 |  |  |  |
NAVSTA Everett Culinary Specialists Learn From Local Chef
Release Date: 7/13/2007 5:25:00 PM By Information Systems Technician 3rd Class Sabrina Wade Brent, Fleet Public Affairs Center,
Detachment Northwest
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity
to receive training and further their culinary skills from Lake Washington Community College, in Kirkland, Wash., July 10.
Janet Shuffer, a local pastry chef, provides the opportunity once a month.
“I like giving back and if it will help someone, then so be it,” said Shuffer. “The civilian students who attend the class, see the military
members, watch how they learn and have fun and think that one day they too will join.”
One of the Sailors chosen to attend the course was Culinary Specialist 1st Class (SW/AW) Glendon Turner, a watch cook at
NAVSTA Everett’s All American Galley.
“This is a good way for our cooks to get training,” said Turner. “By being able to participate in this class, the Sailors gain creditability
as well as receive credits toward a degree in pastry decorating and design.”
Turner also said the initial schooling Navy culinary specialists receive is only two weeks and much of that time is focused on the
basic styles, which are used on ships rather than fine dining.
Another student attending the class was Culinary Specialist 2nd Class (SW) Sean Corcoran, assigned to NAVSTA Everett galley. He
believes having the skills and experience will help him in the long run.
“The skills that we won’t normally get during the culinary apprenticeship school, the military allow us to gain the skills by sending us
to this school for the training,” said Corcoran. “Doing meals like this is the reason why I joined the Navy.”
Culinary Specialist 1st Class (SW) Bruce Hull, assigned to NAVSTA Everett as building manger of the barracks said he enjoys being
able to work alongside the civilians and other Sailors.
“I really like the network aspect about it,” said Hull. “Being able to work in the community and bring back the knowledge to the military
helps both parties achieve their goals. Working with others that are not in the military is a good thing because we share different
techniques and its fun doing it.”
Release Date: 7/13/2007 5:25:00 PM By Information Systems Technician 3rd Class Sabrina Wade Brent, Fleet Public Affairs Center,
Detachment Northwest
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity
to receive training and further their culinary skills from Lake Washington Community College, in Kirkland, Wash., July 10.
Janet Shuffer, a local pastry chef, provides the opportunity once a month.
“I like giving back and if it will help someone, then so be it,” said Shuffer. “The civilian students who attend the class, see the military
members, watch how they learn and have fun and think that one day they too will join.”
One of the Sailors chosen to attend the course was Culinary Specialist 1st Class (SW/AW) Glendon Turner, a watch cook at
NAVSTA Everett’s All American Galley.
“This is a good way for our cooks to get training,” said Turner. “By being able to participate in this class, the Sailors gain creditability
as well as receive credits toward a degree in pastry decorating and design.”
Turner also said the initial schooling Navy culinary specialists receive is only two weeks and much of that time is focused on the
basic styles, which are used on ships rather than fine dining.
Another student attending the class was Culinary Specialist 2nd Class (SW) Sean Corcoran, assigned to NAVSTA Everett galley. He
believes having the skills and experience will help him in the long run.
“The skills that we won’t normally get during the culinary apprenticeship school, the military allow us to gain the skills by sending us
to this school for the training,” said Corcoran. “Doing meals like this is the reason why I joined the Navy.”
Culinary Specialist 1st Class (SW) Bruce Hull, assigned to NAVSTA Everett as building manger of the barracks said he enjoys being
able to work alongside the civilians and other Sailors.
“I really like the network aspect about it,” said Hull. “Being able to work in the community and bring back the knowledge to the military
helps both parties achieve their goals. Working with others that are not in the military is a good thing because we share different
techniques and its fun doing it.”
| | | |