U.S. Navy Culinary Specialist 3rd Class Kelsie Aday cuts lettuce for salads at the Mobile Kitchen Trailer event of the Joint Culinary Training Exercise on Fort Lee, Va., 12 March, 2019. The 44th annual JCTE was administered by the Joint Culinary Center of Excellence and is the largest American Culinary Federation-sanctioned competition in North America. The exercise showcased the talent of more than 200 military chefs from all military services around the globe to include four international teams. (U.S. Navy photo by Russell Stewart, NAVSUP/Released)