Hard working mess cooks have long been under appreciated in the U.S. Navy. In my day, seamen worked 90-day tours in the galley, mess deck and scullery. Unlike the cooks -- who enjoyed a day-on, day-off schedule (even at sea) -- mess cooks often worked 12 or more hours each day. Food service attendant is the modern term for mess cook.
BUSAN, Korea (Aug. 20, 2008) -- Hull Maintenance Technician 3rd Class Paris Luh, a food service attendant, enjoys an Asian-Pacific meal served by Culinary Specialist 1st Class Egbert Sampedro (left) aboard the amphibious command ship USS Blue Ridge (LCC 19) while Yeoman Seaman Kristopher Phay enjoys an Asian-Pacific meal served by Culinary Specialist 2nd Class Octavia Jones (below).
The ship's culinary specialists prepared a special meal for the FSAs to show their appreciation. FSAs are augmented from other divisions throughout the ship to assist the responsibilities of the Food Service Division.
Blue Ridge serves under Commander, Expeditionary Strike Group 7/Task Force 76, the Navy's only forward deployed amphibious force.
U.S. Navy photos by Mass Communication Specialist 3rd Class Daniel Viramontes.
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