Unlike a restaurant where fajitas can be prepared in small batches, the ship's cooks cook large quantities to satisfy demand. With around 400 Sailors and as many as 500 Marines aboard the Comstock
to feed, CS2 McCants fill the griddle with marinated beef strips and vegetables. McCants and the other culinary specialists work quickly as the meat sears. He will soon place the fajitas into the waiting 6-inch hotel pans. 
SOUTH CHINA SEA (Sept. 6, 2011) -- Culinary Specialist 2nd Class Sanford McCants prepares beef fajitas for the lunch meal aboard the amphibious dock landing ship USS
Comstock (LSD 45).
Comstock is deployed in the U.S. 7th Fleet area of responsibility during a Western Pacific Deployment.
U.S. Navy photo by Mass Communication Specialist 2nd Class Joseph M. Buliavac.
SOUTH CHINA SEA (Sept. 6, 2011) -- Culinary Specialist 2nd Class Sanford McCants prepares beef fajitas for the lunch meal aboard the amphibious dock landing ship USS Comstock (LSD 45). Comstock is deployed in the U.S. 7th Fleet area of responsibility during a Western Pacific Deployment. 
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