Marine Corps Installations West

13 Area Chow Hall conducts required cleaning and sanitizing during COVID-19 pandemic on Marine Corps Base Camp Pendleton, California April 6, 2020. All mess halls aboard Camp Pendleton are required to uphold all increased measure to ensure all Marines and Sailors are being properly fed. (U.S. Marine Corps video by Lance Cpl. Kerstin Roberts)

U.S. Marine Corps Cpl. Jodeci Albertson, a field mess training noncommissioned officer with Headquarters Battalion, 1st Marine Division, speaks on her team’s participation in the fiscal year 2018, second quarter, Chef of the Quarter culinary competition on Camp Pendleton, Calif., March 7, 2018. Culinary teams composed of service members and Sodexo food service employees competed in the classical vs. contemporary cuisine cook-off. Competitors were scored on food preparation, sanitation, presentation, and their dishes taste, with the winning team receiving the opportunity to prepare a meal of their choosing at their unit’s mess hall. (Marine Corps video by PFC Stephen Beard)

Sodexo chefs Pennie Jordan and Juan Benitez winners of the Marine Corps Installations-West 1st quarter Chef of the Quarter competition aboard Camp Pendleton, Calif, Dec. 6, 2017. The theme of the competition was holiday leftovers and the competitors were scored on food preparation, sanitation, presentation, and their dishes taste. (Marine Corps video by Sergeant Hector de Jesus)

This is a quick look at one aspect of life on Camp Pendleton. This video was shot at the 22-Area Mess Hall.