Staff Sgt. Amanda Williams, a 28th Force Support Squadron food services specialist, prepares chicken cordon bleu for the Chef of the Quarter cook-off in the Raider Café kitchen at Ellsworth Air Force Base, S.D., Dec. 18, 2019. Contestants were provided with chicken breasts and eggs, and were required to incorporate two secret ingredients. (U.S. Air Force photo by Airman 1st Class Christina Bennett)

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Photo by: Christina Bennett |  VIRIN: 181218-F-BH261-0015.JPG