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U.S. Army Sgt. Ethan Flagg, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary noncommissioned officer and Joint Culinary Institute instructor places honey on an orange tarragon salad during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.
181106-F-ZZ896-3114.JPG Photo By: Airman 1st Class Crystal A. Jenkins

JOINT BASE ELMENDORF-RICHARDSON, Alaska - U.S. Army Sgt. Ethan Flagg, a 2nd Battalion, 377th Parachute Field Artillery Regiment culinary noncommissioned officer and Joint Culinary Institute instructor places honey on an orange tarragon salad during the grand opening lunch for JCI operated at the Gold Rush Inn. JCI is a new bi-monthly, two-week course, providing 10 food-service members from any military branch an opportunity to experience in-depth courses relating to the profession.


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