Saturday, October 13, 2012

Culinary training, New Orleans style

BANGOR, Wash. (Sept. 28, 2012) -- Chef Tenney Flynn, co-owner of the New Orleans seafood restaurant GW Fins, offers some cooking pointers to Culinary Specialist 2nd Class Larry Risher, assigned to the Blue Crew of the ballistic missile submarine USS Louisiana (SSBN 743). Flynn helped the boat's culinary specialists make some of GW Fins' popular dishes for Louisiana's crew while he was visiting.

U.S. Navy photo by Lt. Ed Early.

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