JACKSONVILLE, Fla. (April 29, 2021) A culinary specialist assigned to the Ohio-class ballistic missile submarine USS Wyoming (SSBN 742) slices freshly baked French bread while taking part in a week-long course on baking and scratch cooking techniques. After a year of closure due to the COVID-19 pandemic, culinary specialists returned to the Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Jacksonville training galley at Naval Station Mayport in April of 2021. The course is one of many offered throughout the year for those aiming to improve their professional culinary skills and knowledge. (U.S. Navy photo by Jessica McClanahan)