I remember working over the coppers, the Navy's term for the steam-jacketed kettle, with the humidity in the galley running close to 100 percent!
SAN DIEGO (Oct. 21, 2010) Culinary Specialist Seaman Apprentice Tavon Doss, from Baltimore, Md., stirs pasta in a boiling kettle in the galley aboard the aircraft carrier USS Nimitz (CVN 68) during the Capt. Edward F. Ney Memorial Award inspection. Nimitz and the aircraft carrier USS Harry S. Truman (CVN 75) are the two finalists competing for the award given to the fleet's best overall food service. Nimitz is preparing for a scheduled Docking Planned Incremental Availability in Bremerton, Wash. and is homeported at Naval Base Coronado.
U.S. Navy photo by Mass Communication Specialist 3rd Class Peter Merrill.
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