Culinary Professionals at Work

Images of chefs and culinary specialists preparing meals in commercial kitchens, showcasing the art of cooking in action.

Woman pastry chef making cakes at the pastry shop

PHILIPPINE SEA (Sep. 17, 2022) Culinary Specialist 1st Class Stephanie Kashiwagi, from Chicago, serves food to Fire Controlman 3rd Class Isaac Cayton, from Prosperity, South Carolina, in the galley 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.

U.S. Army Paratroopers assigned to the 82nd Airborne Division participate in the All American Week Best Chef Competition, Sept. 26, 2022, on Fort Bragg, North Carolina. All American Week consists of many sporting events, the Old Timers Breakfast, a memorial ceremony, 10-miler, family fun run, 34-foot tower, Hall of Fame Induction Ceremony, and concludes with the Divisions pass and review to celebrate Americas Guard of Honors culture and legacy.

USA, Washington State, Woodinville. Chef Breanna Beike prepares plates at a winemaker dinner at Heritage Restaurant and Bar.

220502-N-JO823-2003 YOKOSUKA, Japan (May 2, 2022) Culinary Specialist Seaman Anthony Alfido, from San Antonio, grills food in a wardroom galley aboard the U.S. Navys only forward-deployed aircraft carrier USS Ronald Reagan (CVN 76). Reagans culinary specialists prepare and serve more than 5,000 meals daily while in port and 15,000 while underway. 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.

U.S. Marine Corps Cpl. Yadira Perezrivera, chief cook, Anderson Hall, Marine Corps Base Hawaii, prepares food during the Chef of the Quarter competition, MCBH, April 1, 2022. Chef of the Quarter competitions allow an opportunity for food service specialists to hone their craft, while fostering competition and esprit de corps.

Master Chief Logistics Specialist Dean Dhomi, from Graves End, England, prepares food aboard the Nimitz-class aircraft carrier USS Abraham Lincoln (CVN 72). Abraham Lincoln is underway conducting routine operations in U.S. 3rd Fleet.

Woman pastry chef making cakes at the pastry shop

Culinary Specialist Seaman Apprentice Christina M. Scott, from New York City, assigned to supply department on the Nimitz-class aircraft carrier USS George Washington (CVN 73) shreds lettuce in preparation for lunch while underway in the Atlantic Ocean, June 28, 2023. George Washington is underway conducting flight deck certification, an evaluation of the ships proficiency to safely launch and recover aircraft.

220420-N-EE352-1066 PACIFIC OCEAN (April 20, 2022) Culinary Specialist 1st Class Parker Arnold, a native of Pensacola, Fla., prepares vegetables in the galley aboard Nimitz-class aircraft carrier USS Carl Vinson (CVN 70), April 20. Vinson is currently underway conducting routine maritime operations in the Pacific Ocean.

England, East Sussex, Brighton, CarluccioS Delicatessan Interior.

U.S. Marine Corps Lance Cpl. Gustavo Perez, a food service specialist, Headquarters Battalion, preps cookie dough for baking during the Chef of the Quarter competition on Marine Corps Base Hawaii, June 10, 2022. Chef of the Quarter competitions allow an opportunity for food service specialists to hone their craft, while fostering esprit de corps.

Workers with disabilities and instructor preparing meals for users and supervisors of the ESAT . Kitchen staff meal before lunch service.

221212-N-YV347-1111 PACIFIC OCEAN (Dec. 12, 2022) U.S. Navy Culinary Specialist Seaman Recruit John Patrick, from Maui, Hawaii, prepares blackened catfish in the galley of the Ticonderoga-class guided-missile cruiser USS Bunker Hill (CG 52). Bunker Hill, part of the Nimitz Carrier Strike Group, is currently underway conducting routine operations.

Canteen kitchen in a vocational college, trainees manage the catering of the school, chef and head of training shows the professional handling of the kitchen knife while cutting onions, Duesseldorf, Germany, Europe

Woman Working in Restaurant Kitchen

Italy, Tuscany, Florence, Cammillo Restaurant

A chef working in a small commercial kitchen, an itamae or m,aster chef making sushi. Preparing rice for the dishes.

St. Clair Shores, Michigan USA, 4 March 2022, On the first Friday of Lent, volunteers at St. Issac Jogues Catholic Church prepare dinners for their Friday evening fish fry dinner. They served cod, shrimp, fish and shrimp tacos, and pierogis. Many Christians refrain from eating meat on Fridays during Lent

Disabled worker preparing meals for users and supervisors of the ESAT . Preparation and packaging before cooking hot dishes.

220829-N-TO573-1226 MEDITERRANEAN SEA (Aug. 29, 2022) Command Master Chief Keith Wilkerson, command master chief, Nimitz-class aircraft carrier USS Harry S. Truman (CVN 75), prepares shrimp during a culinary competition aboard Truman, Aug. 29, 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.

Sgt. 1st Class Aquita Evans, a Joint Culinary Center of Excellence instructor, demonstrates cooking procedures as students observe during a food truck training session July 18 at McLaughlin Hall. The instruction, which ran July 6-20, is the first time a food truck training course has been conducted at Fort Lee. Evans is the noncommissioned officer in charge of JCCoEs Futures and Modernization Division.

230410-N-EL850-1052 IONIAN SEA (April 10, 2023) Culinary Specialist Seaman Recruit Isis Goden, assigned to the Nimitz-class aircraft carrier USS George H.W. Bush (CVN 77), wraps apple pie dessert, April 10, 2023. 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.

Lviv (Ukraine), 03/02/2022. Report by businessman Taras Masheiko who helps by making Molotov cocktails, anti-tank barriers and produces snacks for refugees in Lviv. Photo: Matías Nieto. ARCHDC.

England, London, Southwark, Manze Pie and Mash Shop, Assistant Serving Meal of Pie and Mash and Liquor

220523-N-TT639-1067 PACIFIC OCEAN (May 23, 2022) - Culinary Specialist Seaman Angel Magana, from Los Angeles, left, and Culinary Specialist Seaman Jose Garzagallegos, from Victorville, California, prepare mashed potatoes in the galley aboard amphibious assault carrier USS Tripoli (LHA 7), May 23, 2022. Tripoli is conducting routine operations in U.S. 7th Fleet.

220525-N-DU622-1010 PACIFIC OCEAN (May 25, 2022) Culinary Specialist Seaman Apprentice Taylor Stroud, from Guernsey, Wyo., rinses off grapes aboard the aircraft carrier USS Nimitz (CVN 68). Nimitz is underway in the U.S. 3rd Fleet area of operations.

Fast food restaurant Barbar, Beirut, Lebanon

ATLANTIC OCEAN (March 31, 2023) Culinary Specialist Seaman Kenton Paul, assigned to Arleigh Burke-Class guided missile destroyer USS McFaul (DDG 74), prepares food for the crew, March 31, 2023. McFaul, as part of the Ford Carrier Strike Group, is underway in the Atlantic Ocean completing its Composite Training Units 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.

Woman making Turkish gozleme in the Gozleme House restaurant, Green Lanes, Haringey, North London, UK

120327-N-IO627-009 YOKOSUKA, Japan (March 27, 2012) Certified executive chef Darryl Espinoza teaches Sailors how to make cakes at Commander, Fleet Activities Yokosuka's Jewel of the East Galley. Espinoza volunteers with the Adopt-a-Ship Program, which enables him to visit Navy ships and installations worldwide and provide Sailors training to hone their culinary skills.

Night Market, Spring Roll, Snack, Yilan, Taiwan, Asia,

FORT CARSON, Colo. Gold Star Family members prepare a cream sauce for their dishes under the watchful eye of Fort Carson culinary specialists during a National Gold Star Spouses Day event at the Fort Carson Culinary Academy June 9, 2022. (Photo by Scott Prater)

220126-N-CW176-1048 YOKOSUKA, Japan (Jan. 26, 2022) Culinary Specialist 3rd Class Brian Kendall, from Charlotte, North Carolina, makes coleslaw in Wardroom galley aboard the U.S. Navys only forward-deployed aircraft carrier USS Ronald Reagan (CVN 76). 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. (U.S. Navy photo by Mass Communication Specialist 3rd Class Matthew Mitchell)

120615-N-CI293-036BALTIMORE (June 15, 2012) Navy Counselor 1st Class Louie Beasley and other Sailors assigned to USS Constitution prepare lunch for guests of Our Daily Bread Employment Center, a charitable feeding facility of Catholic Charities, during Baltimore Navy Week 2012.

NAS Lemoore Galley prepares Thanksgiving celebratory meal on Nov. 22, 2022. The meal boasted turkey, ham, steak and shrimp cocktail with all the traditional accompaniments. Besides December's Holiday Meal, the Thanksgiving meal is the largest and highest attended celebration meal of the year.

Hispanic chef cutting vegetables in kitchen

Africa, Zimbabwe, North Matabeleland province, Victoria Falls city, train station, inside the Shongololo Express, the cook Paul Gutu

220501-N-DO281-1028 ATLANTIC OCEAN (May 1, 2022) Culinary Specialist 3rd Class Nicquavius King prepares dinner in the galley aboard the Arleigh Burke-class guided-missile destroyer USS Paul Ignatius (DDG 117), May 1. Paul Ignatius is operating in the Atlantic Ocean in support of naval operations to maintain maritime stability and security in order to ensure access, deter aggression and defend U.S., allied and partner interests.

Male chef preparing food in kitchen at restaurant

France, Brittany. Illustration of daily life. Photo by Martin BertrandFrance, Bretagne, illustration de vie quotidienne.

Kitchen Serving Food In Homeless Shelter

Cheese makers are packaging cheese at the Sarzbuettel fine cheese dairy, Sarzbuettel, Schleswig-Holstein, Germany, Europe

ATLANTIC OCEAN (August 28, 2022) Members of the Wasp-class amphibious assault ship USS Bataan (LHD 5) Wardroom serve food during a steel beach picnic in the ships hangar bay, Aug. 28, 2022. Bataan is underway conducting an Afloat Training Group engineering inspection as part of the basic phase training cycle.

220619-N-QI593-1029 MEDITERRANEAN SEA (June 19, 2022) Culinary Specialist 2nd Class Jamieal Blake, from Portland, Jamaica, removes corn from a steam jacket kettle in the galley aboard USS Bainbridge (DDG 96) in the Mediterranean Sea, June 19, 2022. Bainbridge 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.

Instructor preparing meals for users and supervisors of the ESAT . Checking temperatures and taking samples to meet HACCP standards.

Paducah, Kentucky, Mercy Chefs prepares meals for volunteers working to repair damage from the December 2021 tornado that devasted towns in western Kentucky, and for victims of the tornado. Mercy Chefs is a faith-based, nonprofit disaster relief organization. Chef Dustin Force works on the next meal.

England, Oxfordshire, Oxford, The Covered Market, Butcher's Shop Window Display

The Reef dining facility staff prepares lunch for Airmen at Hurlburt Field, Florida, Sept. 20, 2022. Food service members are responsible for providing Air Commandos with meals to maintain health standards and ensure they are fit to fight.

Kitchen Serving Food In Homeless Shelter

Der Chefkoch bereitet sorgfältig ein Gourmet-Sandwich in einer professionellen Küche mit frischen Zutaten vor A chef in a professional kitchen concentrates on precisely layering ingredients while preparing a gourmet sandwich. The foreground shows colorful vegetables and bread, adding a vibrant visual depth. LicenseRF ,model released, Symbolfoto Copyright: xZoonar.com/SirinarthxMekvorawuthx 23320285 ,model released, Symbolfoto ,property released

Bronx, New York, USA. Peter's Meat Market, Arthur Avenue, Little Italy.

greixonera porc, (pork casserole or last days), Algaida,mallorca, balearic islands, spain, europe.

NORFOLK (Dec. 3, 2012) Chef Jud Flynn, senior executive chef of On-Site Culinary Solutions, observes as Culinary Specialist 2nd Class Christopher Policastro, attached to the Naval Support Activity Northwest Annex base galley, turns pieces of scratch-style cooked fish during a 5-day culinary training course. The course is for Navy culinary specialists to relearn basic cooking principles to implement more healthy and nutritious meals into base galleys in the mid-atlantic region.

Preparation of cold cuts, cold meat plates, catering, butcher salesperson training, apprenticeship training position at Frischezentrum Essen e.V., BiF, Essen, North Rhine-Westphalia, Germany, Europe

Chef in kitchen, with plates of mussels. (MR) (Large format sizes available)

USCGC Oak (WLB 211) Petty Officer 1st Class Nicolas Loeven shows Petty Officer 3rd Class Mary Jean Acero how to cut donuts for an international meet-and-greet event in Nuuk, Greenland, July 9, 2022. Partner Danish and French navy crews brought cheese, wine, and smoked meats. U.S. Coast Guard photo by Petty Officer 2nd Class Diana Sherbs.

20920-N-GF955-1077BALTIC SEA (Sept. 20, 2022) U.S. Navy Culinary Specialist Seaman Shegeichi Umano, from New York, prepares a meal aboard the Arleigh Burke-class guided-missile destroyer USS Paul Ignatius (DDG 117), Sept. 20, 2022. Paul Ignatius, forward-deployed to Rota, Spain, 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.

Production line of meals for Rouen hospitals, France.

SPAIN - Catalonia - Barcelona. Barrio / Rambla del Raval (el + importante barrio de inmigrantes de la ciudad); restaurante paquistani

Lansing, Michigan, A concessions stand worker prepares a hot dog for a customer at Jackson Field during a Lansing Lugnuts minor league baseball game

Disabled workers preparing meals for users and supervisors of the ESAT . Lunch service and distribution of hot dishes in the refectory.

Preparation of pizza, Restaurant L'Orto Etrusco, Bibbona, Maremma, Province of Livorno, Tuscany, Italy, Europe

preparando greixonera de porc, (cazuela de cerdo o de los ultimos dias), Algaida,mallorca, islas baleares, spain, europa.

Fish market, Funchal, Madeira, Portugal, Europe

BANGOR, Wash. (Sept. 28, 2012) Chef Tenney Flynn, co-owner of the New Orleans seafood restaurant GW Fins, seasons a tray of fish fillets in the galley of the ballistic missile submarine USS Louisiana (SSBN 743). Flynn helped Louisiana's culinary specialists prepare some of GW Fins' popular dishes for lunch while he was visiting.

220824-N-VO895-1023ATLANTIC OCEAN (August 24, 2022) Culinary Specialist Seaman Recruit Matias Davila, assigned to the Wasp-class amphibious assault ship USS Bataan (LHD 5), prepares a meal in the ship's galley, Aug 24, 2022. Bataan is underway conducting an Afloat Training Group engineering inspection as part of the basic phase training cycle.

Reportage in the Aigues-Vertes village in Switzerland, whose inhabitants all suffer from mental handicap. The Aigues-Vertes Foundation was founded in 1961 and is an institution whose aim to to help with the social and economic integration of people suffering from mental disability. It offers a place to live in the shape of a village with 20 buildings spread over a 21.5-hectare site, and can house 120 villagers. They all work in the village according to their own capabilities and at their own pace. Pascal is 20 and works in the village but lives in the town with his parents. He has worked in the bakery for nearly 2 years.

Barcelona. 02/04/2014. Volunteers Prepare the Dishes for the Users of the Soup Kitchen. Help for People with Few Resources. Need. Meal. Smileys. Hotels give menus to soup kitchens. Photos Ines Baucells. Archdc.

England, London, Knightsbridge, Harrod's Department Store, food court

A butcher places wrapped cuts of meat into the refrigerated meat section of the base commissary. Vogelweh Air Base, Germany's commissary is one of four commissary named best in the 1994 annual awards competition for the Defense Commissary Agency. From AIRMAN Magazine's December 1994 issue article "AIRMAN's World - QUALITY". Base: Vogelwdh Air Base Country: Federal Republic Of Germany (FRG)

220814-N-FB730-1005 MEDITERRANEAN SEA (Aug. 14, 2022) Culinary Specialist 1st Class Skyler Gregory, from Toledo, Ohio, prepares waffles on the mess decks aboard the Nimitz-class aircraft carrier USS Harry S. Truman (CVN 75), Aug. 14, 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.

Adolescent girl in a industrial kitchen, Petropolis, Rio de Janeiro, Brazil, South America

catering buffet food party preparation man

Detroit, Michigan, Workers prepare food at Yum Village restaurant, which serves Afro-Caribbean meals

Sutapa Choudhary, a cake artist and teacher, making cakes at her cake parlour, "CREAMY DELIGHTS". There is a huge demand for cakes during the Christmas season in Agartala. Tripura, India.

Restaurant, Klein-Indien, Kuala Lumpur, Malaysia, Asia

Black African American male chef handing out food in an office cafeteria portrait (MR)

Barcelona. 02/04/2014. Volunteers Prepare the Dishes for the Users of the Soup Kitchen. Help for People with Few Resources. Need. Meal. Smileys. Hotels give menus to soup kitchens. Photos Ines Baucells. Archdc.

Bullit de peix, cocinado al fuego de leña, restaurante El Bigotes, Cala Mastella, Sant Carles, Municipio Santa Eulària des Riu, Ibiza, balearic islands, Spain.

Portrait of butcher standing tall wearing hair net, apron and gloves behind counter of meat market of grocery store making cuts of steak

Coast Guard Personnel - Primary Federal Official - 26-HK-88-6. PFO staff -- CG personnel going through indoor food line. Hurricane Katrina

England, London, Shoreditch, Spitafields Market, Moroccan Street Food Vendor

US Navy Mess Management SPECIALIST 2nd Class (MS2) Ronnie Barnes prepares stew for the crew on board the guided missile destroyer USS CARNEY (DDG 64). The CARNEY is deployed to the Persian Gulf in support of Operation SOUTHERN WATCH, 20 February 1998. Subject Operation/Series: SOUTHERN WATCH Base: USS Carney (DDG 64)

221027-N-YX844-1091 PHILIPPINE SEA (Oct. 27, 2022) Sailors enjoy their birthday meals in the First Class Petty Officers Mess aboard the U.S. Navys only forward-deployed aircraft carrier, USS Ronald Reagan (CVN 76), in the Philippine Sea, Oct. 27. 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.

Pescaderia del Mercat de L' Olivar, Palma, Mallorca, Islas Baleares, Spain.

2nd Brigade Combat Team Commando Warrior DFAC host Fort Drum Burger Competition on Aug. 23, 2022. Eight culinary specialists competed for the 1st place burger trophy created by local woodcraft shop MAG's Creations in Fort Drum, NY.

Older man cooking in kitchen

From July 5 through July 15, Yuma Proving Ground residents can expect activities overload. The first event kicked off Tuesday July 5 with a BBQ and open house hosted by the Desert Oasis Housing Office. More than a dozen people showed to enjoy the hamburgers and hotdogs fresh off the grill.

Cooking Up Change, National Healthy Cooking Competition at the USDA in Washington, DC on Monday, May 23, 2011.

A mess management specialist serves dessert in the galley aboard the aircraft carrier USS CONSTELLATION (CV 64) during PACEX '89. Subject Operation/Series: PACEX '89 Base: USS Constellation (CV 64)

US Air Force Command CHIEF MASTER Sergeant Kenneth VanHolbeck, Command CHIEF MASTER Sergeant, Air Mobility Command, partakes of the salad bar offered at the Roger A. Ross dinning facility at Fairchild Air Force Base, Washington. Base: Fairchild Air Force Base State: Washington (WA) Country: United States Of America (USA)

U.S. Air Force Airman 1st Class CelesteChavez, 49th Force Support Squadron foodservice apprentice, sets up the sandwichstation to serve lunch, Aug. 19, 2022 at theShifting Sands Dining Facility, Holloman AirForce Base, New Mexico. Food serviceworkers support the mission by fueling the AirForces future combat Aircrew with healthymeals throughout the day and night.

Community volunteers cook meals for flood survivors after the town hall meeting in Ascension Parish on Saturday, August 20, 2016.. Louisiana Severe Storms and Flooding. Photographs Relating to Disasters and Emergency Management Programs, Activities, and Officials

Members of the "Juicy Tales" team stir their pot of boiled shrimp during the Tails N Ales Annual Shrimp Cook-off outside the Bay Breeze Event Center at Keesler Air Force Base, Mississippi, Oct. 14, 2022. The 81st Force Support Squadron hosted event offered a variety of craft beers for tasting and many teams fighting for the ultimate best shrimp recipe.

After students had their lunches, Under Secretary for Food, Nutrition and Consumer Services Kevin Concannon made his lunch choices and paid for his meal, during a National School Lunch Week event at Nottingham Elementary School in Arlington, VA, on Wednesday, October 12, 2011. (The schedule and menu were not altered for the event). Farmers from Bigg Riggs Farm in Hampshire County, WV, and Maple Avenue Market Farm in Vienna, VA were very popular with the students. Today's menu included roasted chicken, roasted butternut squash with dried cranberries, farm fresh mixed lettuce salad, turkey wraps, pita wedges, hot muffins, carrots, asian pears and more.

A member of the Royal New Zealand Air Force Corp. of Transportation packs fresh produce in carton in the 619th Military Airlift Support Squadron hangar. The produce will be airdropped to personnel stationed at McMurdo Station and South Pole, Antarctica. Base: Christchurch State: Canterbury Country: New Zealand (NZL)

Senior NCOs and officers serve food to Airmen during the Thanksgiving luncheon Nov. 21, 2013, at Moody Air Force Base, Ga. The Thanksgiving meal enforced esprit de corps and supported Airmen who celebrate the holidays without their families.

Bigg Riggs Farm owner Calvin Riggleman brought three varieties of apples in several crates to Nottingham Elementary School in Arlington, VA, for a National School Lunch Week event on Wednesday, October 12, 2011. Farmers from Bigg Riggs Farm in Hampshire County, WV, and Maple Avenue Market Farm in Vienna, VA were very popular with the students. Today's menu included roasted chicken, roasted butternut squash with dried cranberries, farm fresh mixed lettuce salad, turkey wraps, pita wedges, hot muffins, carrots, asian pears and more.

Office of the Secretary - Secretary Elaine Chao Cooks at the March of Dimes 2002 Gourmet Gala

Church dinner for first responders in Texas.. Photographs Relating to Disasters and Emergency Management Programs, Activities, and Officials

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