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Sompone Douangdara, left, a Sodexo food service specialist with the French Creek dining facility on Marine Corps Base Camp Lejeune, serves U.S. Marine Corps Maj. Gen. Julian D. Alford, right, the commanding general of Marine Corps Installations East-MCB Camp Lejeune, a sample dish during the 1st Quarter Culinary Team Competition at the Wallace Creek dining facility on Camp Lejeune, North Carolina, Feb. 11, 2020. The competition was held to give food service specialists who support various dining facilities in North Carolina the opportunity to demonstrate their culinary abilities in a competitive environment. (U.S. Marine Corps photo by Lance. Cpl. Ginnie Lee)
| Date Taken: | 02.11.2020 |
| Date Posted: | 02.14.2020 08:36 |
| Photo ID: | 6095718 |
| VIRIN: | 200211-M-CO135-1007 |
| Resolution: | 4750x3180 |
| Size: | 1.61 MB |
| Location: | MARINE CORPS BASE CAMP LEJEUNE, NC, US |
| Web Views: | 9 |
| Downloads: | 3 |
This work, Wallace Creek dining facility hosts the 1st Quarterly Culinary Team Competition of 2020 [Image 9 of 9], by Sgt Ginnie Lee, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
Wallace Creek dining facility hosts the 1st Quarterly Culinary Team Competition of 2020
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