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Executive Chef Trains On Boxer
Navy Daily News Update 03/06/2007
Video
A Naval Media Center News Clip

Executive Chef Melody Money Volunteers Her Time On Board USS Boxer (LHD 4).

Article:

By Mass Communication Specialist Seaman (SW) Brian Gaines, USS Boxer Public Affairs

ABOARD USS BOXER (NNS) -- An executive chef visited USS Boxer (LHD 4) to train the ship’s culinary specialists (CS) with
gourmet food preparation and presentation techniques as part of the Navywide “Adopt-a-Ship” program on Feb. 19-28.

“Learning from great chefs got me where I am today,” said Melody Money, the executive chef for Quaker Ranch in Woodland,
Colo., who visited the ship to help Boxer earn an American Culinary Federation (ACF)certification. “I started out as an apprentice,
and now I’m in a position to share my knowledge with these dedicated Sailors.”

Once aboard, Money gave hands-on training to Boxer’s cooks on proper knife-handling, garnishing, and fruit and vegetable
presentation. Money taught the cooks how to make decorative centerpieces and how to cut vegetables into shapes that add
appeal to a variety of dishes.

“One of the aspects of cooking I like to impart is that people eat with their eyes,” said Money. “If a dish is visually appealing it
makes the experience of eating more enjoyable.”

Money also assisted the cooks with creating new menu items to add excitement to the current meal plan. One of the new entrées
served to the crew was “firecracker shrimp,” a tasty seafood dish comprised of shrimp, onions and peppers.

“The shrimp on the mess decks was a nice surprise,” said Engineman 3rd Class Andrew Davis. “I thought I was eating at a
restaurant.”

Programs such as Adopt-a-Ship reveal the Navy’s commitment to provide a higher quality of life for its Sailors by professionally
developing its cooks and serving better tasting meals to the crew.

The program started in 1997 as collaboration between Naval Supply Command and Chef Michael Harants. The program sends
chefs to U.S. Navy ships and submarines throughout the world.

“The Navy’s commitment to raising the skill level of its cooks speaks highly of their dedication to its Sailors,” said Money.
“Programs like this are a boost for morale, because the cooks receive quality training and the crew benefits every time they have a
meal.”

Boxer is the second ship aboard which Money has volunteered her expertise. She is also planning on writing an article of her
experiences at sea and continues to volunteer and encourage other chefs to go to sea as well.

“The crew benefited from having Chef Money on board,” said Senior Chief Culinary Specialist (SW/AW) Russ Paje. “My cooks
were challenged with the advanced training, which is among the best in the world. Chef Money has left a lasting impression.”

Boxer is the flagship for Boxer Expeditionary Strike Group which is currently conducting maritime security operations (MSO) in
support of U.S. 5th Fleet. MSO help set the conditions for security and stability in the maritime environment, as well as complement
the counter-terrorism and security efforts of regional nations. These operations deny international terrorists use of the maritime
environment as a venue for attack or to transport personnel, weapons or other material.

Commander U.S. Naval Forces Central Command/Commander U.S. 5th Fleet’s area of responsibility encompasses about 7.5
million square miles and includes the Persian Gulf, Red Sea, Gulf of Oman and parts of the Indian Ocean. This expanse,
comprised of 27 countries, includes three critical chokepoints at the Strait of Hormuz, the Suez Canal and the Strait of Bab al
Mandeb at the southern tip of Yemen.

More on the Adopt A ship Program:

Cafe Meeting Place Article:

Adopt-a-Ship: Culinary Training on the High Seas

An interview with Michael Harants, CEC, CCE, Corporate Chef, US Navy, Navy Family Support, Adopt-a-Ship Program Manager.

One doesn’t generally think of culinary training as an adventure on the high seas but the Adopt-a-Ship program offers just that.  
The program began in 1997 as a partnership between the US Navy and the American Culinary Federation to provide training to
the Culinary Specialist (enlisted Navy culinary personnel known as the CS).

The idea is to supplement the fundamental culinary skills that the CSs already possess, bringing their abilities to the same level as
industry standards.  The Navy is recruiting industry chefs, cooks, and instructors to assist with this training.

Michael Harants, CEC, CCE, Corporate Chef, US Navy, became the Adopt-a-Ship program manager in June 2003.  Since that
time, 700 industry professionals have been registered in the Adopt-a-Ship database and 146 have participated in the program.  
Some chefs choose to offer a one-day service when a ship is in port.  Others make the voyage to sea for as long as nine weeks
(the journey may be rigorous but never dangerous.  Visiting chefs are not sent into hostile environments).  The length of service is
determined by the ship’s schedule and the needs of the volunteer, — yes, volunteer.  There is no monetary remuneration for
offering your culinary knowledge.

Boarding a ship may not increase your bank account but Harants says there are several reasons why industry professionals are
attracted to such an unusual experience.  “It gives chefs an opportunity to share what they know with the US Navy,” Harants
explains.  “To give back to the people who are out there protecting our country.  But it is not just about community, patriotic
service, and shipboard adventure, the participating chefs learn too.”

In fact, it is common for experienced chefs to return with a greater understanding and knowledge of organizational and sanitation
procedures.  The Navy is known for their high sanitation standards.  There is also the opportunity for both visiting chef and CS to
earn Continuing Education Hours (CEHs) required by the American Culinary Federation for initial certification and renewal.  To
date, 3,000 CSs have participated and 20,000 CEHs have been awarded.

Still, this type of service is not for everyone and Harants knows exactly what kind of volunteer he is looking for.  No stranger to the
culinary world, Harants is a certified executive chef and is well equipped to identify appropriate candidates.  His approach is
straightforward, seeking those chefs, cooks and bakers “that have the ability and desire to share their experiences, skills, and
knowledge with the men and women CSs of the US Navy.”

The kinds of culinary professionals that do volunteer are diverse — there are male and female chefs, those with corporate
experience and those with upscale dining backgrounds.  There are retired chefs and culinary instructors.  “We even had one chef
instructor bring along seven students,” says Harants.  “The students developed their own lesson plans and presented them to the
CSs.  The students worked along side the CSs in the ship’s galley with each lesson in mind.”  It was an experience that both the
students and the CSs benefited from.

And there are those chefs that offer their time on more than one occasion.  For example, Chef Kim Brock Brown has an ongoing
relationship with the CSs of Naval Consolidated Brig in Charleston, SC.  Chef Brock Brown conducts monthly seminars to
encourage CS culinary certification.  “The CSs like it,” says Harants.  “It’s great for morale.”

The Navy places great emphasis on morale.  Food is a big part of that.  Variety, quality, and presentation are paramount when
one is deployed on a ship for six months at a time, eating three meals per day in the same place.  “It’s about the quality of life
aboard the ship,” says Harants.  “It is essential.”

Aircraft carriers can provide up to 20,000 meals per day.  To accomplish that, you will find 120 CSs attached to these large
commands working in the afloat galleys.  The prospect of preparing such an overwhelming number of meals would make most
industry chefs quiver.  If you consider that foodservice is available 23 hours per day – breakfast, lunch, dinner, and midnight meal
– it is a task of necessity.  “Can you imagine the amount of eggs that have to be cracked?” notes Harants.  “We mass feed people
in a quality way and do it well.  In fact, the US Navy is noted for having the best food in the military.”

The necessity of mass feeding does not hinder the Navy’s aspiration to provide meal variety.  Menu cycles can range from 21-36
days.  Meals are designed to include everything from simple fare to a gourmet dinner prepared for two or three people of high-
level command meeting onboard ship.

Variety, large production, organization, and sanitation are not the only challenges.  There is another — the ship’s environment has
its limitations.  With neither open flame nor stoves on the ship, the CSs must prepare meals using griddles, steam jacketed kettles,
and ovens.

The Adopt-a-Ship program is growing and gaining increasing interest within the culinary industry but its course remains clear, “Our
goal is to support the CSs in their goal to serve and present quality food service to the men and women of the US Navy,” states
Harants.  “If we do this then we have accomplished our mission.”  And with great enthusiasm he adds, “I would like to challenge any
professional culinarian, whether a chef, cook or culinary instructor, to put themselves in this environment and live like a CS.”

For further information about Adopt-a-Ship contact: Chef Michael Harants at

Michael Harants, CEC, CCE
Corporate Chef, US Navy, Navy Family Support
Adopt a Ship Program Manager
717.605.6323 - Office
michael.harants@navy.mil