Marines TV

Sodexo chefs Pennie Jordan and Juan Benitez winners of the Marine Corps Installations-West 1st quarter Chef of the Quarter competition aboard Camp Pendleton, Calif, Dec. 6, 2017. The theme of the competition was holiday leftovers and the competitors were scored on food preparation, sanitation, presentation, and their dishes taste. (Marine Corps video by Sergeant Hector de Jesus)

U.S. Marines, Lance Cpl. Erika Williams and Lance Cpl. David Bahena, food service specialists with Headquarters and Support Battalion, Marine Corps Base Camp Butler, fight their way to victory in the Chef of the Quarter competition on Marine Corps Air Station (MCAS) Futenma, Okinawa, Japan, April 26, 2019. The Marines culinary skills were put to the test in the 4 hour cook off competition. (U.S. Marine Corps motion imagery by Lance. Cpl Kameron Herndon)

U.S. Marines, Lance Cpl. Alexis Griffin and Lance Cpl. Victor De Leon Vidal, food service specialists with Headquarters and Support Battalion, Marine Corps Base Camp Butler, claim victory in the quarterly culinary competition on Camp Foster, Okinawa, Japan, Dec. 19-20, 2018. The Marines' cooking skills were put to the test in a 4 hour cook off against their opponents. (U.S. Marine Corps motion imagery by Lance Cpl. Leilani Cervantes and Lance Cpl. Angelo Garavito)

U.S. Marines with Marine Wing Support Squadron 172 cook a three-course meal during a food service evaluation designed for the Maj. Gen. William Pendleton Thompson Hill Award at Camp Foster, Okinawa, Japan, December 8, 2017. MWSS-172 Marines competed to earn the title ‘Best Field Mess’ for the Asia-Pacific region. Established in 1985, the W.P.T Hill award was created to reward high quality food service by identifying the best mess halls and field messes throughout the Marine Corps and encouraging a commitment to excellence through competition. MWSS-172 is attached to Marine Aircraft Group 36, 1st Marine Aircraft Wing. (U.S. Marine Corps video by Cpl. Andy Martinez)