Hell's kitchen cook-off

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)

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