FEATURES

NSSC Opens New

Culinary Training Facility
By Journalist 3rd Class Cornin Colbert, USN
Commander Submarine Forces, U.S. Pacific Fleet Public Ajfairs

C APT Mike Bonnette, USN.

Commander Submarine
Force, U.S. Pacific Fleet
Diieclor for Supply and Financial
Miinitgcmenl. and LT Michael
Diividson.se. USN. Naval
Submarine Support Command
Assistant Supply Officer, cui
tbe ribbon at ibc official opening
of the new culinary training
facility at Lockwood Hall galley
on Sept. 23.
Tbe grand opening included
speecbes by two members of tbe
U.S. Army's Culinary Arts Team
and a meat preparation and
pa.-itry demonstration by
members of Y. Hata and Co.
food distributor.
Davidson was deligbted
witb tbe effort made in getting
the training facility up and
running.
"Over il year ago. we
started to move forward witb Ciiliiuiiy .specitilisrs as.iigned lo Pat -ifii • Fleet submarines watch as guest chefs present a
building a training galley. The class.
concept was to get junior
culinary specialists enthusiastic about Hata bas been great helping us with tbe ehange is important for morale.
food service." said Davidson. kickoff and providing cbefs for demon- "I really like this idea. 1 have
"Senior Cbief Scott Jennings, Chief strations," be said. worked bere in tbe past a few times, and
Juan Hernandez and Cbief Kenneth Ernesto Limeaeo. Y. Hata corporate I always wondered if tbe Navy eould do
Huddleston took my idea and made it executive cbef. is impressed witb the more witb it. Now that tbey bave done
happen. We had to go around a few new facility. He is familiar with tbe more with tbis galley, training is going
obstacles along tbe way and even tliough submarine galleys after working side- to be exciting. ! beard tbey migbt have a
tbe funding was tigbt. it was for a good by-side with submarines" culinary Navy culinary team tbat would be great.
cause — training our junior culinary specialists in tbe past to give training Culinary .specialists will be more exeited
specialists and getting everyone on the and offer tips. and enthusiastic about what they are
waterfront excited about food service- "Tbis is a great opportunity for doing and tbe quality of our products
Navy Region Hawaii and Naval Station the Navy. They bave great cooks and will improve tremendously." said Hill.
Pearl Harbor were great supporters. now tbey can become more involved "Tbis training facility can be used
Tbey helped us draft a memorandum of wiih their cooking, learn alternative for all U.S. Navy vessels io Pearl
agreement so we can use this facility, techniques and be exeited about tbeir Harbor. If tbey would like to give
and SUBPAC came through wiib tbe jobs. Hopefully, I will get to see a Navy training bere. they need only to call and
funding." said Davidson. team competing in different military let us know." said Davidson.
"Every monib we are going to culinary art events in Ebc near future," "I advise everyone lo get out of
provide training from various guest said Limcaco. their small galley on the submarine,
cbcfs in tbe community. Today we will Culinary Specialist 3rd Class come over bere, and get some valuable
be training on meat fabrication and Jeremy Hill. USS Columbia (SSN 77! ). training in an occupational and bands-on
pastries. Next montb we will be going used the Lockwood Hall galley before setting instead of a classroom."
over pizza dough and cheesecake. Y. the new improvements. He said the Davidson concluded. 4-

26 January/February 2005