Chef Ray Duey instructs Culinary Specialist Seaman Keyon Burrel, Oct. 22, on how to make a vegetable garnish aboard USS Kitty Hawk (CV 63). Duey is a certified executive chef through the American Culinary Federation. He has been teaching culinary arts since 1985 and is visiting the Kitty Hawk to teach culinary specialists professional food preparation tips.
| Date Taken: | 10.22.2007 |
| Date Posted: | 11.20.2007 07:56 |
| Photo ID: | 65674 |
| VIRIN: | 071022-N-5387K-007 |
| Resolution: | 3008x2000 |
| Size: | 604.21 KB |
| Location: | ABOARD USS KITTY HAWK, AT SEA |
| Web Views: | 83 |
| Downloads: | 9 |
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