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Opry Apprentice Land
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NRAEF's Leadership and Management Program
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| Department of the Navy
Adopt a Ship Program “Professional Culinary Training to the World’s Finest Fleet” October 2004 1. Greetings all! Another great month for the Adopt a Ship program! • Reached the 100th AAS participation • 4 Chefs on board a East Coast Aircraft Carrier • 4 Chefs on board a West Coast Aircraft Carrier The success continues with this program through the dedication of the industry professionals throughout this country. 2. Recent Activity: a. World Master Chefs Association culinary team members: Chef Shari Carlson, CEPC, AAC, Chef Morris Salerno Chef Tom Welther Chef Sean Daniels Worked with the crew of the USS ABRAHAM LINCOLN (CVN 72) for 7 days. b. Chef Robert Axel, CMB, returned from Japan. Chef was with the USS FORT MCHENRY (LSD 43). The ship was feeding from a barge while under some brief repairs. Barge feeding is a unique experience, everything the crew needs has to be hauled from the ship to that barge and back when repairs are finished. c. Chef Odette Smith from the Art Institute of Pittsburgh completed her journey with the USS HARRY S. TRUMAN (CVN 75). Her daily journal is posted at the NKO web site in the Adopt a Ship Discussion group. Posted under my name - Look for tales from the TRUMAN. (see #5 below) d. Chef Don Hudson and Chef Christine Peterson from Hershey Foods/Hershey Chocolate World (Hershey PA.) got more then they bargained for with their trip to the TRUMAN. We arrived in Norfolk in partly cloudy skies, made our way to the TRUMAN and began to unload 25 boxes of chocolate for the ship…just as it started to pour! Chocolate was dry, we were soaked. We had to depart the ship so all could get back to work by mid-week, since we were still out to sea, the only way off was by plane. Carrier onboard Delivery (COD) is quite an experience. Some were a bit nervous and wondering how we would get enough speed to get into the air off a short runway. Never fear, the catapults shot us off the deck (0-150 mph in less then 3 seconds) with sufficient speed to keep us out of the water. It was a long 3 seconds! e. Chef Ray Duey from Torrance, CA stayed ashore with the CSs from 3rd Fleet. The photos from the training were excellent, outstanding carvings for buffet and display. So good that chef has an open invitation from the Admiral to return any time...especially when they go u/w. Chef Duey has his own vegetable sculpting website, check out the pictures at www.chefgarnish.com. f. James Red Scullion will travel with the USS PELELIU (LHA 5) Chef Scullion is from Alaska. Chef will sail with the ship for about 21 days. g. Chef Russell Dickson from KY is going out to sea with the USS BELLEAU WOOD (LHA 3). Chef will fly from KY to Pearl Harbor, board the ship and depart from San Diego. Nice story on the bakery and the family can be found at: http://mageebakery.followtheriver.com/articles/page.asp?articleid=3203 Chef Ivan Rebensteiger, CEC, will also join the BELLEAU WOOD from Boise, ID. This will be Chefs 3rd trip with the Adopt a Ship program. 3. Adopt a Ship Participation Summary: Some amazing numbers! YEAR to DATE PARTICIPATION Culinarians 107 Fleet CSs* 1518 CS CEHs* 11,917 Training days 763 * Training evaluation incomplete as of 01 OCT.2004. Several programs under review or coming to a close. 5. We have excellent tools to use to communicate to each other; found at Navy Knowledge Online. There is some good dialog going on. I encourage you to email me for the web site and directions to get access. Would like to increase the traffic. This discussion group is available to the Fleet, they can see what is going on as well as participate with you. Good Cooking! Respectfully, Michael Harants, CEC, CCE Corporate Chef, US Navy, Navy Family Support Adopt a Ship Program Manager 717.605.6323 - Office michael.harants@navy.mil |
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