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2007-2008 Award NominationsDeclined Nominations: Gary Rawson, Anna Hicks, Robert Siegel, Rick Kahre, Willie Jemison, Michael Osborne, Mary Campbell
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| Professionalism Award Exhibits professional conduct in all matters of business (sponsor: Foodsales East) Mark Rubin Leroy Parker Brenda Lewis Cathy Hoorman Melissa Linkenhoker |
Bill James Award Exceptional support for community and chapter education through selfless efforts (sponsor: TW Wilson & Son) Tom Loftis Tammy Sandlin Michael Adams Rick Martinez Rick Kahre |
Hospitality Award |
Purveyor of the Year |
Culinary Educator of the Year Outstanding Chapter Member/Instructor providing and promoting the ideals of culinary education outlined by the American Culinary Federation. (sponsor J&M Catering) |
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| Tom Loftis / NSCC Mary Campbell /Glenncliff HS Tammy Sandlin / Smyrna HS Rick Martinez / John Overton HS Crystal Russell / |
Michael Adams /Hunters Lane HS Brenda Lewis /Siegel HS Kristy Wilkins /Art Institute Charles Gillespie / Franklin HS |
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Michael R. Osborne, CEC |
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“On Board with the Men and Women of the US Navy”
by: Michael R. Osborne, CEC
This year it was my pleasure once again to cook on-board a US Navy Ship. I was very honored to be selected to travel with the DDG-62, USS Fitzgerald, Guided Missile Destroyer while on duty in the western Pacific. I met up with the ship in Okinawa and a few days later we were underway.
The trip was part of the US Navy’s “Adopt – a – Chef Program”. Civilian Chefs donating their time to provide advanced training for Navy Culinary Specialists (CS’s) in order to promote career advancement and generate retention of good Navy Chefs. Being a veteran, I find it extra special to have this chance to give back some of what I received from the military. A great deal of my culinary training came from the military, including the Armed Forces Culinary Academy at Patuxent River Naval Air Station in Southern Maryland.
Working in the galley of a US War Ship is awesome indeed, the job of preparing and serving food for 300 people is no longer a routine thing, it’s special! The ship’s war time mission is that ever-present aura that is at the forefront of my mind. It over shadows the actions, skills and movements of cooking. The basic products are the same, but…. the heart and soul of the chef, that thing that affects everything about the way food tastes, is crackling with excitement!
Volunteering to go aboard ship with the US Navy is not all work of course, this trip included a couple days off touring. I got to play golf with CS1 Ken Batten, at Kadena AFB in Okinawa, eat Kobi Beef at a Teppanyaki style steak house with CSC Challenger, go to the Hard Rock Café in Yokohama, and take a culinary inspired tour Tokyo. I almost forgot to mention that they let me fire a 50 Cal. Machine Gun at a floating target, ”While Wearing a Chef Jacket” it doesn’t get any better than that.. GET SOME!!!
Being a part of the Adopt a Ship Program, even if for only a little while, I find myself awe struck and pumped up for the challenges that lay ahead. It gets me a little choked-up being surrounded by the Culinary Specialists of such a great ship in the service of our country. That emotional feeling is magnified being from Tennessee the “Volunteer State”. The Chef’s and people where I live know all about that.
The Adopt-a-Chef program is directed by Chef Michael Harrants, CEC, CCE, AAC. He is the Corporate Chef/Chef Instructor, Navy Family Support located in Mechanicsburg, PA. Michael regularly attends regional ACF conventions and the annual national convention. He has a news letter that he sends out quarterly via email. Interested chefs can contact him at michael.harants@navy.mil .
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![]() Mike hunting rogue subs or looking for drug lords in cigarette boats |
![]() CS1 Macahilis and CSSN Fitzgerald (the guys that make it happen) |
![]() Eating Local Cuisine (Yakisoba and Yakitori) |
![]() CSN Tiffany Northcutt (of Murfreesboro TN) |
![]() Or is it Snoopy looking for the Red Baron? |
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