Red pepper roasting

I started my Navy culinary career at NAS Lemoore. Ordered to Attack Squadron 127 in March 1971, this young commissary seaman apprentice was initially assigned to the bake shop at the main galley.

SAN DIEGO (April 27, 2010) Senior Chief Culinary Specialist Eric Amador, assigned to Naval Air Station Lemoore, roasts a red bell pepper while preparing a dish for the 2010 Navy Region Southwest Culinary Competition. The team from NAS Lemoore won the competition and will represent the region in an upcoming competition in Washington D.C.

U.S. Navy photo by Mass Communication Specialist 2nd Class Joseph M. Buliavac.