Hundreds of exhibitors came to show their wares at the 2014 Sea Air Space expo near Washington, D.C., but none drew a crowd as much as Naval Supply Systems Command’s booth around lunchtime. Smiling attendees milled around with small plates of seared snapper and field greens prepared by Navy culinary specialists, getting a small taste of the Navy’s plans for meals underway. “What it does is, it cuts the edge off of all the technology that’s going around here,” Cmdr. Danny King, director of food service for NAVSUP, said of his booth. “So you’ve got all this great technology, millions…
Browsing: NAVSUP
Culinary Specialist 1st Class (SW/MST) Matthew Susienka, an enlisted aide at U.S. Fleet Forces Command, was cooking up something delicious Monday for attendees of the Navy League’s annual Sea-Air-Space symposium outside Washington, D.C., at the Naval Supply Systems Command booth. Susienka cooked a trial run for his certification exam for executive chef, coming up on Saturday. His exam piece, which he made at the conference, is pan-seared salmon with poached lobster in a warm butter sauce. He also made a spinach and bibb lettuce salad with candied pecans and poached apple, and an artichoke fritter with a bacon vinaigrette. He…
