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Gourmet Chef Adopts USS Boxer in Persian Gulf
Release Date: 3/6/2007 5:54:00 PM By Mass Communication Specialist Seaman (SW) Brian Gaines, USS Boxer Public Affairs
ABOARD USS BOXER (NNS) -- An executive chef visited USS Boxer (LHD 4) to train the ship’s culinary specialists (CS) with gourmet
food preparation and presentation techniques as part of the Navywide “Adopt-a-Ship” program on Feb. 19-28.
“Learning from great chefs got me where I am today,” said Melody Money, the executive chef for Quaker Ranch in Woodland, Colo.,
who visited the ship to help Boxer earn an American Culinary Federation (ACF)certification. “I started out as an apprentice, and now
I’m in a position to share my knowledge with these dedicated Sailors.”
Once aboard, Money gave hands-on training to Boxer’s cooks on proper knife-handling, garnishing, and fruit and vegetable
presentation. Money taught the cooks how to make decorative centerpieces and how to cut vegetables into shapes that add appeal
to a variety of dishes.
“One of the aspects of cooking I like to impart is that people eat with their eyes,” said Money. “If a dish is visually appealing it makes
the experience of eating more enjoyable.”
Money also assisted the cooks with creating new menu items to add excitement to the current meal plan. One of the new entrées
served to the crew was “firecracker shrimp,” a tasty seafood dish comprised of shrimp, onions and peppers.
“The shrimp on the mess decks was a nice surprise,” said Engineman 3rd Class Andrew Davis. “I thought I was eating at a
restaurant.”
Programs such as Adopt-a-Ship reveal the Navy’s commitment to provide a higher quality of life for its Sailors by professionally
developing its cooks and serving better tasting meals to the crew.
The program started in 1997 as collaboration between Naval Supply Command and Chef Michael Harants. The program sends
chefs to U.S. Navy ships and submarines throughout the world.
“The Navy’s commitment to raising the skill level of its cooks speaks highly of their dedication to its Sailors,” said Money. “Programs
like this are a boost for morale, because the cooks receive quality training and the crew benefits every time they have a meal.”
Boxer is the second ship aboard which Money has volunteered her expertise. She is also planning on writing an article of her
experiences at sea and continues to volunteer and encourage other chefs to go to sea as well.
“The crew benefited from having Chef Money on board,” said Senior Chief Culinary Specialist (SW/AW) Russ Paje. “My cooks were
challenged with the advanced training, which is among the best in the world. Chef Money has left a lasting impression.”
Boxer is the flagship for Boxer Expeditionary Strike Group which is currently conducting maritime security operations (MSO) in
support of U.S. 5th Fleet. MSO help set the conditions for security and stability in the maritime environment, as well as complement
the counter-terrorism and security efforts of regional nations. These operations deny international terrorists use of the maritime
environment as a venue for attack or to transport personnel, weapons or other material.
Commander U.S. Naval Forces Central Command/Commander U.S. 5th Fleet’s area of responsibility encompasses about 7.5 million
square miles and includes the Persian Gulf, Red Sea, Gulf of Oman and parts of the Indian Ocean. This expanse, comprised of 27
countries, includes three critical chokepoints at the Strait of Hormuz, the Suez Canal and the Strait of Bab al Mandeb at the southern
tip of Yemen.
Release Date: 3/6/2007 5:54:00 PM By Mass Communication Specialist Seaman (SW) Brian Gaines, USS Boxer Public Affairs
ABOARD USS BOXER (NNS) -- An executive chef visited USS Boxer (LHD 4) to train the ship’s culinary specialists (CS) with gourmet
food preparation and presentation techniques as part of the Navywide “Adopt-a-Ship” program on Feb. 19-28.
“Learning from great chefs got me where I am today,” said Melody Money, the executive chef for Quaker Ranch in Woodland, Colo.,
who visited the ship to help Boxer earn an American Culinary Federation (ACF)certification. “I started out as an apprentice, and now
I’m in a position to share my knowledge with these dedicated Sailors.”
Once aboard, Money gave hands-on training to Boxer’s cooks on proper knife-handling, garnishing, and fruit and vegetable
presentation. Money taught the cooks how to make decorative centerpieces and how to cut vegetables into shapes that add appeal
to a variety of dishes.
“One of the aspects of cooking I like to impart is that people eat with their eyes,” said Money. “If a dish is visually appealing it makes
the experience of eating more enjoyable.”
Money also assisted the cooks with creating new menu items to add excitement to the current meal plan. One of the new entrées
served to the crew was “firecracker shrimp,” a tasty seafood dish comprised of shrimp, onions and peppers.
“The shrimp on the mess decks was a nice surprise,” said Engineman 3rd Class Andrew Davis. “I thought I was eating at a
restaurant.”
Programs such as Adopt-a-Ship reveal the Navy’s commitment to provide a higher quality of life for its Sailors by professionally
developing its cooks and serving better tasting meals to the crew.
The program started in 1997 as collaboration between Naval Supply Command and Chef Michael Harants. The program sends
chefs to U.S. Navy ships and submarines throughout the world.
“The Navy’s commitment to raising the skill level of its cooks speaks highly of their dedication to its Sailors,” said Money. “Programs
like this are a boost for morale, because the cooks receive quality training and the crew benefits every time they have a meal.”
Boxer is the second ship aboard which Money has volunteered her expertise. She is also planning on writing an article of her
experiences at sea and continues to volunteer and encourage other chefs to go to sea as well.
“The crew benefited from having Chef Money on board,” said Senior Chief Culinary Specialist (SW/AW) Russ Paje. “My cooks were
challenged with the advanced training, which is among the best in the world. Chef Money has left a lasting impression.”
Boxer is the flagship for Boxer Expeditionary Strike Group which is currently conducting maritime security operations (MSO) in
support of U.S. 5th Fleet. MSO help set the conditions for security and stability in the maritime environment, as well as complement
the counter-terrorism and security efforts of regional nations. These operations deny international terrorists use of the maritime
environment as a venue for attack or to transport personnel, weapons or other material.
Commander U.S. Naval Forces Central Command/Commander U.S. 5th Fleet’s area of responsibility encompasses about 7.5 million
square miles and includes the Persian Gulf, Red Sea, Gulf of Oman and parts of the Indian Ocean. This expanse, comprised of 27
countries, includes three critical chokepoints at the Strait of Hormuz, the Suez Canal and the Strait of Bab al Mandeb at the southern
tip of Yemen.
| The amphibious assault ship USS Boxer (LHD 4) prepares to come alongside the Military Sealift Command (MSC) fast combat support ship USNS Supply (T-AOE 6), for an underway replenishment (UNREP). Boxer and Supply are under way in U.S. 5th Fleet's area of operations in support of maritime security operations. U.S. Navy photo by Mass Communication Specialist 2nd Class Kitt Amaritnant |
