Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Yokosuka hosted a Master Certified Food and Beverage Director (MCFBD) Symposium this past February aboard Commander, Fleet Activities Yokosuka.
Those enrolled had the opportunity to acquire nine professional culinary certifications.
“The subjects covered included the highest levels of food safety, customer service, food service management and more,” said CSCS Todd Mears, the senior member of NAVSUP FLC Yokosuka’s Navy Food Management Team. “Everyone in the class was energized by the knowledge and the belief that they now have documented skills that they can sell and information they can use, in and after the Navy.”
The winner in all of this is though, is the customer, he added.
“Collectively within the region there are a lot of Culinary Specialists serving aboard ships and at shore commands,” CSCS Mears explained. “Someone needed to provide the stimulus to do the class, and NAVSUP FLC Yokosuka did that.”
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Raymond Denny (left), Master Certified Food and Beverage Director (MCFBD) Symposium valedictorian, accepts his certificate Feb. 20 from Ed Manley (right), President, E.H. Manley and Associates and MCFBD Symposium Instructor, during the MCFBD Symposium hosted by NAVSUP FLC Yokosuka.
Superior customer support is a hallmark for the men and women serving at NAVSUP FLC Yokosuka, whose mission it is to serve the Asia Pacific Region’s forward deployed maritime warfighter with operational logistics support, integrating an extensive service provider network to deliver fuel, material, mail and supply chain services across the U.S. Navy’s largest geographical area of responsibility.
“The local support has been amazing,” said Ed Manley, President, E.H. Manley and Associates and MCFBD Symposium Instructor. “I've done almost 200 symposiums, and the support for this one has topped them all.”
Manley conducts this type of training worldwide at such interesting locations, such as the White House, Vice President's Residence, Chief of Naval Operations’ residence, the Pentagon, Korea, Japan, Germany, Italy and bases and ships around the world. He believes that NAVSUP FLC Yokosuka personnel have succeeded in making this a memorable experience for the Sailor and civilian culinary specialists who took part in the event.
“NAVSUP FLC Yokosuka’s Navy Food Management Team was focused on a positive experience for all the students, which I believe we have accomplished,” Manley said.
Today, more than 3,500 students have earned more than 9,500 certifications through these classes, with a long list of testimonials from personnel who have received promotions, pay raises and special assignments, both in and after the military, Manley added.
Diversity within the NAVSUP FLC Yokosuka-hosted class was a real pleasure for Manley, who instructed junior and senior level Sailors, as well as civilians, during the academically strenuous symposium.
“Obtaining the Master Certified Foodservice Professional and Food and Beverage Directors' designation by completing a series of courses, then achieving a qualifying score on a written examination, was no easy task,” said Raymond Denny, MCFBD Symposium valedictorian, adding that the overall experience had been both challenging and rewarding.
The class was open to all, and the students who attended represented various ships, galley’s and commands.
“Most of the Masters have many more years of experience than I do, so I believe it is an honor to be in the same league as they are,” Denny said.
Manley said that his business is changing people's lives, one student at a time. “The world is ugly out there; the unemployment lines are very long and full of very talented people, whose resumes are full of glorious accomplishments,” Manley explained. “Anything you can do to separate yourself from the others who apply is key to getting a job.”
He added that all teachers have the opportunity to change their student’s lives. “Every day should be a learning experience at some level where we should address what opportunities there are to further our career,” Manley stressed. “So don't wait, otherwise, you're out of the Navy saying, ‘I wish I had prepared for this day.’”
Story and Photos by Sky Laron
NAVSUP FLC Yokosuka Director of Corporate Communications