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U.S. Marine Corps Sgt. Kelly Bushey, the food service operations chief with Headquarters and Headquarters Squadron (H&HS), wipes a plate for proper presentation during the Food Service Specialist of the Quarter competition at Marine Corps Air Station Iwakuni, Japan, July 13, 2017. The event prepared Marines for a larger competition July 26-27 in Okinawa. Bushey was the sous to U.S. Marine Corps Sgt. Ayesha L. Zantt, a food service specialist with H&HS. Together they made a fruit rendition of sushi to incorporate Japanese culture in their dessert. (U.S. Marine Corps photo by Lance Cpl. Gabriela Garcia-Herrera)
170713-M-NE059-0035.JPG Photo By: Lance Cpl. Gabriela Garcia-Herrera

Jul 17, 2017
MARINE CORPS AIR STATION IWAKUNI, Japan - U.S. Marine Corps Sgt. Kelly Bushey, the food service operations chief with Headquarters and Headquarters Squadron (H&HS), wipes a plate for proper presentation during the Food Service Specialist of the Quarter competition at Marine Corps Air Station Iwakuni, Japan, July 13, 2017. The event prepared Marines for a larger competition July 26-27 in Okinawa. Bushey was the sous to U.S. Marine Corps Sgt. Ayesha L. Zantt, a food service specialist with H&HS. Together they made a fruit rendition of sushi to incorporate Japanese culture in their dessert. (U.S. Marine Corps photo by Lance Cpl. Gabriela Garcia-Herrera)


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