Naval Base San Diego Mercer Hall Sailors Attended Culinary Institute of America

BY CSC (SW) LUCILLE CONLEY

CSC (SW) Lucille Conley and CS1 (SW/AW) Gerald Medina were chosen to represent Naval Base San Diego at the prestigious Culinary Institute of America in San Francisco. The class was made up of a diverse group of Navy, Marine Corps, Air Force, Army and Merchant Marine service members, with pay grades ranging from E3 to E6, and with various backgrounds in food service.

CSC (SW) Lucille Conley and CS1 (SW/AW) Gerald Medina attended a class at Culinary Institute of America in San Francisco.

 

They attended a course that provided intensive training on butchery, flavor dynamics, roasting techniques, sautéing, and barbequing, to name a few. The course also included a field trip to a local farm, where students interacted with the farmer and learned about the “farm-to-table” concept.

CSC Conley and CS1 Medina participated on separate teams competing for “Most Healthy” dish.

 

The students also toured various locations in Napa Valley, including Oxbow Public Market, Figones Olive Oil Company, and Benziger Winery.

As the training concluded, Conley and Medina participated in separate teams competing for “Most Healthy” dish, won by Medina and his team, and “Best Dish,” won by CSC Conley’s team.

Students presented their culinary creations to a panel of judges during the culinary training event.

 

The course also provided an opportunity for service members to sit with CEOs and have a one-on-one mentorship discussion. The course was taught by Chef Tom Wong, Chef Ken Woytisek, and Chef Hinnerk Von Bargen. The instructors were very enthusiastic and gave an opportunity for students to ask questions during the training.

CSC Conley’s Team won the “Best Dish.”

The students were given a tour of the Robert Mondavi Vineyard on their final night in Napa Valley, followed by a gourmet dinner.

Conley and Medina expressed great gratitude for their time spent in San Francisco, which they will never forget. They both hope to attend the prestigious Culinary Institute of America in the future.

November/December 2017