NSN Participates in Best of the Mess...

Story Number: NNS140127-07Release Date: 1/27/2014 12:39:00 PM
By Mass Communication Specialist 2nd Class Molly Greendeer, Naval Station Norfolk Public Affairs

NORFOLK (NNS) -- Sailors from the Naval Station Norfolk (NSN) galley participated in the 2013 Best of the Mess Challenge Jan. 24.

Six teams consisting of U.S. Navy culinary specialists from the Hampton Roads area competed in the fourth annual cook-off held at the Founder's Inn hotel in Virginia Beach, Va.

Capt. David A. Culler, Jr., NSN commanding officer, sounded off with a Bravo Zulu to the NSN galley.
"The entire NSN galley team did a great job and even though we did not take Best of the Mess this year, I am proud of our Sailors," said Culler.

This years' theme was a Taste of Tuscany. Retired Chief Storkeeper David Mazzaferro, president of the Chief Petty Officer Scholarship Fund (CPOSF), said each team was required to use the following four ingredients: lentils, bacon, parmesan, fennel, and bruschetta. Each team created three Italian-inspired appetizers, entrees, and desserts using a minimum of three of the required ingredients.

Culinary Specialist 1st Class Malcom Gardner with the NSN galley, said the team had been preparing since last August.

"We were given this year's theme and the secret ingredients at our first Best of the Mess meeting," said Gardner. "Ever since then we've been preparing and taste-testing different dishes, making them our own."

A team of professional chefs graded each teams' three-course meal on several categories including quality of food, presentation, and interaction with the guests.

The overall winner, USS Oak Hill (LSD 51), and the runners-up, Commander, Submarine Forces Atlantic and USS Abraham Lincoln (CVN 72) were selected via a taste test by four local chefs. The People's Choice Award, USS Oak Hill, was decided by popular vote amongst all of the guests, and best decorated table.

The first place winners were given the Best of the Mess trophy to keep until the following year when they will return to defend their title.

Culinary Specialist 3rd Class Engelee Gilmore, a member of the NSN team, said the team was disappointed at the loss, but are looking forward to regaining the galley's title of Best of the Mess next year.

"It stung a little to leave without the trophy that had been displayed so proudly in our galley, but its absence will only push us to work harder for next year," said Gilmore.

Aside from showcasing the CS's talent, the event raised money to fund scholarships awarded by the CPOSF. This year, the Best of the Mess raised $20,000 for the CPOSF.

According to Mazzaferro, the CPOSF which began awarding scholarships in 1998, is very important.

"We hope to be the first option for members of the Navy chief petty officer community seeking to fund higher education for their spouse and/or children," said Mazzaferro. "As the price of education increases every single year, our assistance is very much appreciated by all who receive it."

Mazzaferro said that this year's Best of the Mess was an even greater success than either of the two previous years and helps boost morale.

"It gives the culinary specialists an opportunity to show off their skills and training in a way that they cannot do onboard their ships and bases," said Mazzaferro.

GROTON, Conn. - Celebrity Chef Robert Irvine shakes the hand of Senior Chief Culinary Specialist Travis Miller, who is assigned to Commander, Submarine Group Two. Irvine is visiting Naval Submarine Base New London and USS Hartford (SSN 768) in Groton on Jan. 27. Miller worked with Irvine at the White House Navy Mess when the Food Network star participated in the guest chef program. Irvine is currently in New London participating in the Mohegan Sun's annual "Sun Wine Fest." U.S. Navy photo by Lt. Cmdr. Jennifer Cragg/Released

Celebrity chef Robert Irvine inspires ‘The Next Iron Chefs’ of the ...

2nd Mongolian Day Feb 2014. This will not be the last one. - Naval Base San Diego Galley...

15 FEB 2014 Navy Food Management Team San Diego - Rating Review held at North Island Base Galley 12-13 February. 24 Students from USS Ronald Reagan, USS Carl Vinson, Naval Hospital Balboa, PCU America, Naval Air Station North Island, Naval Amphibious Coronado, USS Pioneer, and FLCSD.

140220-N-RX128-028
SAN DIEGO (Feb. 20, 2014) Culinary Specialist Seaman Apprentice Shalik Rolle makes ham and cheese sandwiches during lunch in the ship's galley aboard the amphibious assault ship USS Essex (LHD 2). Essex is nearing the end of an 18-month, $200 million dry-dock planned maintenance availability and is scheduled to be operational in Spring 2014. (U.S. Navy photo by Mass Communication Specialist Seaman Nathan J. Lang/Released)

140227-N-WF272-027 PEARL HARBOR (Feb. 27, 2014)
Culinary Specialist 3rd Class Paul Osis, a search and rescue swimmer assigned to the guided-missile destroyer USS O'Kane (DDG 77), performs underwater kettle bell walks to increase lung power and endurance at Scott Pool, Joint Base Pearl Harbor-Hickam. The training was run by the Afloat Training Group Middle Pacific, which provides dynamic, quality afloat training for the Navy and Coast Guard in the Middle Pacific region designed to maintain a combat-ready force capable of performing a broad spectrum of maritime missions. (U.S. Navy photo by Mass Communication Specialist 3rd Class Johans Chavarro/Released)

Mercer Hall Galley is celebrating today "FAT TUESDAY" a whole day serving pancakes from this morning breakfast, lunch and dinner. Oh and don't forget to top it off with your favorite toppings! Enjoy!!!!
- Naval Base San Diego Galley

Another successful luncheon for MCPON (Master Chief Petty Officer of the Navy) Stevens, with Force Master Chief Knox at Naval Base San Diego Mercer Hall Galley. BZ to our A Team who made it all possible...

NBSD galley conducted our dress white inspection... Looking Sharp Sailors!

Ike Chefs Shine at Annual Military Culinary Competition...

Story Number: NNS140319-06Release Date: 3/19/2014 12:51:00 PM
By Mass Communication Specialist 3rd Class Brian Wilbur, USS Dwight D. Eisenhower Public Affairs

NORFOLK (NNS) -- Two Sailors assigned to the aircraft carrier USS Dwight D. Eisenhower (CVN 69) (Ike) received coins from Commander, U.S. Fleet Forces Command Adm. William E. Gortney for their participation in the annual Military Culinary Arts Competitive Training Event (MCACTE) at Norfolk Naval Station, March 17.

The MCACTE judges awarded Culinary Specialist Seaman Jack Amico and Culinary Specialist Seaman Tarell Fulton for their submissions in the competition, held the second week of March at Fort Lee, Va.

One of the largest culinary competitions in North America, the MCACTE has showcased the talents of military chefs from all branches of the U.S. Armed Forces since 1973. Participants come from all over the world to demonstrate their skills before a team of judges. Each participant produces entrees for nine categories, including cold and hot dishes as well as pastries.

Fulton said that as a culinary specialist (CS), the event was a great way to learn new and better techniques for cooking from scratch.

"I'm very grateful to have had this chance to become a better CS," Fulton said.

Fulton earned a silver medal from the MCACTE judges for his meal, which consisted of southern-roasted orange chipotle chicken, sweet potato hash and green beans.

Amico received an honorable mention for his meal of Chicken Ballotine, mashed potatoes, a vegetable medley and red wine pan sauce.

"If it weren't for my instructors and teammates, I would not have learned as much as I could have from this competition," Amico said. "I'm lucky to have had this experience."

Chief Culinary Specialist Erasmo Guerrero said he's proud of his Sailors for earning recognition in such an elite, military-wide competition.

"It feels good to see our Sailors' success because coming up as a CS aboard ships, a lot of times it seems that there is no glory," Guerrero said.

Dwight D. Eisenhower is currently undergoing a docking planned incremental availability at Norfolk Naval Shipyard.

140317-N-FK070-012 NORFOLK (March 17, 2014) Adm. Bill Gortney, commander of U.S. Fleet Forces Command, addresses participants from the 39th annual Military Culinary Arts Competitive Training Event (MCACTE) at Naval Station Norfolk. As one of the largest culinary competitions in North America, the MCACTE has showcased the talents of military chefs from all branches of the U.S. Armed Forces since 1973. (U.S. Navy photo by Mass Communication Specialist 3rd Class Brian Wilbur/Released)

Pax River chef cooks ‘from the heart’...

photos from Naval Base San Diego Galley...

Fish Taco Friday at NBSD Galley...TGIF!

That looks tasty...I'm cooking the first artichokes of the season for me....

Yeah the fish tacos look delish! Love Artichokes! I like to dip mine in Mayo heheh..

exactly how I enjoy them too!!!!

Nice Pix!

An Admiral visits one of the ships under his command. While eating breakfast with the crew he was impressed to see the US Naval Insignia stamped on every biscuit.

He went to the cook to ask how this feat was done, so it could be used on other ships under his command. The cook replied, "Well Admiral, after each one is cut out I just slap it here against my belt buckle which bears the insignia".

Horrified, the Admiral exclaims "That's very unhygienic!"

All set for our independence day cook out. 1100-1230 - NBSD Galley.

Cooking cheeseburgers... - USS Bataan (LHD 5)

Simply Amazing HOOYAH!

Deli sandwich ala subway anyone? Now you can enjoy a hot, cheese melted and lightly toasted sandwich with our new Turbo Chef toaster. We are the first Navy galley that is equipped with this state of the art equipment. Another effort of NBSD to continue on improving the quality of life of our hard working Sailors. -NBSD Galley

...now I'm hungry Gary

Five ‘top notch’ Culinary Specialists from Norfolk, San Diego and Hawaii traveled to the United Kingdom in October to collaborate with the Royal Navy for the 2014 Combined Service Culinary Competition. Team Captain and Certified Member of the World Master Chefs Society, CSC (SW/AW) Michael Edwards, CEC, PCEC, and Director of Naval Foodservice, CDR Danny King, led the Culinary Specialists to an unprecedented win, resulting in 2 ‘Best in Show’ Hotel Olympia Gold Medals, 6 Silver Medals and 4 Bronze Medals and served a pivotal role in securing the ultimate ‘Best Service’ Trophy for the Royal Navy (a title they had not attained in 14 years). On the last day of the event, with a ‘neck and neck’ tie between the branches, Navy Chief Michael Edwards became the first American ever to win the coveted title of the Royal Navy’s Armed Forces Chef of the Year, thus winning a ‘Best in Show’ Gold Medal in the Senior Grand Prix Category. BRAVO ZULU to the US Navy Culinary Competition Team!

The Thanksgiving special meal has started! @Naval Base San Diego Galley is open for lunch. Stop by! All personnel with base access are welcomed!

FORT LEE DFAC TRAINING SPACE and LODGING — in Fort Lee, Virginia.

2015 - NBSD Meal Rates...

WWII -- this classic uniform still looks sharp!

sharp Gary! 

That does bring up a question I've had for a number of years...if you look at enlisted Navy uniforms from many different countries there is one common design feature......three white stripes.  Besides US uniforms I've seen photos of German WWII uniforms, Russian uniforms, Canadian and British....all with three white stripes....what is the history on that?

Good one Paul! I've noticed at times that this three white stripes design also appear in civvie fabrics and clothing as well..

CONGRATS! Advanced Food Service Training Division - Fort Lee

Naval Station Great Lakes’ hosted the 16th annual Super Bowl Tailgate Party at Galley 535 on Wednesday, 28 Jan 2015 which drew plenty of stars, many sailors and rave reviews. The stars were Chicago Bears cornerback Charles Tillman, who has played 12 years with the team and was named to the Pro Bowl twice; former Green Bay Packer wide receiver Donald Driver, a Super Bowl champion and a four-time pro bowler and chef Brian Duffy, who has been seen on a network television shows, including Spike’s popular “Bar Rescue.” Chef Brian Duffy prepared his famous stuffed burgers and they were fantastic. All the Great Lake’s sailors and guests enjoyed this spectacular event.

get your funny on! https://www.facebook.com/video.php?v=812537108804530

February 16, 2015 - NAVSUP 2015 Navy Culinary Competitive Training Team at Joint Center for Culinary Excellence Fort Lee, VA...

The team comprise of sailors from the following commands: CFAY Galley Yokosuka Japan- CS1 Marcela Gonoza; Joint Region Marianas Guam-CS1 Andrew DeMarsico; USS BUSH-CS1 De`Marcos Blow; USS TORTUGA-CS1 Evan Kern; CS3 Andrew Miller/CS3 Stephen Trimble; USS COLE-CS1 John Mobley; SUBASE NEW LONDON-CS2 Suriya Choun; NSGA NORTHWEST-CS2 Sylvester Jones; US FLEET FORCES-CS2 Stinson Scott; USS TRUMAN-CS3 Zoe Crumpton; USS EISENHOWER-CSSN Samantha Doan; Naval Base San Diego-CS1 Joe Mattia; USS MOBILE BAY-CS1 Ricardo Ortega; USS NEW ORLEANS-CS2 Richard Martel; NAS WHIDBEY ISLAND-CS2 Mendizabal Eutienne/CS2 Warner Smith; USS STENNIS-CS2 Ryan Hannabas/CS2 Andrea Sason; USS CAPE ST GEORGE-CS3 Devon Barnes; USS PEARL HARBOR- CS3 Ashley Huston/CS3 Rashia Adair;USS RONALD REAGAN-CSSR Issaic Patterson/CS3 Vance Perrine

March 9, 2015 - US Navy NAVSUP and US Navy Regional Culinary Competitive Training team members have a once in a lifetime opportunity to meet famous Chef Irvine...

CS1 Ganoza - CFAY Japan
CS1 Mobley - USS COLE
CS1 Kerns - USS TORTUGA
CS2 Mendizabal - NAS WHIDBEY ISLAND
CS2 Smith - NAS WHIDBEY ISLAND
CS3 Crumpton - USS HARRY S TRUMAN
CSSN Mata - USS DWIGHT D. EISENHOWER

Chef Robert Irvine wires up for a moment w/the Teams...

Congrats to the 26 US Navy chefs who won 36 medals at the 40th Military Culinary Arts competition! Those numbers are enough to make your head spin and your tummy growl! http://1.usa.gov/1H90Vlg

On March 26, the Lincoln held a culinary competition on the mess decks of the Floating Accomodation Facility. Three Sailors participated; congratulations to Culinary Specialist 1st Class James Parrott, who was declared the winner.

For more information, click here to read the story:
http://www.navy.mil/submit/display.asp?story_id=86309

NEWPORT NEWS, Va. (March 26, 2015) -- Culinary Specialist 1st Class James Parrott, a Sailor assigned to Nimitz-class aircraft carrier USS Abraham Lincoln (CVN 72), prepares food for judges during the inaugural Lincoln Culinary Competition on the mess decks of the Floating Accommodation Facility. Lincoln is undergoing a Refueling and Complex Overhaul (RCOH) at Newport News Shipbuilding, a division of Huntington Ingalls Industries. (U.S. Navy Photo by Mass Communication Specialist 3rd Class Aaron T. Kiser/Released)

NEWPORT NEWS, Va. (March 26, 2015) -- Navy Counselor 1st Class Ryan Armstead, a Sailor assigned to Nimitz-class aircraft carrier USS Abraham Lincoln (CVN 72), prepares food for judges during the inaugural Lincoln Culinary Competition on the mess decks of the Floating Accommodation Facility. Lincoln is undergoing a Refueling and Complex Overhaul (RCOH) at Newport News Shipbuilding, a division of Huntington-Ingalls Industries. (U.S. Navy Photo by Mass Communication Specialist 3rd Class Aaron T. Kiser/Released)

Good food, happy ship

Culinary Specialists key to maintaining morale...

U.S. Navy Seaman Apprentice Nicholas Aragon cooks steak aboard the USS Anchorage (LPD 23) in the Philippine Sea, June 6, 2015. Aragon is a culinary specialist aboard the USS Anchorage. The culinary specialists of the Anchorage take pride in ensuring the morale of all members aboard is kept high with new and interesting meal choices. (U.S. Marine Corps photo by Sgt. Jamean Berry/Released)

Galley division at IFMA food show with Chef Robert Irvine - NBSD Galley

@ NBSD Galley

CS2 Sylvester Jones received the opportunity of a lifetime when he was selected to be a part of the Naval Service Culinary Arts Team during the Joint Catering Competition, which was held in London, England from 13-15 Oct 15. Jones, along with his nine teammates, encompassed the U.S. Navy team and went head-to-head in the culinary competition with their counterparts from the Royal Navy, British Army, and the Royal Air Force at the Defense Staff College of the United Kingdom. For the U.S. Navy team, Jones was the “Jack of the Dust,” which is the person responsible with getting all of the food necessary for each individual to practice and use during each session. Jones also competed in the Hot Sweet Category where we had 30 minutes to prepare a hot dessert. He prepared an American lava cake with a berry medley compote served with mascarpone ice-cream. The dessert was tasty enough for him to win a bronze medal in the competition.

Sailors from Naval Base San Diego competed in an Armed Forces Joint Culinary Training Competition. The Navy team finished 2nd overall in the competition! Sailors also took a silver, two bronze and honorable mention for the individual competition. CS1 Lucille M. Conley even made the front page of the Fort Lee (Va.) Traveller newspaper.

Congratulations to the culinary team!

Did you get to attend this competition Gary? You seem to enjoy eating like I do so I wouldn't be surprised to know you were there!

LOL how I wish Jim!

How cool it would be to attend one of these.

160408-N-IE405-207 GOA, India Culinary Specialist 2nd Class Shanelle Belvin learns how to make Goan pastries from “Rita’s Cooking Class” during a trip organized by the culinary specialists team aboard the U.S. 7th Fleet flagship, USS Blue Ridge. Blue Ridge is currently on patrol in the Indo-Asia-Pacific area of operation to build partnerships for the security and stability of the region. (U.S. Navy photo by Mass Communication Specialist 2nd Class Indra Bosko/Released) (Photo by Mass Communication Specialist 2nd Class Indra Bosko)