San Diego Culinary Specialists; Learning and Preparing Authentic French Cuisine

March 9, 2015 | By scnewsltr
About a dozen culinary specialists savored the opportunity to learn fresh, authentic French cuisine during a class hosted by NAVSUP Fleet Logistics Center (FLC) San Diego Dec. 2. [caption id="attachment_2843" align="alignright" width="300"]
VIRIN: 150309-N-ZZ219-2843
San Diego Navy Food Management Team trainers and waterfront Sailors gather for a photo following the class. The French cuisine class, hosted by the command’s Navy Food Management Team (NFMT), brought Sailors from the USS Essex (LHD 2), USS Cowpens (CG 63) and Naval Medical Center San Diego together to provide them with the basic techniques necessary for preparing and cooking French dishes from scratch. “It’s important to take our culinary specialists out of their regular cooking realm and continue to expand their horizons to all the culinary world has to offer,” said Chief Culinary Specialist (SW/AW) Morio Hall, a NFMT instructor. “It’s about continued learning and improvement. These are incredible scratch cooking recipes they can add to their culinary skillsets, share with other culinary specialists, and prepare for other Sailors to enjoy.” The French cuisine class is a one-day course offered by the NFMT throughout the year, in addition to other advanced courses that focus on nutrition, Italian cuisine, Japanese cuisine, fusion cuisine, Latin cuisine, hors d’ oeuvres, baking, cake decorating and more. The day’s menu included dishes like quiche Lorraine, French onion soup, chicken cordon-bleu, aligot, beef bourguinon, and crème brulee. [caption id="attachment_2842" align="alignleft" width="214"]
VIRIN: 150309-N-ZZ219-2842
USS Essex (LHD 2) Sailor CS2 David Roman of Poughkeepsie, N.Y. garnishes French onion soup with parsley during a French cuisine course in San Diego. “What we strive to do is to offer these Sailors a multitude of culinary training courses to enhance their skills in the kitchen and ignite their passion for creating excellent cuisine,” said Commanding Officer Capt. Christopher Mosher. “Every Sailor eats on the mess decks or in the galleys, so that passion and those skills directly benefit our entire Navy.” All of the training offered by the NFMT is apart from and in addition to the basic skills and training Sailors in the culinary specialist rating receive in their “A” and “C” schools. All courses include dishes that are prepared using ingredients that are readily available aboard ship, making the recipes practical, yet gourmet. “Culinary specialists make enormous contributions to our Navy by way of crew morale,” said Hall. “Things like home-cooked style meals made from scratch really have an impact on the warfighters who are deployed around the world. So whether it’s wholesome, authentic recipes or formal table setting they’re learning, those things really do make a difference.” The San Diego team is one of six Navy Food Management Teams serving the culinary specialist community throughout the United States. Story by Candice Villarreal, NAVSUP Fleet Logistics Center San Diego Public Affairs