Food Service Division Keeps Tortuga Fighting Trim
Release Date: 4/3/2007 7:27:00 PM By Ensign Timothy N. Firoved, USS Tortuga Public Affairs
USS TORTUGA, At Sea (NNS) -- In line with the ship’s high focus to physical fitness, the food service division aboard USS Tortuga
(LSD 46) is promoting healthy menu options for its crew during the ship’s current spring patrol.
At all hands calls, Tortuga Commanding Officer Cmdr. Todd A. Lewis urges his Sailors to give their fullest efforts to the series of
fitness exercises. The objective is to develop the “strong body, strong mind” necessary to conduct arduous operations on a forward
deployed amphibious ship.
The food service division has struck upon a few key strategies to consistently offer healthier alternatives on the menu in line with
Lewis’ theme of making leaner, meaner sea warriors.
“One way that we offer a healthier menu is by providing baked alternatives to fried entrees. For example, if fried chicken is on the
menu, you will find a baked alternative, such as chicken adobo,” said Culinary Specialist 1st Class (SW) Marvin Smith.
“Another important stride we have made is to improve the selection and attractiveness of the salad bar. We go to extra lengths to
make the salad bar appear like a garden, stocking and replenishing it with the freshest vegetables, and the result is that more
people are filling up on salads before opting for high calorie menu items that lead to weight gain,” said Smith.
Tortuga’s culinary specialists have discovered that it requires more than simply adding healthy items to the menu to make them
popular with the crew. A good deal of thought goes into the presentation of healthier dishes to make them a hit with Sailors.
“Culinary specialists learn early on that people eat with their eyes,” said Culinary Specialist Seaman Justin J. Godfrey. “I can make
nutritious low calorie meals more attractive than high-fat entrees by the way that I present them, using seasonings, fruits and
vegetables as garnish. I started offering tuna burgers alongside the standard cheeseburgers, and now people are always asking for
tuna burgers.”
Positive feedback received from the crew motivates the food service division, inspiring culinary specialists to use more initiative and
imagination in the promotion of healthy menu alternatives.
“We are encouraged to consider the health of the crew when we are preparing meals. The positive responses we get make us want
to try new ways to improve our services,” said Godfrey. “It is exciting knowing that we are contributing to the well-being of the crew
and helping make the Tortuga a better ship.”
The successful promotion of healthy menu alternatives has garnered the Tortuga food service division recognition. In December,
two culinary specialists, Culinary Specialist 1st Class (SW) Eric Foust and Culinary Specialist 2nd Class (SW) David Yaung, were
advanced to their current paygrade by the commanding officer through the Command Advancement Program (CAP).
These Sailors were selected for the CAP because of their superior performance and outstanding customer service.
The efforts the CS’s are making to develop attractive, healthy alternatives on the menu are reaping huge dividends.” said Executive
Officer Lt. Cmdr. Robert Thompson. “Their contributions to the morale and fitness of the crew are earning the division a lot of well
deserved recognition.”
Tortuga is a dock landing ship serving under Commander, Expeditionary Strike Group 7/Task Force 76, the Navy’s only forward-
deployed amphibious force. ESG 7/Task Force 76 is headquartered at White Beach Naval Facility, Okinawa, Japan, with an
operating detachment in Sasebo, Japan.
Release Date: 4/3/2007 7:27:00 PM By Ensign Timothy N. Firoved, USS Tortuga Public Affairs
USS TORTUGA, At Sea (NNS) -- In line with the ship’s high focus to physical fitness, the food service division aboard USS Tortuga
(LSD 46) is promoting healthy menu options for its crew during the ship’s current spring patrol.
At all hands calls, Tortuga Commanding Officer Cmdr. Todd A. Lewis urges his Sailors to give their fullest efforts to the series of
fitness exercises. The objective is to develop the “strong body, strong mind” necessary to conduct arduous operations on a forward
deployed amphibious ship.
The food service division has struck upon a few key strategies to consistently offer healthier alternatives on the menu in line with
Lewis’ theme of making leaner, meaner sea warriors.
“One way that we offer a healthier menu is by providing baked alternatives to fried entrees. For example, if fried chicken is on the
menu, you will find a baked alternative, such as chicken adobo,” said Culinary Specialist 1st Class (SW) Marvin Smith.
“Another important stride we have made is to improve the selection and attractiveness of the salad bar. We go to extra lengths to
make the salad bar appear like a garden, stocking and replenishing it with the freshest vegetables, and the result is that more
people are filling up on salads before opting for high calorie menu items that lead to weight gain,” said Smith.
Tortuga’s culinary specialists have discovered that it requires more than simply adding healthy items to the menu to make them
popular with the crew. A good deal of thought goes into the presentation of healthier dishes to make them a hit with Sailors.
“Culinary specialists learn early on that people eat with their eyes,” said Culinary Specialist Seaman Justin J. Godfrey. “I can make
nutritious low calorie meals more attractive than high-fat entrees by the way that I present them, using seasonings, fruits and
vegetables as garnish. I started offering tuna burgers alongside the standard cheeseburgers, and now people are always asking for
tuna burgers.”
Positive feedback received from the crew motivates the food service division, inspiring culinary specialists to use more initiative and
imagination in the promotion of healthy menu alternatives.
“We are encouraged to consider the health of the crew when we are preparing meals. The positive responses we get make us want
to try new ways to improve our services,” said Godfrey. “It is exciting knowing that we are contributing to the well-being of the crew
and helping make the Tortuga a better ship.”
The successful promotion of healthy menu alternatives has garnered the Tortuga food service division recognition. In December,
two culinary specialists, Culinary Specialist 1st Class (SW) Eric Foust and Culinary Specialist 2nd Class (SW) David Yaung, were
advanced to their current paygrade by the commanding officer through the Command Advancement Program (CAP).
These Sailors were selected for the CAP because of their superior performance and outstanding customer service.
The efforts the CS’s are making to develop attractive, healthy alternatives on the menu are reaping huge dividends.” said Executive
Officer Lt. Cmdr. Robert Thompson. “Their contributions to the morale and fitness of the crew are earning the division a lot of well
deserved recognition.”
Tortuga is a dock landing ship serving under Commander, Expeditionary Strike Group 7/Task Force 76, the Navy’s only forward-
deployed amphibious force. ESG 7/Task Force 76 is headquartered at White Beach Naval Facility, Okinawa, Japan, with an
operating detachment in Sasebo, Japan.
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