By CSC Richard W. Bouranel NAVY FOOD MANAGEMENT TEAM, NAVSUP FLEET LOGISTICS CENTER SAN DIEGO
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).
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 (richard.w.bouranel@navy.mil)