Navy Food Management Team San Diego Baking Seminar


Students pose with their instructor (CSCS Nathaniel Maloney) and the freshly baked goods they created during NFMT San Diego Baking Seminar. Pictured: CS2 Gonzalez, CS2 Guico, CSSN Rhodes, CSSN Solis, CSSN Castro, CSSN Lloyd, CSSN Davis, CSSR Washington, CS3 Occhiline, CSCS Maloney, CS1 Jachowicz, CSSR Rankins, CSSR Estrada, CS2 Perry, CSSN Schliskey, CSSN Robertson, CS3 Dobbins, CS3 Bactad and CSSN Li.

The NAVSUP Fleet Logistics Center (FLC) San Diego Navy Food Management Team (NFMT) held a baking seminar for ship and shore based culinary specialists (CSs) on October 16 and 17. The class was instructed by Senior Chief Culinary Specialist Nathaniel Maloney from NFMT San Diego.

The San Diego region CSs were provided training on the basic techniques necessary for bread and sweet dough cookery. The students were taught the different sciences associated in baking to include measuring, mixing, and proofing. The sweet and savory products were produced using a combination of commercial grade mixers, proofers, and convection ovens.

The goal of the two-day seminar was to train the fleet’s culinary specialists on the proper procedures and techniques of baking, enabling them to bring these necessary skills back to their commands. NFMT San Diego hosts over 60 different courses each year and holds baking seminars quarterly. Some of the other classes included are advancement seminars, food service management, ServSafe (a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association), and various different cuisines.

We had the pleasure of working with 19 CSs from commands in San Diego to include USS Cowpens (CG 63), USS Fitzgerald (DDG 62), USS Lake Champlain (CG 57), USS Tripoli (LHA 7), USS Sampson (DDG 102), USS Pearl Harbor (LSD 52), and the USS Bonhomme Richard (LHD 6).

CSSN Castro and CS2 Guico work with CSCS Maloney on doughnut preparation. –photos by CSC Richard Bouranel

The San Diego team is one of six NFMT serving the CS community throughout the world. For any food service assistance, please contact 619-556-4973. POC: CSC Richard W. Bouranel (