MARINE CORPS PHOTOS

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Marines with 1st Battalion, 1st Marine Regiment, patrol during a squad tactics exercises aboard Marine Corps Base Camp Pendleton, Calif., April 9, 2014. The exercise gave assualtmen, mortarmen and machine-gunners an opportunity to coordinate with each other while assaulting through enemy positions during a large-scale raid. 1st Bn., 1st Marines, conducted this training in preparation for their upcoming deployment to Okinawa, Japan.
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Marines with 1st Battalion, 1st Marine Regiment, patrol during a squad tactics exercises aboard Marine Corps Base Camp Pendleton, Calif., April 9, 2014. The exercise gave assualtmen, mortarmen and machine-gunners an opportunity to coordinate with each other while assaulting through enemy positions during a large-scale raid. 1st Bn., 1st Marines, conducted this training in preparation for their upcoming deployment to Okinawa, Japan.
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Marines with 1st Battalion, 1st Marine Regiment, patrol during a squad tactics exercises aboard Marine Corps Base Camp Pendleton, Calif., April 9, 2014. The exercise gave assualtmen, mortarmen and machine-gunners an opportunity to coordinate with each other while assaulting through enemy positions during a large-scale raid. 1st Bn., 1st Marines, conducted this training in preparation for their upcoming deployment to Okinawa, Japan.
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Marines with 1st Battalion, 1st Marine Regiment, patrol during a squad tactics exercises aboard Marine Corps Base Camp Pendleton, Calif., April 9, 2014. The exercise gave assualtmen, mortarmen and machine-gunners an opportunity to coordinate with each other while assaulting through enemy positions during a large-scale raid. 1st Bn., 1st Marines, conducted this training in preparation for their upcoming deployment to Okinawa, Japan.
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Spectators watch the teams compete at the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, which challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce.
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Gunnery Sgt. Matthew Jacobs and Staff Sgt. Karla Arce prepare their meal while judge Troy Johnson taunts them at the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, the corporate division chef for Food Fanatics, Los Angeles. The competition challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce. Jacobs is the enlisted aid for the I Marine Expeditionary Force’s commanding general, Arce is the enlisted aide for MCI West and Marine Corps Base Camp Pendleton’s commanding general and Johnson is a Food Network judge.
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Chefs from the Marine Corps Installations West region wait for the winners to be announced at the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, the corporate division chef for Food Fanatics, Los Angeles. The competition challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce.
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Aaron Williams presents Gunnery Sgt. Matthew Jacobs with the 1st place trophy during the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, the corporate division chef for Food Fanatics, Los Angeles. The competition challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce. Jacobs is the enlisted aid for the I Marine Expeditionary Force’s commanding general.
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Gunnery Sgt. Justin Bell and Sgt. Arturo Torres cook during the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, the corporate division chef for Food Fanatics, Los Angeles. The competition challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce. Bell is the enlisted aide for the Marine Corps Recruit Depot’s commanding general and Torres is the chief cook for the 62 Area Mess hall on Camp Pendleton.
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Aaron Williams holds up a sweet potato with knives, which will determine the order the teams will begin cooking at the Boiling Points competition held at the Del Mar Fairgrounds April 16. Boiling Points is a competition hosted by Aaron Williams, the corporate division chef for Food Fanatics, Los Angeles. The competition challenged the Marine Corps, Army, Navy and Coast Guard to go head-to-head in a 45-minute cooking competition. The Marine team took 1st place with their dish of an appetizer of fried eggplant and seared scallop caprese, and an entrée of seared duck, sweet potatoes and a fruit medley with a star fruit and horn melon sauce.
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Capt. Christian Difabio, commanding officer of Logistics Company, 5th Battalion Royal Australian Regiment, fires the M4 Carbine aboard Robertson Barracks, April 15, 2014. The Australians fired the M4 carbine, the M16A4 Service Rifle and the M27 infantry automatic rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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A Soldier with the Australian Army fires an infantry assault rifle, aboard Robertson Barracks, April 15, 2014. The Australians fired weapons including the M4 Carbine, the M16A4 Rifle and the infantry assault rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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A Soldier with the Australian Army prepares to fire a M4 Carbine, aboard Robertson Barracks, April 15, 2014. The Australians fired the M4 carbine, the M16A4 Service Rifle and the M27 infantry automatic rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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A Soldier with the Australian Army prepares to fire a M4 Carbine, aboard Robertson Barracks, April 15, 2014. The Australians fired the M4 carbine, the M16A4 Service Rifle and the M27 infantry automatic rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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A Soldier with the Australian Army prepares to fire a M4 Carbine, aboard Robertson Barracks, April 15, 2014. The Australians fired the M4 carbine, the M16A4 Service Rifle and the M27 infantry automatic rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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Lance Cpl. Richard Lewis, rifleman, 1st Battalion, 5th Marine Regiment, Marine Rotational Force – Darwin, shows a Soldier with the Australian Army how to fire their weapon systems aboard Robertson Barracks, April 15, 2014. The Australians fired the M4 carbine, the M16A4 Service Rifle and the M27 infantry automatic rifle. The Marines also instructed them on the proper use and care of the weapon systems.
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