NAVSUP FLC Norfolk Teaches Ceremonial Cake Decorating

June 7, 2016 | By kgabel
VIRIN: 160607-N-ZZ219-4104
CSSN Aeilana Rogers from NAVSUP FLC Norfolk and CSSN Asya Hill from Naval Station Norfolk work on making fondant stars for a cake during the cake decorating class at NAVSUP FLC Norfolk. In this three day class, students learn how to bake cakes, test for doneness, proper cake cooling, preparation of frostings, basic cake decoration, proper coloring techniques and basic understanding and use of various type of cake decorating equipment. This is one of many classes the Navy Food Management Team teaches throughout the year, living up to their motto
“Training Not Inspection.” –Photo by Tom Kreidel [caption id="attachment_4106" align="alignleft" width="300"]
VIRIN: 160607-N-ZZ219-4106
Students proudly display their finished products at the end of their three-day Cake Decorating 201 class. Pictured (left to right) are CS2 Jennifer Rogalski, CSSN Vivian Martinelli, CSSN Asya Hill, CS2 Robert Lopez, CS3 Cassandra Tyler, CS3 Brandon Guinro, and CSSN Keilani Rogers. –Photo by Jim Kohler The Navy Food Management Team (NFMT) at Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Norfolk wrapped up a Cake Decorating 201 class at Naval Station Norfolk Sept. 17. The three-day class teaches Sailors from area ships and shore commands the basics needed to decorate cakes for Navy ceremonies. According to Master Chief Culinary Specialist Stephen Boos, NFMT lead instructor, the class teaches culinary specialists basic sugar, chocolate and fondant fabrication to aid in cake construction. “Ceremonial cakes increase crew morale shipwide,” Boos explained. “These cakes are critical to any ship deployed during the holiday season.” He went on to describe cake decorating as an edible form of artwork that takes years to master. He explained that instructors assigned to NFMTs go through a thorough screening process to ensure they have the expertise and abilities to teach their fellow culinary specialists. “It is a privilege to teach the next generation of Sailors,” he added. “The response we get from these Sailors when a leader takes time to teach and mentor them is priceless.” Boos explained that each class focuses on both the technical knowledge in a traditional classroom setting and hands on application. “On a scale of one to 10, this class is a 10,” said Culinary Specialist Aeilana Rogers from NAVSUP FLC Norfolk, who attended the class. “I just took my advancement exam, and there were lots of questions about cake decorating. I feel this will help me in future advancement exams.” Boos added that the NFMT offers several classes throughout the year, including classes on being a watch captain, ethnic observance meal preparation, baking, sanitation and more. Classes are listed both on Navy Knowledge Online at and the Navy Food Management Team Norfolk and New London, Connecticut. Facebook page at November/December 2015