Culinary Specialists Sharpen Skills With College Training Opportunity
Release Date: 3/14/2007 4:24:00 PM By Chief Mass Communication Specialist (AW) Jon Baker, Fleet Public Affairs Center Det
Northwest
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity
to partner with Lake Washington Technical College, in Kirkland, Wash., March 9, to further their culinary skills.
Recently, retired Master Chief Culinary Specialist Chris Malham, director of food service operations at Lake Washington Technical
College, saw an opportunity to provide culinary specialists with tailored training that would supply some of the same knowledge their
civilian counterparts receive.
“This is customized training given by the college to provide the Sailors current techniques and expose them to the civilian industry,”
said Malham. “The training is to teach them organization and event planning as well as five-star cooking techniques.”
A local Sailor selected to attend the course was Culinary Specialist 3rd Class Brian Fehr, assigned to NAVSTA Everett galley.
“The course was beneficial because it taught me different techniques I can use in my military job, as well as when I cook at home,”
said Fehr.
Culinary Specialist 1st Class (SW) Bruce Hall, assigned to NAVSTA Everett’s Galley worked and trained under Malham aboard USS
Abraham Lincoln (CVN 72).
“All the feedback I am getting is outstanding,” said Hall. “Everyone is pumped up and I am finding that it is a really good motivator.
Instead of people just doing [their] job, [they are] learning a lot about the civilian world, keeping them focused and on track.”
Another student who attended the class is Culinary Specialist 3rd Class Leopoldo Quito, a watch cook at NAVSTA Everett’s galley.
“I learned some great stuff that I can use in the galley that I didn’t learn in school,” said Quito. “I learned some civilian cooking styles
that I can use with the Navy styles.”
One of the featured instructors at the school, chef Paul Pavsidis, a certified hospitality supervisor, instructed the two-day kitchen
essential segment of the course.
“He was awesome. One of the greatest chefs I have ever seen,” said Quito. “He showed us some really great stuff for every part of
cooking, like how to use seasonings, herbs and breading.”
Hall said he was pleased to be a part of the class and hope to be involved more in the future.
“We have plans in the future to include internships,” said Hall. “We’re trying to get people trained to match [their] military job to
[their] civilian counterparts.”
Release Date: 3/14/2007 4:24:00 PM By Chief Mass Communication Specialist (AW) Jon Baker, Fleet Public Affairs Center Det
Northwest
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity
to partner with Lake Washington Technical College, in Kirkland, Wash., March 9, to further their culinary skills.
Recently, retired Master Chief Culinary Specialist Chris Malham, director of food service operations at Lake Washington Technical
College, saw an opportunity to provide culinary specialists with tailored training that would supply some of the same knowledge their
civilian counterparts receive.
“This is customized training given by the college to provide the Sailors current techniques and expose them to the civilian industry,”
said Malham. “The training is to teach them organization and event planning as well as five-star cooking techniques.”
A local Sailor selected to attend the course was Culinary Specialist 3rd Class Brian Fehr, assigned to NAVSTA Everett galley.
“The course was beneficial because it taught me different techniques I can use in my military job, as well as when I cook at home,”
said Fehr.
Culinary Specialist 1st Class (SW) Bruce Hall, assigned to NAVSTA Everett’s Galley worked and trained under Malham aboard USS
Abraham Lincoln (CVN 72).
“All the feedback I am getting is outstanding,” said Hall. “Everyone is pumped up and I am finding that it is a really good motivator.
Instead of people just doing [their] job, [they are] learning a lot about the civilian world, keeping them focused and on track.”
Another student who attended the class is Culinary Specialist 3rd Class Leopoldo Quito, a watch cook at NAVSTA Everett’s galley.
“I learned some great stuff that I can use in the galley that I didn’t learn in school,” said Quito. “I learned some civilian cooking styles
that I can use with the Navy styles.”
One of the featured instructors at the school, chef Paul Pavsidis, a certified hospitality supervisor, instructed the two-day kitchen
essential segment of the course.
“He was awesome. One of the greatest chefs I have ever seen,” said Quito. “He showed us some really great stuff for every part of
cooking, like how to use seasonings, herbs and breading.”
Hall said he was pleased to be a part of the class and hope to be involved more in the future.
“We have plans in the future to include internships,” said Hall. “We’re trying to get people trained to match [their] military job to
[their] civilian counterparts.”
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