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I joined the Navy to travel the world and see something besides my hometown. I became a culinary specialist because I like to cook and had some previous experience doing it. I

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Download this stock image: I joined the Navy to travel the world and see something besides my hometown. I became a culinary specialist because I like to cook and had some previous experience doing it. I particularly enjoy the submarine force because it’s a tight knit community and we all are responsible for learning aspects of each other’s job. If one guy can’t do it, the next one can step up and get it done. I’m proud of my service in the Navy. I look at it as leaving my mark. I can look back and say I did this for my country. I just had a baby boy back in February. I want to give a shout out to him and say happy 4th - PWW31F from Alamy's library of millions of high resolution stock photos, illustrations and vectors.
"I joined the Navy to travel the world and see something besides my hometown. I became a culinary specialist because I like to cook and had some previous experience doing it. I particularly enjoy the submarine force because it’s a tight knit community and we all are responsible for learning aspects of each other’s job. If one guy can’t do it, the next one can step up and get it done. I’m proud of my service in the Navy. I look at it as leaving my mark. I can look back and say I did this for my country. I just had a baby boy back in February. I want to give a shout out to him and say happy 4th

Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking: Buford, Bill: 9780307271013: : Books

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