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    Shoya does it all: cook, taste, supervise [Image 2 of 3]

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    A professional chef wearing a tall white toque and black chef's jacket is working in a commercial kitchen, carefully preparing a pineapple. The chef's jacket displays a 'Club Iwakuni' logo and an MCCS name badge reading 'SHOYA'. Sliced pineapple pieces are visible on the work surface in front of him.

    IWAKUNI, YAMAGUCHI, JAPAN

    06.27.2013

    Photo by Lance Cpl. James Smith 

    Marine Corps Air Station Iwakuni

    Senji Shoya, Club Iwakuni supervisor, prepares a fruit display for an upcoming party at Club Iwakuni at Marine Corps Air Station Iwakuni, Japan, June 27, 2013. Shoya is in charge of planning large events, including the Marine Corps Birthday Ball.

    IMAGE INFO

    Date Taken: 06.27.2013
    Date Posted: 07.15.2013 01:43
    Photo ID: 971516
    VIRIN: 130627-M-BZ918-038
    Resolution: 3168x4752
    Size: 5.91 MB
    Location: IWAKUNI, YAMAGUCHI, JP
    Web Views: 30
    Downloads: 1

    PUBLIC DOMAIN  

    This work, Shoya does it all: cook, taste, supervise [Image 3 of 3], by James Smith, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.

    GALLERY

    A person is in the process of peeling and cutting a fresh pineapple on a white cutting board. The pineapple has already had its top removed and one side of the skin is being sliced away with a large chef's knife. Discarded pineapple skin pieces are visible to the left on the cutting board.
    A professional chef wearing a tall white toque and black chef's jacket is working in a commercial kitchen, carefully preparing a pineapple. The chef's jacket displays a 'Club Iwakuni' logo and an MCCS name badge reading 'SHOYA'. Sliced pineapple pieces are visible on the work surface in front of him.
    A chef wearing a black uniform and white toque is standing at a commercial kitchen pass station, appearing to taste or smell something while holding a pen over a clipboard or order sheet. The kitchen is fully equipped with stainless steel shelving, stacked plates, heat lamps, and multiple hotel pans. The setting is a professional restaurant kitchen during what appears to be an active service period.

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    Shoya does it all: cook, taste, supervise

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