The quality of training for Navy cooks and bakers has improved in recent years. My ship mates and I would've welcomed training in the production of pate a choux dough from experienced culinary arts instructors.
PORTSMOUTH, Va. (Sept. 4, 2009) -- Culinary Specialist 3rd Class Ganiu Jubrila shows strawberry and chocolate russe cakes made for the final exam of the Principles of Baking course at Tidewater Community College. Culinary specialists assigned to Naval Medical Center Portsmouth attending the culinary arts courses prepared desserts and puff pastry-encased meats, which were served to galley patrons.
Naval Medical Center Portsmouth culinary specialists prepared gourmet desserts during the final exam of a culinary arts course at Tidewater Community College.
U.S. Navy photos by Mass Communication Specialist 2nd Class William R. Heimbuch.
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