NAVSUP FLC Jacksonville Navy Food Management Team is Cooking it Up

BY BARBARA BURCH
OFFICE OF CORPORATE COMMUNICATIONS
NAVSUP FLEET LOGISTICS CENTER JACKSONVILLE

During the week of April 24, five culinary specialists (CSs) from Naval Station Mayport attended a course at the NAVSUP Fleet Logistics Center (FLC) Jacksonville Navy Food Management Team (NFMT) kitchen where they learned to cook from scratch.

CS3 Gibson browning Bombay Chicken.

The training emphasized using fresh ingredients to make galley favorites vice using prepackaged frozen foods.

On Monday and Tuesday, the NFMT focused on galley sanitation, meal preparation, daily paperwork preparation, recipe conversion, and equipment usage and safety.

Wednesday and Thursday were dedicated to learning how to set up the kitchen and prep ingredients for use, known as ‘mise en place,’ a French term for having ingredients prepared before making a recipe.

Students also learned to break down and clean whole beef tenderloins, followed by the basics of making pie crust and dinner rolls.

Thursday’s instruction concluded with training on wardroom setup and service.

“The students enjoyed honing their skills, learning different methods of cooking and how to easily enhance products and make menu items from scratch rather than a bag or can,” said Chief CS
Christopher Gehr.

The students were put to the test on Friday by preparing a full meal for ten guests, highlighting their new knowledge and skills. Guests included commanding officers and command master chiefs who enjoyed a semi-formal meal.

CSs receive a round of applause for the outstanding meal they prepared.
Left to right standing: CSSN Anderson Ou, CSSN Mario Pacheco, CS3 Takeia Gibson, CS2 Jonathan Melendez, CS2 Laurence Matthews, CSC Christopher Gehr, CSC William Kanack
Left to right seated: Ensign Ryan Le, Lt. Cmdr. Alejandra Holch, Lt. Daniel Harman.

 

All items on the menu were freshly prepared starting with cream of mushroom soup and dinner rolls. The main course consisted of Bombay chicken, beef stroganoff, hoppin’ John, and seasoned green beans. The meal concluded with freshly baked, warm apple pie.

“I learned time management followed by how to make use of available ingredients. When you learn how to adjust recipes using ingredients you already have, you can effectively produce better tasting meals,” said CS 3rd Class Takeia Gibson, a student from Littoral Combat Ship Crew 114.

The next class offered will be Baking 101, learning the basics of baking and the breakdown of baking as a science.

To enroll or get information about classes offered at NAVSUP FLC Jacksonville NFMT, contact the chief culinary specialists at (904) 270-5544.

Photos by Barbara Burch

July/August 2017