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U.S. Marine Corps Pfc. Nicholas Aguilar, a food service specialist with Headquarters and Headquarters Squadron, places basil on an appetizer 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. Aguilar was the sous chef to U.S. Marine Corps Cpl. Keyon Dummer Williams, a competitor in the cook off. Together they made watermelon bites with goat cheese and bacon. (U.S. Marine Corps photo by Lance Cpl. Gabriela Garcia-Herrera)
170713-M-NE059-0054.JPG Photo By: Lance Cpl. Gabriela Garcia-Herrera

Jul 17, 2017
MARINE CORPS AIR STATION IWAKUNI, Japan - U.S. Marine Corps Pfc. Nicholas Aguilar, a food service specialist with Headquarters and Headquarters Squadron, places basil on an appetizer 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. Aguilar was the sous chef to U.S. Marine Corps Cpl. Keyon Dummer Williams, a competitor in the cook off. Together they made watermelon bites with goat cheese and bacon. (U.S. Marine Corps photo by Lance Cpl. Gabriela Garcia-Herrera)


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