Wednesday, January 16, 2013

Looking back at my active duty service as a commissaryman and mess management specialist, working the Cabin Mess (captain's private galley and dining room) or Flag Mess (admiral's) would've provided the perfect opportunity to expand my culinary skills. Unlike the enlisted galley, you cook for the officer and his invited guests. And you're able to provide a more personal level of service, cooking restaurant-quality meals.

U.S. 5TH FLEET AREA OF RESPONSIBILITY (Jan. 9, 2013) -- Culinary Specialist 2nd Class August Cook, from Spring, Texas, butters fresh rolls in the flag galley of the aircraft carrier USS John C. Stennis (CVN 74). John C. Stennis is deployed to the U.S. 5th Fleet area of responsibility conducting maritime security operations, theater security cooperation efforts and support missions for Operation Enduring Freedom.

U.S. Navy photo by Mass Communication Specialist 2nd Class Lex T. Wenberg.

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