Friday, August 27, 2010

Volume cooking

Cooking on an aircraft carrier differs from the average restaurant. With over 5,000 Sailors and Marines to feed three times each day, the cooks and bakers focus on volume instead of personal service.

ATLANTIC OCEAN (Aug. 21, 2010) -- Culinary Specialist Seaman Cody D. Cunningham prepares pork chops for lunch in the galley aboard the aircraft carrier USS George H.W. Bush (CVN 77). George H.W. Bush is conducting training in the Atlantic Ocean.

U.S. Navy photo by Mass Communication Specialist Seaman Betsy Lynn Knapper.

ARABIAN SEA (Aug. 22, 2010) -- Culinary Specialist Seaman Jaime Vilches, from Garfield, N.J., prepares macaroni and cheese for Sailors aboard the aircraft carrier USS Harry S. Truman (CVN 75). Harry S. Truman is deployed as part of the Harry S. Truman Carrier Strike Group supporting maritime security operations and theater security cooperation efforts in the U.S. 5th Fleet area of responsibility.

U.S. Navy photo by Mass Communications Specialist 3rd Class Jared Hall.

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