NAVSUP FLC Jacksonville Navy Food Management Team Welcomes New Teaching Galley

Aug. 23, 2017 | By kgabel
BY BARBARA BURCH, OFFICE OF CORPORATE COMMUNICATIONS NAVSUP FLEET LOGISTICS CENTER JACKSONVILLE NAVSUP Fleet Logistics Center (FLC) Jacksonville’s Commanding Officer presided over a ribbon-cutting ceremony to officially open the new Navy Food Management Team (NFMT) teaching galley on Naval Station Mayport, Florida, on March 28. Commanding Officer Capt. Re Bynum cut the ribbon to open the newly constructed teaching galley. [caption id="attachment_6686" align="aligncenter" width="450"]
VIRIN: 170823-N-ZZ219-6686
NAVSUP FLC Jacksonville Navy Food Management Team and executive officer look on while NAVSUP FLC Jacksonville Commanding Officer Capt. Rè Bynum and NFMT LCPO CSC (SW/AW) William Kanack cut the ribbon officially marking the opening of the new NFMT teaching galley.–photo by Barbara Burch, Office of Corporate Communications, NAVSUP FLC Jacksonville   The new galley allows NAVSUP FLC Jacksonville’s NFMT food service instructors to provide necessary on-the-job training (OJT) to culinary specialists, significantly improving the overall Navy food service program within the Southeast region. Emphasizing high-quality food preparation, progressive cooking, proper serving techniques, food service safety, operating procedures, sanitation, and personal hygiene, the training offered at the new teaching galley centers on preparing meals from scratch vice using approved heat-and-serve options. Heat-and-serve options may be convenient due to operational tempo and manning set-backs, but freshly prepared items are more sustainable world-wide, help Sailors make healthier food choices, and when properly prepared, are tastier. “I personally believe taking something out of a box and heating it up is not a skill. Culinary specialists will gain much more with scratch cooking skills. It will benefit the culinary specialists and members of their crew,” said Senior Chief Culinary Specialist Sarmaine Johnson, officer in charge, NAVSUP FLC Jacksonville NFMT. “With OJT at the teaching galley facility, culinary specialists will have pride in creating freshly cooked meals, and the Sailors on ships will enjoy some really good food,” said Johnson. The training galley is a scaled simulation of a shipboard galley. The first training session took place on April 24, 2017. July/August 2017