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Sailors Receive Professional Culinary Training
Release Date: 2/17/2007 2:12:00 PM By Mass Communication Specialist Seaman Jonathan G. Husman, Fleet Public Affairs Center,
Pacific
SAN DIEGO (NNS) -- Twenty Sailors from the Southern California area attended the San Diego Culinary Institute, Inc., for
professional culinary training, Feb. 13-16.
The Sailors, from a variety of commands, worked with a chef at the institute to help them improve their skills in food preparation and
presentation for fine dining.
“I was very impressed by how organized and respectful the Sailors were," said Emmanuel Janin, chef instructor at San Diego
Culinary Institute, Inc. "All of them came from different ships yet their teamwork was perfect. I wish I could teach all my students the
cleanliness and organizational skills these Sailors displayed.”
The initial schooling Navy culinary specialists receive is only two weeks and much of that time is focused on the basic styles that are
used on ships rather than fine dining.
“Learning from a civilian chef is a completely different experience than the normal training the Navy offers,” said Culinary Specialist
Seaman Jasmine Aargo assigned to USS Nimitz (CVN 68). “Most of the time this class focused on hands-on involvement with the
food, and I also learned a lot on how to cook fancy dishes.”
The class was instructed by Janin, a 24-year professional chef who has been teaching at the institute for one year. During the class
he stressed the importance of food preparation and presentation.
“This class really captured my interest in cooking again, it was an amazing experience,” said Culinary Specialist 3rd Class (SW/AW)
Nakia McFarlane, assigned to USS Peleliu (LHA 5). “I feel honored to have had the opportunity to go through this class and
represent my command proudly.”
Release Date: 2/17/2007 2:12:00 PM By Mass Communication Specialist Seaman Jonathan G. Husman, Fleet Public Affairs Center,
Pacific
SAN DIEGO (NNS) -- Twenty Sailors from the Southern California area attended the San Diego Culinary Institute, Inc., for
professional culinary training, Feb. 13-16.
The Sailors, from a variety of commands, worked with a chef at the institute to help them improve their skills in food preparation and
presentation for fine dining.
“I was very impressed by how organized and respectful the Sailors were," said Emmanuel Janin, chef instructor at San Diego
Culinary Institute, Inc. "All of them came from different ships yet their teamwork was perfect. I wish I could teach all my students the
cleanliness and organizational skills these Sailors displayed.”
The initial schooling Navy culinary specialists receive is only two weeks and much of that time is focused on the basic styles that are
used on ships rather than fine dining.
“Learning from a civilian chef is a completely different experience than the normal training the Navy offers,” said Culinary Specialist
Seaman Jasmine Aargo assigned to USS Nimitz (CVN 68). “Most of the time this class focused on hands-on involvement with the
food, and I also learned a lot on how to cook fancy dishes.”
The class was instructed by Janin, a 24-year professional chef who has been teaching at the institute for one year. During the class
he stressed the importance of food preparation and presentation.
“This class really captured my interest in cooking again, it was an amazing experience,” said Culinary Specialist 3rd Class (SW/AW)
Nakia McFarlane, assigned to USS Peleliu (LHA 5). “I feel honored to have had the opportunity to go through this class and
represent my command proudly.”