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USS Cleveland Culinary Specialists Learn from Executive Chef
Release Date: 8/4/2007 1:21:00 PM By Mass Communication Specialist 3rd Class Scott Dagendesh, Fleet Public Affairs Center Det.
Northwest
SEATTLE (NNS) -- A certified executive chef from Unilever Foodsolutions embarked amphibious-platform dock ship, USS Cleveland
(LPD 7), to train culinary specialists during the weeks leading up to Seattle Seafair Fleet Week 2007, July 25 to Aug. 3.
Nydia Ekstrom has been teaching food preparation and variety of dishes served on the West Coast. She was selected by the U.S.
Navy to be a food service inspector and this is her second time out to the Cleveland.
"I've been teaching the Culinary Specialists about 45 different herbs and spices, Mexican cuisines and chowder," said Ekstrom. "I've
also added a history lesson about food to make the training fun for them as well."
Her mission is all for the sake of improving the food service and knowledge of each cook. It also gives them something to fall back
on in case they choose to separate from the military and pursue a career in the world of food.
"Ekstrom brings a civilian perspective to the table," said Culinary Specialist 1st Class (SW) Goody Magsino. "Everything she offers
us is important to our rate and is very beneficial."
According to Culinary Specialist 1st Class (SW/SS) Glenn Nixon, Ekstrom is making a positive impact on his shipmates.
"We're doing a lot with only a minimal crew," said Nixon. "The members of our team are learning all they can from Ekstrom. In my
opinion, she has done a great job training up these junior culinary specialists."
Some of the culinary specialists believe the training will improve their cooking which will in turn boost the morale of the crew.
Release Date: 8/4/2007 1:21:00 PM By Mass Communication Specialist 3rd Class Scott Dagendesh, Fleet Public Affairs Center Det.
Northwest
SEATTLE (NNS) -- A certified executive chef from Unilever Foodsolutions embarked amphibious-platform dock ship, USS Cleveland
(LPD 7), to train culinary specialists during the weeks leading up to Seattle Seafair Fleet Week 2007, July 25 to Aug. 3.
Nydia Ekstrom has been teaching food preparation and variety of dishes served on the West Coast. She was selected by the U.S.
Navy to be a food service inspector and this is her second time out to the Cleveland.
"I've been teaching the Culinary Specialists about 45 different herbs and spices, Mexican cuisines and chowder," said Ekstrom. "I've
also added a history lesson about food to make the training fun for them as well."
Her mission is all for the sake of improving the food service and knowledge of each cook. It also gives them something to fall back
on in case they choose to separate from the military and pursue a career in the world of food.
"Ekstrom brings a civilian perspective to the table," said Culinary Specialist 1st Class (SW) Goody Magsino. "Everything she offers
us is important to our rate and is very beneficial."
According to Culinary Specialist 1st Class (SW/SS) Glenn Nixon, Ekstrom is making a positive impact on his shipmates.
"We're doing a lot with only a minimal crew," said Nixon. "The members of our team are learning all they can from Ekstrom. In my
opinion, she has done a great job training up these junior culinary specialists."
Some of the culinary specialists believe the training will improve their cooking which will in turn boost the morale of the crew.
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