071022-N-5387K-007

071022-N-5387K-007
PHILIPPINE SEA (Oct. 22, 2007) Ð Chef Ray Duey instructs Culinary Specialist Seaman Keyon Burrell on how to make a vegetable garnish aboard USS Kitty Hawk (CV 63). Duey is a certified executive chef through the American Culinary Federation. He has been teaching culinary arts since 1985 and is visiting the Kitty Hawk to teach culinary specialists professional food preparation tips. U.S. Navy photo by Mass Communication Specialist 3rd Class Juan Antoine King (RELEASED)