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Navy Food Management Team Visits the Naval Base Kitsap Trident Galley
Release Date: 4/27/2007 2:24:00 PM By Mass Communication Specialist 2nd Class (AW) Maebel Tinoko, Fleet Public Affairs Center
Northwest
SILVERDALE, Wash. (NNS) -- Fleet Industrial Supply Center (FISC), Puget Sound’s Navy Food Management Team visited the Naval
Base (NB) Kitsap Bangor Trident Galley to conduct training with culinary specialists April 16 to 26.
According to Senior Chief Culinary Specialist (SS) Michael Deascentiis of Puget Sound Food Management Team, the purpose of
their visit was to provide training, assistance and technical support to food service personnel in the NB Kitsap region.
“We are here to support and inform the food service teams by giving feedback as a way to improve the quality and standards of
food service in the Navy,” said Deascentiis. “We enjoy being able to work with our Sailors and provide them continuous on-the-job
training throughout the year.”
The culinary specialists got the opportunity to learn about equipment safety, basic cooking skills and recipe conversions during the
weeklong training.
“We learn so many different ways to cook at culinary specialist school, but when you get to your new command, you always have to
learn all over again,” said Culinary Specialist 2nd Class Chad Yeager, Trident Galley chef. “That is what I like most about this
training: It refreshes our skills and through these types [of] training sessions we are all able to learn as a team.”
The Navy food management team reviewed and evaluated all areas of the food service team from sanitation to administration work.
“We want to be better at our job and improve as a whole,” said Culinary Specialist 1st Class (SW) Arnel Valdez, Trident Galley chef.
“It helps us as an overall team and our goal is to be best of the best.”
Valdez said the additional training was a way for their food service team to prepare for the Capt. Edward F. Ney Memorial Award
competition. The Ney award was designed to improve food service operations and recognize the best general messes in the Navy.
“It is important to continue training, because there are always constant changes in this type of work field,” said Lt.j.g. Justin Hall,
food service officer. “It is always good to have an outside perspective on how we are doing and there is always room for
improvement. We want to make sure we provide the best customer service in the fleet.”
Release Date: 4/27/2007 2:24:00 PM By Mass Communication Specialist 2nd Class (AW) Maebel Tinoko, Fleet Public Affairs Center
Northwest
SILVERDALE, Wash. (NNS) -- Fleet Industrial Supply Center (FISC), Puget Sound’s Navy Food Management Team visited the Naval
Base (NB) Kitsap Bangor Trident Galley to conduct training with culinary specialists April 16 to 26.
According to Senior Chief Culinary Specialist (SS) Michael Deascentiis of Puget Sound Food Management Team, the purpose of
their visit was to provide training, assistance and technical support to food service personnel in the NB Kitsap region.
“We are here to support and inform the food service teams by giving feedback as a way to improve the quality and standards of
food service in the Navy,” said Deascentiis. “We enjoy being able to work with our Sailors and provide them continuous on-the-job
training throughout the year.”
The culinary specialists got the opportunity to learn about equipment safety, basic cooking skills and recipe conversions during the
weeklong training.
“We learn so many different ways to cook at culinary specialist school, but when you get to your new command, you always have to
learn all over again,” said Culinary Specialist 2nd Class Chad Yeager, Trident Galley chef. “That is what I like most about this
training: It refreshes our skills and through these types [of] training sessions we are all able to learn as a team.”
The Navy food management team reviewed and evaluated all areas of the food service team from sanitation to administration work.
“We want to be better at our job and improve as a whole,” said Culinary Specialist 1st Class (SW) Arnel Valdez, Trident Galley chef.
“It helps us as an overall team and our goal is to be best of the best.”
Valdez said the additional training was a way for their food service team to prepare for the Capt. Edward F. Ney Memorial Award
competition. The Ney award was designed to improve food service operations and recognize the best general messes in the Navy.
“It is important to continue training, because there are always constant changes in this type of work field,” said Lt.j.g. Justin Hall,
food service officer. “It is always good to have an outside perspective on how we are doing and there is always room for
improvement. We want to make sure we provide the best customer service in the fleet.”
| BANGOR, Wash. (April 26, 2007) - Culinary Specialist Senior Chief Michael Deascentiis of Puget Sound Navy food management team-teaches various ways to garnish fruit and vegetables to the food service team at the Trident Inn galley during an assist-training visit. The purpose of the visit is to provide training, assistance and technical support to food service personnel in the Naval Base (NB) Kitsap region. U.S. Navy photo by Mass Communication Specialist 2nd Maebel Tinoko (RELEASED) |
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