Wednesday, December 19, 2012

Navy scratch cooking

For several years I've been reading about the Navy's re-emphases on scratch cooking. It's good to see that Navy culinary specialists are returning to their roots. It looks like the Navy has realized that you can only prepare the best meals when you have control over the cooking process. While prepared foods have a place during military operations, I'm encouraged to see the Navy's cooks and bakers are cooking from scratch when possible. Not only does the crew receive the best meals, the emphasis on scratch cooking enhances the employment skills of the CSs when they leave the service.

NORFOLK (Dec. 3, 2012) -- Chef Jud Flynn, senior executive chef of On-Site Culinary Solutions, watches as Culinary Specialist 1st Class Tony Johnson, attached to Naval Station Norfolk, inspects a pan of scratch-styled cooked yams during a 5-day culinary training course. The course is for Navy culinary specialists to relearn basic cooking principles to implement more healthy and nutritious meals into base galleys in the mid-Atlantic region.

U.S. Navy photo by Mass Communication Specialist 1st Class Molly A. Burgess.

1 comment:

  1. And it saves us tax dollars. Frozen and packaged food cost way more than fresh. Love to see it.