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    210603-N-UN585-2050 [Image 3 of 10]

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    A cook or culinary specialist wearing a blue uniform and white chef's hat is chopping vegetables on a green cutting board in what appears to be a military or institutional galley kitchen. He is wearing blue latex gloves and using a knife to cut cucumbers and other vegetables including cabbage and bell peppers. The stainless steel kitchen environment, visible clock, red cross first aid sign, and fire extinguisher suggest a naval or military mess hall setting.

    ATLANTIC OCEAN

    06.03.2021

    Photo by Petty Officer 2nd Class Claire Alfaro  

    Fleet Public Affairs Center, Detachment Rota

    ATLANTIC OCEAN (June 3, 2021) Culinary Specialist 3rd Class Andrew Hernandez, assigned to the Arleigh Burke-class guided-missile destroyer USS Ross (DDG 71), prepares dinner for the crew while the ship is underway in the Atlantic Ocean, June 3, 2021. Ross, forward-deployed to Rota, Spain, is on patrol in the U.S. Sixth Fleet area of operations in support of regional allies and partners and U.S. national security interests in Europe and Africa. (U.S. Navy photo by Mass Communication Specialist 2nd Class Claire DuBois/Released)

    IMAGE INFO

    Date Taken: 06.03.2021
    Date Posted: 06.05.2021 09:46
    Photo ID: 6678375
    VIRIN: 210603-N-UN585-2050
    Resolution: 2854x4281
    Size: 473.32 KB
    Location: ATLANTIC OCEAN
    Web Views: 48
    Downloads: 3

    PUBLIC DOMAIN  

    This work, 210603-N-UN585-2050 [Image 10 of 10], by PO1 Claire Alfaro, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.

    GALLERY

    A young man wearing a dark cap, glasses, and an olive green t-shirt over a white long-sleeve shirt is stirring a large commercial cooking pot using a long-handled utensil. The setting appears to be a large institutional or military kitchen, characterized by stainless steel equipment and industrial-scale cookware. A large ladle hangs in the foreground near a tilting kettle or large pan mounted on the wall.
    A military cook wearing a blue uniform with a unit patch and a white chef's hat is preparing vegetables in what appears to be a military galley or mess hall kitchen. He is wearing blue latex gloves and using a knife to chop a colorful assortment of vegetables on a green cutting board. The setting and uniform insignia suggest this is a U.S. Navy culinary specialist working aboard a ship or at a naval installation.
    A cook or culinary specialist wearing a blue uniform and white chef's hat is chopping vegetables on a green cutting board in what appears to be a military or institutional galley kitchen. He is wearing blue latex gloves and using a knife to cut cucumbers and other vegetables including cabbage and bell peppers. The stainless steel kitchen environment, visible clock, red cross first aid sign, and fire extinguisher suggest a naval or military mess hall setting.
    A tattooed cook wearing a white chef's hat, glasses, and a blue uniform with an emblem is plating or portioning pasta (likely spaghetti or noodles) from a large stainless steel hotel pan using tongs. The setting is a professional kitchen with hanging utensils, ladles, and another cook visible in the background. The image is sharp and well-lit, capturing a busy food service environment.
    A young male chef wearing a blue chef's coat with an embroidered patch reading 'HAWKINS' and a white chef's hat is working in a professional kitchen. He is wrapping or covering a metal baking pan filled with what appears to be batter or dough using plastic wrap. The setting appears to be a military or institutional galley kitchen based on the uniform insignia and industrial equipment visible.
    A man wearing a black skull cap, glasses, and an olive/tan t-shirt is working in a commercial kitchen. He is covering or handling a large metal baking pan lined with aluminum foil. He is wearing blue disposable gloves on at least one hand, indicating food safety practices.
    A young man wearing a black skull cap and olive/tan shirt over a white long-sleeve undershirt is working in what appears to be a commercial or institutional kitchen. He is transferring a large portion of a saucy, braised or stewed food item from a large metal pot into a stainless steel hotel pan. Steam is visible in the background, indicating active cooking.
    A man wearing glasses, a black beanie, and an olive green t-shirt is working in a commercial kitchen, handling food in stainless steel hotel pans. He appears to be preparing or arranging ingredients including what look like pomegranate seeds and a colorful vegetable mix. A second person wearing blue food-service gloves is partially visible on the right side of the frame.
    A food service worker wearing a white cook's hat and dark blue uniform is serving food at a cafeteria-style serving line, using tongs to portion what appears to be pasta with tomato-based sauce. A second person in a dark uniform is visible on the other side of the serving counter, holding an orange/tan tray to receive food. The setting appears to be a military galley or institutional cafeteria based on the stainless steel equipment and confined space.
    A U.S. Navy sailor in dark blue utility uniform and white dixie cup hat is serving food in a military galley (shipboard kitchen). The sailor is ladling a sauce or stew into a small bowl while standing at a steam table with multiple food trays. A second person in a blue shirt and white cap is visible working in the background.

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    CONTROLLED VOCABULARY KEYWORDS

    USS Ross (DDG 71)

    TAGS

    cooking
    USS Ross (DDG 71)
    USS Ross
    galley

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