NAVSUP FLC Norfolk NFMT Holds Asian Pacific Cooking Class

Aug. 28, 2017 | By kgabel
BY TOM KREIDEL OFFICE OF CORPORATE COMMUNICATIONS NAVSUP FLEET LOGISTICS CENTER NORFOLK The NAVSUP Fleet Logistics Center (FLC) Norfolk Navy Food Management Team (NFMT) held an Asian Pacific cooking seminar for a group of seven culinary specialists, May 9-11. According to NFMT leading chief petty officer, Senior Chief Culinary Specialist (CS) Virgie Villarreal, the focus of the class was to teach junior CSs basic food preparation and culinary techniques as they relate to Asian and Pacific Island cuisine. "The particular goal of this class was to create a fun and positive environment where culinary specialists from the fleet could come to learn fundamental cooking techniques in a structured environment," she added. "The Navy Food Management Team's training galley provides the perfect backdrop for this type of training." [caption id="attachment_6896" align="aligncenter" width="500"]
VIRIN: 170828-N-ZZ219-6896
NAVSUP FLC Norfolk NFMT held an Asian Pacific cooking seminar May 9-11.   The students included CSs from USS Harry S. Truman (CVN 75), USS Dwight D. Eisenhower (CVN 69), USS Vella Gulf (CG 72) and Joint Amphibious Base Little Creek/Fort Story. Villarreal explained that the class taught a wide variety of skills as they relate to Asian and Pacific Island cooking, including knife skills, galley sanitation and galley organization. The class also taught cooking skills for a variety of cultural dishes, including egg drop soup, chicken adobo, and vegetable stir fry, as well as desserts. "I appreciate expanding my knowledge as a culinary specialist so I can take it back to the fleet," said CS 3rd Class Dante Stubbs, a student from Harry S. Truman. Stubbs added that he appreciated the patience shown by the NFMT instructors. "The NFMT instructors provided hands-on step-by-step direction throughout each stage of the cooking process to ensure the students learned the correct method to prepare the menu item that they were assigned," said Villarreal. "Generally, smaller class sizes are needed for these types of classes because of the complexity involved in preparing these products." May was Asian-American Pacific Islander Heritage Month. The skills these CSs learned can be used in cultural celebrations back at their duty stations. "Food plays a significant role in cultural celebrations as it helps to outline the history of those in our fleet," said Villarreal. This class was one of many that are offered by the NFMT throughout the year. Classes range in topics from galley sanitation, to pastry making and holiday meals. July/August 2017