25th ID cooks up chow for Tiger Balm 18

By Staff Sgt. Armando LimonMay 15, 2018

Pfc. Shanae Scott, a culinary specialist assigned to 3rd Squadron, 4th Cavalry Regiment, 3rd Brigade Combat Team, 25th Infantry Division, prepares freeze dried eggs for morning breakfast at the dining facility at the 298th Regiment, Multi-Functional Training Unit (MFTU), Regional Training Institute (RTI), Waimanalo, Hawaii, on May 15, 2018. Culinary specialists with the 25th ID are making chow for US and Singapore army troops for Tiger Balm 18. (U.S. Army photo by Staff Sgt. Armando R. Limon, 3rd Brigade Combat Team, 25th Infantry Division)
1 / 1 Show Caption + Hide Caption – Pfc. Shanae Scott, a culinary specialist assigned to 3rd Squadron, 4th Cavalry Regiment, 3rd Brigade Combat Team, 25th Infantry Division, prepares freeze dried eggs for morning breakfast at the dining facility at the 298th Regiment, Multi-Functional Training Unit (MFTU), Regional Training Institute (RTI), Waimanalo, Hawaii, on May 15, 2018. Culinary specialists with the 25th ID are making chow for US and Singapore army troops for Tiger Balm 18. (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