Skewered tomatoes charbroil on a grill to be used as a garnish at the Liberty Club at RAF Lakenheath, England, April 24. The tomatoes were a small part of the second annual Hell’s kitchen cook-off which consisted of two, five- member teams, one military and one civilian. Each team created a menu of their own and was judged by designated judges, customers and mystery judges. With something to prove from last year’s defeat the military chefs took home the victory this year. (U.S. Air Force photo/Airman 1st Class Lausanne Morgan)
Staff Sgt. Janeithia Profit, Knight’s table blue team member, seasons skewered tomatoes on the grill to be used as a garnish at the Hell’s kitchen cook-off at the Liberty Club at RAF Lakenheath, England, April 24. Sergeant Profit was a member of the blue which was made up of military chefs. Both teams created unique gourmet menus to be judged by designated judges, customers and mystery judges. The military chefs won the competition this year. (U.S. Air Force photo/Airman 1st Class Lausanne Morgan)
Nichole Hoover, Liberty Club red team chef, prepares garnished plates for main entrees for the Hell’s kitchen cook-off at the Liberty Club at RAF Lakenheath, England, April 24. Hoover was a member of the civilian chef team who competed against the military chefs. The military chefs made up for last year’s defeat with a win over the civilians. (U.S. Air Force photo/Airman 1st Class Lausanne Morgan)
Tech. Sgt. Lindsey Busbice, Knight’s table blue team member, drizzles honey mustard vinaigrette onto a fruit salad during the second annual Hell’s kitchen cook-off at the Liberty Club at RAF Lakenheath, England, April 24. Sergeant Busbice was part of the military chefs who competed against civilian chefs from the Liberty Club. Each team created a gourmet menu of their own and were judged by designated judges, customers and mystery judges. With something to prove from last year’s defeat, the military chefs took home the victory this year. (U.S. Air Force photo by Airman 1st Class Lausanne Morgan)
Dustin Roox, Liberty Club red team member, scours the stuffed rainbow trout at the Liberty Club at RAF Lakenheath, England, April 24. The second annual Hell’s kitchen cook-off consisted of two, five-member teams, one military and one civilian. Each team created a menu of their own and were judged by designated judges, customers and mystery judges. While the civilians won the competition last year, the military team took the win this year. (U.S. Air Force photo by Airman 1st Class Lausanne Morgan)
Customers and judges wait to be served at the second annual Hell’s kitchen cook-off between military and civilian chefs at the Liberty Club at RAF Lakenheath, England, April 24. The second annual Hell’s kitchen cook-off consisted of two, five-member teams, one military and one civilian. Each team created a menu of their own and were judged by designated judges, customers and mystery judges. While the civilians won the competition last year, the military team took the win this year. (U.S. Air Force photo by Airman 1st Class Lausanne Morgan)
Senior Master Sgt. Jeremy Kremenauer and his wife enjoy a gourmet meal at the Hell’s kitchen cook-off prepared by two opposing teams at the Liberty Club at RAF Lakenheath, England, April 24. Each team created a gourmet menu of their own and were judged by designated judges, customers and mystery judges. With something to prove from last years’ defeat, the military chefs took home the victory over the civilians this year. (U.S. Air Force photo by Airman 1st Class Lausanne Morgan)
Airman 1st Class Benjamin Kerchner, Knight’s Table blue team member, slices the garnish bread for the lobster bisque entrée garnish at the Liberty Club at RAF Lakenheath, England, April 24. The second annual Hell’s kitchen cook-off consisted of two, five-member teams, one military and one civilian. Each team created a menu of their own and were judged by designated judges, customers and mystery judges. Despite last year’s defeat the military team took home the victory this year. (U.S. Air Force photo by Airman 1st Class Lausanne Morgan)