Spc. Kevius Willis, of Edwards, Miss., assigned to Headquarters Company, 106th Support Battalion, 155th Armored Brigade Combat Team, Chef Chris Ellis, and Spc. Jermaine Burns, of Indianola, Miss., assigned to the 1387th Quartermaster Company, Mississippi Army National Guard (MSARNG) discuss spicy brown rice pilaf during a food service workshop conducted by the Culinary Arts Institute at the Mississippi University for Women on July 23, 2015. The eighth-annual workshop provided MSARNG food service specialists with lecture and hands-on skill development designed not only to focus on the basics, but also to introduce advanced techniques relevant to Army food service programs. More than 75 Soldiers have been trained since the program’s inception in 2007. (Mississippi National Guard photo by Maj. Andy Thaggard, 102nd Public Affairs Detachment/Released)