U.S. Navy Culinary Specialist 3rd Class Kendra Bellinger slices roast on the mess deck for Sunday brunch aboard the aircraft carrier USS Nimitz (CVN 68) in the Indian Ocean June 9, 2013.

- Naval Base San Diego Galley

Commander, Fleet Activities Sasebo Japan - Galley Menu

My son will be "Mess Cranking" soon aka "KP Duty". I told him to get excited and make the old man proud! He knows how much I love the kitchen heheh...

I remember the emails and how much cranking sux!!!!!!!!

Paul I was trying to get him excited about the experience and take it on with glee heheh!

Congrats to the Naval Base San Diego Galley for their achievement! Well deserved!

Mercer Hall Galley received our 5 Star Award for Excellence in Food Service... -Naval Base San Diego

131018-N-LQ799-104 BILOXI, Miss. (Oct. 18, 2013) Chef Sandy Rogers, banquet events manager at Mignon's Restaurant, center, and Culinary Specialist 2nd Class Kenny Lee, left, and Culinary Specialist 2nd Class Gideon Coffee, both assigned to amphibious assault ship Pre-Commissioning Unit (PCU) America (LHA 6), prepare various versions of pasta during culinary training at Mignon's Restaurant in Biloxi. This training allows the ship's culinary specialists to acquire skills from professional industry chefs and learn in a real-time environment. America is currently undergoing construction in Pascagoula, Miss. (U.S. Navy photo by Mass Communication Specialist 1st Class Lewis Hunsaker/Released)

Our first Mongolian BBQ Day of the year at NBSD Galley...
- NBSD Galley

Filipino-American Sailor Supports Morale through Cooking during Operation Damayan...

Story Number: NNS131117-04Release Date: 11/17/2013 2:31:00 PM
By Mass Communication Specialist Seaman Liam Kennedy

PHILIPPINE SEA (NNS) -- A former Navy and Russian Iron Chef "cooks" up morale aboard the U.S. Navy's forward-deployed aircraft carrier USS George Washington (CVN 73) during Operation Damayan.

Culinary Specialist 2nd Class Edgar Tandoy, his wife and three kids all have personal ties with George Washington Strike Group's relief efforts in support of the Philippine government and military.

Tandoy is an East Bagong Barrio Kalookan City, Philippine native and his wife has 10 family members who live in the Super Typhoon Haiyan affected areas.

"My wife's family has been affected by the typhoon," said Tandoy. "They lived next to the coast and lost their house. Food and clean water are fairly scarce because they are far away from any major cities."

Although Tandoy's family was in an area with severely damaged civilian communication, he knows they are alive because they were able to get a call through.

"My brother-in-law was able to contact us and let us know they were alright," said Tandoy. "We are currently awaiting their second call, although we do not know when that will be."

Tandoy, who cooks for the crew, supports morale by providing high-quality talent and care to 18,000 meals served daily aboard the ship.

"He puts a lot of passion into everything he cooks," said Chief Culinary Specialist Matthew McFarlane, Tandoy's leading chief petty officer. "I have not heard one complaint; he is an extremely good cook."

Tandoy won a pre-iron chef competition aboard USS Blue Ridge (LCS 19) in 2010 that sent him to Vladivostok, Russia to compete one-on-one with one of Russia's top chefs to earn the title of "Iron Chef of Russia."

"In order to prepare for the competition, I had to prepare my senses," said Tandoy. "I had my personal motto: 'if it doesn't smell right, it doesn't taste right.' So I quit smoking because it made everything smell off and taste bland."

Iron Chef is a Japanese ingredient-themed cooking show where a competitor challenges one of the show's "Iron Chefs" to a cook-off. Whoever creates the best dish after 90 minutes, based on taste and presentation, wins.

"Our theme of the night was curry," said Tandoy. "When I won, I felt tired but very proud because my son, daughter and little one were so happy for me. When I cook, I cook for others."

Tandoy was offered a promotion as head cook in the commanding officer's galley but respectfully turned it down to cook for the crew on the mess decks.

"I turned down the offer because I felt that I needed to cook for a larger group of people," said Tandoy. "My food is meant to be enjoyed by a mass of people. I am just a regular cook, not a Russian Iron Chef."

The George Washington Carrier Strike Group supports the 3rd Marine Expeditionary Brigade to assist the Philippine government in response to the aftermath of Super Typhoon Haiyan in the Republic of the Philippines.

NBSD Mercer Hall Galley personnel: CS1 Alexander, CS2 Garcia, CS2 Hawthorne, CS2 Stevens, and CS3 Moore supporting Operation Damayan on 14 November 2013...

Some crew members and family enjoyed a fantastic Thanksgiving Dinner on board the USS Gary (FFG-51)

1942 Thanksgiving menu honors those who fought in Operation Torch...

Note that Adm. "Bull" Halsey is in the center

Navy Cooks Bake 366-Pound Cake Replica of
USS Harry S. Truman Aircraft Carrier...

USS Constitution Sailors celebrate the holidays with a meal prepared and served by the Culinary Specialists of "Old Ironsides"

131225-N-TE278-002 YOKOSUKA, Japan (Dec. 25, 2013) Chief Culinary Specialist Wayne John, food production chief, right, serves the Christmas holiday dinner to Sailors aboard USS George Washington (CVN 73). George Washington and its embarked air wing, Carrier Air Wing (CVW) 5, provide a combat-ready force that protects and defends the collective maritime interests of the U.S. and its allies and partners in the Indo-Asia-Pacific region. (U.S. Navy photo by Mass Communication Specialist 3rd Class Paolo Bayas/Released)

The Secretary of the Navy visited Naval Base San Diego Galley on Jan. 9th to lunch with Sailors!

Food Network Star Chef Robert Irvine Visits Naval Submarine Base Ne...

120127-N-OV358-162
GROTON, Conn. (Jan. 27, 2012) Food Network personality chef Robert Irvine and members of his staff eat lunch with Sailors assigned to the Los Angeles-class attack submarine USS Hartford (SSN 768) during their visit to the. Irvine shared his experiences in the military and on television with culinary specialists from across Naval Submarine Base New London. (U.S. Navy photo by Mass Communication Specialist 1st Class Peter D. Blair/Released)