Chefs At Sea Apprenticeship Program Comes to End
Release Date: 4/11/2007 2:50:00 PM By Mass Communication Specialist Seaman Holly Whitfill, USS Dwight D. Eisenhower Public
Affairs
USS DWIGHT D. EISENHOWER, At Sea (NNS) -- Fifty Sailors aboard the Nimitz-class aircraft carrier USS Dwight D. Eisenhower
(CVN 69) (Ike) completed the Chefs at Sea Apprenticeship Program after six months of dedication and hard work April 2.
The Chefs at Sea Program is designed to give Sailors the opportunity to take culinary classes while underway. The program is
offered to all ships on the Atlantic Coast, as well as shore commands such as Guam, Okinawa, Sicily and Spain, to include host
programs at the White House, Pentagon and Camp David.
The six-month program covered four categories: professional chef, sanitation, nutrition and supervision. It also gave Sailors a new
perspective on how to cook a variety of food.
Sailors participating in the program earned college credits in addition to expanding their skill sets. This same course would have
taken approximately three years if taken at an accredited college. The Chefs at Sea Program doesn’t just teach Sailors how to cook,
but also what Navy culinary specialists can do as civilian chefs.
“I want to be a baker when I get out of the Navy,” said Culinary Specialist 3rd Class Brandon Wright. “From taking this course, I
learned how much money civilian chefs make, what they do, and how to go through the steps of becoming one."
Wright said the program also went over proper cooking temperatures and steaming methods that keep nutrients in vegetables, and
how to cook a low-calorie or low-carb meal for diabetics or heart patients.
“I learned a lot and would recommend it to anyone,” said Culinary Specialist 1st Class (SW/AW) Jerry Johnson.
Chef Denzel McCoy, instructor for the Chefs at Sea Program aboard Ike, said it was a great experience to teach Sailors aboard Ike.
“What other type of job lets me travel and see the world while helping others? It’s very fulfilling knowing I can help people advance in
their career,” said McCoy.
After completion of the Chefs at Sea Program, with 29 college credits and a certificate from the American Culinary Federation, Ike’s
culinary specialists are better prepared to serve their shipmates.
Ike is the flagship for the Eisenhower Carrier Strike Group (CSG), which includes its embarked air wing, Carrier Air Wing 7, and
embarked Destroyer Squadron 28; guided-missile cruiser USS Anzio (CG 68); guided-missile destroyers USS Ramage (DDG 61)
and USS Mason (DDG 87).
The Ike CSG departed Naval Station Norfolk on Oct. 3, for a regularly scheduled deployment in support of maritime security
operations and entered the Commander, 5th Fleet area of operations on Oct. 30.
Release Date: 4/11/2007 2:50:00 PM By Mass Communication Specialist Seaman Holly Whitfill, USS Dwight D. Eisenhower Public
Affairs
USS DWIGHT D. EISENHOWER, At Sea (NNS) -- Fifty Sailors aboard the Nimitz-class aircraft carrier USS Dwight D. Eisenhower
(CVN 69) (Ike) completed the Chefs at Sea Apprenticeship Program after six months of dedication and hard work April 2.
The Chefs at Sea Program is designed to give Sailors the opportunity to take culinary classes while underway. The program is
offered to all ships on the Atlantic Coast, as well as shore commands such as Guam, Okinawa, Sicily and Spain, to include host
programs at the White House, Pentagon and Camp David.
The six-month program covered four categories: professional chef, sanitation, nutrition and supervision. It also gave Sailors a new
perspective on how to cook a variety of food.
Sailors participating in the program earned college credits in addition to expanding their skill sets. This same course would have
taken approximately three years if taken at an accredited college. The Chefs at Sea Program doesn’t just teach Sailors how to cook,
but also what Navy culinary specialists can do as civilian chefs.
“I want to be a baker when I get out of the Navy,” said Culinary Specialist 3rd Class Brandon Wright. “From taking this course, I
learned how much money civilian chefs make, what they do, and how to go through the steps of becoming one."
Wright said the program also went over proper cooking temperatures and steaming methods that keep nutrients in vegetables, and
how to cook a low-calorie or low-carb meal for diabetics or heart patients.
“I learned a lot and would recommend it to anyone,” said Culinary Specialist 1st Class (SW/AW) Jerry Johnson.
Chef Denzel McCoy, instructor for the Chefs at Sea Program aboard Ike, said it was a great experience to teach Sailors aboard Ike.
“What other type of job lets me travel and see the world while helping others? It’s very fulfilling knowing I can help people advance in
their career,” said McCoy.
After completion of the Chefs at Sea Program, with 29 college credits and a certificate from the American Culinary Federation, Ike’s
culinary specialists are better prepared to serve their shipmates.
Ike is the flagship for the Eisenhower Carrier Strike Group (CSG), which includes its embarked air wing, Carrier Air Wing 7, and
embarked Destroyer Squadron 28; guided-missile cruiser USS Anzio (CG 68); guided-missile destroyers USS Ramage (DDG 61)
and USS Mason (DDG 87).
The Ike CSG departed Naval Station Norfolk on Oct. 3, for a regularly scheduled deployment in support of maritime security
operations and entered the Commander, 5th Fleet area of operations on Oct. 30.
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