Marines and mess hall managers from different camps

Marines and mess hall managers from different camps aboard Okinawa sample food at a cutting, or food tasting, at the Base Food Service Building, Camp Kinser, April 21. The Marines perform the cutting to sample new products and determine which they would like to add to their mess hall’s menu. “The cutting is about finding the products the new generation of Marines may like and would like to see served at the mess hall,” said Master Sgt. Alfred Gonzales, base food service operations chief with Headquarters and Service Battalion, Marine Corps Base Camp Butler.