NEWS ABOUT OUR TROOPS
Ensign Murphy follows mom's and dad's footsteps
Kelli Murphy was commis- sioned on the same parade deck as her mother, CDR Denise Murphy, USNR (Ret), who was in the first class of women officers at Aviation Officer Candidate School at NAS Pensacola, and her father CDR Leo Murphy, USN (Ret).

Photo courtesy of the US Navy Kelli's mother, CDR Denise Murphy, USNR (Retired); Ensign Kelli Murphy, USNR; and CDR Leo Murphy, USN (Ret.).

Ensign Kelli R. Murphy, USNR was recently commissioned into the US Navy Medical Corps by her father, CDR Leo Murphy, USN (Ret.), at NAS Pensacola. A 2003 graduate of Gulf Breeze High School, Kelli is graduating from the University of Florida in May and will enter Florida State University's College of Medicine in June.

Holt completes USAF basic training

Air Force R e s e r v e Airman 1st Class Quintin M. Holt has g r a d u a t e d from basic military training at Lackland Air Force Base, San Antonio, Texas.

During the six weeks of training, the airman studied the Air Force mission, organization, and military customs and courtesies; performed drill and ceremony marches, and received physical training, rifle marksmanship, field training exercises, and special training in human relations.

Holt

In addition, airmen who complete basic training earn credits toward an associate degree through the Community College of the Air Force.

He is the nephew of Nadja Silvey of Creeks Edge Lane, Navarre.

Holt is a 2006 graduate of Navarre High School.

SSgt. Wilna Smith vies in culinary competition

Army Staff Sgt. Wilna A. Smith participated in the 32nd U.S. Army Annual Culinary Arts Competition at Fort Lee, Petersburg, Va. The competition is rated the largest culinary competition in America.

The two-week competition involved Army soldier-chefs, both active duty and reserve components, as well as members from other branches of the U.S. Armed Forces. The competitions allows servicemembers to sharpen and broaden their cooking, baking, roasting, and pouching skills to stay on the cutting edge of culinary techniques. Their culinary skills ultimately benefit military servicemembers eating in dining and mess hall facilities and battlefield kitchens serving soldiers in combat zones.

The goals of the competition are to continually raise the standards of culinary excellence and professionalism in the Army's food service training to the soldier and promote growth in the culinary profession with attention to modern culinary development. The competition also promotes camaraderie, motivation, and esprit de corps among the soldiers and other servicemembers, and provides educational opportunities in the culinary arts.

Competitors are awarded certificates, medallions, engraved plaques, and trophies for their mastery of culinary art in their particular category. The winners received recognition for their efforts in culinary aspects of ability, practicality, nutrition, workmanship, economy, presentation, creativity, concept, skills, style, and techniques in food preparation and management. This year's participants, both individual and team winners, competed in five major categories and 11 special categories pertaining to food service operations and design. Altogether, 17 teams and more than 150 food service professionals entered 518 exhibits and displays.

Smith, a food service specialist, is assigned to the 226th Quartermaster Company, Fort Stewart, Hinesville, Ga. She has served in the military for 11 years.

She is the daughter of Leticia V. Rappel of Deer Lane, Navarre.

The sergeant is a 1991 graduate of Choctawhatchee Senior High School, Fort Walton Beach.