Culinary specialists cook up breakfast during JRTC

By Staff Sgt. Armando LimonFebruary 9, 2018

A culinary specialist assigned to 3rd Battalion, 7th Field Artillery Regiment, 25th Division Artillery, 25th Infantry Division, flips breakfast steaks on a grill inside a field kitchen at Fort Polk, Louisiana, on Feb. 6, 2018. Soldiers assigned to the 25th Infantry Division are participating in an annual rotation at the Joint Readiness Training Center. (U.S. Army photo by Staff Sgt. Armando R. Limon, 3rd Brigade Combat Team, 25th Infantry Division)
1 / 1 Show Caption + Hide Caption – A culinary specialist assigned to 3rd Battalion, 7th Field Artillery Regiment, 25th Division Artillery, 25th Infantry Division, flips breakfast steaks on a grill inside a field kitchen at Fort Polk, Louisiana, on Feb. 6, 2018. Soldiers assigned to the 25th Infantry Division are participating in an annual rotation at the Joint Readiness Training Center. (U.S. Army photo by Staff Sgt. Armando R. Limon, 3rd Brigade Combat Team, 25th Infantry Division) (Photo Credit: Staff Sgt. Armando Limon) VIEW ORIGINAL