Spc. Jermaine Burns, of Indianola, Miss., assigned to the 1387th Quartermaster Company, Mississippi Army National Guard (MSARNG) stirs spicy brown rice pilaf during a food service workshop conducted by the Culinary Arts Institute at the Mississippi University for Women on July 23, 2015. The eighth-annual workshop provided MSARNG food service specialists with lecture and hands-on skill development designed not only to focus on the basics, but also to introduce advanced techniques relevant to Army food service programs. More than 75 Soldiers have been trained since the program’s inception in 200
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PJF Military Collection / Alamy Stock PhotoImage ID:
HF3H8TFile size:
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1581 x 1581 px | 26.8 x 26.8 cm | 10.5 x 10.5 inches | 150dpiDate taken:
23 July 2015More information:
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Spc. Jermaine Burns, of Indianola, Miss., assigned to the 1387th Quartermaster Company, Mississippi Army National Guard (MSARNG) stirs spicy brown rice pilaf during a food service workshop conducted by the Culinary Arts Institute at the Mississippi University for Women on July 23, 2015. The eighth-annual workshop provided MSARNG food service specialists with lecture and hands-on skill development designed not only to focus on the basics, but also to introduce advanced techniques relevant to Army food service programs. More than 75 Soldiers have been trained since the program’s inception in 2007. (Mississippi National Guard photo by Maj. Andy Thaggard, 102nd Public Affairs Detachment/Released) Stirring the pot 150723-Z-MD562-011