The art of service: crafting a meal with Club XL

French toast warms up atop a grill in the kitchen of Club XL for pilot training class 14-08’s graduation breakfast on Laughlin Air Force Base, Texas, April 24, 2014. Club XL chefs prepare on average four loafs of bread for the graduating pilots and their families for graduation breakfast. (U.S. Air Force photo/Airman 1st Class Jimmie D. Pike/Released)

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