Kitchen Prep Scenes

Authentic shots of chefs and workers in kitchens preparing food, showcasing the behind-the-scenes action in culinary environments.

Cheese factory, female worker with cheese molds

Istanbul, Turkey. Gyro vendor.

220728-N-UF592-1021 SOUTH CHINA SEA (July 28, 2022) Culinary Specialist 1st Class Brandon Allen, from Cincinnati, serves bread sticks in the first class petty officers mess aboard the U.S. Navys only forward-deployed aircraft carrier USS Ronald Reagan (CVN 76) during a July birthday celebration, July 28, in the South China Sea. Ronald Reagans supply team and volunteers serve monthly birthday dinners for Sailors that celebrate their birthdays 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.

Albania, Tirane, Tirana, Cheese shop with young male vendor standing behind counter in the Avni Rustemi Market.

221110-N-IP029-1017 PORTSMOUTH, Va. (Nov. 10, 2022) Aviation Boatswain's Mate (Handling) 3rd Class Amari Jones, from Douglas, Georgia prepares food for breakfast aboard the Nimitz-class aircraft carrier USS Dwight D. Eisenhower (CVN 69). IKE is conducting a fast cruise, which is a simulated underway period consisting of drills and training evolutions that test the equipment and systems on the ship to prepare the crew to operate at sea.

Artisan sausages Cas Sereno, Inca, Mallorca, Balearic Islands, Spain, Europe

Javier Olivas, owner of the "Pope" tapas bar, La Lonja district, Palma, Mallorca, Balearic Islands, Spain, Europe

Army Spc. Kiana Mealey serves up lobster tails and crab legs at an Army-run dining facility nicknamed Olive Gardez,” Feb. 21, 2009, at Forward Operating Base Gardez, Afghanistan.

Tasting of fried larvae of Tenebrions France

FRA - OASIS KERLANICUn hiver au coeur d'une communauté en Centre Bretagne qui vie en autosuffisance alimentaire et énergétique.

221013-N-VQ947-1036 SAN DIEGO (Oct. 13, 2022) Culinary Specialist 3rd Class Keizha Vergara, left, from Virginia Beach, Virginia, and Culinary Specialist 3rd Class Leslie Hamilton, right, from Chicago, set out a cake for the Navys 247th Birthday celebration aboard amphibious transport dock USS Portland (LPD 27), Oct. 13, 2022. Portland is a San Antonio-class amphibious transport dock homeported in San Diego.

POLYTECH High School culinary art students serve a buffet-style lunch during the 2023 Honorary Commanders Induction Ceremony at Dover Air Force Base, Delaware, Oct. 20, 2022. Students enrolled in the program are introduced to concepts and methods of the restaurant industry.

Construction workers eat french fries and chicken fingers at a fry (chip) truck in Katrine, Ontario.

Dining hall staff member Mr. Kamrul Khan assists U.S. military service members with collecting their food surveys at the main dining hall facility in Camp Buehring, Kuwait, 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 dining halls received completed food surveys from all service members following their meals.

President Barack Obama participates in a noodle-making demonstration with Chinese President Hu Jintao, left, while attending a dinner at the Diaoyutai State Guest House in Beijing, China, Nov. 16, 2009.

U.S. Air Force Col. Steven Richardson, right, 60th Air Mobility Wing chaplain, serves food during Taste of Home at The Peak at Travis Air Force Base, California, March 29, 2023. Taste of Home is a free home-cooked meal served by different sponsors every Wednesday from 1730-1830 for our E1 to E4 service members.

Lt. Blake Brauning, a dietician from Moncrief Army Health Clinic, makes hamburgers for Soldiers during the BOSS Day event June 3, 2022. The event was held to celebrate the contributions and selfless service of single Soldiers, single parents and geographically separated Soldiers working on Fort Jackson.

U.S. Marine Corps Lance Cpl. Martin Ramirez, food service specialist, Combat Logistics Company 33, 3d Marine Logistics Group, poses with his display after winning the Chef of the Quarter cook-off at Anderson Chow Hall, Marine Corps Base Hawaii, March 31, 2023. Chef of the Quarter competitions allow food service specialists to hone their craft, while fostering competition and esprit de corps.

20220420-N-WW980-0017 NEW ORLEANS (Apr. 20, 2022) Culinary Specialist First Class Emily Gibson, Expeditionary Strike Group 2, and Chef Ryan Cashio of Cajun House Restaurant display their award winning dish at the Louisiana Seafood Cookoff held during Navy Week NOLA. Navy Weeks are designed to show Americans the investment they have made in their Navy and increase the awareness of the Navys role and purpose in our national defense.

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