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…
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It was a cake made to order for a hull technician: porcelain white icing and a sculpted toilet that appears to have had some flow issues worthy of a trouble-call. It was the re-enlistment cake for Hull Technician 3rd Class Don Smallcanyon, a sailor aboard the destroyer Stout, which left Norfolk, Va., on deployment three weeks ago and is now one of the four destroyers in the eastern Mediterranean, ready to launch Tomahawk strikes into Syria if called upon. The cake photo was posted early Tuesday on Stout’s official Facebook page and garnered 105 likes. We can only hope the brown icing…
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…
While you may not see roasted lamb with risotto or caramelized onion and parsnip soup on your next deployment, that’s what Senior Chief Culinary Specialist (SS) Derrick Davenport whipped up to win two gold medals at the Military Culinary Arts Competition. The competition, which took place March 6 to 15 at Fort Lee, Va., pitted active duty service members from all branches, DoD civilians, Army reservists and National Guardsmen against each other, a Navy release said. Davenport won gold for chef of the year March 5, achieving a career-long goal. “I felt like it was four years of preparation,” Davenport…
Subscribers to Navy Times (Not a subscriber? Don’t make us beg) got a full rundown in their print and/or digital editions this week about the birthday-cake preparations aboard the amphibious assault ship Iwo Jima, which marked Saturday’s celebration in the Gulf of Aden. While Culinary Specialist 2nd Class Jakeila Owens gave Navy Times managing editor Tony Lombardo the inside dish from half a world away, there was one thing we couldn’t show in our print edition thanks to press deadlines — the cake. It’s pictured above, but check out our gallery of shots below for more of the story.
Dear VRC-40 “The Rawhides,” I’m just writing to apologize for getting airsick in your C-2A Greyhound. It was certainly unintentional. You handled the plane with steady hands as we flew from Naval Air Station Mayport, Fla., to the carrier Enterprise last week. We even had weather on our side, allowing for a particularly calm flight. If only my stomach was able to manage my breakfast as well as you flew the COD. Usually I handle flights pretty well, but the combination of the smell of aviation fuel, the lack of windows, the heat and the sheer grittiness of the Navy’s…
At least seven teams of Navy culinary specialists from Mid-Atlantic Region are sharpening their knives for Wednesday’s big 2012 “Top Chef” galley cook-off at Joint Expeditionary Base Little Creek – Fort Story. (Blog entry aside: Isn’t that the most ungainly possible name for a military base? Sure hard to fit on the front of an HQ, much less say.) The competition, which is not affiliated with the Bravo TV show, has a great angle going. Each team, consisting of two military chefs ranging in rank from E-1 to E-6, will have a variety of ingredients to choose from — the…
When you hear about a Navy relief effort, you usually don’t think about the needy deprived of all-you-can-eat midnight buffets with chocolate fondue fountains. But staff writer Gidget Fuentes has a story about the carrier Ronald Reagan’s mission: supplying a stranded cruise ship packed with 4,500 vacationers and crew members with more 70,000 pounds of food. These sun-loving, buffet-grazing guests had booked a seven-day cruise to the Mexican Riviera, with stops in Puerto Vallarta, Mazatlan and Cabo San Lucas. Now they’re stuck off northern Baja California, awaiting delivery of frozen pastries and canned meat products. The tons of food were…
Scoop Deck blogger Lance M. Bacon just completed a 24-hour embark aboard the carrier Harry S Truman. This is the play-by-play. 0600 Reveille, reveille! All hands heave out and trice up. Reveille! Truman’s 65-ton rudders are cutting through some choppier waters. It makes for a gentle rocking motion that invites one to remain in the rack. But Scoop Deck has claimed one of the 18,150 meals that will be prepared aboard Truman today, and we plan to enjoy it on the enlisted mess decks. There’s no way we’re going to miss that. Capt. Joe Clarkson has been at Truman’s…
