air Force and U.S. Navy as special guests at the MND 2022 Cooking Contest (The 3rd Gold Shovel Chef Awards) hosted by the Republic of Korea Ministry of National Defense in Seoul, South Korea, Nov. 30, 2022. The purpose of the event was to understand and exchange cultures by demonstrating military meals typical of each nation including Egypt, Peru and South Korea.