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Third Fleet Reception Cuisine Delights Seafair Guests, Sailors
Release Date: 8/5/2007 10:24:00 AM By Mass Communication Specialist 2nd Class Katherine Hofman and Mass Communication
Specialist 3rd Class Scott Dagendesh, Fleet Public Affairs Center Det. Northwest
SEATTLE (NNS) -- Commander, U.S. 3rd Fleet, Vice Adm. Samuel J. Locklear III, hosted a reception Aug. 2 for distinguished visitors
and guests to enjoy Navy hospitality and culinary delights prepared by the culinary specialists from USS Cleveland (LPD 7) and
other Seattle Seafair Fleet Week 2007 participating ships.
More than 260 distinguished visitors celebrated aboard the San Diego-based warship’s flight deck to mingle with Navy Sailors.
After more than a week of intensive training, culinary specialists offered a menu of regional specialty items.
One of Cleveland’s watch cooks, Culinary Specialist Seaman Paul Melzer, talked about the training and how he has noticed change
in the taste of food.
“Executive Chef Nydia Ekstrom has made cooking regional cuisine using spices definitely easier,” he said. “She is great at what she
does and supports our learning.”
Aboard the Cleveland since July 25, conducting the food classes, Ekstrom of Unilever Foodsolutions – Advanced Products division,
was excited about the night’s events.
Enlisted and officers alike appreciated the training and noticed a change in the food.
“They are using all kinds of spices, trying stuff like Cajun and southwest style,” said Machinist's Mate Fireman Apprentice Joseph
Pilger of Cleveland.
Although the culinary specialists from Cleveland were the major contributors for the for the food, Chief Culinary Specialist (SW/AW)
Teofilo Mejia of Cleveland put out the word to the other U.S. ships participating in Seafair. He asked for volunteers to assist in the
food preparation for the evening’s festivities.
“I’m old school and it’s good to see the Navy is working toward matching the food quality against that of the civilian world,” said
Mejia. “I’m going to keep the specialty training going, because it’s a positive thing.”
USS Bunker Hill (CG 52) and USS Rentz (FFG 46) joined Cleveland in the Seafair festivities, providing informational tours and
hospitality to the city.
Joining the U.S. vessels are four guest ships including three Royal Canadian Navy vessels, HMCS/NCSM Nanaimo (MM 702),
HMCS/NCSM Edmonton (MM 703) and HMCS/NCSM Brandon (MM 703) and the U.S. Coast Guard Cutter, USCGC Steadfast
(WMEC 623).
While in port the Sailors will spend time involved in community activities, sightseeing and enjoying well deserved rest and relaxation.
Release Date: 8/5/2007 10:24:00 AM By Mass Communication Specialist 2nd Class Katherine Hofman and Mass Communication
Specialist 3rd Class Scott Dagendesh, Fleet Public Affairs Center Det. Northwest
SEATTLE (NNS) -- Commander, U.S. 3rd Fleet, Vice Adm. Samuel J. Locklear III, hosted a reception Aug. 2 for distinguished visitors
and guests to enjoy Navy hospitality and culinary delights prepared by the culinary specialists from USS Cleveland (LPD 7) and
other Seattle Seafair Fleet Week 2007 participating ships.
More than 260 distinguished visitors celebrated aboard the San Diego-based warship’s flight deck to mingle with Navy Sailors.
After more than a week of intensive training, culinary specialists offered a menu of regional specialty items.
One of Cleveland’s watch cooks, Culinary Specialist Seaman Paul Melzer, talked about the training and how he has noticed change
in the taste of food.
“Executive Chef Nydia Ekstrom has made cooking regional cuisine using spices definitely easier,” he said. “She is great at what she
does and supports our learning.”
Aboard the Cleveland since July 25, conducting the food classes, Ekstrom of Unilever Foodsolutions – Advanced Products division,
was excited about the night’s events.
Enlisted and officers alike appreciated the training and noticed a change in the food.
“They are using all kinds of spices, trying stuff like Cajun and southwest style,” said Machinist's Mate Fireman Apprentice Joseph
Pilger of Cleveland.
Although the culinary specialists from Cleveland were the major contributors for the for the food, Chief Culinary Specialist (SW/AW)
Teofilo Mejia of Cleveland put out the word to the other U.S. ships participating in Seafair. He asked for volunteers to assist in the
food preparation for the evening’s festivities.
“I’m old school and it’s good to see the Navy is working toward matching the food quality against that of the civilian world,” said
Mejia. “I’m going to keep the specialty training going, because it’s a positive thing.”
USS Bunker Hill (CG 52) and USS Rentz (FFG 46) joined Cleveland in the Seafair festivities, providing informational tours and
hospitality to the city.
Joining the U.S. vessels are four guest ships including three Royal Canadian Navy vessels, HMCS/NCSM Nanaimo (MM 702),
HMCS/NCSM Edmonton (MM 703) and HMCS/NCSM Brandon (MM 703) and the U.S. Coast Guard Cutter, USCGC Steadfast
(WMEC 623).
While in port the Sailors will spend time involved in community activities, sightseeing and enjoying well deserved rest and relaxation.
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